• 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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Reviews

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
01/13/2020
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.