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Transform leftover corned beef into a hearty hash. Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast.
It may just look like a mishmash of potatoes and beef, but this affordable meal is a time-honored tradition after Saint Patrick’s Day to make the most of leftover corned beef.
Enjoy it as-is piping hot from the pan or top it with a couple of eggs cooked in any style you prefer. (I recommend one with a runny yolk so the eggs can soak up every last drop.)
Table of Contents
Recipe ingredients
Ingredient notes
- Potatoes: The recipe calls for Russet (baking) potatoes, but you can use Yukon Golds, or even sweet potatoes instead. The starchier the better, although this Corned Beef Hash recipe will work with any spud you have in the house.
- Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
Step-by-step instructions
- Melt the butter in a skillet over medium heat. Add the onions and some salt and pepper and cook until they turn translucent and soft.
- Adjust the heat up to medium-high and add the diced potatoes, water, and minced garlic. Cover the skillet and cook for 6 minutes, remove the lid and keep cooking for another 6 minutes, stirring, until the water has evaporated and the potatoes are cooked.
- Take the skillet off the heat and mash a few of the diced potatoes with the flat side of a spatula. Mix what you mashed into the rest of the potatoes, then add the corned beef and hot sauce. Spread this into an even layer in the skillet and press it down so there’s as much stuff touching the surface of the pan as possible (for maximum crispiness).
- Turn the skillet on high and cook for another 3 minutes without stirring, then gently stir in the hash and keep cooking until the edges of the potatoes start to crisp up and really brown.
- Serve with extra hot sauce, eggs, or any other garnishes you desire.
Recipe tips and variations
- Yield: One batch of the recipe makes enough for 4 servings.
- Storage: Keep the leftovers in the fridge and eat within the week.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Sweet potatoes: Diced or shredded sweet potatoes make excellent hash, too.
- Peppers: Along with the onions, add diced bell peppers of any color to the hash, if you have them handy.
- Herbs: Fresh thyme, parsley, chives, or rosemary; if you have fresh herbs, chop and add one variety to the finished dish.
- Eggs: Sunny-side up, poached, basted, or fried. Any way you like them; Corned Beef Hash tastes great with eggs.
More hearty breakfasts
Breakfast Recipes
Overnight Breakfast Casserole
Breakfast Recipes
Breakfast Burrito
Breakfast Recipes
Egg Muffins
Breakfast Recipes
Pulled Pork Eggs Benedict
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Corned Beef Hash
Transform leftover corned beef into a hearty hash. Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast.
Ingredients
- 3 tablespoons butter
- 1 small onion finely chopped
- Salt and freshly ground black pepper
- 2 pounds russet potatoes peeled and cut into ½ inch pieces (see note 1)
- 3/4 cup water
- 2 cloves garlic minced
- 12 ounces corned beef cooked, shredded into bite-sized pieces (see note 2)
- 1 tablespoon hot sauce plus more for serving (I like Cholula)
- fresh parsley minced, for garnish, optional
- Fried eggs for serving, optional
Instructions
- In a large skillet over medium heat, melt butter. Add onion, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until onion is translucent, about 3 minutes.
- Increase heat to medium-high, and add potatoes, water and garlic. Cover and cook for 6 minutes. remove the cover and continue cooking, stirring frequently, until no water remains and the potatoes are cooked through, about 6 minutes.
- Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
- Gently stir hash and continue to cook until potato edges are crispy and browned, about 3 minutes. Transfer to a platter and serve, serving extra hot sauce separately.
Notes
- Potatoes: The recipe calls for Russet (baking) potatoes, but you can use Yukon Golds, or even sweet potatoes instead. The starchier the better, although this Corned Beef Hash recipe will work with any spud you have in the house.
- Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
- Yield: One batch of the recipe makes enough for 4 servings.
- Storage: Keep the leftovers in the fridge and eat within the week.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Sweet potatoes: Diced or shredded sweet potatoes make excellent hash, too.
- Peppers: Along with the onions, add diced bell peppers of any color to the hash, if you have them handy.
- Herbs: Fresh thyme, parsley, chives, rosemary; if you fresh herbs, chop and add one variety to the finished dish.
- Eggs: Sunny-side up, poached, basted, or fried. Any way you like them; Corned Beef Hash tastes great with eggs.
Nutrition
Calories: 432kcalCarbohydrates: 43gProtein: 18gFat: 21gSaturated Fat: 9gCholesterol: 69mgSodium: 1210mgPotassium: 1224mgFiber: 3gSugar: 2gVitamin A: 262IUVitamin C: 40mgCalcium: 45mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This was divine, better than from a restaurant!