Corned Beef Hash

This homemade corned beef hash is everything the canned version wishes it could be: crispy, golden, and loaded with real chunks of tender corned beef and potatoes. The technique is simple once you know the secret to getting that perfect crust, and it all comes together in one skillet in about 35 minutes.

If you love a good corned beef dinner, try my Corned Beef and Cabbage in the Oven or this Crock Pot Corned Beef and Cabbage. And for more hearty breakfast ideas, check out my Breakfast and Brunch recipes.

Before You Get Started

• Don’t touch the hash while it crisps. The biggest mistake is stirring too often. Press the mixture into the skillet, then leave it alone for 4-5 minutes so a golden crust forms on the bottom. Flip in sections (not all at once) and repeat until it’s as crispy as you like.
• Start with cooked potatoes. Raw potatoes won’t crisp properly in this recipe and will take much longer to cook through. Use leftover baked or boiled potatoes, or boil diced potatoes for about 10 minutes until just fork-tender. Drain well and pat dry before adding to the skillet.
• Season at the end, not the beginning. Corned beef is already well-seasoned and salty, so adding salt too early can make the hash overly salty. Taste first, then adjust with salt, pepper, smoked paprika, and garlic powder at the end.

How to Make Corned Beef Hash

This recipe comes together fast once you have your corned beef and potatoes prepped. The whole thing happens in one skillet, and the only real technique to master is the crisping, which just takes a little patience.

Step 1: Prep Your Potatoes (if needed)

You’ll need cooked potatoes for this recipe. Use leftover potatoes (such as from your Crock Pot corned beef and cabbage recipe), or boil diced potatoes (russet or Yukon Gold) for about 10 minutes until just fork-tender. Drain the potatoes well and let them cool slightly before adding them to the skillet.

Step 2: Heat the Skillet

Heat butter and olive oil in a large skillet. We use the two different fats because the butter adds flavor, while the oil raises the smoke point so the butter doesn’t burn.

** Tip: The butter should be melted and just starting to sizzle before adding anything to the skillet.

Step 3: Cook the Onion

Add diced onion to the pan and cook for 3-4 minutes, or until it’s softened and lightly golden. Stir occasionally so that it cooks evenly. The onion builds the flavor base for the whole dish.

** Note: If you like extra-sweet onions in your hash, you can cook them a little longer until they start to caramelize.

Step 4: Add the Corned Beef and Potatoes

Stir in the chopped corned beef and diced potatoes. Spread the mixture into an even layer across the skillet.

Press it down gently with a spatula (this increases contact with the hot pan for better crisping).

⇢ Use pre-cooked potatoes. Raw potatoes won’t crisp the same way and will need significantly more time. Leftover boiled, baked, or roasted potatoes are perfect here.

Step 5: Let It Crisp

Cook undisturbed for 4-5 minutes, or until a golden-brown crust forms on the bottom. Flip in sections (not all at once) using a spatula, then press down and cook another 4-5 minutes. Repeat this process 2-3 more times until the hash is browned and crispy throughout.

** Tip: You’ll hear it sizzle steadily. When you peek underneath, you should see deep golden-brown patches.

⇢ Resist the urge to stir. Stirring breaks up the crust before it forms. Think of it more like making a pancake: let it sit, flip, and repeat. This is the key to a good corned beef hash!

Step 6: Season and Serve

Sprinkle with salt, pepper, smoked paprika, and garlic powder. Stir gently to combine and cook for 1-2 more minutes. Taste and adjust the seasoning, if necessary. Remember: corned beef is already salty, so go easy on the salt initially and add from there.

Garnish with fresh parsley, scallions, or chives for a bright finishing touch.

** Tip: Wait to season towards the end so that you can taste and adjust as needed. Corned beef carries a lot of salt from the curing process, so seasoning last lets you control the final flavor.

Top It With An Egg

A fried egg with a runny yolk on top of the corned beef hash or on the side is the classic pairing. A runny yolk acts almost like a sauce for the hash. Poached or over-easy eggs work well, too!

** Timing Tip: Start your eggs when the hash is on its last round of crisping so everything is ready at the same time.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days

Reheat in a skillet over medium heat (this re-crisps the hash better than a microwave). Add a small pat of butter or a drizzle of oil when reheating to help it crisp back up.

The microwave works in a pinch, but it won’t restore that ideal crispy texture.

Freezing: The hash can be frozen for up to 2-3 months, but the potatoes may soften slightly when thawed. Reheat from frozen or thawed in a hot skillet.

Make Ahead: You can prep the corned beef and potatoes ahead of time and store them in the fridge so that assembly is even faster the next morning.

Frequently Asked Questions

What’s the secret to crispy corned beef hash?

Cook the hash undisturbed for longer than you might expect (at least 4-5 minutes), and then flip in sections. Repeat this technique until it’s properly crisped throughout. A properly hot skillet with butter and oil, pressing the hash flat, and resisting the urge to stir are all important. Remember, patience is the key!

Can I use canned corned beef instead of leftover corned beef?

Yes, it works. Canned corned beef has a softer texture, so it won’t have the same meaty chunks, but it will still crisp up nicely. Drain any excess liquid from the can before chopping and adding to the skillet. Deli-sliced corned beef is another good option if you don’t have leftovers.

What do you eat with corned beef hash?

Eggs are the classic pairing (fried, poached, or scrambled). Biscuits, toast, or fruit are also good, easy options to add to the table. Remember, this dish works as a quick dinner too; it’s not just for breakfast and brunch.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work and add a slightly different flavor. They may soften a bit more than russets, so be gentle when flipping. Cut them a bit larger to help them hold their shape.

What kind of potatoes are best for corned beef hash?

Russets are starchier and get crispier edges, while Yukon Gold are creamier and hold their shape better…so either works well! Starting with cooked potatoes is the key, regardless of variety.

More Easy Breakfast and Brunch Recipes

• Overnight Bisquick Breakfast Casserole
• Sausage Hash Brown Casserole
• Ham and Egg Casserole
• Tater Tot Breakfast Casserole
• Baked Western Omelet