Name: Corned Beef Hash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound yukon gold potatoes, diced into ½-inch pieces; fine sea salt; 2 tablespoons butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 small red bell pepper, diced; 4 cloves garlic, minced; 2 cups cooked corned beef, diced (about ½-inch pieces); 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon smoked paprika; optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

Jump to Recipe · Leave a Review

Corned Beef Hash is the kind of dish that brings joy with every bite. With its crispy edges and tender ingredients, it perfectly combines savory corned beef, earthy potatoes, and vibrant vegetables, all cooked to golden perfection. It’s a hearty meal that’s easy to throw together and indulgent enough to satisfy any comfort food craving. You can whip up this delightful dish for breakfast, brunch, or even a cozy dinner with friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef Hash
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef Hash

I still remember the first time I made corned beef hash. I had some leftover corned beef from a St. Patrick’s Day feast, and instead of letting it languish in the fridge, I decided to create something deliciously comforting. The kitchen filled with the incredible aroma of sautéed onions and garlic, and before long, I was in hash heaven! This recipe is not just tasty; it’s incredibly budget-friendly and a fantastic way to use up leftovers. Trust me; once you make this corned beef hash at home, you might never want to order it out again!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 35 minutes of cooking, this dish is practically a weeknight miracle.
Irresistible Flavor: Enjoy a mouthwatering combination of crispy potatoes and savory corned beef, all seasoned to perfection.
Eye-Catching Appeal: It looks just as good as it tastes — golden and crispy, it’s a feast for the eyes!
Flexible Serving: Perfect for breakfast, brunch, or dinner; serve it anytime you crave a comforting meal.
Diet-Friendly Options: Easily customizable for gluten-free or dairy-free diets with a few simple ingredient swaps.

Ingredients You’ll Need

1 pound yukon gold potatoes, diced into ½-inch pieces: These creamy, buttery potatoes are ideal for hash, holding their shape while becoming perfectly tender inside.
Fine sea salt: Essential for seasoning the water and enhancing the flavors of the veggies and corned beef.
2 tablespoons butter: Adds richness and helps get that beautiful golden crust on your hash.
1 tablespoon olive oil: A great addition for flavor and a higher smoke point, ensuring the potatoes crisp up nicely.
1 medium yellow onion, diced: Sweet and slightly caramelized, adding depth and aroma to your hash.
1 small red bell pepper, diced: Offers a pop of color and sweetness that balances the saltiness of the corned beef.
4 cloves garlic, minced: Fresh garlic brings a punch of flavor, elevating the overall taste.
2 cups cooked corned beef, diced (about ½-inch pieces): The star of the dish! It’s loaded with flavor and makes the hash hearty and satisfying.
1/2 teaspoon freshly cracked black pepper: A simple seasoning that brightens up the flavors of the dish.
1/2 teaspoon smoked paprika: This adds great depth with a subtle smokiness that complements the corned beef beautifully.
Optional toppings: Fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain Dijon mustard, and hot sauce for those who like a kick!

How to Make Corned Beef Hash

Prepare the potatoes: Start by adding the diced Yukon gold potatoes to a saucepan and cover them with cold water by about an inch. Sprinkle in a generous amount of salt, then bring to a boil. Once boiling, reduce the heat and let them simmer for 5–6 minutes until the potatoes are barely tender but still firm. Drain well and allow them to steam dry for a minute or so.
Sauté the vegetables: In a large cast-iron or heavy skillet, melt the butter and olive oil over medium heat. Once melted and bubbly, toss in the diced onions and red bell pepper. Cook for about 5–6 minutes, stirring occasionally, until they’re softened and slightly caramelized. Add in the minced garlic and cook for an additional 2 minutes until fragrant.
Combine and season: Carefully add the parboiled potatoes to the skillet along with the diced corned beef. Sprinkle with freshly cracked black pepper and smoked paprika. Gently toss everything together to combine, then press the mixture down into an even layer across the skillet.
Cook for a crispy finish: Let the hash cook undisturbed for 4–5 minutes, allowing a deep golden crust to form on the bottom. When it’s time to flip, break apart sections of the hash instead of stirring; this way, you can press it back into an even layer. Repeat this flipping and pressing process 2–3 more times, spending a total of 15–20 minutes cooking everything until it’s beautifully browned and crispy in spots.
Taste and serve: Once your hash is perfectly crispy, taste and adjust the seasoning with more salt and pepper if needed. If using herbs or toppings, sprinkle them on just before serving. Serve hot alongside fried or poached eggs for a true breakfast classic.

