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Savory Corned Beef Hash is an easy and tasty breakfast recipe that can be made anytime. It’s flavorful and is a great way to use leftover corned beef.
The Best Corned Beef Hash
There are so many things about this dish that make it amazing! From the crispy potatoes to the salty corned beef, you can’t go wrong. I find that corned beef adds a lot of flavor to the potatoes, which is why we don’t go heavy with the seasonings.
Corned beef hash is one of my favorite breakfasts to make using leftover corned beef. Typically, it’s a family favorite after a hearty dinner of Corned Beef and Cabbage. Top the hash with a fried egg and you have heaven on a plate!
Other favorite ways to use leftover corned beef are making our Reuben Dip or Reuben Sliders.
Why You’ll Love This Recipe for Corned Beef Hash
- Easy to Make: This is a very easy dish to put together and it comes out delicious every time.
- Great Anytime: Make this for breakfast as a great side or for a tasty dinner.
- Customizable: Switch up the spices and add some veggies to make it your own.
Recipe Ingredients
Very few ingredients are needed to make this corned beef hash recipe. For exact measurements, scroll down to the recipe card below.
- Russet Potatoes: Any variety of potatoes can be used but I prefer Russet potatoes. Yukon Gold is great, too.
- Butter: I use unsalted butter because you get plenty of salty flavor from the corned beef.
- Onion and Garlic: These two ingredients make any recipe pop. I love the sweetness of the diced onions.
- Corned Beef: Use leftovers, cook it fresh, or get some thick slices from the deli counter.
- Spices: I keep it simple with paprika, thyme, and a little salt and pepper. Feel free to add your favorite spice.
- Garnishes: Top with a poached or fried egg. Chopped parsley is also great for some freshness.
How to Make Corned Beef Hash
The longest part of the process is waiting for the hash to get crispy. This is likely because you don’t want to wait to eat it!!
- Cook potatoes. Boil a pot of salted water. Add the diced potatoes and reduce to a simmer. Cook until fork tender.
- Drain. Drain the cooked potatoes and rinse with cold water.
- Saute onion and garlic. Heat a large skillet over medium heat and melt the butter. Sautee the onions and garlic until the onion is soft and translucent.
- Add corned beef and potatoes. Combine with corned beef and potatoes. Spread in an even layer and allow a crust to form.
- Season. Sprinkle with the spices.
- Flip. Carefully flip the hash and allow it to form a golden crust on the other side. Continue to cook and flip until heated through.
- Garnish and Serve. Add your preferred garnish and enjoy!
Tips and Variations
- Add peppers: Diced bell peppers are a great way to get extra color and texture in your hash.
- Don’t microwave: Try to avoid reheating leftovers in the microwave. It can be a little mushy.
- Let it cook: Give the hash time to form a crispy golden crust. It adds so much texture and flavor.
- Make it spicy: Add cayenne pepper or red pepper flakes for a kick.
Serving Suggestions
- Condiments: Ketchup and hot sauce both pair well with corned beef hash.
- Eggs: Fried, poached, or scrambled are all delicious choices. I love runny yolk with the flavors of this recipe.
- Fruit: Fresh fruit helps balance the richness of this hash. Try berries, or this Fall Fruit Salad.
How to Store and Reheat Leftovers
Store leftover corn beef hash in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Reheat in a skillet to preserve the crispy texture.
More Potato Recipes to Try
- Breakfast Potatoes
- Creamy Ham and Potato Soup
- Dill Pickle Potato Salad with Bacon
- Hashbrown Casserole
- Air Fryer Smashed Potatoes
Corned Beef Hash
Savory Corned Beef Hash is an easy and tasty breakfast recipe that can be made anytime. It’s flavorful and is a great way to use leftover corned beef.
Servings: 6 servings
Ingredients
- 3 cups raw russet potatoes small diced
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 cups cooked corned beef diced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish optional
- Poached or fried eggs for serving optional
Instructions
- Add the diced russet potatoes to a pot of salted boiling water, reduce the heat and simmer the potatoes just until fork tender, about 5-7 minutes. Drain, rinse under cold water, and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add the diced corned beef and potatoes to the skillet. Spread them out in an even layer and let them cook without stirring for a few minutes to allow a golden crust to form.
- Sprinkle the paprika and dried thyme over the mixture. Season with salt and pepper to taste.
- Carefully flip the hash using a spatula to brown the other side. Again, allow it to cook without stirring for a few minutes.
- Continue cooking and flipping the hash until it is heated through and has a nice crispy exterior, about 10-15 minutes in total.
- Once the hash is ready, garnish with chopped fresh parsley if desired.
- Serve the corned beef hash as a standalone dish or paired with poached or fried eggs for a classic and satisfying breakfast experience. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- You can substitute russet potatoes with other types of potatoes if you prefer.
- Be careful not to overcook the potatoes when boiling them, as you want them to retain their shape when added to the skillet.
- The corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just sauté in a skillet until heated through.
- This recipe is very versatile and can be served any time of the day. It’s hearty enough for dinner but also makes a great breakfast or brunch dish.
Nutrition
Calories: 286kcal | Carbohydrates: 16g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 226mg | Sodium: 841mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg
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