Corned Beef Hash Quesadillas

This Monday was St. Patty’s day, a day that I have pretty much grown to love, primarily for the sale of corned beef. I’ve said it from time to time on this site that my wife is not a big fan at all of corned beef. How does that make me feel? Well, pretty good, seeing that I can eat the majority of it throughout the week. Unfortunately this week, I’ve been laid up with pneumonia of all things, and on St. Patty’s day of all days. After a few days of slightly improving, and getting an appetite, I decided to use some of the corned beef hash I had made on Sunday, and turn it into a brunch item.

I had big ideas to make things throughout the week, however the pneumonia has just brought be down for the count, but I was lucky enough to at least get this one in. Hopefully next week I will be in much better shape. This is my take on corned beef hash quesadillas, and wow did they ever turn out great.

Corned Beef Hash Quesadilla

Let’s get started.

Ingredients for the Corned Beef Hash:

  • 1 Idaho potato, peeled, and cubed, and cooked until softened
  • 2 cups of cooked corned beef, sliced and diced
  • 1 large shallot, chopped
  • 1 clove of garlic, minced
  • 1/2 tbsp worchestershire sauce
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp unsalted butter

Ingredients for the quesadilla:

  • 4 flour tortillas, standard size
  • 4 slices of Swiss cheese
  • 1/4 cup of shredded cheddar jack cheese
  • Cooked corned beef hash, warmed
  • 2 tbsp Thousand Island Dressing
  • 1 tbsp horseradish sauce

To make the corned beef hash, add the butter to a large non-stick skillet, or use your cast iron if you so desire. Once melted, add in the potatoes, corned beef, garlic, and shallots.  Get a nice golden color on those potatoes and onions. Season with the worchestershire sauce, a bit of salt and pepper. Give a taste and season to your liking. Set aside.

Start by heating up a skillet on medium-low heat. Add two tortillas to the skillet, stacked on top of one another. Top with two slices of the swiss cheese, then the cheddar jack cheese.

Top with the cooked corned beef hash, as much to your liking, top with the the remaining two slices of Swiss cheese, then the other two tortillas.

How to make corned beef hash quesadillas

You are probably thinking, why double up on the tortillas, right? Well, in my opinion, the single tortilla does not hold up to the corned beef hash, that’s all.

Make the sauce by adding the thousand island and horseradish sauce together. Mix into a small bowl, and set aside.

Carefully look under the bottom tortilla and look for a golden brown. Once golden, carefully flip, and cook the other side until golden.

Slice, and serve with the dipping sauce.

I can’t say enough how awesome this corned beef hash quesadilla was, not only that but a little dunk in the sauce just blew my mind (and opened my airway a bit, of which I needed). If it were me, I would be serving this for breakfast, lunch, and dinner. It was extremely satisfying, and lifted my spirit, and appetite. Just what I needed during this time of illness. Hope you enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *