This was one of my father’s favorite dishes, so it seems fitting to post it today. He loved all things Irish and was quite proud of his Irish heritage.
I’m pretty sure my youngest inherited her fieriness from that line 😉
In the month of March I always make a big Irish dinner and it remains one of my favorite meals to cook.
This is a great recipe to use up leftover corned beef (or roast beef if you don’t enjoy corned). I’ve made this even with some cubed leftover Canadian Bacon, or crumbled bacon too. It’s delicious any way! If I’m thinking ahead I cook the potatoes even a day or two ahead of time to make these super easy and quick to cook. Happy St Patrick’s Day!
ROAST BEEF HASH
3 lbs gold potatoes, peeled and cut into 1/2″ cubes (Should be 5-6 cups)
2 T oil
1 large white onion, diced (about 2 cups)
1 1/2 lbs leftover cooked roast beef or corned beef, diced (about 3 cups)
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
Heat oil in a large skillet over medium heat. Add potatoes and cover. Cook 10 minutes, stirring once or twice.
Uncover and add onions. Cook about 5-10 minutes longer.
Add beef and spices, cook until heated through and potatoes and onions are golden and tender.
If desired, serve with a poached or fried egg and fresh parsley.
SHORTCUT VERSION: Boil or bake your potatoes, peel on, ahead of time. Cook until barely tender.
Chill, then peel and cut into cubes. Cook in an uncovered skillet along with the oil and onions until golden, then continue as above, adding meat and spices.