- 1 lb potatoes (any type)
- 3 large carrots
- 3 parsnips
- 2 large shallots
- 2 t olive oil (herb flavored is good if you’ve got it)
- 1 T minced fresh rosemary (divided)
- 1 t garlic powder
- Kosher salt
- Fresh ground pepper
- Cooking spray
- 12 oz. cooked and diced corned beef
- 4 eggs (optional)
- Preheat oven to 375 degrees F. Wash and peel carrots and parsnips, cut into approximately ½ inch dice. Peel potatoes, if desired (I prefer to leave the skins on), cut into ½ inch dice. Peel and dice shallots.
- Cover a rimmed baking sheet with foil. Place vegetables on baking sheet. Drizzle 2 T olive oil on vegetables. Using your hands, work oil through vegetables to evenly coat. Sprinkle garlic powder, half the minced rosemary, and salt and pepper to taste over vegetable mixture, then use hands to mix again. (Note: Corned beef is fairly salty, so be sparing when adding salt to vegetables.
- Spread vegetables onto baking sheet in a single layer. Place baking sheet in preheated oven. Cook for 30 minutes, until vegetables are cooked through and beginning to brown, stirring twice during cooking.
- Remove vegetables from oven and set aside. Spray a 9×13 baking dish lightly with cooking spray. Add cooked vegetables to dish, along with the corned beef. Mix with a spoon to distribute meat evenly among the vegetables.
- * Optional Eggs. If you’re baking eggs along with the hash, make four indentations in the hash, crack egg into the well before continuing the bake. (After 12 minutes in the oven, the whites will be cooked and the yolks will be runny.) You can also use a poached egg, fried egg, or skip this step and serve without the egg.
- Place hash in oven and cook for 10 to 12 minutes. Remove from oven, sprinkle remaining rosemary over hash, and serve.