Corned Beef and Hash

Corned beef hash in a skillet with a spatula.

No ratings yet

This hearty corned beef hash is a one-skillet meal that’s perfect for leftovers. Cold, cooked potatoes work best for getting those crispy edges. If using freshly cooked ones, let them cool first. For the best crust, use a heavy-bottomed skillet like cast iron or stainless steel. Top it with a fried or poached egg for a simple meal.

Prep Time10

Cook Time20

Course: Breakfast, brunch, dinner, Main Course

Cuisine: American, Irish-American

Keyword: corned beef hash, leftover corned beef, potatoes and corned beef

Servings: servings

Author: Pat Nyswonger

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