Corned Beef Hash with Kale and Mushrooms

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouHash #CollectiveBias


I love corned beef hash. Love love love it. It’s been my favorite breakfast food for as long as I can remember. We only had it every now and then (birthdays, etc.) so it was a huge treat to wake up to that yummy aroma. One of my favorite memories of my grandpa is getting up early when we were visiting my grandparents and finding him reading the paper at the table. He’d pull out a can of hash and cook it up just for me, a treat that was made even better by the fact that (A) I was out of bed so early and (B) I wasn’t even going to get in trouble for it. Hash with my grandpa is one of my strongest memories from being a kid.

Now that I’m a mom, we still have hash as a special weekend breakfast treat, but I’ve mixed it up a bit to add some variety. One of my favorite ways to have hash now is to add some fresh veggies and make it even heartier. There isn’t much you can add to hash that won’t taste more amazing because you added it to hash, but kale and mushrooms are my personal favorites: complimentary but they still hold their own. Plus, you know, vitamins and fiber and all that.



This breakfast dish looks a little fancy but it’s very simple. First you fry up a can of HORMEL® MARY KITCHEN®  corned beef hash and when it’s just about all crisped up, you add a carton of sliced mushrooms. Typically when I’m making mushrooms I add a little seasoning, but in this case the mushrooms grab all of that amazing corned beef flavor from the hash so you don’t need to do anything but flip them occasionally until they get cooked through and golden brown around the edges.


This next step comes down to personal choice. You can toss your washed and torn kale leaves right on top of the hash and mushrooms and it will cook up just fine OR you can do what I do and fry up the kale in a separate pan using a little olive oil and a dash of garlic powder until the kale is cooked through and just a little bit crispy. The crispiness is something I love about kale (reminds me of kale chips fresh from the oven) but I’m sure I’m probably cooking some essential vegetable-ness out by doing it this way so your call. If you do cook the kale separately, just fold it in to your mushroom hash mixture when you’re done. Is that not the prettiest ski-lodge-brunch-esque little skillet?


The real way to enjoy this is with eggs. Everyone has their personal preference, but I like a nice soft poached egg on top – no salt or pepper or anything. It ends up being like a cream sauce for the skillet.


Oh, and if you really want to rock your world, add a dash of buffalo hot sauce. It’s just…it’s the best thing ever.


You can find HORMEL® MARY KITCHEN® corned beef hash (and other varieties) in your grocery store with the canned meat products. Be sure to pay attention to the labels – roast beef hash is good but it has a completely different flavor profile than corned beef hash! The two are not interchangeable!

Also, be sure to visit to get your coupon for $1.00 off the purchase of any two (2) HORMEL® MARY KITCHEN® hash products. The coupon is good from today until March 17th, so don’t wait! (Oh, and this is an awesome breakfast or brunch recipe for St. Patrick’s Day. Just sayin’…)



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  • Reply Mary Larsen

    I would have never thought to serve kale with hash — what a brilliant take !! Thanks for sharing {client}

    February 18, 2016 at 12:43 pm
  • Reply Bryttin

    Confession: I have never eaten corned beef hash! This looks so delicious that I will definitely be making it this weekend. Anything with cripsy-ness gets my vote! Thanks for the yummy recipe!

    February 18, 2016 at 12:47 pm
  • Reply Stevie

    I have very distinct memories of our childhood and you making us corned beef hash for breakfast when the parentals were away. And me thinking you were trying to poison me. Oh how I missed out on some yummy things as a kid.

    February 22, 2016 at 11:40 am
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