Corned Beef Hash is a CLASSIC breakfast made with savory and salty corned beef, diced potatoes, and onions, ready in under 15 minutes!
We love easy, savory Breakfast Dishes to make on the weekend, like the yummy Breakfast Casserole, comforting Biscuits and Gravy, and the best French Toast ever!
Classic Corned Beef Hash is the perfect breakfast recipe to use up leftover corned beef from Crispy Slow Cooker Corned Beef dinner, and takes a total time of 10-15 minutes to prepare. All you need is a large skillet, corned beef, onions, potatoes, and seasoning. We love making this corned beef hash recipe on the weekends for the family, especially the day after St. Patrick’s Day.
Because this is such a simple recipe, you’ll be able to make it time and time again! The flavors are robust and buttery which makes this a breakfast that will be enjoyed by the whole family whenever you make it. And don’t be shy, you can eat it for lunch and dinner too!
Since the corned beef is already cooked, you just have to sauté it in the skillet long enough to heat up with the potatoes. The same goes for if you’re using leftover cooked potatoes like Garlic Butter Roasted Potatoes, you don’t want them to overcook so add them just long enough to get crispy in the skillet.
How to Make Corned Beef Hash
Making homemade Corned Beef Hash is the easiest! You’ll just be heating up the beef and potatoes and mixing them together in a perfectly delicious union of flavor! It is recommend to use a cast iron skillet, because the cast iron conducts heat better and will give you better results. If you’re not comfortable with relying on butter in the skillet, you can use a nonstick skillet. Check it out!
- Step One: Fry the onions and potatoes in a few tablespoons of butter for a couple of minutes. Chop the potatoes evenly, this will help to ensure they all finish cooking around the same time.
- Step Two: Once hot, add in the corned beef with a little water to steam the meat.
- Step Three: Serve with scrambled eggs! Season with salt as needed and top your hash with fresh parsley, chopped chives, or green onions. Enjoy!
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Frequently Asked Questions
Yes! This is the perfect for meal prepping because you can make a big batch of this hash and freeze it in portion-sized plastic bags. Reheat in a large skillet until warmed through.
The secret to making incredibly crispy corned beef hash is to resist the urge to stir the hash when it’s in the pan, and make sure the pan is cooking on medium-high heat.
The only time you want to move your corned beef hash is when you’re ready to flip it over and crisp up the other side.
Great question! The corny term used in the recipe title is actually from the size of the salt pellet that beef used to be cured and preserved with. These large corns of salt lent their name to this popular dish! Now that it’s mentioned, a side of actual buttery corn would actually go great with this dish, especially at dinner! Have you tried our luxurious Corn Succotash yet?
People have been enjoying Corned Beef Hash for breakfast since as far back as the 18th century amongst the Irish immigrants in the United States, and even earlier in Europe in parts of the British Isles. It became really popular during WWII when food was being rationed, as it was an easy and delicious way to repurpose leftovers.
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Key Ingredients in Corned Beef Hash
Simple and delicious ingredients make this easy dish a favorite. Everything can be found at your local grocery store with ease. Check it out!
- Beef: We’re using leftovers from our Corned Beef brisket. There are canned versions of corned beef which are great to ease preparation and are often utilized for meals during deep woods camping trips!
- Onion: Regular white onions or red onions will do nicely here.
- Potatoes: We’re using Russet potatoes, but you can use Yukon Gold or red potatoes as well. Home Fried Potatoes are amazing with this.
- Eggs: These are optional but highly recommended for a full and hearty breakfast meal fit for kings and queens!
What to Serve with Corned Beef Hash
There’s a lot of side dishes that you can make to accompany your breakfast. From sweet to savory dishes, there’s a lot you can choose from. Check out these easy and incredible side breakfast dishes to serve.
- Diced Hash Browns: Simple and super filling potatoes that everyone loves!
- Scrambled Eggs: Also known as over-easy eggs, you can make these on the stovetop or you can make Oven Scrambled Eggs!
- Classic Pantry Pancakes: Delicious, hearty, and easy to make, these hot cakes will take your breakfast to the next level!
- Easy Cinnamon Roll Coffee Cake: Not all that shimmers is gold, except maybe these mouthwatering rolls. We wouldn’t be surprised if they even stole the show!
- Poached Eggs: See the bottom of the recipe card in Eggs Benedict for the easy process. You can also just serve a couple of over-easy eggs on top if you like the runny yolk.
Variations on Corned Beef Hash
- Seasoning: Add a splash of Worcestershire sauce for flavor
- Spicy Hash: Add some cayenne pepper or red pepper flakes for heat.
