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For an easy one-pan breakfast or dinner that’s even better over the holidays, try my recipe for Old Fashioned Corned Beef Hash! Combining corned beef and creamy yellow potatoes, my homemade corned beef hash comes together in less than 30 minutes and can be frozen for easy meal prep.
Jump to:
- Traditional Corned Beef Hash
- Why You’ll Love this Beef Hash Recipe
- Homemade Corned Beef Hash Ingredients
- How to Make Corned Beef Hash
- Breakfast Recipes
- Corned Beef Hash Recipes Expert Tips
- Storing and Reheating Leftover Corned Beef Hash
- Homemade Corned Beef Hash FAQ
- Breakfast Ideas
- Pin it for later!
- Recipe
- Reviews
Traditional Corned Beef Hash
When I get up in the morning, it’s the promise of a delicious breakfast that gets me motivated! Breakfast might be one of my favorite meals of the day (next to supper, of course!), and I love trying out new easy breakfast ideas. From baked French toast to sausage egg casserole and my popular sous vide egg bites, what could be more rewarding than starting the day by sharing a meal?
Hash is always a perfect breakfast, but it was only after making my first St. Patrick’s Day corned beef brisket that I tried making traditional corned beef hash! I tell you, it was a keeper immediately! Crispy, buttery, and unbelievably flavorful, I am always coming back to make this corned beef hash, no matter what time of year it is. I know you’ll feel the same way!
Why You’ll Love this Beef Hash Recipe
Enjoy crispy, buttery perfection
By pressing the corned beef and potatoes hash down flat in the frying pan with a spatula, the bottom of the hash forms an incredible crispy crust that brings out tons of flavor. Adding more butter halfway through cooking just makes it that much more crispy and perfect, letting the hash fry in butter for that much more flavor.
It’s all done in one pan
I love starting the day with a big meal, but what I don’t love is starting the day with a big pile of dishes! This breakfast hash recipe cooks up in just one pan, so all you’ll need to clean is a pan, a spatula, a cutting board, and a knife.
Corned beef hash is versatile
Once you know how to make crispy corned beef hash, you can change up the recipe any way you like! Add in red bell pepper, chop in some bacon, or toss in chunks of cabbage for the perfect veggie-packed hash for you. You can even entirely swap out the corned beef for beef roasts, cubed chicken, or pork!
Homemade Corned Beef Hash Ingredients
- Corned beef: You can use homemade corned beef, which is worth it if you have the time, but canned corned beef hash works great, too. If you’re using canned, you will need two cans total.
- Butter: You can use salted or unsalted butter. Divide it; you’ll need to add the second half later to ensure it doesn’t dry out. Make sure to taste test before adding extra salt if you use salted butter.
- Onion: Yellow, sweet, or white onion will all work great, as they have nice sweet flavors.
- Garlic: I recommend fresh garlic, but dried will work too. I personally love using garlic paste.
- Yukon Gold potatoes: Yellow or Yukon Gold potatoes are the best for hash, as they have smooth, buttery flesh that cooks up fast. For a firmer hash, you can use russet potatoes.
- Smoked paprika: If you can find it, use smoked paprika. It has a beautifully complex and deep flavor you won’t want to miss out on! Regular paprika and hot paprika will work, too, but I recommend smoked.
- Black pepper: Freshly cracked black pepper adds a bit of heat without making this hash spicy.
- Salt: Kosher or sea salt flakes work best. Be gentle with the salt! Corned beef is already very salty. If you’re using canned corned beef, leave out the salt entirely.
- Parsley (optional): I love adding a little parsley as a garnish, but you can leave it out if you don’t have any.
How to Make Corned Beef Hash
1: Boil Potatoes
If using raw potatoes: Place whole potatoes in a pot of boiling water, and boil until fork-tender. Remove, let cool in ice water, and dice.
2: Saute Onions
Melt half of your butter in a large skillet over medium heat. Add the onion and cook down for a few minutes, until translucent. Then add garlic, and cook another 2-3 minutes.
3: Add Seasonings
Season the onions and garlic with paprika, pepper, and salt.
4: Add Beef and Potatoes
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a spatula. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good!
5: Flip Hash
Using the spatula peek underneath, and see if they are browned yet. Once browned to your liking, use the spatula to flip sections over in the pan so that they brown on the other side.
6: Add Butter
Add the remaining butter in chunks over the hash and let it melt through. Press down again with the spatula until it’s an even layer.
7: Remove from Heat & Serve
Once the other side is nicely browned, remove from the heat and set aside. Garnish with chopped fresh parsley (optional). Serve immediately! Best served with a poached egg as corned beef hash and eggs!
Breakfast Recipes
Corned Beef Hash Recipes Expert Tips
- If you have one, I highly recommend using a cast iron skillet. Cast iron hands-down makes for the best crispy crust! My go-to is this beautiful skillet. I pretty much never make steak of hash without it now.
