I chop up an onion and some celery (and garlic, optional), saute 'til the onion is translucent and set aside. Then, I cube potatoes in about a small dice...er...bigger than a quarter inch, smaller than a half? These are well on the way to being browned before adding the similarly cubed corned beef. I like a bit of brown on the beef as well, but if I add it too soon the moisture keeps the potatoes from browning properly. Then I add the onions and celery back to the mix, heat to the final bit of singe and add pepper to taste. Sometimes I add fresh herbs or other spices (curry hash is quite tasty), depending on my mood.

I never buy frozen potatoes, though I'm sure they would work. I have used canned potatoes when camping, and they worked okay, actually. I generally use a mix of russets and red (or Yukon gold, depending what I've got)because I like the flavor of the russet skins (rarely do I peel a potato) and the creamier moisture of the reds or Yukons.

My husband loves hash, and I make it with a variety of leftover meats. Ham, roast beef, turkey, chicken, lamb, or a combo! I even used hot dogs once when I wanted a hash but the leftover roast pork I was using needed to be stretched out a bit. It was pretty tasty!

I use fresh potatoes too, I especially like the red ones and I use them with the skins on. A small cube does it for me.

Like Rachelellen, I saute onions, but I don't add celery or peppers to mine. I start the potatoes and onions, when they're nearly done I add the chopped corned beef and cover it up. When the potatoes are tender and the mixture is nicely browned, it's done.

I've also taken leftover roasted potato cubes, tossed them in the pan with sauteed onion and the corned beef and just heated through and browned it, and that's fast and pretty good too, but it doesn't all mix together as well, you still have separate components, if that makes sense.

If I want it tender and moist, which is the way Ashley likes it, I'll brown the potatoes and onions, add the corned beef and a little home canned beef broth and pop the lid on. When it's browned on the bottom, I stir it and serve and it's softer and moister, more like the consistency of the canned stuff.

I've never used canned or frozen potatoes but since I've used leftover cooked potatoes I don't see why either wouldn't work.

Annie

I grind my potatoes....preferably red potatoes,skins removed....and I put the meat, potatoes and a raw onion and any leftover cooked carrots through the coarse blade on the mean grinder....the old fashioned kind with the crank.
Then I put a little oil in a frypan, heat it up and put in the hash....Add a lid and a little chicken broth or the cooking water from the corned beef, add a lid....and cook for about 15 minutes, turn it over as best as I can so the browned parts are on the top and cook some more. Taste and see that the potatoes are cooked....and top with an egg or 2...cover again and cook until the eggs are done....or serve without eggs.
I like catsup with mine.
Linda C

I've used leftover baked potatos before, and it's worked fairly well.

They just need to be nice and cold so that the starch is set before trying to cube them.

oh yea! I inspired! :-)

I had actually never made it before either Jane. I found this recipe online and it sounded like what I was looking for. Since hubby was gone for St. Patty's day, I had LOTS of leftovers and I used my potatoes that had cooked with the corned beef and cabbage. Also the broth from the slow cooker. So my potatoes had been boiled in the broth.

(I admit that while my eggs LOOKED pretty, they were a little too done - so if you do the indentations, make sure you don't let the yolks get over cooked. )

Stacy :-)

Corned Beef Hash
A Favorite Restaurant Breakfast Recipe
Preparation time: 10 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
 2-3 cups corned beef, chopped or minced
 2-3 medium potatoes
 1/2 cup chopped onion or to taste (use green onion if you prefer)
 1 tablespoon butter
 2 tablespoons minced parsley
 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)
 2 tablespoons melted butter
 Salt and Pepper to taste
 Dash of paprika (optional)
 1 teaspoon Worcestershire sauce (optional)
Instructions:
 Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
 Remove from broth or oven and let stand until cool enough to handle
 Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
 Preheat oven to 450 degrees F
 Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
 Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
 Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
 Bake at 450 degrees F for 15 minutes
 Remove has from oven and cut into four servings and plate (see note * below)
Serve the hash with eggs and biscuits or toast.
*One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.

Thanks so much everyone! I was so intrigued to see that Stacy's recipe is baked. That will work out well for tonight, as DH & the girls have lacrosse and won't be home to eat til 8. I was looking forward to using my big ol' cast iron frying pan - but I'll try it that way another time. Rachelellen, I don't think it ever occurred to me to use another kind of meat for hash, but I bet the girls would love it made with chicken - I'll have to try that too.
Thanks for helping me satisfy the craving - oh and beautiful picture Stacy!
Jane

thanks Jane. I actually kept it in my cast iron pan and just used that in the oven. worked fine!

Stacy, you beat me to it, I was going to say just start it in the pan and stick it in the oven!

Great minds...

Annie