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Home / Corned Beef Hash With Cream of Chicken Soup

Corned Beef Hash With Cream of Chicken Soup

Corned Beef Hash long Pinterest pin

Corned Beef Hash long Pinterest pin

This Corned Beef Hash is a satisfying meat and potatoes dish that's perfect for St. Patrick's Day AND all year long! Enjoy it as a hearty breakfast with an egg and toast on the side or even as a lunch or dinner option!

Overhead photo of a skillet of corned beef hash

Whoooooosh! Time is flying folks!

Daylight Saving Time is coming this Sunday and St. Patrick's Day is one week from today!

Any traditions at your home for the St. Patrick's Day holiday?

I don't have one bit of Irish in me, but I grew up with A St. Patrick's Day filled with Irish food on our menu and I married an Irishman, so the tradition continues!

Overhead photo of a skillet of corned beef hash

St. Patrick's Day Corned Beef Hash

My younger sister Carolyn has made this Corned Beef Hash for years and her family always enjoys it, so I decided I needed to share it with you folks. I can see why her family always requests it. It's super delicious. Fabulous enjoyed for breakfast, lunch or dinner on this special day or really any day of the year.

Carolyn always serves it with toast and a fried egg on the side, so that's exactly how we like it.

Overhead photo of ingredients for corned beef hash in bowls on a wooden board

What is corned beef hash?

It's a dish that consists of meat, potatoes and fried onions. It originated as a way to use up leftovers. The name is derived from a French word, hacher, which means to chop.

Overhead photo of a skillet of uncooked cubed potatoes

Corned Beef Hash Ingredients

  • butter
  • dried sage
  • yellow onion
  • red bell pepper
  • celery
  • all-purpose flour
  • low-sodium chicken broth
  • Worcestershire sauce
  • corned beef
  • potatoes
  • heavy cream
  • salt and pepper

Overhead photo of a skillet of potatoes, red peppers, onions and celery

First, you'll sauté your potatoes in some butter until they're a bit softened and lightly browned. Then you'll add your onions, peppers and celery. Once they're also softened you'll add some flour, followed by the chicken broth and Worcestershire and cook until thickened. The last ingredients you'll add will be some cream and the corned beef.

This is such an easy dish to throw together and it's such a classic.

Overhead photo of a skillet of cooked cubed potatoes and veggies topped with flour

This is cozy comfort food that I guarantee you're going to enjoy. Whether you enjoy it on St. Patrick's Day or just any day for breakfast, lunch or dinner, it' sure to satisfy your comfort food cravings.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Overhead photo of a skillet of cubed potatoes and veggies topped with cubed corned beef

A Few Cook's Notes for Corned Beef Hash

You can use red, white or Yukon Gold potatoes for this recipe.

You can make this hash with leftover corned beef from your corned beef and cabbage from St. Patrick's Day. If you don't have leftover corned beef or don't want to make your own corned beef you can simply head to your deli counter and ask them to slice you some thick slices of corned beef and then just chop it yourself.

This hash is delicious served with a fried or poached egg on the side along with some toast.

Overhead photo of a skillet of cooked potatoes and veggies

  • 4 Tbsp. butter
  • 1 16 oz. bag refrigerated cubed potatoes, I use Simply Potatoes brand
  • 1/4 tsp. dried rubbed sage
  • 1 1/2 cups yellow onion, coarsely chopped
  • 1 cup red bell pepper, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 Tbsp. all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 2 tsp. Worcestershire sauce
  • 1 lb. corned beef, chopped
  • 1/4 cup heavy cream
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper

  • In a large deep skillet, cook butter over medium-high heat. Add the potatoes and cook for 5-7 minutes until lightly browned. Add the sage, onion, peppers and celery and cook, covered for 5-6 minutes, until somewhat softened.

  • Sprinkle the flour over the cooked vegetables and stir well. Cook, stirring constantly for 2-3 minutes. Slowly add the broth and Worcestershire, stirring constantly. Simmer over medium heat until the sauce begins to thicken, about 5 minutes. Add the corned beef, cream, salt and pepper and mix well. Cook until the corned beef is heated through. Serve immediately.

You can use red, white or Yukon Gold potatoes for this recipe.

You can make this hash with leftover corned beef from your corned beef and cabbage from St. Patrick's Day. If you don't have leftover corned beef or don't want to make your own corned beef you can simply head to your deli counter and ask them to slice you some thick slices of corned beef and then just chop it yourself.

This hash is delicious served with a fried or poached egg on the side along with some toast.

Adapted from Zingerman's Roadhouse

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Source: https://thebeachhousekitchen.com/corned-beef-hash/