Our corned beef potato hash recipe made from leftovers is a breakfast staple I’ve been brought up with. We all know leftovers can get boring after a day or two. That’s why we’re showing you how to go rogue and reinvent this classic. Making it an extremely delicious corned beef hash that feels like something new.

We’re taking those tried and true leftover ingredients. Chopped corned beef and tender potatoes, blasting them with fresh, vibrant flavors to wake up your tastebuds. With the addition of sweet red onion, creamy avocado, and my mother’s homemade tomato relish.

Transforming boring leftovers into a tasty weekend morning meal. This involves using creativity in the kitchen by repurposing and combining leftover corned beef and potatoes with fresh avocado and homemade tomato relish.

You can create a delicious breakfast experience. This process not only adds flavor and excitement to your weekend morning breakfasts. It also reduces food waste by giving new life to leftovers.

Ingredient Deep Dive Corned Beef Potato Hash Recipe Made From Leftovers

Understanding the key ingredients that give this dish its signature flavor and texture is important. This section will dive deeper into the components of a corned beef potato hash recipe from leftovers.

Ingredients

• Leftover cooked corned beef.
• Leftover cooked potatoes.
• ½ Red onion (finely diced).
• 1 Avocado (peeled and sliced).
• Homemade tomato relish or store-bought.
• Sea salt and freshly cracked black pepper.
• Fresh thyme leaves.

• Corned Beef — For the best flavor, use leftover corned beef. Forget that canned stuff; it won’t do. To store, allow leftover corned beef to cool completely, then refrigerate it in an airtight container for up to 4 days.
• Potatoes — Yukon gold and new season Agria potatoes work best in this hash recipe. Leftover potatoes that have been cooked in the same liquid as the corned beef. They are delicious! Store leftover boiled potatoes in an airtight container in the fridge for 2-3 days.

• Red Onion — Choose firm, shiny onions without any sprouts or soft spots. Peel off the papery outer layer and rinse before cutting into Brunoise.
• Avocado — Select ripe, ready-to-eat avocados without bruises or dents in the skin. Let firm avocados ripen at room temperature until slightly softened and yielding to gentle pressure. Prevent oxidation by covering cut surfaces with lime or lemon juice.

• Homemade Tomato Relish — My mother makes the best tomato relish. You could also use a store-bought relish. Some chutneys and relishes can be found at farmer’s markets. These can be just as good as homemade versions.

Go Rouge With Our Corned Beef Potato Hash Made From Leftovers

To kick this corned beef potato hash recipe made from leftovers up a notch. We’re swapping out standard aromatics like onion and garlic powder for fresh red onion. Finely dicing an actual red onion adds a sweetness that complements the salty savoriness of the corned beef. For even more of a fresh zing, we’re topping our corned beef potato hash with avocado and a spoonful of homemade tomato relish.

Making Tomato Relish

1. This tomato relish is easy to make and packs a triple punch of sweetness, tanginess, and umami flavor. Combine diced ripe tomatoes, onions, and garlic with cider vinegar. Add brown sugar and warm spices like curry, mustard, and chili flakes.
2. Bring to a simmer and cook the relish down for 1 ½–2 hours. Thicken with a slurry of flour and cider vinegar. Place the hot relish into sterilized jars and seal. Let the tomato relish cool.
3. Keep in a cool, dark place like your pantry for 4–6 weeks. Let those flavors meld and fuse together. The sweet-tart relish contrasts beautifully with our hearty corned beef potato hash recipe from leftovers. Potatoes and beef add welcomed brightness.

Making Our Corned Beef Potato Hash Made From Leftovers

1. Now, let’s get cooking! Start by heating a tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until it softens.
2. Next, Dice the leftover corned beef and potatoes. Place into a bowl and add the cooked red onion. Miz the corned beef, potatoes, and red onion together. It should be a course mash consistently.
3. Heat the same pan you cooked the onions in. Drizzle in a little rice bran oil. If you have a steel ring, force the corned beef and potato mix into the ring.

4. Cook for about 5–6 minutes. Use a spatula to flip corned beef potato hash, allowing the crust to be browned and crispy. Continue cooking for 8–10 minutes until the corned beef and potatoes are golden and crispy.

To serve, plate the piping hot corned beef potato hash and top with fresh avocado slices and a spoonful of your homemade tomato relish. Add a sprinkling of freshly cracked black pepper and sea salt. We also add fresh thyme leaves as a sweet, earthy, aromatic garnish.

