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.

Corned beef hash on a gray plate topped with and egg and parsley.

It may just look like a mish-mash 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 any style you prefer. (I recommend one with a runny yolk so the eggs can soak up every last drop.)

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Corned Beef Hash Recipe

Recipe ingredients

Corned beef hash 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

  1. 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.
Onions cooking in a skillet.
  1. 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.
Potatoes cooking in a skillet.
  1. 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).
Corned beef hash cooking in a skillet.
  1. 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.
Corned beef hash cooking in a skillet.
  1. Serve with extra hot sauce, eggs, or any other garnishes you desire.
Corned beef hash on a gray plate with parsley.

Recipe tips and variations

  • Yield: One batch of the recipe makes enough for 4 servings.
  • Make ahead: I prefer this made-to-order so the potatoes stay crispy. To get a head start, you could blanch the diced potatoes in some boiling water to par-cook them. Then add the cooked potatoes to the skillet and start at step 3.
  • Storage: Keep the leftovers in the fridge and eat within the week.
  • 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.
Corned beef hash on a gray plate topped with and egg and parsley.

More hearty breakfasts

Corned beef hash on a gray plate topped with and egg and parsley.

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.
5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4 servings
Course Breakfast
Cuisine American
Calories 432

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

  1. 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.
  2. Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
  3. Yield: One batch of the recipe makes enough for 4 servings.
  4. Make ahead: I prefer this made-to-order so the potatoes stay crispy. To get a head start, you could blanch the diced potatoes in some boiling water to par-cook them. Then add the cooked potatoes to the skillet and start at step 3.
  5. Storage: Keep the leftovers in the fridge and eat within the week.
  6. Sweet potatoes: Diced or shredded sweet potatoes make excellent hash, too.
  7. Peppers: Along with the onions, add diced bell peppers of any color to the hash, if you have them handy.
  8. Herbs: Fresh thyme, parsley, chives, rosemary; if you fresh herbs, chop and add one variety to the finished dish.
  9. 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments