This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This corned beef hash recipe is a practical way to turn leftover corned beef and potatoes into a crispy skillet meal. The potatoes get golden and browned around the edges while the corned beef stays tender, and the whole thing comes together in about 30 minutes.
I grew up eating corned beef hash year-round, not just after St. Patrick’s Day. My dad sometimes used canned corned beef, but I prefer making it with leftover cooked corned beef because the texture is meatier and the pieces hold together better in the skillet.
Here’s Why This Corned Beef Hash Recipe Works
A good use for leftover corned beef: This turns the leftovers from a corned beef dinner into an entirely different meal, rather than feeling like you’re eating the same dinner twice.
Plenty of crispy browned bits: The potatoes and corned beef get time against the hot skillet so you get those crisp edges that make homemade hash so much better than the soft canned version.
More than meat and potatoes: Onion, bell peppers, and seasonings give the hash enough going on that it doesn’t need much else. Add a poached or fried egg if you’re serving it for breakfast.
Breakfast or dinner works: This is hearty enough for dinner but just as good with eggs for breakfast or brunch.
Ingredient Notes
Corned beef: Leftover cooked corned beef works best. My baked corned beef or sous vide corned beef are both good options if you are starting from scratch. Canned corned beef will work in a pinch, but the texture will be much softer.
Potatoes: Yukon Golds hold their shape, while Russets get a little crispier but break apart more easily. Use cooked and cooled potatoes for the best texture. If you plan ahead, leftover roasted rosemary potatoes work well.
Seasoning: Corned beef is already salty, so taste the hash before adding extra salt. Smoked paprika and fresh thyme add flavor without covering up the corned beef.
Eggs: A fried or poached egg turns the hash into a complete breakfast or brunch.
Recipe Variations
Cheesy Spinach Corned Beef Hash: Add 1 cup of chopped fresh spinach and sprinkle in ½ cup of shredded sharp cheddar just before serving.
Mushroom and Leek Corned Beef Hash: Swap the bell peppers for 1 cup of sliced mushrooms and 1 chopped leek. Sauté until tender and lightly caramelized.
Cabbage and Corned Beef and Hash: Mix in 1 cup of thinly sliced green cabbage and a pinch of caraway seeds.
Recipe Tips
Use cold potatoes: Leftover or chilled potatoes crisp up much better than freshly cooked ones. If you’re starting with hot potatoes, let them cool before tossing them in the pan.
Don’t crowd the pan: Give everything some breathing room so the hash can actually brown instead of steaming.
Let it sit: Resist the urge to stir constantly. Let the hash cook undisturbed for several minutes to form that golden crust.
Use a wide spatula: A large, flat spatula makes it easier to press the hash into the pan and flip sections without breaking it apart.
Adjust the heat as needed: Start with medium heat and dial it down if the hash starts to brown too quickly.
Taste before salting: Corned beef is already salty, so hold off on adding any extra until you’ve given it a taste.
Switch up the herbs: No fresh thyme? Dried will work in a pinch, just reduce the amount.
Storing Leftovers
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Let the hash cool completely, then place it in a freezer-safe container. It will keep well for up to 3 months.
Reheat: For best results, reheat leftovers in a skillet over medium heat with a little oil or butter. This helps bring back that crispy texture. If you’re in a hurry, you can also reheat it in the microwave but it won’t be quite as crisp.
The Secret to Crispy Corned Beef Hash
The trick to getting corned beef hash crispy is giving it enough room in the skillet and enough time to brown before you stir it. Once the potatoes and corned beef are in the pan, let them sit against the hot surface for a few minutes so they can develop those browned edges.
Starting with cold, cooked potatoes helps too. They hold together better in the skillet, so you can get them nicely browned without ending up with mashed potatoes.
Pin this now to find it later!
Pin It
Corned Beef and Hash
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 pound leftover corned beef, cut into small cubes
- 2 to 3 cups cooked potatoes, cut into small cubes (Yukon Gold or Russet)
- 1 onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons Fresh thyme
- 2 tablespoons curly leaf parsley, chopped
- 4 large eggs, poached or fried (optional)
Instructions
- Place a large skillet over medium heat. Once hot, add the butter and olive oil.
- Add the chopped onions and bell peppers to the skillet. Sauté for 3–4 minutes, until softened.
- Stir in the potatoes, garlic powder, smoked paprika, and thyme leaves. Toss to coat everything evenly. Cook for 4–5 minutes, stirring occasionally, until the potatoes start to brown.
- Add the corned beef and toss to combine. Using a wide spatula, press the hash down lightly so it makes good contact with the skillet. Let it cook undisturbed for 4–5 minutes to develop a crisp bottom crust. Check occasionally by lifting small sections with the spatula. Reduce the heat if needed to avoid burning.
- Once a crust has formed, flip portions of the hash over and cook for another 4–5 minutes, until nicely crisped.
- Remove from the heat and divide among four plates. Sprinkle with chopped parsley and top with a poached or fried egg, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