Get Creative With Corned Beef And Potato Hash Toppings And Serving Suggestions

This zesty corned beef potato hash recipe made from leftovers is delicious on its own. Getting creative with toppings can take it to another whole new level. Here are 3 of my tasty suggestions.

• Sunny-Side Corned Beef Hash — We sometimes add a sunnyside-up fried egg and freshly chopped Italian parsley. The runny yolk is a perfect sauce over the corned beef and potato hash made from leftovers.
• Corned Beef Potato Hash Benedict — For next-level flavor, serve the corned beef and potato hash with poached eggs and hollandaise sauce. Drizzle the hollandaise mother sauce over the top for a play on eggs benedict.
• Sour Cream And Chives — A dollop of sour cream with a sprinkling of finely sliced fresh chives. This gives the corned beef and potato hash a tangy, refreshing hit.

Keep the creativity flowing by switching up the toppings and condiments. Try a dollop of salsa, spice it up with hot sauce, or sprinkle with crumbled queso fresco for more texture.

Whatever you top your corned beef hash with, this recipe is proof that with a little number 8 wire ingenuity. Leftovers can become family-stable meals.

So next time you have corned beef and potatoes languishing in the fridge. Pull out this recipe and go rogue! Our zesty corned beef potato hash recipe made from leftovers will definitely add an insanely delicious new dimension to your morning.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.

Go Rogue With Our Corned Beef Potato Hash Recipe Made From Leftovers

5 from 1 vote

PREP TIME: | 10 minutes mins

COOK TIME: | 15 minutes mins

TOTAL TIME: | 25 minutes mins

SERVINGS: | 2 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Corned beef potato hash made from leftovers. A delicious second life for leftover corned beef and potatoes. An easy breakfast of leftovers to start the weekend.

Equipment

• ▢
  Cookware
• ▢
  Kitchen Gadgets
• ▢
  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ Leftover cooked corned beef
• ▢ Leftover cooked potatoes
• ▢ ½ Red onion finely diced
• ▢ drizzle Rice bran oil
• ▢ 1 Avocado peeled and sliced
• ▢ 2 tbsp Tomato relish homemade
• ▢ Himalayan pink salt and freshly ground black pepper
• ▢ Thyme leaves fresh

Instructions

SHOWHIDE

• Onions — Start by heating a tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until it starts to soften.
  
• Leftover Corned Beef And Potatoes — Next, Dice the leftover corned beef and potatoes. Place into a bowl and add the cooked red onion. Miz the corned beef, potatoes, and red onion together. It should be a course mash consistently.
  
• Cooking — Heat the same pan you cooked the onions in. Drizzle in a little rice bran oil. If you have a steel ring force the corned beef and potato mix into the ring.
  
• Cook for about 5–6 minutes. Use a spatula to flip corned beef potato hash, allowing the potato crust to get browned and crispy. Continue cooking for 8–10 minutes until the corned beef and potatoes are golden and crispy.
  
• To serve, plate the piping hot corned beef potato hash and top with fresh avocado slices and a spoonful of your homemade tomato relish. Add a sprinkling of freshly cracked black pepper and sea salt. We also add fresh thyme leaves as a sweet earthy aromatic garnish.
  

Chef Tips

GET CREATIVE WITH CORNED BEEF AND POTATO HASH TOPPINGS AND SERVING SUGGESTIONS

This zesty corned beef potato hash recipe made from leftovers is delicious on its own. Getting creative with toppings can take it to another whole new level. Here are 3 of my tasty suggestions.

1. Sunny-Side Corned Beef Hash — We sometimes add a sunnyside-up fried egg and freshly chopped Italian parsley. The runny yolk acts as a perfect sauce over the corned beef and potato hash made from leftovers.
2. Corned Beef Potato Hash Benedict — For next-level flavor, serve the corned beef and potato hash with poached eggs and hollandaise sauce. Drizzle the hollandaise over the top for a play on eggs benedict.
3. Sour Cream And Chives — A dollop of sour cream with a sprinkling of finely sliced fresh chives. This gives the corned beef and potato hash a tangy refreshing hit.

Nutrition

Serving>1serve | Calories>499kcal | Carbohydrates>41g | Protein>20g | Fat>30g | Saturated Fat>7g | Polyunsaturated Fat>2g | Monounsaturated Fat>17g | Cholesterol>54mg | Sodium>1398mg | Potassium>1468mg | Fiber>11g | Sugar>3g | Vitamin A>175IU | Vitamin C>69mg | Calcium>44mg | Iron>4mg

COURSE:

Breakfast

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Brunch

CUISINE:

New Zealand

KEYWORD:

Corned Beef

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Corned Beef Hash

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Leftovers

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