Corned Beef Hash

Breakfast and BrunchSt. Patrick's DayComfort FoodGluten-Free

Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs.

Photography Credit: Elise Bauer

Homemade Corned Beef Hash

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.

Corned Beef Hash in skillet ready to serve

Wondering how to make corned beef hash? It’s easy. All you do is 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. Corned beef hash and eggs…so good!

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.

Updated from the recipe archive, first posted 2009.

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

2 Add 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.

3 Cook until browned, 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.

4 Stir in parsley, black pepper to serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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63 Comments / Reviews

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Did you make it? Rate it!

  • Ken

    Deliciousand simple to make. For variety I add chopped and cooked beets, turnips and parsnips. Beets are especially nice because they add color and dimension.

    xxxxxyyyyy

  • Elissa

    Elise, you are a genius.. whenever I think of something I want to make, your recipes always show up and I love them. Thanks for always having my back and making cooking easy

  • tom

    love corned beef hash…my recipe is close except i use frozen old style hasbrowns and add green pepper as well..yummmmmmmy

  • Jim

    What is “grey” corned beef?.

  • Christine

    I just made some corned beef hash in a very similar way. I minced an onion, sauteed it in butter in an iron skillet, added diced potatoes, then a cup of water, a bit of sea salt, and simmered this until the potatoes were tender, adding a little water now and then, when necessary. Then I turned up the heat a bit to evaporate all the water and added the corned beef. I prefer not to brown the hash. When piping hot, add touch of white pepper before serving.
    Here in Germany, the only kinds of corned beef you can get is the canned kind, but the quality of German corned beef is better than the Brazilian we get back in the States; or a cold cut of chopped cb in aspic, which I find repulsive. Oh, how I miss real NYC pastrami and corned beef!
    Greetings from an ex-pat in Germany!

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