Storing & Reheating

Leftover corned beef hash can be stored covered at room temperature for about two hours. For longer storage, transfer to an airtight container and refrigerate for up to 3 days. To freeze, portion into sealed bags and store for up to 3 months. When you’re ready to enjoy again, simply reheat in a skillet over medium heat for about 10 minutes or until heated through, adding a splash of oil if necessary. Keep in mind that while the flavors will still be divine, the crispy texture may soften slightly upon reheating.

Chef’s Helpful Tips

Avoid overcrowding the pan; this helps achieve that crispy texture you want in your corned beef hash.
Use room temperature potatoes for even cooking; cold potatoes may not brown as well.
Flipping sections, instead of stirring the hash, maintains that desirable crust and texture.
For a flavor upgrade, consider including spices like cayenne pepper or fresh herbs like rosemary or thyme.
This recipe is excellent for meal prep; just store the portions separately for an easy reheat.
If you’re making this ahead, hold off adding seasonings until reheating to keep flavors vibrant.

Corned beef hash is a cozy, hearty dish that perfectly balances rich flavors and textures, making it a beloved favorite in many homes. Experiment with the optional toppings, and let your personality shine through in this recipe! Whether you make it for a lazy weekend brunch or any weekday dinner, it’s sure to become a staple at your table. Enjoy the delightful crunch and heartiness of this dish as you savor the delicious simplicity of homemade corned beef hash.

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While Yukon golds have the perfect texture, you can use red potatoes or even russets. Just keep in mind that different potatoes may alter the final texture.

What to serve with corned beef hash?

Corned beef hash pairs wonderfully with fried or poached eggs to enhance its heartiness. Serve it with hot sauce or mustard for an extra zing, or enjoy it with a light salad for a balanced meal.

Is corned beef hash gluten-free?

Yes, corned beef hash can be gluten-free if you ensure that your corned beef and any condiments used are gluten-free. Simply check the labels to be sure!

Can I make corned beef hash ahead of time?

You can prepare the components ahead of time by cooking the corned beef and chopping the vegetables. Just combine and cook the hash when you’re ready to serve it. For best results, prepare and cook fresh!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Corned Beef Hash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

Print Recipe

Description

This corned beef hash is packed with flavor and is easy to make. With crispy potatoes, tender corned beef, and optional toppings, it’s perfect for a hearty meal any time of the day.

Ingredients

Scale

1 pound yukon gold potatoes, diced into ½-inch pieces
fine sea salt
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
2 cups cooked corned beef, diced (about ½-inch pieces)
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika
optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

Cook Mode Prevent your screen from going dark

Instructions

Place the diced potatoes in a saucepan and cover with cold water, seasoning generously with salt. Boil, then simmer for 5–6 minutes until barely tender. Drain and let dry.
In a large skillet, melt butter and olive oil over medium heat.
Add onion and red bell pepper, cooking for 5–6 minutes until softened. Stir in garlic and cook for another 2 minutes.
Incorporate the parboiled potatoes and corned beef into the skillet. Season with black pepper and smoked paprika, tossing gently to combine, then flatten into an even layer.
Cook undisturbed for 4–5 minutes until golden brown. Flip sections of the hash, pressing down to form an even layer. Repeat this for a total of 15–20 minutes until crispy and browned.
Taste and adjust seasoning as needed. Serve hot with optional toppings and enjoy!

Notes

For extra flavor, ensure the potatoes are well-seasoned during boiling.
Feel free to customize toppings according to your preference for variety.
Leftovers can be reheated easily and still taste delicious.