- Don’t be afraid of the hash sizzling! That just means it’s cooking up right. The high heat and heavy pan make for a crunchy crust that cooking for longer on low heat can’t achieve.
- I don’t recommend using olive oil instead of butter, as the high heat will lead it to burn and turn bitter. If you want to avoid butter, try avocado oil!
- You can use frozen potato cubes instead of fresh. Just cook the hash for a little longer, as it will take longer for the potatoes to cook through. You can also use raw potatoes, but will need to cook them for about 10 minutes in the pan before adding the beef.
How to Make Corned Beef Hash with Canned Corned Beef
If you’re using canned corned beef instead of leftovers, I recommend rinsing the corned beef under cool running water to reduce the amount of clinging salt. Canned beef is much saltier than homemade, and rinsing it will make for a much more balanced hash. Just dice it into cubes and add it to the pan as usual.
Storing and Reheating Leftover Corned Beef Hash
- Refrigerator: Stored in airtight containers, corned beef hash will last up to 4 days in the fridge. It will reduce in crispiness as it rests, so I encourage eating it quickly!
- Freezer: Freezing corned beef hash works out surprisingly well, and means you’ve got an easy breakfast for any day of the week. To freeze it, place the hash in freezer-safe bags, then press the air out. Press them flat, and place in the fridge for up to 3 months.
- Reheating: Frozen or fresh, hash is best reheated on the stove in a skillet. Add a little extra butter or oil and heat over low heat until warm, then turn it up to medium high to give it a fresh crisp. This also works for how to cook hash from frozen.
Homemade Corned Beef Hash FAQ
Yes! Use two cans of corned beef for this recipe. Just make sure to rinse the canned corned beef, as it will have much more salt than homemade.
Yes, but it won’t turn out crispy. Slow cooker corned beef hash is a soft, brothy meal that uses beef stock or beef broth alongside the beef and potatoes, keeping them soft and moist as it cooks. To make it, add 1 cup of beef stock to the recipe, place all ingredients in the slow cooker, and cook on HIGH for 3 hours.
Yes! Not everyone likes super crispy food. If you like a softer hash, don’t press the potatoes and beef down with the spatula, and stir it more often. You can also add a small amount of broth to the pan to steam it and reduce crisp.
Breakfast Ideas
- Simple Eggs Benedict – So luxurious, it feels like fancy dining.
- Souffle Pancakes – A fluffy, delicious twist on the classic pancake!
- Crispy Chilaquiles – Using corn tortillas or corn chips, these flavorful chilaquiles are a perfect twist on breakfast.
- German Pancakes – One of my favorite breakfasts ever! Custardy, crispy pancakes filled with fresh berries and whipped cream!
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Recipe
Corned Beef Hash
Equipment
- Metal spatula
Ingredients
- 6 Tablespoons Salted butter divided
- 1 medium Onion diced
- 2 cloves Garlic minced
- 3 cups Corned beef cooked, finely chopped
- 3 cups Yukon Gold potatoes chopped
- 1 teaspoon Smoked paprika
- ½ Tablespoon Black pepper
- 1 teaspoon Salt
- 1 Tablespoon Fresh parsley optional
Instructions
- If using raw potatoes: Place whole potatoes in a pot of boiling water, and boil until fork-tender. Remove, let cool in ice water, and dice.3 cups Yukon Gold potatoes
- Melt half of your butter in a large skillet over medium heat. Add the onion and cook down for a few minutes, until translucent. Then add garlic, and cook another 2-3 minutes.6 Tablespoons Salted butter, 1 medium Onion, 2 cloves Garlic
- Season the onions and garlic with paprika, pepper, and salt.1 teaspoon Smoked paprika, ½ Tablespoon Black pepper, 1 teaspoon Salt
- Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a spatula. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good!3 cups Corned beef
- Using the spatula peek underneath, and see if they are browned yet. Once browned to your liking, use the spatula to flip sections over in the pan so that they brown on the other side.
- Add the remaining butter in chunks over the hash and let it melt through. Press down again with the spatula until it’s an even layer.
- Once the other side is nicely browned, remove from the heat and set aside. Garnish with chopped fresh parsley (optional).1 Tablespoon Fresh parsley
- Serve immediately! Best served with a poached egg as corned beef hash and eggs!
Notes
- If you have one, I highly recommend using a cast iron skillet. Cast iron hands-down makes for the best crispy crust! My go-to is this beautiful skillet; I pretty much never make steak of hash without it now.
- Don’t be afraid of the hash sizzling! That just means it’s cooking up right. The high heat and heavy pan make for a crunchy crust that cooking for longer on low heat can’t achieve.
- I don’t recommend using olive oil instead of butter, as the high heat will lead it to burn and turn bitter. If you want to avoid butter, try avocado oil!
- You can use frozen potato cubes instead of fresh. Just cook the hash for a little longer, as it will take longer for the potatoes to cook through. You can also use raw potatoes, but will need to cook them for about 10 minutes in the pan before adding the beef.
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