• 11 Ratings

This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried egg, it's enjoyable as breakfast or supper.



Ingredient Checklist


Instructions Checklist
  • Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.

  • Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.


11 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 3.0 stars
Had parsnips, or I tried this. Parsnips take a long time to cook compared to potatoes and carrots. That turned out to be a good thing because they added texture. Not as wonderful as classic hash with only potatoes and onions, but definitely glad I tried it.