Honestly, there is nothing quite like a good breakfast hash. This Corned Beef Hash recipe is hearty, filling, and super easy to make. I used already-cooked corned beef that I had left from my corned beef and cabbage recipe and combined it with sautéed onions and buttery soft gold potatoes. Then, to finish things off, I topped it with a fried egg. It’s also great with a side of avocado toast. This hash is perfect any time of the year, but especially for weekend brunch!😉
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Easy Recipe for Corned Beef Hash
If you’ve only ever had corned beef hash from a can, trust me, you need to try my homemade version. It’s made with crispy potatoes, savory corned beef, and sautéed onions, all cooked together until golden and delicious. It’s the perfect way to use up leftover corned beef from my baked corned beef and cabbage recipe after St. Patrick’s Day. This simple recipe is like my skillet breakfast potatoes…but even better!
Corned Beef Hash Recipe
Servings 4 servings (1 cup each)Ingredients
- 1 ½ pounds Yukon gold potatoes* ($1.80)
- ½ yellow onion ($0.25)
- 1 ½ tsp salt, divided ($0.05)
- 1 ½ Tbsp olive oil, divided ($0.30)
- 1 ½ cups chopped cooked corned beef (about ½ lb.)** ($3.99)
- 1 Tbsp butter ($0.12)
- ½ tsp freshly cracked black pepper ($0.08)
- ½ tsp garlic powder ($0.05)
- ¼ tsp smoked paprika ($0.03)
Instructions
- Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
- Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
- While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
- To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
- Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
- After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
- Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!
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Equipment
- Large Skillet
- Large Pot
Notes
Nutrition
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Gather all of your ingredients.
Prep the veggies: Wash and peel 1 ½ pounds Yukon gold potatoes, then dice them into small (similar-sized) pieces. You can also dice your yellow onion and set it aside for now so it’s ready to go once the potatoes are boiled.
Boil the potatoes: Add the diced potatoes to a large pot and cover them with water. Add 1 tsp salt and bring the water to a boil over high heat. Once the water is boiling, reduce the heat to medium-high and let the potatoes par-boil for 5 minutes. Drain the potatoes in a colander and set aside.
Brown the corned beef: As you wait for the potatoes to par-boil, you can heat a large skillet over medium heat. Add ½ Tbsp olive oil, and once hot, carefully add 1 ½ cups cooked and chopped corned beef to the skillet. Stir occasionally and let the corned beef lightly brown on all sides, about 5-6 minutes. Transfer the browned corned beef to a separate plate for now.
Sauté the onion: In the same skillet you browned the corned beef (no need to wash it), add 1 Tbsp olive oil and 1 Tbsp butter. Let the butter melt, then add your diced onion. Sauté the onion until softened, about 2 minutes.
Add the potatoes: Now, add the drained potatoes to the skillet and stir to combine with the onions. Let the potatoes cook on one side undisturbed (no stirring) for 4-5 minutes. This will help them get a little crispy on that side! After the potatoes have cooked undisturbed for 5 minutes, add ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika. Give the potatoes a stir to distribute the seasonings, and cook for 5-7 minutes.
Add the corned beef: Now add the browned corned beef to the skillet. Stir and let the hash cook for 2-3 more minutes, just until the corned beef is warmed through.
Garnish and serve: Serve your corned beef hash hot and enjoy! You can also top it with sliced green onions or parsley (optional).
Recipe Tips & Suggestions!
- Use a large skillet. You want as many of the potatoes to touch the bottom of the skillet so they can get crisp and golden. If you overcrowd the skillet, the potatoes will steam instead of crisp.
- Be sure to dice your potatoes into small, evenly sized pieces. This will help them cook at the same rate, so you don’t have some mushy pieces and others that aren’t fully cooked!
- Par-boil the potatoes, but don’t OVER boil them! Par-boiling is my favorite trick to soften potatoes before cooking them in a skillet because it helps speed up the cooking process and guarantees they cook evenly. Just be sure not to boil them for too long, or you’ll end up with mashed potatoes instead of crispy hash!
- Add in some extras. While corned beef hash is delicious on its own, feel free to get creative with some add-ins! Bell peppers (added after the potatoes have crisped up on one side), spices like Cajun seasoning or cayenne pepper, or even a sprinkle of cheese can take this dish to the next level.
Storage & Reheating
Any leftovers should be cooled and stored in airtight containers in the fridge for up to 3-4 days. Reheat the hash in a skillet on the stove with a splash of oil or in the microwave until hot. You can also freeze this dish for up to 2-3 months, but potatoes can get grainy and mushy once thawed, so keep that in mind. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Serving suggestions
I usually serve my old fashioned corned beef hash with a fried egg on top and some crispy, buttery toast to dip into the runny egg yolk. It’s the perfect hearty breakfast or brunch for my family! I also think a side of creamy avocado toast is delicious and perfectly compliments the salty beef. Sometimes, I drizzle a little hot sauce on my hash before serving for extra heat and flavor!
