Have corned beef left over from making corned beef and cabbage? (Yes I know, it's a stretch, but one can hope.) Make some homemade corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.
Or don't wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.
How to Make Corned Beef Hash
Wondering how to make corned beef hash? It's easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good!
What to Serve With Corned Beef Hash: Eggs!
You can't have corned beef hash without a few eggs, right? You can add eggs in two ways:
What is Corned Beef?
Corned beef is usually made by salt curing brisket, a cut of beef from a cow's chest. Curing the beef this way removes the moisture from the meat and helps to preserve it. It's commonly found in corned beef and cabbage or Reuben sandwiches.
No Leftover Corned Beef? No Problem!
Ask at the deli counter if they can cut you some corned beef in thick slices and you can have corned beef hash anytime you want it.
Substitute other leftover meat for the corned beef. It won't be corned beef and hash, but it will still be good.
How to Keep Hash from Sticking or Burning
- Use a good skillet with a heavy bottom, which regulates heat better.
- Gradually lower the heat as it cooks.
- Use plenty of fat (butter, in this case), and add more if necessary.
- Let the hash get a good crust before flipping it. If you keep messing around with it, it’ll fall apart and not get browned.
More Corned Beef Recipes to Make
- Hot Reuben Dip
- Quick and Easy Corned Beef Omelet
- New England Boiled Dinner
- Reuben Sandwich
- Instant Pot Corned Beef and Cabbage
Corned Beef Hash
If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.
2 to 3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 to 3 cups finely chopped, cooked corned beef
2 to 3 cups chopped cooked potatoes, preferably Yukon gold
Kosher salt and freshly ground black pepper
Chopped fresh parsley
Sauté the onions:
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Add the potatoes and corned beef:
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.
Cook until browned and then flip:
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.
Stir in the parsley and season:
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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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|