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Corned beef hash doesn’t have to be a bland, mushy mess, and this skillet version proves it. We’re talking crispy edges, golden potatoes, and bold flavor. None of that soggy, canned stuff here. It’s the perfect way to put those leftovers to work, and yes, it actually tastes like a proper meal. This corned beef and potatoes combo has all the comfort of retro diner food, only better.
This was a regular in our house growing up. My dad made corned beef hash year-round, not just after St. Patrick’s Day. He sometimes used canned corned beef, but I’ve never loved the canned stuff. This version uses leftovers from my sheet pan baked corned beef, and honestly, it’s way better.
Here is Why This Corned Beef Hash Recipe Works
Crispy, golden goodness: No soggy hash here. This recipe delivers those crave-worthy browned bits that add flavor and texture.
Leftovers, upgraded: That corned beef from yesterday? It just found its purpose in life.
One skillet, zero fuss: Everything cooks in one pan, which means less mess and more time enjoying your food.
Flexible and foolproof: Swap in extra veggies, top it with an egg, or skip the herbs, this recipe plays nice with whatever you’ve got.
The Ingredients
- Meat: Corned beef
- Produce: Potatoes, onion, green bell pepper, red bell pepper, fresh thyme leaves, fresh parsley
- Pantry: Butter, olive oil
- Spices and seasonings: Garlic powder, smoked paprika
- Optional: Eggs (poached or fried)
Ingredient Notes
- Corned beef: leftover cooked corned beef works best and my sous vide corned beef is worth trying . Canned will work in a pinch, but the texture will be much softer.
- Potatoes: Yukon Golds hold their shape; Russets get a little crispier but break apart more easily. Use cooked and cooled potatoes for the best texture. If you plan ahead, use leftover roasted rosemary potatoes.
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.
Corned Beef and Potatoes
This corned beef hash hits all the right notes; crispy, flavorful, and no unnecessary fuss. It’s the kind of no-nonsense recipe that makes leftovers feel like a real meal, and you can throw it together quickly. It is a filling meal for any time of the day but I usually make it for breakfast or brunch.
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Corned Beef and Hash
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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 leaves
- 2 tablespoons chopped fresh parsley
- 4 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
- Cold leftover potatoes crisp up better than freshly cooked ones. If using fresh, let them cool first.
- A cast iron or stainless steel pan helps create a golden, crispy crust.
- Let the hash sit undisturbed for a few minutes to build that crispy bottom before flipping.
- If topping with eggs, cook them separately and add them just before serving.
- Make it your own: Add extra vegetables like mushrooms, spinach, or even a handful of chopped cabbage.
- If you don’t have fresh herbs, you can swap in dried herbs, just use a little less.
- Corned beef can be salty, so taste before adding extra salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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