Corned Beef Hash
There are two main reasons I always look forward to St. Patrick’s Day: first, it gives me one more reason to cook corned beef. The second one is to have leftovers and make corned beef hash. This meal is so simple and comforting, and it can be enjoyed at any time of day. It takes just 30 minutes to make if you use precooked potatoes, and my favorite way to serve it is for breakfast or brunch, topped with eggs.
We are huge fans of corned beef in our household; I even have a brining recipe, along with cooking options like this Slow Cooker corned beef and the Instant Pot corned beef. Choose what suits you best; in the end, the result will be outstanding anyway!
Table of contents
This is a hearty, satisfying meal featuring perfectly seasoned, tender corned beef and crispy potatoes, showcasing how simple ingredients can deliver big flavors and texture with minimal effort. This meal is such a classic that it never gets old. The golden-brown, crunchy potatoes with soft interiors pair well with the juicy, succulent meal, making it ideal for breakfast, lunch, or dinner. I always let the corned beef hash shine and pair it with a light salad or really good bread.
Why you will love this recipe
- Just 2 ingredients: In addition to leftover corned beef and potatoes, all I need to make this delicious dish is some herbs and seasonings. I also add onion and garlic to give it a succulent umami flavor.
- It’s a simple and easy comfort food: It’s a meat and potatoes meal you can eat in a bowl, spread on toast, or serve as a dip for an appetizer. It’s such a cozy, comforting food that I like to serve for breakfast, topped with runny eggs.
- Perfect for St. Patrick’s Day: This is one of my go-to recipes to serve around St. Patrick’s Day because I always end up with leftover corned beef. In fact, my family expects this for breakfast the day after St. Patrick’s Day now. It goes great with fried or poached eggs.
- Versatile: This meal is so versatile, to make it even heartier, crack a few eggs into it and cook them together with the meat and potatoes. Also, to make it spicier, which I personally love, stir in a few tablespoons of buffalo sauce. This is an amazing combo!
What you will need
- Meat: I use leftover cooked corned beef, chopped into small cubes.
- Potatoes: I prefer Yukon Gold, parboiled and chopped into small cubes. I add a teaspoon of salt and baking soda when parboiling them, which helps break down the potato’s surface, creating more starch for extra crispness.
- Succulents: Minced garlic provides a bold, umami garlicky flavor. Finely chopped sweet onion caramelizes, coating the potatoes and beef with a sweet, crispy crust.
- Seasonings: In addition to salt and pepper to taste, I use my homemade Italian seasoning, which includes herbs such as parsley, basil, thyme, oregano, and others. Smoked paprika is ideal for its smoky, sweet flavor. Also, I add chopped fresh parsley when serving for a pop of color.
How to make
Cooking the potatoes: I start by prepping the potatoes and parboiling them in water with salt and baking soda. After that, I drain them in a colander.
Sauté the succulents: Next, I melt the butter in a preheated skillet over medium-high heat. Once melted, I cook the onion for about 3 minutes, until soft. Then, I add the garlic and stir it to combine.
Cook the hash: Now, I mix in the potatoes and cook them for 5 minutes, until they are crispy.
Add the meat: After that, I add the corned beef and season it with salt, pepper, Italian seasoning, and paprika, then stir and cook for another 5 minutes.
Rest and serve: When the potatoes are crisp, and the beef is cooked to my liking, I remove it and let it rest for a few minutes before serving.
Expert tip
How to get a crispy hash
This is a matter of preference, but most people prefer their corned beef crispy. To achieve maximum crispness, the pan must be very hot and not overcrowded. When it is crowded, the meat and potatoes steam rather than fry. Another tip is to drain any excess fat that may form. Also, dice the potatoes and corned beef the same size so they cook evenly. Finally, ensure the potatoes are parboiled and completely dried before adding them to the pan.
More tips to consider:
- Use the right potatoes. Using russets can make the potatoes too soft to hold their shape unless you leave the skin on.
- In a hurry? Try using deli corned beef. It won’t taste as good, but it will work in a pinch.
- Be sure to use cooked corned beef for this recipe, not raw.
- Also, parboil the potatoes before sautéing them. I put 1½ tablespoons of vinegar in my water to help the potatoes hold their shape.
Recipe variations and add-ins:
- Add vegetables: I like to add additional vegetables to mine for extra flavor. But make sure they don’t add too much liquid. I suggest sundried tomatoes, chopped and dried bell peppers, and finely chopped carrots.
- Bacon 🥓: It’s well known that bacon makes everything better, and this recipe is NOT an exception. Instead of butter, use 6-8 slices of bacon. Cook it until crispy, and then set it aside. Cook the remaining ingredients in the bacon grease, and serve at the end, topped with chopped bacon. The flavors will be so smoky and savory that everyone will beg you for seconds.
- Use sweet potatoes: Instead of regular potatoes, replace them with sweet potatoes for a different option.
- Add cabbage: I always seem to have leftover cabbage after St. Patrick’s Day, too, so I like to add some of that for a real Irish hash.
- Make it zesty: As if it wasn’t good enough, I sometimes add chopped bacon, shredded cheddar, and my homemade ranch seasoning to make it truly fantastic. That’s when I double the recipe.
