Corned Beef Hash

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One of the best reasons to make corned beef and cabbage is for the leftovers. Corned beef sandwiches with mustard and lettuce, or corned beef hash, fried up with leftover boiled potatoes, to serve with runny fried eggs for breakfast.

Funny thing, my father claims that his least favorite food in the world is corned beef and cabbage, yet he scarfed down both sandwiches and this hash made from the leftovers.

Do you like to make corned beef hash? If so and you have a different way than described here, please let us know about it in the comments.

Corned Beef Hash

Corned Beef Hash Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6.

If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.

Ingredients

  • 2-3 Tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2-3 cups finely chopped, cooked corned beef
  • 2-3 cups chopped cooked potatoes, preferably Yukon gold
  • Salt and pepper
  • Chopped fresh parsley

Method

1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

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2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with fried or poached eggs for breakfast.

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Showing 4 of 56 Comments

  • joan clifford

    I just made cbh using leftover cb. I chopped up an onion a raw red potato and chopped cb in my chopper. Made it chop fairly fine. Mixed all together with one egg. put butter in frying pan and cooked on fairly low heat COVERED . Turn after a few minutes. let it cook until tender and brown. Great

  • theivaraj

    i used hot sauce,hp sauce onion ,garlic corned beef with tin mix every thing
    with great taste

  • BreakfastLV

    Great recipe, thank you! I very much needed a remedy for the cravings of a wonderful Jewish deli near me that closed, which had the best corned beef hash.
    My favorite CBH is a little crispy, on an Everything bagel, cream cheese, runny egg. Perfect taste explosion layers of delicious.

  • Big John

    I used green onion instead of white/yellow, didn’t saute it, just chopped it fine and added it to the mixture. It also added a little bit of color.

    I make this in single servings as my wife doesn’t like CBH. I nuke a Russet or Yukon, chop up the corned beef and onion and potato. Add some garlic and pepper, cook it and at the very end, some paprika and mix it all up. Takes only a few minutes and I have fresh CBH!

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