Corned Beef Hash

Crispy, golden homemade corned beef hash loaded with tender chunks of corned beef, potatoes, and onion. Made in one skillet in about 35 minutes, this is the best way to turn leftover corned beef into a hearty breakfast or easy dinner.

Course Breakfast, Brunch

Cuisine American

Keyword corned beef hash, corned beef hash recipe, homemade corned beef hash

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 634kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

For the Hash

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
2 cups cooked corned beef, chopped into small pieces
3 cups cooked potatoes, diced (russet or Yukon Gold work best)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
Optional garnish: chopped fresh parsley, scallions, or chives

For Serving (Optional)

Fried or poached eggs
Hot sauce or ketchup

Instructions

Prep the potatoes (if needed). If you don't have leftover cooked potatoes, place diced potatoes in a pot of salted water, bring to a boil, and cook for about 10 minutes until just fork-tender. Drain well, pat dry, and let cool slightly.
Heat the skillet. Heat the butter and olive oil in a large skillet over medium heat until melted and sizzling.
Cook the onion. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.
Add the corned beef and potatoes. Stir in the chopped corned beef and diced potatoes. Spread the mixture into an even layer and press it down gently with a spatula.
Let it crisp. Cook undisturbed for 4-5 minutes, allowing a golden-brown crust to form on the bottom. Flip sections of the hash (not all at once) and press down again. Cook another 4-5 minutes. Repeat this process 2-3 more times until the hash is browned and crisped to your liking.
Season and finish. Sprinkle with salt, pepper, smoked paprika, and garlic powder. Stir gently to combine and cook 1-2 more minutes.
Serve hot. Garnish with fresh herbs or scallions if desired. Serve immediately, topped with a fried or poached egg if you like.

Video

Notes

Start with cooked potatoes. Boil diced potatoes for about 10 minutes until just fork-tender, or use leftover baked, boiled, or roasted potatoes. Raw potatoes won't crisp properly and will need much more cook time.
Don't stir while crisping. Let the hash cook undisturbed for 4-5 minutes at a time so a crust can form. Flip in sections, press flat, and repeat. This is the key to crispy hash.
Season at the end. Corned beef is already quite salty from the curing process. Season after cooking so you can taste and adjust without oversalting.
Best skillet to use: A 12-inch cast iron or stainless steel skillet gives you the best crust. Nonstick works too, but the crust won't be quite as deep.
Corned beef options: Leftover homemade corned beef is ideal, but deli-sliced corned beef works great too. Canned corned beef can also be used; just drain any excess liquid before chopping.
Egg pairing: A fried or poached egg with a runny yolk on top is the classic way to serve corned beef hash. Start your eggs when the hash is on its final round of crisping.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in a skillet with a small pat of butter for the best texture.
Freezing: Freeze in an airtight container for up to 2-3 months. Potatoes may soften slightly when thawed. Reheat in a hot skillet.
Make-ahead tip: Prep the corned beef and potatoes ahead of time and refrigerate so the hash comes together even faster.

Nutrition