Name: Corned Beef Hash
Yield: 10 Servings
Ingredients: 2 russet potatoes (about 10 ounces each); 2 tablespoons rendered bacon fat; 2 onions, diced (about 4 cups); 1 pound carrots, peeled, cut into 1/2- to 3/4-inch cubes (about 3 cups); 2 tablespoons fresh thyme leaves; 1 pound lean corned beef, cut into scant 1/2-inch pieces; 1/3 cup finely chopped corned beef fat; 3 tablespoons (about) olive oil

Skip to main content

Image may contain Food Meal Dish Human and Person

Recipe notes

Back to top