Bacon, Beets and Corned Beef Hash


Serves: 4

  • 2 ounces lean bacon, chopped
  • 1 onion, chopped
  • 1/2 pound corned beef, shredded
  • 1 ounce bacon fat (or olive oil, if you don’t have it)
  • 3/4 pound mashed potatoes
  • 4 to 6 ounces cooked beets
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons cream
  • Salt and black pepper, to taste



Preparation method

Prep: 15 mins     | Cook: 15 mins

  1. In a large skillet over medium heat, melt the lard. Cook the bacon and onion in hot lard for about 2 minutes, then remove from pan (leaving as much lard as possible in the skillet) and combine with remaining ingredients in a large mixing bowl.
  2. Place skillet back over high heat. When lard or oil is hot again, pour the corned beef potato mixture into the skillet. Use a rubber spatula or wooden spoon to smash the mixture down into a compact layer. Cook for 15 minutes, then flip hash upside down onto a plate and serve.