This is the easiest no-fuss hash you will ever make! Fresh roasted potatoes have extra crispness and flavor.
Plan on making a big pan of these for St. Patrick's Day - even folks that don't like Corned Beef Hash gobble this up and come back for seconds!
At some point in time, I think we've all used frozen hash brown to make these, and they are always just "so-so". The secret to this hash is roasting the potatoes first - so fresh, and with an amazing roasted crispness in less time than frozen, without all the fuss of oil, flipping and turning.
While the potatoes are happily roasting in the oven, saute onions and garlic in a large pan on the stove, stirring in the corned beef and Worcestershire sauce. Add in the golden roasted potatoes and continue cooking until the potatoes are evenly browned - it only takes a few minutes.
Don't forget about that perfect egg right on top, with the yolk just drizzling right on through. This is completely wonderful any time throughout the day, and any time throughout the year!
If you prefer your Corned Beef Hash with peppers (taking on more of a southwestern twist), add colorful red, yellow and orange sweet peppers, and serve with fresh salsa and sour cream on the side. Ole!