Name: Corned Beef Hash Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked corned beef, chopped or shredded; 2 cups cooked potatoes, diced (russet or Yukon gold); 1 small yellow onion, finely chopped; 2 tablespoons butter or oil; 1/2 teaspoon garlic powder (optional); Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Eggs (optional, for serving on top)

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This Corned Beef Hash is one of my go-to comfort meals. It’s warm, crispy, savory, and incredibly satisfying any time of day. Made with tender chunks of corned beef, golden potatoes, and sautéed onions, this classic skillet dish brings a hearty, homemade touch to breakfast or dinner. Whether I’m using leftover corned beef brisket or the canned version, this hash always delivers bold flavor and crisp texture that hits the spot.

Why You’ll Love This Recipe

I love how this recipe transforms humble ingredients into something special. It’s a great way to use up leftover corned beef or make a quick, filling meal with pantry staples. The balance of crispy potatoes, savory meat, and caramelized onions is unbeatable. And with one pan and just a few simple steps, it’s easy to make this dish part of my weekly routine. It’s also super customizable—I can make it spicy, add cheese, or top it with a runny egg for a next-level brunch. Corned Beef Hash Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter
vegetable oil
cooked corned beef, diced
Yukon Gold potatoes, diced into ½-inch cubes
onion, finely chopped
salt and black pepper, to taste
fresh parsley, for garnish (optional)

Optional toppings:
fried or poached eggs
hot sauce
ketchup

Directions

Par-cook the potatoes
I start by microwaving the diced potatoes with a splash of water for about 4–5 minutes until they’re just tender. I drain and pat them dry so they crisp up in the skillet. If I prefer boiling, I cook them for 5–6 minutes, then drain and let them cool slightly.
Sauté the onions
In a large cast iron skillet, I heat the butter and oil over medium heat. Then I add the onions and cook until they’re soft and translucent, about 5 minutes.
Crisp the potatoes
I increase the heat to medium-high, add the potatoes to the skillet, and season well with salt and pepper. I spread them into an even layer and resist the urge to stir, letting them brown for 4–5 minutes. Then I flip and cook for another 4–5 minutes until golden and crispy.
Add the corned beef
I gently stir in the diced corned beef and press it down slightly with a spatula. I let it cook undisturbed for another 4–5 minutes to crisp up. I try not to stir too often so everything keeps its crunch.
Serve
I finish it off with fresh parsley if I have it. I love serving this hot with eggs on top or a drizzle of hot sauce or ketchup on the side.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

When I want to mix things up, I go for one of these variations:

Spicy Hash: I add chopped jalapeños or a dash of hot sauce while cooking.
Loaded Hash: I sprinkle shredded cheddar and scallions on top.
Breakfast Hash: I always top it with a fried or poached egg.
Vegetable Hash: I toss in sautéed mushrooms, spinach, or bell peppers.
Meat Swap: If I’m out of corned beef, ground beef or leftover roast works great.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For reheating, I prefer using a skillet over medium heat—it brings the crisp back. Microwaving works too, but the texture won’t be as crispy. If I need to freeze it, I cool it completely and freeze it for up to a month, reheating it in a hot skillet straight from the freezer.

FAQs

Can I use canned corned beef?

Yes, I often use canned corned beef when I don’t have leftovers. It crisps up beautifully in a hot skillet once diced.

How do I prevent the hash from sticking to the pan?

I always make sure my skillet is hot and use enough oil. Letting the hash sit undisturbed also helps develop a non-stick crust.

Can I make this ahead of time?

I like to prep the potatoes and chop the onions the night before, but I cook the hash fresh so the texture stays crispy and the flavors are vibrant.

Is corned beef hash gluten-free?

It can be! I make sure the corned beef and any toppings are free of gluten-containing additives, and the rest of the ingredients are naturally gluten-free.

Why didn’t my hash turn out crispy?

Usually, the pan wasn’t hot enough or I stirred too often. I’ve learned to let the hash sit in the pan to develop a proper crust before flipping.

Conclusion

Corned Beef Hash is a timeless dish that brings together savory, crispy, and comforting elements in every bite. I love how adaptable it is—great for using up leftovers or making from scratch. Whether I’m starting the day with it or ending one, this hash never disappoints. With a few simple techniques and quality ingredients, I can always count on a golden, flavorful result that keeps me coming back for more.