- Veggies: Add chopped bell pepper, mushrooms, or sweet potatoes to this Corned Beef Hash recipe for more variety.
- Beef: You can also make this dish with regular beef brisket instead of corned beef with good results. You can use any beef you have leftover from the night before, and adjust the salt to taste. Keep in mind that corned beef is generally a fatty cut, so the leaner beef may taste different in a corn beef hash. Roast beef from the deli counter goes great with this too.
- Oven Hash: If you’re making this in an oven-safe pan, once the hash is almost ready, crack a few eggs on top and move to the oven for 10-15 minutes, or until the eggs are cooked. If your skillet is not oven-safe, use a pot lid over the hash to cook the eggs.
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How to Store Corned Beef Hash
- Serve: Serve Corned Beef Hash fresh and hot. Store any Corned Beef leftovers within two hours.
- Store: Corned Beef Hash will last in an airtight container in the refrigerator for 3-4 days.
- Freeze: You can also freeze Corned Beef Hash for 2-3 months. Just keep it in an airtight container then let it thaw overnight in the refrigerator when ready and reheat until hot.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 yellow onion , chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 pounds russet potatoes , peeled and diced (about 5 large potatoes)
- 2 cups corned beef , cooked and shredded
- water
- eggs , scrambled, optional
Instructions
- Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown.
- Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes.
- Serve with scrambled eggs.
Notes
Nutrition
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Photos used in a previous version of this post:
Is this a cornbeef brisket? The kinda you make with cornbeef and cabbage?
Yes it is.
One word: Delicious! We love this recipe as it is very easy to follow Nd turns out great!
So, are the potatoes par-boiled because I’m wondering if your potatoes are really gonna cook through in just 5-6 minutes? I’m just sayin’
Mine did? Depending on the size of the potatoes perhaps you may need a few more minutes? I covered and steamed them for two minutes and I was good to go. But you can’t crowd the pan with potatoes either, so 6 minutes of direct heat plus steaming cooked them through.
I just made this with leftover corned beef and my boyfriend went wild! I will be making this again and again.
Thank you
Fantastic! Thanks for the 5 stars, Emily.
No, no, no to SCRAMBLED eggs! One of the best ingredients in CBHash is the runny yolk of the eggs! (OK, if you don’t like the yolk, go ahead and scramble the eggs; but know that you’re missing out on an abundance of flavor!
Ok, I consider myself a connoisseur of corned beef hash, lol, and this recipe is FANTASTIC!! I cooked the onions and potatoes longer than the recipe suggests to get the potatoes really crispy, but, that’s the only change I made. Next time I’ll try adding peppers. So, so good!!!
Thank you so much, Emily.
I’ve made this type a lot, with pretty good results, byut Not getting the beef as crispy as I’d like. I will use your hint, But when putting ALL the ingredients in, it doesn’t let the beef stay on the bottom as well and crisp, what with all the potatos, onions. Any advice? Do I just let it cook longer, et. ? Thanks
Are you using a cast iron skillet? You can cook it longer and don’t move it around in the skillet either. It needs time to get a crust on it. In a pinch, you can place it under a broiler at the end but watch it because you don’t want it to burn. Hopefully this helps! Good luck.
Made this hash this morning with our leftover corned beef from St. Patrick’s Day. It was awesome! I followed the directions, the only change I made was I added red bell pepper to it. My wife gave it 2 thumbs up and wants it into our regular breakfast rotations.
The basics is what I was interested in, old school and this was it. Make it and it was GREAT! Don’t forget the hot sauce.
So glad you enjoyed it!
Love Corned beef hash…
It’s a classic favorite!
Pictures are excellent. I prefer my eggs over easy on the side and I’ll mix them into the hash as I see fit, plus some Tabasco.
Good recipe!!
Sounds like a delicious option. Enjoy!
Perfect for a lazy Saturday morning. Thanks for a great recipe!
You’re welcome, Mallory!
I love this recipe! the corned beef turn out so tender!
So glad you love it so much!
This is the best way to use up leftover corned beef!
Agreed!
This was a childhood favorite for me (from a can though)! I LOVE being able to make it from scratch. So delicious.
Yes, love knowing exactly what goes into everything!
I totally didn’t know that trick about not stirring it. I always stir it. Thanks! Can’t wait to try this!
You’re welcome, Stef!
This looks Amazing and you solved my dinner idea for tonight, We had purchased corn beef and have had toasted sandwiches with sauerkraut and havarti cheese and thousand island dressing all toasted and corn beef omlets and salads so what a way to use up the rest. We love corn beef and thanks for the suggestion to make this and freeze.
You’re welcome! Sounds like you’ve been having some delicious meals!