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Corned Beef Hash A plate of homemade corned beef hash, topped with a sunny-side-up egg and served with toasted bread.

Corned Beef Hash

This homemade Corned Beef Hash, made with tender Yukon Gold potatoes, savory corned beef, and crispy edges, will make your breakfast or brunch unforgettable.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American, Irish
Keyword: breakfast hash, corned beef hash, crispy hash, easy breakfast, leftover corned beef
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 386kcal
Cost: $7

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.
    Cubed potatoes boiling in a pot, ready to be added to the skillet for making corned beef hash
  • 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.
    Sautéed corned beef mixed with potatoes, cooked in a skillet, with seasoning and fresh herbs.
  • 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.
    Diced potatoes and onions in a pan, ready to be sautéed for corned beef hash.
  • 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.
    Golden-brown corned beef hash with diced potatoes and herbs, cooked to perfection in a skillet.
  • Serve hot, optionally topping with sliced green onions or parsley. Enjoy!

Notes

This homemade corned beef hash is a great way to use up leftover corned beef and transform it into a crispy, flavorful dish. Yukon Gold potatoes bring a creamy texture and hold up well when cooked, making them the perfect choice for this dish.

Nutrition

Serving: 1cup | Calories: 386kcal (19%) | Carbohydrates: 32g (11%) | Protein: 17g (34%) | Fat: 21g (32%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg (16%) | Sodium: 1986mg (86%) | Potassium: 825mg (24%) | Fiber: 4g (17%) | Sugar: 2g (2%) | Vitamin A: 800IU (16%) | Vitamin C: 20mg (24%) | Calcium: 42mg (4%) | Iron: 2mg (11%)
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