Kicked Up Corned Beef Hash Recipe

It's the Monday after St. Patrick's Day and we just had a nasty ice storm.  So instead of heading to the store, I came up with an idea for what to do with all of our leftover corned beef and cabbage from last night, Corned Beef Hash.

My husband is not a big fan of corned beef and cabbage, but once a year he obliges me by eating it.  I figured I could jazz up our leftovers a little bit so he would not have to eat the same thing two nights in a row.  I got to work and came up with this yummy recipe.

It may not be the prettiest dish in the world, but it is delicious, has a little kick, is easy to make, and is the perfect way to use up that leftover corned beef and cabbage.

Kicked Up Corned Beef Hash

  1. Pour about 2 tablespoons of olive oil in a large saute pan with a lid.  
  2. Add the onions and potatoes and cook on medium heat for about 10 minutes, stirring occasionally.
  3. Add the cabbage, corned beef and chilis with liquid.  Mix well.
  4. Sprinkle with garlic salt.  I only used about 1 teaspoon because the corned beef is already highly salted.
  5. Cover and cook, on medium heat for about 15 minutes, stirring occasionally.  This will give the potatoes and onions time to soften.
  6. Remove the cover and turn up the heat to medium high.  Continue cooking and stir every 5 - 10 minutes and cook for an additional 20 - 30 minutes.  The longer it cooks, the more crispy it gets.
Delicious, especially with a nice piece of crusty bread and a side salad.  Enjoy!