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.

Meggan’s notes

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

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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.

2. 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.

3. 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).

4. 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.

5. Heat reserved butter in a nonstick skillet over medium heat until foaming. Swirl butter to coat pan and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.

6. Serve hash with fried eggs, extra hot sauce, or any other garnishes you desire.

Recipe tips and variations

• Yield: This recipe makes about 4 cups of corned beef hash, enough for 4 servings, 1 cup each (plus 1 egg per serving, if you serve it that way).
• Storage: Keep the leftovers in the fridge and eat within the week.
• Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. 
• 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, or rosemary; if you have fresh herbs, chop and add one variety to the finished dish.
• Eggs: Sunny-side up, poached, basted, or fried. Anyway you like them, Corned Beef Hash tastes great with eggs.

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Corned Beef Hash

By Meggan Hill

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.

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4 servings (1 cup hash + 1 egg each)

Course Breakfast

Cuisine American

Calories 520

5 from 7 votes

ReviewPrint

Ingredients 

US CustomaryMetric

To make the hash:

• ▢ 2 tablespoons butter
• ▢ 1 small onion peeled and 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)

For serving:

• ▢ 2 tablespoons butter softened
• ▢ 4 eggs
• ▢ minced fresh parsley

Instructions 

To make the hash:

• 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.

To serve:

• Heat reserved butter in a nonstick skillet over medium heat until foaming. Swirl butter to coat pan and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
• Serve fried egg over hash, garnish with minced fresh parsley, and serve extra hot sauce separately.

Recipe Video

Notes

1. Potatoes: The recipe calls for russet (baking) potatoes, but you can use Yukon Gold, 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: This recipe makes about 4 c. of corned beef hash, enough for 4 servings, 1 c. each (plus 1 egg per serving, if you serve it that way).
4. Storage: Keep the leftovers in the fridge and eat within the week.

Nutrition

Serving: 1 cup + 1 eggCalories: 520kcalCarbohydrates: 44gProtein: 23gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 240mgSodium: 1288mgPotassium: 1299mgFiber: 3gSugar: 2gVitamin A: 595IUVitamin C: 40mgCalcium: 72mgIron: 4mg

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