Corned Beef and Hash

Corned beef hash in a skillet with a spatula.

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This homemade corned beef hash turns leftover corned beef and potatoes into a crispy skillet meal with onions, bell peppers, and simple seasonings. Serve it with a fried or poached egg for an easy breakfast, brunch, or dinner.

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
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

Cold potatoes work best: Leftover or chilled potatoes hold together better and crisp up more easily. If using freshly cooked potatoes, let them cool first.

Use the right skillet: Cast iron or stainless steel works well for getting a golden, crispy crust.

Let it brown: Give the hash a few minutes of undisturbed cooking before turning it so the potatoes and corned beef have time to crisp.

Adding eggs: Cook fried or poached eggs separately and add them just before serving.

Using dried herbs: If you don’t have fresh herbs, substitute dried herbs using about one-third as much.

Taste before salting: Corned beef can be quite salty, so taste the finished hash before adding extra salt.

Nutrition