Corned Beef Hash
Corned Beef Hash is a hearty, comforting dish that turns simple ingredients into a crispy, golden breakfast or a satisfying anytime meal.
Tender Yukon gold potatoes, savory corned beef, and caramelized onions come together in a buttery skillet, creating a rich and flavorful combination that’s hard to resist.
Whether you’re using leftovers or starting from scratch, this recipe makes it easy to bring classic, diner-style comfort to your table.
Corned Beef Hash Recipe Highlights
- Golden brown potatoes and corned beef crisp up in a buttery skillet.
- Perfect for using up extra corned beef from St. Patrick’s Day or a roast dinner.
- Everything cooks in one skillet for simple prep and easy cleanup.
- Add eggs, swap in sweet potatoes, or spice it up with hot sauce.
- Works with Canned or Homemade Corned Beef
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – Yukon gold potatoes are the best choice because they hold their shape while cooking and crisp up beautifully in the skillet. If you prefer a softer texture, russet potatoes work too, but they’ll break down more. Red potatoes are another good option if that’s what you have on hand.
CORNED BEEF – You can use leftover homemade corned beef, deli-style slices, or canned corned beef. If you’re using homemade, dice it into small pieces so it crisps up nicely. Canned corned beef works too, but it’s softer, so let it sit undisturbed in the pan for a few minutes to help it develop a crust.
ONION – A yellow onion adds just the right amount of sweetness to balance the salty, savory corned beef. You can swap in a white onion if needed, but red onions might be too strong.
BUTTER – Unsalted butter gives you better control over the salt level in the dish, which is important since corned beef is already salty. If you only have salted butter, just taste before adding extra salt.
SEASONING – A mix of garlic, ground mustard, salt, and black pepper keeps the flavors simple but effective. Garlic adds a little depth, ground mustard enhances the beefiness of the corned beef, and black pepper brings just enough warmth. Since corned beef is already seasoned, go easy on the salt at first and adjust as needed.
How To Make Corned Beef Hash
Please check the printable recipe card below for more detailed instructions.
- Cook potatoes with water and salt for 8–10 minutes.
- Drain and rinse with cold water.Melt butter in a skillet over medium heat.
- Add onion and cook until softened.
- Stir in potatoes, corned beef, and garlic.
- Season with mustard, pepper, and salt.
- Cook for 8–10 minutes, stirring occasionally, until crispy and golden brown.
Leftovers and Storage
STORE – Keep the Corned Beef Hash leftovers in an airtight container in the fridge for up to three days. Let the hash cool before storing to prevent excess moisture, which can make it soggy.
FREEZE – Spread the hash in a single layer on a baking sheet and freeze until solid. Then transfer it to a sealed container or freezer bag for up to two months. Freezing it this way keeps the pieces from sticking together, so you can take out just what you need.
REHEAT – A skillet is the best way to bring back that crispy texture. Heat over medium, stirring occasionally, until warmed through. If you’re short on time, bake at 350º Fahrenheit for about 10 minutes. The microwave works but will soften the hash instead of crisping it.
MAKE AHEAD – Chop everything the day before and store the potatoes, corned beef, and onion separately in the fridge. When you’re ready to cook, just toss everything in the skillet and go.
More Amazing St. Patrick’s Day Recipes
Serving Suggestions
FRIED EGGS – A runny yolk over crispy hash takes Corned Beef Hash to the next level.
HOMEMADE BREAD – A simple side to soak up all the delicious flavors.
PICKLED VEGETABLES – The acidity of pickles or sauerkraut balances the richness of the dish.
HOT SAUCE OR KETCHUP – Add a little heat or sweetness.
FRIED CABBAGE – A great way to make this meal even more filling.
Recipe Success Tips
USE THE RIGHT POTATOES – Yukon golds hold their shape and crisp up beautifully. Russets get softer and break down more, while red potatoes stay firm. If you want crispy hash, Yukon gold is the best choice.
CUT THE CORNED BEEF SMALL – Small pieces crisp up faster and give you more golden, crispy bits in every bite. If using canned corned beef, let it sit in the pan for a few minutes before stirring so it forms a crust.
DRAIN AND RINSE THE POTATOES – Extra starch makes potatoes stick together and get mushy. A quick rinse keeps them from turning into mashed potatoes in the skillet.
DON’T OVERCROWD THE PAN – Too much in the pan means steaming instead of crisping. Spread everything out so the potatoes and corned beef have room to brown. If needed, cook in batches for the best texture.
LET IT SIT BEFORE STIRRING – Stirring too soon prevents that golden crust from forming. Let it cook for a few minutes, then flip sections at a time for the crispiest results.
Commonly Asked Questions
Can I use canned corned beef to make Corned Beef Hash?
Yes! Canned corned beef works well, but it’s softer than homemade. For the best texture, let it sit undisturbed in the pan for a few minutes before stirring so it develops a crispy crust.
Why do I need to rinse the potatoes after boiling?
Rinsing removes excess starch, which helps the potatoes crisp up instead of turning mushy. It also stops them from overcooking before they go into the skillet.
What’s the best way to get the hash crispy?
Use a large skillet so everything has room to brown. Let the hash sit for a few minutes before stirring to allow a crust to form. Cooking over medium heat with butter also helps get the best texture.
More Easy and Delicious Breakfast Recipes
Corned Beef Hash
Ingredients
- 1 ½ pounds yukon gold potatoes peeled and diced small
- 1 cup water
- 1 teaspoon salt divided
- 4 tablespoons butter
- 1 medium yellow onion diced
- 1 ½ pounds corned beef cooked, diced
- 2 cloves garlic minced
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
Instructions
- Add the diced potatoes to a large skillet with a lid. Pour the water over the potatoes and add ½ teaspoon salt. Cover and cook over medium-high for 8-10 minutes or until almost fork-tender.
- Strain the potatoes in a colander, rinse with cold water, and set them aside.
- Melt the butter in the skillet over medium-high heat. Add the diced onion and cook for 3-5 minutes or until translucent.
- Add the diced potatoes, corned beef, and garlic to the skillet. Season with the remaining ½ teaspoon salt, ground mustard, and pepper.
- Cook for 8-10 more minutes. Flip with a spatula once a crust is formed and stir occasionally to ensure browning.
Optional
- Cook or poach three eggs of your choice in a separate pan and place on top of the hash brown. If desired garnish with fresh parsely.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.