corned beef hash

corned beef hash: Crispy Skillet Breakfast

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Warm, crispy, and deeply savory, this corned beef hash turns leftover brisket or canned corned beef into a weekday hero. Golden potatoes, sweet onions, and savory, slightly salty corned beef caramelize together in a skillet to create crunchy edges and tender pockets — perfect topped with a runny fried egg and a dash of hot sauce.

Why You’ll Love Thiscorned beef hash Recipe

  • Quick and easy to prepare — ready in about 30–40 minutes from start to finish.
  • Uses simple, wholesome ingredients you likely already have on hand.
  • Perfect for brunch, a hearty breakfast, or using up leftover corned beef after a holiday meal.

A Little Background

Hash is a timeless, thrifty dish that historically made the most of leftovers. Corned beef hash became especially popular where salted or brined beef was common — the meat pairs beautifully with potatoes and onions, and the skillet technique produces irresistible crisped bits. Whether you’re honoring a St. Patrick’s Day meal or simply craving something comforting, this version embraces that rustic tradition with straightforward steps.

Key Ingredients for perfect corned beef hash

  • Cooked corned beef: diced or shredded for hearty, savory flavor.
  • Potatoes: boiled and roughly mashed or diced for a tender interior and crisp edges.
  • Onion: finely chopped to add sweetness and depth.
  • Butter + oil: a mix for browning and preventing sticking while adding richness.
  • Worcestershire & seasonings: umami and seasoning to lift the dish.

Step-by-Step Instructions to make corned beef hash

  1. Prep the potatoes: Peel (optional) and cut 2–3 medium russet or Yukon gold potatoes into chunks. Boil until just tender, about 10–12 minutes, then drain and roughly mash or let cool and dice into bite-sized pieces.
  2. Sauté aromatics: Heat 1–2 tablespoons each of butter and vegetable oil in a large skillet over medium heat. Add 1 medium diced onion and cook until softened and beginning to brown, 5–7 minutes.
  3. Add potatoes and corned beef: Stir in the potatoes and 2 cups diced or shredded cooked corned beef. Press the mixture into an even layer and let it cook undisturbed until a deep golden crust forms, 6–8 minutes.
  4. Finish and season: Break the hash up, flip sections to crisp the other side, and cook until heated through and well browned, another 4–6 minutes. Stir in 1 teaspoon Worcestershire sauce, salt and freshly ground black pepper to taste, and finish with chopped parsley if desired.
  5. Serve warm: Spoon onto plates and top with fried or poached eggs, a drizzle of hot sauce or ketchup, and extra chopped herbs for brightness.

Pro Tips & Variations

  • For maximum crispiness, use a heavy skillet (cast iron is ideal) and avoid stirring too frequently so the hash can form a golden crust.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat in a skillet to restore crisp edges rather than microwaving.
  • Variations: Add diced bell pepper, garlic, or a splash of mustard for extra zing; swap canned corned beef for chopped leftover brisket for a fresher texture.

Serving Suggestions

Serve your corned beef hash with fried or poached eggs, a side of buttered toast or sautéed greens, and a cup of strong coffee for a satisfying brunch. It also pairs nicely with pickles or a crisp green salad to cut the richness.

corned beef hash

Corned Beef Hash

Golden, crispy, and deeply savory, this corned beef hash brings together tender potatoes, sweet onions, and salty corned beef for the ultimate skillet breakfast. It’s an ideal way to repurpose leftover corned beef and tastes even better crowned with a runny egg and a few shakes of hot sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American, Irish-American
Servings 4 servings
Calories 380 kcal

Equipment

  • Cast iron skillet
  • Large pot
  • Colander
  • Spatula

Ingredients
  

Hash

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced optional
  • 3 cups cooked potatoes, diced Yukon gold or russet
  • 2 cups cooked corned beef, diced or shredded
  • 1 tsp Worcestershire sauce
  • kosher salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped for finishing

To Serve (Optional)

  • 4 eggs fried or poached
  • hot sauce or ketchup to taste

Instructions
 

  • Boil the potatoes: Bring a large pot of salted water to a boil. Add diced potatoes and cook until just tender, 10–12 minutes. Drain well and let steam-dry for a couple of minutes.
  • Sauté the aromatics: Heat the butter and olive oil in a large cast-iron skillet over medium heat. Add the onion and cook until translucent and lightly golden, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
  • Build the hash: Add the cooked potatoes and corned beef to the skillet. Gently combine, then press the mixture into an even layer.
  • Crisp undisturbed: Let the hash cook without stirring until a deep golden crust forms on the bottom, 6–8 minutes.
  • Flip and finish: Break the hash into sections, flip, and continue cooking until the other side is browned and everything is heated through, 4–6 minutes. Stir in Worcestershire sauce, then season to taste with salt and black pepper. Fold in parsley.
  • Serve: Plate the hash and top with fried or poached eggs if desired. Add hot sauce or ketchup to taste and enjoy immediately.

Notes

For the best crust, use a heavy skillet and resist the urge to stir—letting the hash sit undisturbed is what builds those crisp edges.
If using leftover boiled potatoes from a corned beef dinner, skip the boiling step and go straight to the skillet. Make sure potatoes are dry before crisping.
Leftovers keep 3–4 days in the refrigerator. Reheat in a skillet over medium heat to bring back the crunch; avoid the microwave if possible.

Nutrition

Calories: 380kcalCarbohydrates: 29gProtein: 18gFat: 22gSaturated Fat: 9gCholesterol: 80mgSodium: 1180mgPotassium: 720mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 2.5mg
Keyword breakfast hash, corned beef hash, leftover corned beef
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