This Corned Beef Hash is crispy on the edges, tender in the middle, and packed with savory flavor. I first made this the morning after St. Patrick's Day, standing at the stove with leftover corned beef and a skillet that smelled like butter and onions. It's quick to pull together, uses simple ingredients you probably already have, and turns yesterday's dinner into today's breakfast win.
If you're looking for more easy morning meals, you might also love this Healthy Raspberry Smoothie Bowl Recipe, The Best Crockpot French Toast Recipe, or these Healthy Breakfast Egg Muffins Recipe.
Why You'll Love This Corned Beef Hash Recipe
This savory corned beef breakfast is exactly what you want on a lazy weekend morning. The potatoes get crispy on the outside but stay soft inside. The corned beef adds that salty, seasoned flavor that makes every bite satisfying. And the whole thing comes together in one skillet, which means less cleanup and more time to enjoy your coffee.
It's also a great way to use up leftovers without feeling like you're eating the same meal twice. You can serve it with fried eggs on top, toast on the side, or just eat it straight from the pan. It's filling, flavorful, and way easier than it looks.
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Corned Beef Hash Ingredients
Here's a simple list of what goes into this crispy corned beef hash.
See Recipe Card Below This Post For Ingredient Quantities
Yukon Gold Potatoes: These potatoes hold their shape beautifully and crisp up nicely in the skillet. Their buttery texture makes them perfect for hash recipes.
Yellow Onion: Adds sweetness and depth once it's sautéed. A little onion goes a long way in building flavor.
Salt: Used in two stages first to season the boiling water for the potatoes, then to finish the dish. It brings everything together.
Olive Oil: Helps crisp up the potatoes and prevents sticking. Divided between cooking the beef and the vegetables.
Chopped Cooked Corned Beef: The star of the dish. Leftover corned beef works perfectly here, and browning it in the skillet adds extra flavor and texture.
Butter: Adds richness and helps the onions and potatoes develop that golden color. It makes everything taste a little more indulgent.
Freshly Cracked Black Pepper: Gives the hash a gentle kick and balances the saltiness of the corned beef.
Garlic Powder: Adds a warm, savory note without overpowering the other flavors.
Smoked Paprika: Brings a subtle smokiness that makes this potato hash with corned beef taste like it came from a diner.
How to Make Corned Beef Hash
Here's everything, simple and straightforward.
Prep the potatoes and onion: Wash, peel, and dice the potatoes into small cubes. Set the onion aside for later.
Par-boil the potatoes: Place the diced potatoes in a large pot and cover them with water. Add 1 teaspoon salt, bring to a boil, then reduce the heat and let them simmer for 5 minutes. This softens them just enough so they cook evenly in the skillet. Drain them in a colander when done.
Brown the corned beef: While the potatoes are boiling, heat a large skillet over medium heat and add ½ tablespoon olive oil. Add the chopped corned beef and cook for 5-6 minutes, stirring occasionally, until it's browned on all sides. The edges should look a little crispy. Remove the beef from the skillet and set it aside.
Sauté the onion: In the same skillet, add 1 tablespoon olive oil and the butter. Once the butter melts and starts to foam, add the diced onion. Sauté for about 2 minutes until it softens and smells sweet.
Crisp the potatoes: Add the drained potatoes to the skillet in an even layer. Let them cook undisturbed for 4-5 minutes so the bottom gets golden and crispy. Resist the urge to stir too early you want that crust.
Season and cook: After 5 minutes, sprinkle in ½ teaspoon salt, the black pepper, garlic powder, and smoked paprika. Stir everything together and cook for another 5-7 minutes, letting the potatoes get crispy on multiple sides.
Add the corned beef back: Return the browned corned beef to the skillet, stir it in with the potatoes, and cook for 2-3 minutes until everything is heated through and well combined. Serve hot, and if you want, top with sliced green onions or fresh parsley.
Substitutions and Variations
You can swap Yukon gold potatoes for russet or red potatoes if that's what you have. Russets will get a little crispier, while red potatoes will be a bit creamier.
Don't have leftover corned beef? You can use deli corned beef, pastrami, or even leftover roast beef. The flavor will be a little different, but it'll still be delicious.
If you want to make this UK corned beef hash style, use canned corned beef instead. Just crumble it into the skillet when you add the potatoes back in.
Add a pinch of cayenne or red pepper flakes if you like a little heat. Or stir in some diced bell peppers along with the onions for extra color and sweetness.
Equipment For Corned Beef Hash
Here's what you'll use to make this Corned Beef Hash.
