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Corned Beef & Cranberry Hash

The make-ahead convenience of this deliciously different hash makes it a standby during the busy holiday season. Fresh cranberries bring sweet-tart flavor to a traditional breakfast dish.
  • Total Time
    Prep: 30 min. + chilling Cook: 15 min.
  • Makes
    4 servings


  • 2 cups cubed red potatoes
  • 2 cups cubed cooked corned beef
  • 1/2 cup fresh or frozen cranberries, thawed and chopped
  • 1/3 cup chopped onion
  • 1/4 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon stone-ground mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons butter, cubed


  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  • In a large bowl, mash 1 cup potatoes. Stir in the corned beef, cranberries, onion, broth, parsley, mustard, garlic, thyme, pepper, nutmeg and remaining potatoes. Cover and refrigerate for 3 hours or overnight to allow flavors to blend.
  • In a large skillet, melt butter. Stir in meat mixture. Cook and stir over medium-high heat for 15-20 minutes or until lightly browned and heated through.
Nutrition Facts
1 cup: 342 calories, 26g fat (13g saturated fat), 94mg cholesterol, 893mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 13g protein.

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