- 1
Ingredients
- 1/2 pound red skin potatoes, diced into 1/2 inch pieces
- 1/2 pound carrots, peeled and diced into 1/2 inch pieces
- 1/2 pound parsnips, peeled and diced into 1/2 inch pieces
- 1 yellow pepper, cut into 1/2 inch slices
- 1/2 pound turnips, peeled and cut into 1/2 inch cubes
- 6 tbsp. extra virgin olive oil (separate measures)
- 1 small onion, diced
- 10 oz. of corned beef, cut into 1/2 inch pieces
- Salt and pepper
Preparation
Step 1
TIPS, IDEAS AND MORE TO MAKE LIFE GOOD
Looking to tap into the luck of the Irish? It may not be a leprechaun’s pot of gold, but it sure is delicious. To celebrate St. Paddy’s Day, Chef Brian shares his traditional Corned Beef Hash recipe.
Preheat an oven to 400 °F
Combine the potatoes, carrots, parsnips, pepper, and turnips into a large bowl and toss with 4 tbsp. of olive oil and salt & pepper
Place the tossed vegetables on a baking sheet and roast until deeply colored and cooked through—about 1 hour
Warm a large sauté pan over medium heat and sweat the onions in the remaining 2 tbsp. olive oil
Add the corned beef to the sauté pan, as well as the roasted vegetables and gently warm through; check for seasoning
Portion the hash onto six serving plates and serve with buttermilk biscuits.