Chile Corned Beef Hash
Cuisine: Southwestern
Author: Anita Edge
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
A wonderful way to use leftover corned beef, top it with a poached egg and it makes a very special brunch.
  • 3 cups diced cooked corned beef
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, pressed
  • 1 tbsp butter
  • 3 cups cooked, peeled, diced potatoes
  • ¼ cup diced mild green chiles
  • ¼ cup salsa
  • salt & pepper to taste
  • optional: 4 eggs, additional salsa and chiles
  1. In a large nonstick skillet, sautee the corned beef with onion in the olive oil over medium heat. (If you left the fat on when you cooked the corned beef initially, you may not need the olive oil.)
  2. Add the garlic and butter and sautee another 2 minutes or so until you smell the aroma of the garlic.
  3. Stir in the potatoes, green chiles, and salsa and cook, stirring to blend and heat thoroughly for another 5 minutes. Add salt, pepper, and any desired additional green chiles or salsa to taste.
  4. If you choose to serve with eggs, turn the heat down to low on the hash and cover while you poach or fry 4 eggs. When the eggs are nearly done, turn the heat up on the hash, stir well and dish out onto 4 plates, topping each with an egg.
Recipe by Denver Green Chili at