Corned Beef Hash Three Ways

I like to serve this for breakfast or as a light dinner with a salad.  Homemade is so much tastier than what you get in a can.  Before my husband met me that was how he fixed his corned beef – straight from a can!   This recipe comes from Weight Watcher’s and if my husband liked it, it was good, even if it is “diet food”.  Only 3 points per 1-1/4 cups.  In a recent Weight Watcher’s book (2013) a new recipe was posted  which included eggs.  I also have included  another easy recipe for hash that is not low fat.

Weight Watcher's Corned Beef Hash

  • 1 tbsp. butter (you could cook a few slices of bacon and use the fat to cook the potatoes – then add the crisp bacon pieces to the hash – of course this would add points)
  • 1 (1 lb. 4 oz.) pkg. refrigerated diced potatoes with onion (Simply Potatoes)
  • 1-1/4 cups onion, chopped
  • garlic, minced (optional – I added)
  • 1 cup green pepper, chopped (I also used some red pepper)
  • 2 cups cooked corned beef, diced (about 8 oz.)
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg

Melt butter in a large nonstick skillet and cook the potatoes on medium heat  for 15 minutes tossing occasionally to brown them.  Then add the onions and pepper and cook for 15 minutes with the lid on.  Finally add the  corned beef and cook 5-10 minutes more with the lid on.

Serve over toasted English muffins or bread (additional points)

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Weight Watcher's Corned Beef with Eggs

  • 2 tsp. canola oil (might need a little extra)
  • 4 cups frozen hash brown potatoes with onions and peppers (I will add more fresh peppers and onions)
  • 2 garlic cloves, minced
  • 1 cup deli corned beef, diced (1/4 lb.)
  • 1/2 cup low sodium chicken broth
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 4 large pasteurized eggs

Heat oil in a nonstick skillet; add potatoes and cook 10 to 15 minutes or until potatoes brown; add the minced garlic and cook for a minute.  Add the corned beef and next 3 ingredients; cook for 5 more minutes.  Remove and keep warm.

Heat a skillet and coat the pan with cooking spray.  Gently break 2 eggs into the pan and cook for 2 minutes.  Carefully turn eggs and cook 1 more minute or until done.  Remove eggs and repeat procedure.

I do not like eggs this way so I have not shown them with this hash .

4 servings (3/4 cup hash and 1 egg = 5 PointsPlus value per serving)

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Corned Beef Hash

  • 3 cups cooked corn beef, chopped
  • 2 cups cold boiled potatoes, chopped
  • 1 small onion, finely chopped
  • 3 tbsp. flour
  • 1/4 cup milk (I needed to add more)
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire Sauce
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 2 tbsp. veggie oil

Combine the first 9 ingredients in a large bowl.

Heat the oil in a large skillet over medium heat.  Spread the meat mixture evenly in the skillet, pressing down firmly to make a thick patty.  Saute over low heat for 30 minutes, turning every 10 minutes with a spatula.

Serve crust side up with some poached eggs and toast.

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