Not sure what to do with leftover Corned Beef? Then make my Corned Beef Hash! Crispy breakfast potatoes, onions and corned beef are cooked over high heat until golden brown and crispy. This truly is the BEST Corned Beef Hash you’ll ever have!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
The BEST Corned Beef Hash
This time of year, corned beef is everything. This salty, perfectly tender meat is so delicious and you don’t want any to go to waste! If you have any leftover corned beef, a hash is the best way to use it all up. Plus, this recipe is so easy to make!
If you don’t know what a hash is, it is basically just a mixture of crispy potatoes and some sort of meat which you usually would eat for breakfast. You can top it off with eggs cooked in any form that you like! I prefer a fried egg or poached egg so that the yolk is kind of runny. If you hate runny yolk, eat it with scrambled or a hard fried egg!
The trick to making the absolute BEST Corned Beef Hash is frying the potatoes and corned beef in a hot pan and NOT stirring it! I pack the potatoes and beef into the skillet in a single layer then leave it for 3 minutes undisturbed and then flip. It helps to create golden brown crisp corned beef and potatoes!
I share my recipe below for crispy breakfast potatoes however this will work with leftover potatoes if you have them on hand!
Corned Beef Hash Ingredients
My corned beef hash recipe uses minimal ingredients that are pretty easy to find! Here’s what you’ll need:
- Butter & Olive Oil: Start with some butter and olive oil to coat the pan. I always love to use a combination of butter and oil when frying. Butter gives the dish a nice flavor and oil has a higher smoke point so it keeps the butter from burning. The combination will ensure crispy results!
- Onion & Garlic: I like onion and garlic in any hash, to start building up some flavor.
- Corned Beef: You will need some cooked corned beef for this recipe. You might have some leftover, or you can buy cooked corned beef! I bought some fully cooked corned beef from Trader Joes last year and it was amazing!
- Salt & Pepper: Salt and pepper is all you need to season this hash. Remember, corned beef is already salty so just add some to taste!
- Eggs: For serving, fry up some eggs to your liking!
What you’ll need to make Breakfast Potatoes
- Russet Potatoes: Are best for oven roasting! They stay soft and fluffy on the inside and get golden brown and crispy on the outside!
- Baking Soda: Gets added to the boiling water and helps to crisp up the potatoes.
- Spices: Garlic powder, onion powder, paprika, salt and pepper.
How to Make the Crispiest Breakfast Potatoes
- Start by cutting about 3 pounds of peeled russet potatoes into small bite size cubes.
- Preheat oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray, set aside.
- Bring 10 cups of water to a boil in a large pot. Once the water is boiling add in baking soda and potatoes. Once the water is back up to a boil cook for 1 minute.
- Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika.
- Toss to coat the potatoes in the butter and spices. The potatoes may get a little smushed that’s ok! That helps to get the crispy edges we want when they get baked!
- Pour potatoes onto prepared pan and spread into an even layer.
- Bake for 15 minutes on the bottom oven rack. Stir and bake for an additional 15 minutes or until perfectly crisp and golden brown.
- Serve immediately with your favorite breakfast items and enjoy!
How to Make Corned Beef Hash
- Sauté Onion & Garlic: First, heat butter and olive oil in a large skillet over medium high heat. Add in onion and sauté for 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add the Potatoes & Corned Beef: Add in the cooked potatoes and corned beef. Using the back of a wooden spoon or spatula, smush dosn the potatoes and corned beef into one even layer. Allow it to cook undisturbed for 2-3 minutes. If you stir too much, the potatoes and corned beef will not get crispy! Using a spatula, flip up large pieces and then cook on the other side for 2-3 minutes. If the hash is getting too brown, turn down the heat a bit.
- Season & Serve: Season with salt & pepper to taste and serve immediately with fried eggs!
kelley’s Tips for Success
- Like it spicy? Add a sprinkle of cayenne pepper along with the salt and pepper! Or, serve it with your favorite hot sauce for some spicy flavors.
- Dice up potatoes to uniform size! Make sure your potato bites are all about the same size so they are all done cooking at the same time!
- Add some veg! You can really make this hash anything you want. You can add some vegetables to lift the flavors and add nutrients. Try adding broccoli, bell peppers or carrots!
- Don’t be tempted to stir the hash. You want the potatoes and beef to have time to really crisp up in the pan, so don’t be tempted to stir! Let each piece have contact with the pan and then flip the pieces to the other side.
- If you don’t have corned beef, you can also use a different meat like pastrami or roast beef.
Frequently Asked Questions
What is Corned Beef?
Corned beef is beef brisket that is cooked by being cured in salt. In the United States, it is usually eaten around the time of St Patrick’s Day since it is traditionally eaten on the holiday by Irish Americans.
How should I store leftover corned beef hash?
To store any leftover corned beef hash, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until heated through, or heat it up in a skillet for maximum crispiness!
More Breakfast Recipes to Try
- Easy Breakfast Bake
- Tater Tot Breakfast Casserole
- Eggs Benedict
- Shakshuka
- Bacon Egg Muffins
- Huevos Rancheros
Corned Beef Hash
Ingredients
Crispy Breakfast Potatoes
- 3 lbs russet potatoes, diced
- 1/2 tsp baking soda
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Corned Beef Hash
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups cooked breakfast potatoes
- 3 cups cooked corned beef, cubed
- salt and pepper
- fried eggs for serving
Instructions
Crispy Breakfast Potatoes
- Preheat oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray, set aside.Bring 10 cups of water to a boil in a large pot. Once the water is boiling add in baking soda and potatoes. Once the water is back up to a boil cook for 1 minute.
- Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika. Toss to coat the potatoes in the butter and spices. The potatoes may get a little smushed that's ok! That helps to get the crispy edges we want when they get baked!Pour potatoes onto prepared pan and spread into an even layer.
- Bake for 15 minutes on the bottom oven rack. Stir and bake for an additional 15 minutes or until perfectly crisp and golden brown. Set aside until your ready to make your hash.
Corned Beef Hash
- Heat butter and olive oil in a large skillet over medium high heat. Add in onion and saute for 3-4 minutes.Stir in garlic and cook for an additional minute.
- Add in the cooked potatoes and corned beef. Using the back of a wooden spoon or spatula smush down the potatoes and corned beef into one even layer. Allow it to cook undisturbed for 2-3 minutes. Using a spatula flip up large pieces and then cook the other side for 2-3 minutes. If the potatoes and hash are getting too brown turn down the heat a bit.
- Season with salt and pepper to taste and serve immediately with fried eggs!
Notes
- The Recipe for Crispy Potatoes makes more than 3 cups. There will be some leftovers!
- Feel free to use store bought frozen potatoes or leftover potatoes instead to make the recipe go faster.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
wr
Hi wondering if you could use canned cornbeef in this recipe
Kelley Simmons
Hi!
I prefer to use fresh or homemade corned beef however you could use canned if you prefer! I would adjust salt levels to taste because the canned has salt added to it.
Thanks and enjoy!
Kelley