Classic Corned Beef Hash

This classic Corned Beef Hash combines tender potatoes with flavorful pan-fried corned beef to create a comforting dish perfect for breakfast or dinner. It makes great use of leftover corned beef or canned varieties and turns simple ingredients into a satisfying meal that’s full of homey goodness.

I first made this during a cozy weekend brunch, and now it’s a favorite in my house whenever we have leftover roast or canned corned beef. The combination of soft potatoes and crispy edges never fails to please.

Ingredients

• Unsalted butter: controls added salt and helps develop a rich flavor while browning the hash
• Russet potatoes: hold their texture well after boiling, creating a perfect base for the hash Yukon gold works too if you want a slightly creamier texture
• Chopped cooked corned beef: the star ingredient, salty and tender, but canned corned beef or other leftover beef works just fine
• Sweet onion: adds a touch of natural sweetness that balances the saltiness of the beef
• Kosher salt and black pepper: simple seasoning to enhance the flavors without overpowering the dish
• Garlic powder and onion powder: keep the seasoning straightforward while boosting the savory notes Cajun or creole seasoning can be swapped in for a little heat or complexity

Instructions

Sauté the Potatoes and Onions:

Dice peeled russet potatoes into small cubes until you have about 4 cups. Boil the potatoes for 5 to 10 minutes until fork tender but not mushy. Drain them thoroughly to remove excess moisture. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the potatoes, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions soften and both the potatoes and onions develop golden brown spots. This should take 8 to 10 minutes and builds a flavor-packed base.

Incorporate the Corned Beef and Seasonings:

Add the chopped corned beef along with garlic powder and onion powder to the skillet. Stir everything together ensuring the beef and potatoes are evenly mixed. This melds the flavors and brings everything together before forming the hash.

Press and Brown the Hash:

Using the back of a spatula, press the mixture down evenly in the skillet to form a compact layer. Cook without stirring for 3 to 5 minutes until a golden crust forms on the bottom. This crust is what truly defines a good hash, adding a crisp texture that contrasts with the tender interior.

Flip and Add Butter:

Carefully scrape under the hash to loosen it and flip up the browned crust side so it’s on top. Add the remaining butter to the skillet and stir it into the mixture. This step keeps everything rich and prevents the pan from drying out.

Repeat Layering and Browning:

Press the hash down again firmly to form an even layer and cook another 3 to 5 minutes until golden on the bottom. Repeat this process two more times or until you reach your desired level of browning. For a finishing touch, garnish with fresh parsley if desired and serve hot.

I love how the potatoes soak up the rich flavors of the corned beef and butter, making each bite satisfying and hearty. One memorable Sunday morning, this hash was the centerpiece of a casual family brunch where stories flowed as easily as the coffee.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For a longer keep, freeze portions for up to three months. Reheat in a skillet over medium heat to bring back the crispiness or use the microwave for convenience, though the texture won’t be as crispy.

Ingredient Substitutions

If you do not have corned beef, cooked leftover roast beef or ground beef can work well. Yukon gold potatoes offer a creamier alternative to russet. Feel free to add bell peppers or a dash of hot sauce if you like a bit of spice or extra flavor in your hash.

Serving Suggestions

Serve corned beef hash with fried or poached eggs on top for a hearty breakfast. It also pairs nicely with sautéed greens or a fresh side salad to balance the richness.

This corned beef hash is a simple, satisfying way to use leftovers and make a hearty meal. Serve hot and enjoy the crispy edges.

Common Questions About Recipes

→ What cut of beef is used in corned beef hash?

Corned beef is typically made from a cured beef brisket, which provides tender and flavorful meat for the dish.

→ Can canned corned beef be substituted in the dish?

Yes, canned corned beef can be used, but it's best to avoid adding extra salt since the canned product is already salty.

→ Why is butter added in stages during cooking?

Dividing the butter helps maintain moisture and promotes even browning without drying out the pan, leading to a perfect crust.

→ What spices complement the flavors best?

Simple seasonings like garlic powder, onion powder, and black pepper work well, with optional cayenne or creole seasoning for a spicy kick.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge up to 3 days or freezer up to 3 months. Reheat in a skillet or microwave until warmed through.