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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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