- Large pot – for par-boiling the potatoes
- Colander – to drain the potatoes
- Large skillet – for cooking everything together
- Knife and cutting board – for chopping the potatoes, onion, and corned beef
- Measuring spoons – to keep the seasonings just right
Storage and Reheating Tips
Store any leftover Corned Beef Hash in an airtight container in the fridge for up to 3 days. It reheats really well in a skillet over medium heat just add a little butter or oil to help it crisp back up.
You can also freeze it for up to 2 months. Let it cool completely, then transfer to a freezer-safe container or bag. Thaw in the fridge overnight before reheating.
To reheat, warm it in a skillet over medium heat for 5-7 minutes, stirring occasionally. You can also use the microwave, but the skillet will give you better texture.
Serving Suggestions
This skillet Corned Beef Hash is hearty enough to eat on its own, but it's even better with a fried or poached egg on top. The runny yolk mixes with the crispy potatoes and makes everything taste richer.
Serve it with buttered toast or a toasted English muffin on the side. A little hot sauce or ketchup on the table doesn't hurt either, especially if you have kids.
If you're feeding a crowd, set out a platter of this hash and let everyone top their own portions with eggs, cheese, or avocado slices. It's a great addition to a weekend brunch spread.
For a lighter meal, serve it with fresh fruit or a simple green salad dressed with lemon and olive oil.
Expert Tips
Don't skip the par-boiling step. It helps the potatoes cook evenly and prevents them from being raw in the center while the outside gets too crispy.
Let the potatoes sit undisturbed in the skillet for a few minutes before stirring. That's how you get those golden, crispy edges everyone loves.
Use a large enough skillet so the potatoes aren't crowded. If they're too close together, they'll steam instead of crisp up.
Taste the hash before serving and adjust the salt if needed. Corned beef is already pretty salty, so you might not need much extra.
If you want extra flavor, add a splash of Worcestershire sauce or a sprinkle of fresh herbs like parsley or chives at the end.
FAQ
What is corned beef hash made of?
Corned beef hash is made of diced potatoes, chopped cooked corned beef, and onions, all cooked together in a skillet with butter and seasonings until crispy. Some people add bell peppers or other vegetables, but the classic version keeps it simple. My mom always said the best hash is the kind where you can taste every ingredient.
How to make UK corned beef hash?
UK corned beef hash typically uses canned corned beef instead of leftover cooked corned beef. Just crumble the canned beef into the skillet along with the potatoes and onions. The texture is a little different, but it's still delicious and comes together quickly. Add a little brown sauce or HP sauce on top if you want to keep it traditional.
Is corned beef hash healthy?
Corned beef hash can be part of a balanced breakfast, especially if you use quality ingredients and control portion sizes. It's high in protein from the beef and has fiber from the potatoes. The sodium content is a bit high because corned beef is cured, so if you're watching your salt intake, you can use less seasoning or pair it with fresh veggies on the side.
What do you eat with corned beef hash?
Corned beef hash pairs perfectly with fried or poached eggs, toast, fresh fruit, or a simple side salad. Some people love it with hot sauce or ketchup, while others prefer it with a dollop of sour cream. It's also great alongside baked beans or grilled tomatoes for a full breakfast plate.
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Corned Beef Hash
Ingredients
- 1 ½ pounds Yukon Gold potatoes creamy texture, holds up well in the skillet
- ½ yellow onion adds sweetness and flavor
- 1 ½ teaspoon salt divided (seasoning)
- 1 ½ tablespoon olive oil divided (for cooking)
- 1 ½ cups chopped cooked corned beef about ½ lb., leftover or deli-sliced; canned is not ideal
- 1 tablespoon butter for extra richness
- ½ teaspoon freshly cracked black pepper for flavor
- ½ teaspoon garlic powder adds depth
- ¼ teaspoon smoked paprika for a subtle smoky flavor
Instructions
- Wash, peel, and dice the potatoes and onion. Set the onion aside.
- Add the diced potatoes to a large pot. Cover with water, add 1 teaspoon salt, and bring to a boil over high heat. Once boiling, reduce the heat to medium-high and par-boil for 5 minutes. Drain the potatoes.
- While the potatoes are boiling, heat a large skillet over medium heat. Add ½ tablespoon olive oil and the corned beef to the skillet. Cook, turning occasionally, for 5-6 minutes until lightly browned. Remove the corned beef from the skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil and the butter. Once the butter melts, add the diced onion and sauté for 2 minutes, until softened.
- Add the drained potatoes to the skillet with the onions. Stir to combine. Allow the potatoes to cook undisturbed for 4-5 minutes on one side to get crispy.
- After 5 minutes, stir in ½ teaspoon salt, black pepper, garlic powder, and smoked paprika. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the potatoes are golden brown.
- Add the corned beef back into the skillet and stir to combine. Cook for an additional 2-3 minutes until the corned beef is warmed through.
- Serve hot, optionally topping with sliced green onions or parsley. Enjoy!
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