Corned Beef Hash

[ 1 ] March 17, 2009 |

Corned Beef Hash

3 tbsp. butter
2 cups corned beef hash (chopped)
3 cups potatoes (cooked and chopped)
2 tbsp. onions (finely chopped)
Salt (to taste)
Pepper (to taste)
1/2 tsp. garlic powder
4 tbsp. brown gravy (*The packets are found at your local grocery store)

Melt butter in a skillet over medium heat. Add in the corned beef, potatoes and onion; combine and spread evenly on the pan. Turn throughout the cooking process so that each side of the mixture is browned. Drain the excess fat and add in brown gravy; combine well. Season with salt, pepper and garlic powder. Serve hot.

*Johnna’s tip: People often associate corned beef with St. Patrick’s Day, where many Irish Americans consume a traditional meal of corned beef and cabbage (*Yum!). The irony of all of this is that corned beef is not traditional in Ireland and is said to have been originally a substitute for bacon by Irish American immigrants in the late 1800’s.

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Category: breakfast

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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  1. St. Patrick's Day Cuisine | March 12, 2012

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