Get ready for a protein-packed breakfast! Corned Beef Hash is a simple dish of corned beef and potatoes seasoned to perfection!
Why We Love Corned Beef Hash
- Any recipe that lets me use up leftovers from a big meal is a win in my recipe book. Leftover corned beef becomes the star of the show when you pan-fry it for breakfast to make Corned Beef Hash!
- There’s nothing complicated about this recipe. It takes a little time to get everything browned just right, but that’s really it. Chop, drop, and cook.
- Homemade corned beef hash is worlds away from that questionable canned stuff you find on the grocery store shelves. Make it yourself and thank me later.
Ingredients You’ll Need to Make Corned Beef Hash
CORNED BEEF: You’ll need cooked corned beef for this recipe. You can buy it from your local deli if you don’t want to make an entire 4-pound brisket yourself. I do not recommend using corn beef hash from a can.
POTATOES: You have your choice of using Russet or Yukon Gold potatoes in this hash. I like Yukon gold because they tend to hold their shape a little better, but either option is fine. The potatoes do need to be cooked ahead of time, but I have a quick cook tip below to help out with that.
SEASONING: We’re keeping it simple with salt, pepper, garlic powder, and onion powder. You will also use some butter to pan-fry everything. If you’re using salted butter, I would start out with half the salt and season to taste at the end.
How to Make Corned Beef HashJump to Recipe
STEP 1 Place a large skillet over medium heat. Add 4 tablespoons of butter to the pan and once melted add the potatoes, onions, salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes until the onions are soft and the onion and potatoes are starting to brown.
STEP 2 Add the chopped corned beef, garlic powder, and onion powder to the skillet. Stir everything together and then use the back of a spatula to press the mixture into an even layer. Cook the has for 3-5 minutes until the bottom is browned and crispy.
STEP 3 Flip the hash over (crispy side up) and stir the rest of the butter. Press everything into an even layer again and cook for another 3-5 minutes. Continue flipping, pressing, and cooking until the hash is browned the way you like it. Transfer the corned beef hash to plates, sprinkle a little chopped parsley on top, and serve warm with your favorite sides.
Tips & Tricks
- If you don’t have cooked potatoes, just dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well and continue with the written recipe.
- If you want more veggies, I highly recommend some diced red and/or green bell peppers. Add them in when you add the onions and potatoes to the skillet.
- Want a kick? Add some cayenne pepper or red pepper flakes when you add the garlic and onion powder.
- Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and then warm in a skillet or in the microwave.
Corned Beef Hash Recipe FAQ
What is corned beef hash?
A hash is a dish of cooked meat that’s chopped up into small pieces and then cooked again with potatoes.
So corned beef hash is cooked corned beef chopped up and cooked with diced, cooked potatoes and seasonings. Nothing fancy and a million times more delicious than that questionable canned corned beef hash.
Is pastrami the same as corned beef?
Pastrami and corned beef are the same cut of meat – the brisket. Both have a similar seasoning profile, but the big difference is that pastrami is smoked and steamed and corned beef is boiled. Now you know.
What goes well with corned beef hash?
There are a number of things you can serve up with your hash. On St. Patrick’d Day cabbage, soda bread, and baked beans are a great idea. Or if you’re in a more conventional breakfast mood, you can’t go wrong with bacon, corned beef hash and eggs, and some toast or English muffin.
Other Recipes You May like
- Bacon, Egg & Cheese Breakfast Sandwich
- Southern Sausage Gravy
- Cheesy Sausage Crescent Roll Breakfast Casserole
- Pork Chilaquiles
- Spinach and Bacon Quiche
Corned Beef Hash
- 6 tablespoons unsalted butter divided
- 4 cups russet or Yukon gold potatoes peeled, 1/2-inch diced, and cooked (see note)
- 1 small sweet onion peeled and diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups cooked corned beef chopped (about 2 pounds)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley chopped, for garnish
- Place a large skillet over medium heat. Add 4 tablespoons of butter. to the pan. Once melted, add the cooked potatoes, onion, salt, and pepper. Cook, stirring occasionally, until the onions are softened and the potatoes and onion start to brown, about 8-10 minutes.
- Add the corned beef, garlic powder, and onion powder to the pan. Stir everything together. Using the back of a spatula, press the corned beef mixture down in the pan 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 the hash over, working in sections, so the crusty part is on top. Add the remaining 2 tablespoons of butter and mix it into the hash.
- Using the spatula, press the hash down into the pan again to form an even layer. Cook for another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. (I usually do this a total of 3 times.)
- Serve warm with a sprinkle of chopped parsley on top for garnish. I usually serve corned beef hash with sunny-sid-up or over easy eggs and toast.
- If you don’t have cooked potatoes on hand, just dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well and continue with the written recipe.
- If you’re using salted butter, I would start out with half the salt and season to taste at the end.
- You have to add more butter in step 3 because the pan can tend to get dry. The additional butter helps the hash continue browning.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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