Corned Beef Hash

Crispy, fluffy potatoes and tender, flavorful corned beef come together in my one-pan Corned Beef Hash recipe! It's a breakfast classic!

Course Breakfast, Breakfast and Brunch, Main Course

Cuisine American

Keyword corned beef hash recipe, homemade corned beef hash, old fashioned corned beef hash, traditional corned beef hash

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 472kcal

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!

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.