Corned Beef Hash
Who doesn’t love a good Corned Beef Hash with tender potatoes and pan fried corned beef?! This classic comfort food can be served for breakfast or dinner!
A CLASSIC SIDE DISH RECIPE
Well y’all, I really meant to post this around St. Patrick’s Day when I knew folks would have leftover corned beef but I just ran out of time. However, you can still buy corned beef any time of year, or used canned corn beef or you can use other leftover roast you might have. Corned Beef Hash really is so simple to make and it’s one of my favorite comfort foods. Whether you’re looking for an easy weeknight dinner or a hearty Sunday breakfast, Corned Beef Hash is sure to hit the spot.
FREQUENTLY ASKED QUESTIONS:
It is simply a beef brisket that has been brined (or cured). It’s that curing process that gives corned beef its distinctive color.
Sure. You’ll need about 2 cans for this recipe. If you decide to go this route, don’t add any additional salt as the canned beef is salty enough.
I know it may be tempting to just toss all the butter in at once, but trust me, dividing it is necessary. Butter needs to be added in step 4 to prevent the pan from getting too dry and stopping the browning process. This step helps to ensure that your dish turns out perfectly.
To jazz up this dish, consider adding bell peppers with onions and potatoes in step one. If you want a little heat, sprinkle in some cayenne or crushed red pepper flakes in step two.
You can use any cooked beef with this recipe, even ground beef.
Yes. If they are in the refrigerated section and already cooked, you can use those. If you want to use frozen diced potatoes, you are going to need to thaw them first.
Leftovers should be placed in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat your leftovers in a skillet on the stove like the first time you made them, or use the microwave until warmed through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – the corned beef is already salty so we want to control how much additional salt we add.
- russet potatoes – you can use Yukon potatoes too, if needed.
- chopped cooked corned beef – as stated above, canned corned beef or other leftover beef can be used.
- garlic and onion powder – I try to keep the seasoning simple since the corned beef will add its own flavoring. Use what you enjoy here. Cajun or creole seasoning works great too or a dash of hot sauce.
HOW TO MAKE CORNED BEEF HASH
Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well. In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes. Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom. This is really what makes it a hash is that crust that forms on the corned beef and potatoes. Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Garnish with parsley if using, and serve.
CRAVING MORE RECIPES?
Corned Beef Hash (+Video)
Ingredients
- 4 cups (1/2-inch diced) russet potatoes (peeled russet potatoes)
- 6 Tablespoons unsalted butter (divided use)
- 1 small sweet onion, small diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Boil 4 cups (1/2-inch diced) russet potatoes just until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 Tablespoons of unsalted butter. Once melted, add the cooked potatoes, 1 small sweet onion, small diced, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
- Add 4 cups chopped cooked corned beef, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the pan. Stir, so everything is combined.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining 2 Tablespoons unsalted butter, and mix it in.
- Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. I usually do this 3 times. Then serve!
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
was great worked well thanks its a keeper
Start the potatoes in cold or hot water?
very easy and delicious recipe. Being Irish myself, one doesn’t need for St. Patricks day to enjoy corned beef. Having this recipe around you can have corned beef hash any day is fine. I know I will.
Fantastic. I cooked a fresh corn beef for this recipe.
Good AF! I cooked my corned beef in the Instant Pot and used the liquid to boil the potatoes! SOOOOO GOOD!
LOL! Thanks so very much Ashley – so happy to hear that!
Corned beef hash in the air fryer awesome
Tried this today, wasn’t quite as pretty looking as the pictures on the internet but it was definitely delicious. I will be doing this again.
My husband raved and raved over how good this was. I agree, it really was excellent!
I absolutely LOVE cornbeef! Found your recipe, it was amazing!! Cooking for two, used leftover cornbeef from STP Day, Nonstick pan is a must; so glad I have another cornbeef in the freezer!! Thank you for applying great recipe!!
Made it for dinner post st. Patrick’s day. Fabulous! I however did use a non stick pan that was too large (surface area) so wasn’t able to get soft inside n crispy outside. Lesson learned! I also cut up the left over carrots n tossed into the mix.
OMG, perfect! Had it with a couple of fried eggs on top, so delicious!!
great, nice and simple
Made it today and we enjoyed every delicious bite. A good use for the leftovers from St. Patrick’s Day dinner. Will keep this easy recipe for future quick meals.
Thanks so much Katheleen!
Made this today, it was outstanding! I’m not the best cook so your photos & video all really helped me make this successfully. Thank you for all your hard work in doing that for those of us who need a little extra help.
I’ll make this recipe again.
It was good!!
Great recipe!
I made this with canned corned beef. It is very good and seasoned well.
Wife and I loved this. Thank you for your recipe. We didn’t change a thing.
Absolutely delicious! My husband really enjoyed it!
I just love it
Good
Very very good!
Thanks so much Katlyn! I appreciate you taking the time to comment!
Just made this last night because I had an extra corned beef I planned on making after SPD. Yum and I also added the diced red pepper. Also used red potatoes because that’s all I had. Just undercooked a bit and peeled them before adding.
Hello. I love corned beef but have never purchased it myself for cooking at home. Is this the corned beef that you can purchase from your deli? So instead of having them slice it, do you just purchase a 1 lb chunk of it?
I really appreciate you having a recipe like this up. Glad I found your page!
So simple and delicious, I added some red bell pepper. A little color was nice
You get it from the meat section of the grocery store. It won’t be cooked. The corned beef from the deli section will dry out too fast. You can also use canned corned beef and omit the salt.
Makes a lot – I needed a large rectangular skillet to hold it all! Glad I made extra corned beef on St. Patrick’s Day. It was so comforting and delicious. A poached egg (runny yolk of course) is perfect on top – *chef’s kiss* Thank you!
this is the bestest Corned Beef Hash and the easiest recipe I have ever made and it looks exactly like the picture!!! I gave it a 5 star rating and clean up is a breeze!!!
Made it this morning with left over corned beef from Patty’s day. Added sweet red bell pepper, sweet onion and potatoe. Corned beef was on the lean side so the dish felt healthier than my childhood memories. (yes, it’s been that long since I’ve had.) Served with a fried egg on top. Perfect! Thanks Brandie!
P.S. Vacuum packed leftovers for 2 more meals 🙂
You had me at fried egg – ha! That sounds AMAZING!! Thanks for taking time to come back and comment Jean! I really do appreciate it so much!
If you have corned beef on St. Patrick’s Day, then it stands to reason the next day you should make some corned beef hash. I have to admit that before today I’d only had it from a can, and that was rarely. WOW! This will now become an annual dish in my home! I had run out of onions, so I substituted what I felt was an equal amount of minced shallots and that was fine. I’ll be freezing some of this for later use because it’s only me. I’ll be sharing this to my friends on facebook.
Yay! So happy to hear that Denise – thanks so very much!
I made the corned beef hash. I had a cooked brisket from the day before. Aside from where the corned beef came from, I did not deviate from the recipe. It turned out good. A couple of over-easy eggs and toast takes this breakfast to the next level.
Excellent recipe. My husband was thrilled with it! We will be making it again!
I have made this dish since I was a child. I love this dish! Bring it on!
We were poor but didn’t know it back in the 50’s, and our mother was a genius cook with fresh and canned foods. Frozen foods were not very prevalent back them at our small neighborhood grocers. With lots of potatoes and onions and one can of corned beef my mother fed five children and our father. A salad of fresh tomatoes sliced and we were happy. Thanks for the memories, Brandie!
The best thing about running a food website is all the memories I get blessed with. Thank you for that Olivia!!
Please let me know if I can add some sliced cabbage to this recipe!