- Cheesy hash: Speaking of cheese, any kind of cheese would make this hash even more scrumptious.
Serving suggestions:
One of my favorite ways to serve this dish is for breakfast with poached or fried eggs. I like them over easy with a bit of runny yolk for dipping my toast. If I pair it with my rainbow chia pudding parfait, the kids will be full until late afternoon. These pudding parfaits are so bright and colorful that they are impossible to resist, and ideal for St. Patrick’s celebrations.
If I am serving this corned beef hash for dinner, I like to pair it with a couple of side dishes, such as this ooey-gooey gluten-free macaroni and cheese. It has 3 different kinds of cheese, including parmesan, Colby, and sharp cheddar, as well as sour cream to make it extra smooth and velvety. I also like to serve it with this sauteed cabbage or slow-cooker creamed corn, which cooks all day unattended.
How to store leftovers:
- Refrigerate: I store leftovers in an airtight container in the fridge for 4 to 5 days.
- Freezing: It can also be frozen in a freezer bag for up to 3 months.
- Defrost: Thaw it overnight in the fridge before reheating.
- Reheating: For the crispiest corned beef hash, I reheat it in a skillet over medium heat with a little oil for 3 to 4 minutes.
Frequently asked questions
This usually occurs due to excess moisture from insufficient cooking time. It must cook long enough for the liquid to evaporate. It may also be that the pan was not hot enough when the ingredients were added. Also, stirring too often can lead to this. To prevent this, ensure the pan is hot, cook long enough, and do not stir too often. It must be left to cook undisturbed long enough to develop a crispy, brown crust.
I prefer Yukon Gold potatoes for this recipe because they are creamy on the inside yet hold their shape well, so they do not fall apart. They can achieve a crispy coating without becoming overcooked, unlike some potatoes. Russets are best for extra crispy potatoes. They have more starch, so they make a very crispy exterior. Red potatoes also work well because they hold their shape, but they are waxy and don’t get very crispy unless cooked longer.
Probably due to insufficient heat in the pan. It should be on medium-high heat. This can also be caused by overcrowding in the pan. Even if the pan was hot when you added the hash, adding too much at once can lower the temperature. If the pan is too small, cook in batches. Keep cooking and scraping the crust on the bottom of the pan until it is crispy.
Corned beef is made from beef brisket, a highly fatty cut. One way to prevent this is to trim the fat from the beef before cooking and use only the leanest parts of the corned beef for this recipe. Avoid using canned corned beef because it is packed with fat and oil. Another idea is to absorb excess fat with paper towels before serving.
More recipes for St. Patrick’s Day:
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Corned Beef Hash
Ingredients
- 3 large Yukon Gold potatoes peeled and washed
- 1 teaspoon baking soda
- 3 tablespoons unsalted butter
- 1 sweet onion finely chopped
- 4 cloves garlic minced
- 3 cups cooked corned beef finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Chopped fresh parsley for serving
Instructions
- Cut the potatoes into large 1-2-inch cubes, aiming for uniform size. Add them to a pot and cover them with cold water. Add 1 tablespoon of salt and 1 teaspoon of baking soda.
- Bring the water to a boil over high heat, after that reduce to a simmer and let them cook for 5-10 minutes. Test them with a knife after 5 minutes; they are ready when you can pierce the outside easily, but the center is still firm.
- Drain the potatoes in a colander and let them sit for 10 minutes for the steam to escape. Gently shake the colander.
- Heat a large cast-iron skillet over medium-high heat and melt the butter.
- Once the butter has melted, add the onion and cook until it is soft, about 3-4 minutes. Then, add the garlic and stir to combine.
- Add the potatoes and cook for 5 minutes, until crispy. Then add the corned beef. Season with paprika, dried Italian herbs, salt, and pepper. Stir to combine and cook for another 5-6 minutes.
- Serve immediately, garnished with parsley and a runny egg.
Notes
How to get a crispy hash
This is a matter of preference, but most people prefer their corned beef crispy. To achieve maximum crispness, the pan must be very hot and not overcrowded. When it is crowded, the meat and potatoes steam rather than fry. Another tip is to drain any excess fat that may form. Also, dice the potatoes and corned beef the same size so they cook evenly. Finally, ensure the potatoes are parboiled and completely dried before adding them to the pan.More tips to consider:
- Use the right potatoes. Using russets can make the potatoes too soft to hold their shape unless you leave the skin on.
- In a hurry? Try using deli corned beef. It won’t taste as good, but it will work in a pinch.
- Be sure to use cooked corned beef for this recipe, not raw.
- Also, parboil the potatoes before sautéing them. I put 1½ tablespoons of vinegar in my water to help the potatoes hold their shape.
I love this corned beef hash. Your directions really helped make it easy to do and it is so great for brunches!
This looks amazing. I have not had this in so long. I can’t wait to try out your recipe.
Paprika adds a unique flavor to this dish. Frankly, I try to add this spice to many of my recipes and salads.
I love corned beef. What a yummy way to use up the leftovers!
I would love to make this homemade! Corned beef hash is one of my all time favorites.
No doubt, it’s so savory. I love eating beefy dishes like this with white rice or tortillas.
We enjoy corned beef on Saint Patrick’s Day and there’s always a little bit leftover. Thanks for this simple and delicious recipe!