Juicy little nuggets of corned beef, crispy potatoes and onions all fried up together in a buttery hash ~ sling a big portion my way please!
My favorite way to use up leftover corned beef is to make a chunky corned beef hash. In fact this is one of those leftover recipes that is every bit as delicious as the original meal. It’s a laid back weekend breakfast, busy day dinner, and everything in between as far as I’m concerned. And it’s so dang simple. You don’t need a lot of extras when you start with something as full of flavor as corned beef. The little potatoes are the perfect sidekick. A little onion, salt, pepper, butter…that’s it!
- cooked corned beef
- save a few thick slices of your St. Paddy’s Day corned beef or ask for it at your supermarket deli counter. Honestly I would understand if you corned a beef brisket just for this recipe alone.
- I used russet potatoes for this hash. Waxy potatoes are fine, too.
- olive oil
- salt and fresh cracked black pepper
- fresh parsley
the secrets to a great corned beef hash
secret #1: oven roast your potatoes. I take exception to so many hash and hash browned potato recipes that blithely tell you to sauté potatoes in a skillet until browned and crispy. It ain’t so easy! You’ll end up with mashed potatoes and a sore wrist way before you get perfectly cooked potatoes with crispy edges. Try my oven roasting method instead, it’s almost completely hands off, and it works.
secret #2: don’t over fry your corned beef. That can dry it out. And add a bit of extra butter at the end to keep it juicy.
method for easy corned beef hash
step 1. slice and soak the potatoes
Peel and dice the potatoes, adding them to a bowl of cold water as you work. This will keep the potatoes from browning, and encourage them to release some of their excess starch which will help them brown and crisp more easily.
step 2. roast the potatoes
Drain and blot the potatoes dry. Toss them in olive oil and salt. Spread out in a single layer on a baking sheet and roast until browned and crisp on the edges.
step 3. prep the hash
While the potatoes roast, sauté the onions until just beginning to brown. Add the butter and corned beef and sauté just until everything is hot and the corned beef is just starting to take on some color in spots.
step 4. combine and serve
Get everybody in the skillet and heat through. Season, garnish, and serve. Don’t be surprised if you get hooked on this stuff and find yourself making corned beef just so you can have it again.
hash faqs and troubleshooting
My potatoes aren’t getting browned and crispy!
Toss with a bit more oil and turn up the heat. Make sure they’re in a single layer. I’m looking for some browned potatoes and some still pale, which gives a nice ratio of crunchy to soft potatoes.
I can’t cut my corned beef into cubes, it shreds!
That’s fine, just go with what your corned beef wants to do, shreds are going to be just as delicious.
Can corned beef hash be frozen?
Yes, it will freeze beautifully. Cool it completely before packing into a freezer container or zip lock freezer bag.
I don’t have corned beef, what can I substitute?
You can use leftover ham, pork tenderloin, pot roast, steak or roast beef. You can use bacon or sausage as well.
Is corned beef hash a breakfast or dinner food?
It’s both, but I particularly love it for dinner topped with an egg.
corned beef hash variations to try
- Sweet potato hash: Instead of using regular potatoes, this version uses sweet potatoes for a slightly sweeter and more nutritious twist on the classic recipe.
- Mexican-style corned beef hash: This version includes ingredients like black beans, corn, and diced tomatoes to give it a south-of-the-border flavor.
- Reuben-style corned beef hash: Add sauerkraut, Swiss cheese, and Thousand Island dressing to your hash.
- Add roasted Brussels sprouts, carrots, turnips, or rutabaga instead of or in addition to potatoes.
- Corned beef and cabbage hash: Add cooked cabbage to your corned beef hash for a nod to the classic St. Patrick’s Day meal.
- Spicy corned beef hash: Add some diced jalapeño peppers or hot sauce to your corned beef hash for a little extra kick.
- Use beets to make a red flannel hash!
- Breakfast burrito with corned beef hash: Wrap your corned beef hash, scrambled eggs, and cheese in a tortilla for a breakfast on-the-go.
- Corned beef hash with eggs benedict: Serve on top of an English muffin, topped with a poached egg and hollandaise sauce.
- Corned beef and egg skillets: crack an egg over your hash and bake just until the egg is set.
more hearty breakfasts
- Eggs Benedict Quiche with Hollandaise Sauce
- Breakfast Casserole with Tater Tot Crust
- Breakfast Burritos
- Baked Eggs Florentine
- Vegetable Frittata
Corned Beef Hash
- large skillet buying option
- baking sheet
- 1 lb diced potatoes (3-4 cups), place your diced potatoes in cold water as you dice them to keep them from browning.
- olive oil
- salt and fresh cracked black pepper
- 1 medium yellow onion, finely diced
- 1 Tbsp butter, or more to taste
- 1 lb corned beef, diced (3-4 cups)
- Preheat oven to 400F
- Drain the potatoes and pat them dry. Toss with a tablespoon or 2 of olive oil and season lightly with salt and pepper. Lay them out in one layer on a lightly oiled baking sheet. Roast the potatoes until they are tender and starting to turn golden. This will take 35-45 minutes, and you'll want to flip them several times during baking so they cook evenly and don't stick.
- Meanwhile heat a tablespoon of olive oil in a large skillet and sauté the onions until they are starting to take on a little color. Add the corned beef and butter and cook until the butter melts and everything is heated through. Season lightly with salt and fresh cracked black pepper.
- When the potatoes are tender, add them to the skillet and stir-fry everything until hot. Go ahead and add a bit of extra butter if it seems at all dry. Taste to adjust the seasonings and then sprinkle with the fresh parsley. Serve asap with toast and eggs.