Corned Beef Hash

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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!

Cooked hash in skillet

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!

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Corned Beef Hash Recipe

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!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

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

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 397kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1282mg | Potassium: 1133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 29.2mg | Calcium: 40mg | Iron: 2.9mg

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

Nutrition Facts
Corned Beef Hash Recipe
Amount Per Serving
Calories 397 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 60mg20%
Sodium 1282mg56%
Potassium 1133mg32%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Vitamin A 350IU7%
Vitamin C 29.2mg35%
Calcium 40mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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

Is Corned Beef Hash good for meal prepping? 

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.

How do you make Corned Beef Hash crispy?

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.
 

What is the origin of Corned Beef Hash?

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

Cooked beef and potato hash in skillet

Photos used in a previous version of this post:

Corned Beef Hash Pin 1
Corned Beef Hash Recipe
Close of up of cooked beef and potatoes in pan
Zoomed out photo of cooked hash in skillet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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’

    1. 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.

  2. 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!

    1. 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!!!

  3. 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

    1. 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.

      1. 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.

  4. 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.

  5. 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!!

  6. This was a childhood favorite for me (from a can though)! I LOVE being able to make it from scratch. So delicious.

  7. 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.