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Corned Beef Hash Recipe
This Corned Beef Hash Recipe transforms leftover corned beef and tender potatoes into a golden, crispy skillet breakfast that’s ready in under 30 minutes.
Whether you’re craving a cozy morning meal or planning a casual brunch, this hearty Corned Beef Hash brings a warm welcome to your table. I first fell for this recipe on a drizzly March morning—those salty bits of corned beef mingled with fluffy potato had me smiling before my first cup of coffee. It’s not just any hash; it’s a classic comfort dish that shines when you’ve got a cast‐iron skillet, a bit of patience, and a pinch of love.
Why You’ll Love This Recipe
• No oven needed—everything cooks right on the stovetop in one skillet
• Ready in 30 minutes or less (faster if your corned beef is already chopped)
• Uses simple pantry staples: potatoes, onions, and that flavorful corned beef
• Great for brunch gatherings or a quick family breakfast
• Naturally gluten‐free (just check your corned beef label)
• Crispy edges meet tender centers—texture heaven!
• Easy to customize with herbs, cheese, or a fried egg on top
• Perfect way to reinvent St. Patrick’s Day leftovers (or any night‐before supper bits)
Ingredients
• 2 cups cooked corned beef, diced (about 8 ounces; lean or marbled—your call)
• 3 medium Russet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
• 1 small yellow onion, finely chopped (Vidalia or sweet onion work nicely)
• 2 tablespoons unsalted butter (or 1 tablespoon butter + 1 tablespoon olive oil for a lighter finish)
• 2 tablespoons extra‐virgin olive oil (for a crisp sear)
• 1 garlic clove, minced (optional—but I love the kick)
• ¼ teaspoon smoked paprika (or sweet paprika if that’s what you have)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (flat‐leaf or curly for garnish)
• 2 green onions, thinly sliced (for a pop of color)
Tips:
– For faster cooking, soak diced potatoes in cold water for 10 minutes to remove excess starch, then pat dry.
– If you prefer Yukon Gold potatoes, reduce olive oil to 1 tablespoon—they crisp more easily.
– Look for corned beef that’s not overly salty; rinse briefly if needed and pat dry.
Directions
1. Heat your skillet: Place a 10-inch cast-iron or nonstick skillet over medium heat. Add olive oil and butter. When the butter foams, you’re ready for the next step.
2. Sauté onions: Toss in chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and fragrant. (You’ll know they’re done when they turn translucent and smell slightly sweet.)
3. Add potatoes: Spread diced potatoes in an even layer. Let them cook undisturbed for 5 minutes so a crisp crust forms. Then stir and cook another 5 minutes, watching for golden edges.
4. Stir in garlic and spices: Add minced garlic and smoked paprika; stir for 30 seconds until the aroma pops.
5. Mix in corned beef: Gently fold the diced corned beef into the potatoes. Press down lightly with a spatula, and leave it to cook without stirring for 3–4 minutes—this gives you those irresistible crispy bits.
6. Flip and brown: Use a flat spatula to flip sections of hash, exposing the bottom to the heat. Cook another 3 minutes, or until you’ve got golden‐brown goodness all around.
7. Season and finish: Taste a small piece, then add salt and pepper as needed. Sprinkle parsley and green onions over the top. Give it a quick toss or let the garnish rest—either way, it’s ready to serve.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (including potato soak)
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
• Cheesy twist: Stir in ½ cup shredded sharp cheddar in the last minute for a gooey finish.
• Veggie boost: Add 1 cup diced bell peppers and zucchini for extra color and nutrients.
• Spicy flare: Sprinkle ¼ teaspoon cayenne pepper or chopped jalapeño when you add the paprika.
• Egg & bacon: Top each serving with a runny fried egg and crisp bacon bits.
• Vegan swap: Use smoked tempeh instead of corned beef and vegan butter.
• Herby upgrade: Mix in 1 tablespoon chopped fresh thyme or rosemary for an earthy lift.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, spread cooled hash in a freezer-safe bag, squeeze out extra air, and freeze for up to 2 months. When you’re ready, reheat from chilled in a skillet over medium heat for about 5–7 minutes, stirring occasionally. If frozen, thaw overnight in the fridge before reheating to maintain crisp edges.
Notes
– I learned that drier potatoes give the best crunch—so don’t skip the pat-dry step.
– A well-seasoned cast-iron skillet makes all the difference; if yours sticks, add a drop more oil next time.
– Adjust salt carefully—corned beef can vary in saltiness by brand.
– For even cooking, try to cut potatoes and beef into uniform pieces.
FAQs
Q: Can I use fresh corned beef instead of leftovers?
A: Absolutely—boil or pressure-cook a corned beef brisket until tender, chill, then dice and follow the recipe.
Q: What’s the best potato for hash?
A: Russets crisp up nicely, but Yukon Gold work too if you want a creamier bite.
Q: How do I prevent potatoes from sticking?
A: Make sure your pan is hot before adding potatoes, and let them sit undisturbed to form a crust.
Q: Can I make this gluten-free?
A: Yes—corned beef and potatoes are naturally gluten-free; just check that your spices have no hidden wheat fillers.
Q: Any tips for extra crispy hash?
A: Use a mix of butter and oil, and resist stirring too often so a crust can develop.
Q: Is this dish freezer-friendly?
A: It is! Flash-freeze flat on a tray, then transfer to bags—reheat from thawed for best texture.
Q: What pairs well with corned beef hash?
A: A simple green salad, hot sauce, or eggs any style—over easy is my favorite.
Conclusion
This Corned Beef Hash Recipe is your go-to for a comforting breakfast or lively weekend brunch—crispy potatoes, savory beef, and just the right seasonings. Give it a whirl, leave me a note below on how yours turned out, and don’t forget to check out my Potato Pancakes and Skillet Frittata recipes for more morning inspiration. Enjoy!
Corned Beef Hash Recipe
Ingredients
- 2 cups cooked corned beef diced
- 3 medium Russet potatoes peeled and diced into ½-inch cubes
- 1 small yellow onion finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove garlic minced
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- 2 green onions green onions thinly sliced
Instructions
- Place a 10-inch skillet over medium heat. Add olive oil and butter. When the butter foams, proceed to the next step.
- Cook chopped onion for 3–4 minutes until soft and fragrant.
- Spread diced potatoes in an even layer and cook until golden edges form.
- Add minced garlic and smoked paprika, and stir for 30 seconds.
- Fold diced corned beef into the potatoes and press down with a spatula. Cook without stirring for crispy bits.
- Use a spatula to flip and brown the hash for golden-brown goodness.
- Adjust salt and pepper, sprinkle parsley and green onions for garnish, and serve.
