Homemade Corned Beef Hash

Homemade Corned Beef Hash with Dijon Mustard Cream Sauce is made from the leftovers of a traditional boiled dinner.  Hearty and delicious, top it with an egg for a tasty breakfast or brunch!

Making homemade corned beef hash with boiled dinner leftovers

To me, corned beef hash is the ultimate comfort food.  Hash can be served any time of the day and is made from the leftovers of a classic boiled dinner.  This boiled dinner is a New England tradition and consists of slow cooking corned beef and veggies together in one pot.  Although it’s not the most appetizing name for a meal, it sure does make for some fantastic eating.  Many times I’ll make a boiled dinner just to have corned beef leftovers to make this hash recipe. 

Plus, it’s not a time-consuming or difficult meal.  Everything’s already cooked, so just chop it all up and throw it into a pan.  A beautiful breakfast, brunch, lunch, or dinner, all in less than 20 minutes!

What is corned beef?

Corned beef is made by taking a whole beef brisket and placing it in a saltwater brine (sometimes with spices) for about 10-14 days.  The salt cured meat is then cooked in water via a low and slow method.  Cooking it in a slow cooker, stove top simmering, or oven braising (my favorite!) all produce a very tender piece of meat.

Red vs Grey Corned Beef

Did you know there are two types of corned beef?  Let me break down the differences:

• Red Corned Beef – This is the typical packaged corned beef for sale in stores.  It’s red color is from the sodium nitrite used in preserving the meat.   
• Grey Corned Beef – Sometimes called “New England corned beef”, this is a grey color because it’s cured with salt only.  This type of corned beef is usually a regional thing and isn’t found in many areas. 

Next time you’ve got some boiled dinner leftovers, make this Homemade Corned Beef Hash with Dijon Mustard Sauce!  Top it with a poached or fried eggs and serve it with these quick Cheddar Angel Biscuits.

Corned Beef Hash with Dijon Mustard Cream Sauce

Homemade Corned Beef Hash with Dijon Mustard Cream Sauce is made from the leftovers of a traditional boiled dinner.  Hearty and delicious, top it with an egg for a tasty breakfast or brunch!

5 from 1 vote

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Course: Breakfast, Entree

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 1095kcal

Author: Karrie | Tasty Ever After

Ingredients

FOR THE HASH:

• 2 tablespoons olive oil or fat of choice
• 2 cups leftover cooked corned beef, cubed cubed
• 2 cups leftover cooked potatoes, cubed (can also use any leftover veggies from cooking corned beef dinner: like cabbage, onions, carrots, parsnips, etc)
• salt and pepper to taste

FOR THE DIJON MUSTARD CREAM SAUCE:

• 1 cup half & half
• 4 teaspoons dijon mustard
• salt and pepper to taste

US Customary - Metric

Instructions

FOR THE HASH:

• Heat 2 tablespoons of oil in a large skillet and over medium heat.In a large bowl, add the beef, potatoes, and cabbage; stir well to combine. Season with salt and pepper to taste. Spread mixture evenly in the heated pan and let a brown crust form on the bottom (about 5 minutes). Turn over to brown the other side (about another 5 minutes). While the hash is cooking, make the cream mustard sauce.

FOR THE DIJON MUSTARD CREAM SAUCE:

• In a small saucepan, over medium heat, whisk together the half and half and mustard. Continue to cook, whisking occasionally, until slightly thickened, about 5 minutes. Be careful not to boil or the mixture will curdle. Season with salt and pepper.
• Divide the hash between four plates, top with eggs, and drizzle with the dijon mustard cream sauce.  ENJOY!!!
  

Nutrition Facts

Corned Beef Hash with Dijon Mustard Cream Sauce

Amount Per Serving

Calories 1095 Calories from Fat 729

% Daily Value*

Fat 81g125%

Saturated Fat 26g130%

Cholesterol 265mg88%

Sodium 5568mg232%

Potassium 1848mg53%

Carbohydrates 16g5%

Fiber 2g8%

Protein 70g140%

Vitamin A 215IU4%

Vitamin C 134mg162%

Calcium 129mg13%

Iron 11.1mg62%

* Percent Daily Values are based on a 2000 calorie diet.

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