Learn how to make Corned Beef Hash! It is an easy breakfast recipe made in the old fashion style with corned beef, potatoes, and onions!
I love easy, savory Breakfast Dishes to make on the weekend! A hearty, meaty skillet like this corned beef is quick and filling, especially topped with some Over Easy Eggs!
Sabrina’s Corn Beef Hash
This traditional skillet hash is the perfect breakfast way to use up leftover corned beef from the previous night’s dinner. It only takes 10-15 minutes to prepare and there are only a few ingredients you probably keep on hand like onions and potatoes. I love making this corned beef hash recipe for the family on weekends, especially the day after St. Patrick’s Day!
Recipe Card
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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Table of contents
About this Recipe
One common question I get about this recipe since it was first posted is whether the potatoes are cooked first. No, I use raw potatoes but I do dice them small, in about ½ inch pieces. I also make sure to use a large enough skillet that my pan is not overcrowded. Previous versions of this post have suggested that you can use leftover potatoes, which is perfectly fine if you are worried about them taking too long to cook. However, if you use par-boiled or cooked potatoes, saute the onion first, then add them in for only a couple minutes before adding the beef so they don’t get mushy.
Ingredients
- Beef: I’m using leftovers from my Slow Cooker Corned Beef Brisket recipe. You can use canned versions but I like the fresh stuff. When it goes on sale around St. Patty’s Day, I like to pick up an extra brisket or two to cook and freeze in portions so I can make this recipe year-round!
- Onion: Regular white onions or yellow onions will do nicely here. Cut it into a small chop or fine dice.
- Potatoes: I’m using Russet potatoes, but you can use Yukon Gold or red potatoes as well. As mentioned above, I’m using raw potatoes that I cut into a small dice. Keep them under a ½ inch and they should cook in about 5-6 minutes.
- Eggs: I like to round out this skillet meal with some freshly cooked eggs. You can use scrambled eggs or for a richer dish, use fried eggs so that delicious yolk turns into a creamy savory sauce.
Nutritional Facts
How to Store
- Store: Leftovers will last in an airtight container in the refrigerator for 3-4 days.
- Reheat: Pop the hash back into a hot skillet and stir occasionally until it’s heated through.
- Freeze: You can also freeze this dish for 2-3 months. Just keep it in an airtight container, let it thaw overnight in the refrigerator when ready, and reheat on the stove top.
Frequent Questions
Yes! It’s perfect for meal prepping because you can make a big batch 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 it once you add the beef to the pan. Make sure your pan is nice and hot, and as long as you cover it so it steams, it will get crispy with out burning.
Corned Beef Hash has been enjoyed for breakfast since the 18th century among 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 re-purpose leftovers.
Variations
- Seasoning: Add a splash of Worcestershire sauce to bring out the savory beefy flavor.
- Veggies: For more variety, add chopped bell pepper and mushrooms. Just make sure you don’t overcrowd your pan, that way your potatoes cook through. You can also use sweet potatoes but I would recommend shredding them so they cook quickly.
- Beef: You can also make this dish with regular brisket or shredded beef instead of corned beef. You can use any beef you have leftover from the night before and adjust the salt to taste. Remember that corned beef is generally a fatty cut, so for leaner meat, you may need to add some oil.
Delicious Homemade Corn Beef Recipes
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!