Corned Beef Hash is a CLASSIC breakfast made with savory and salty corned beef, diced potatoes, and onions, ready in under 15 minutes!
Corned Beef Hash
Corned Beef Hash is the PERFECT breakfast recipe to use up leftovers 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. I love making this corned beef hash recipe on the weekends for my family, especially the day after St. Patrick’s Day.
Since the corned beef is already cooked through, 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 potatoes, you don’t want them to overcook so add them just long enough to get crispy in the skillet.
HOW LONG IS CORNED BEEF GOOD FOR?
Corned beef will last in an airtight container in the refrigerator for 3-4 days. You can also freeze corned beef for 2-3 months.
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.
How do you make corned beef hash crispy?
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.
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What is the origin of corned beef hash?
People have been enjoying corned beef hash for breakfast since as far back as the 18th century in the United States, and even earlier in Europe in parts of the UK. It became really popular during WWII when food was being rationed, as it was an easy and delicious way to repurpose leftovers.
What goes with corned beef hash?
- Diced Hash Browns
- Scrambled Eggs (or over-easy)
- Classic Pantry Pancakes
- Easy Cinnamon Roll Coffee Cake
- Poached Eggs
TIPS FOR MAKING CORNED BEEF HASH
- Add a splash of Worcestershire sauce for flavor, or cayenne pepper or red pepper flakes for heat.
- I recommend using 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.
- Chop the potatoes evenly, this will help to ensure they all finish cooking around the same time.
- Add chopped peppers or sweet potatoes to this corned beef hash recipe for more variation.
- I’ve also made 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 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.
- Top your hash with fresh parsley, chopped chives, or green onions.
- 4 tablespoons unsalted butter
- 1/2 yellow onion chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
- 2 pounds russet potatoes peeled and diced
- 2 cups cooked corned beef shredded
- scrambled eggs optional
- 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.