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Corned Beef Hash is a classic dish that is delicious and easy to make. Serve for a lunch or dinner for the ultimate comfort food recipe.
This classic St Patrick’s Day recipe is loaded with flavor and easy to make. If you are looking for away to use up your leftover corned beef, make this hash recipe.
We love to make traditional dishes for the holidays. If you do too, make sure to check out this Slow Cooker Kielbasa and Sauerkraut Recipe.
Table of Contents
What is Corned Beef?
Corned beef is a cooked beef brisket that has brined or cured to give it that distinct color. Making a hash with your leftovers is always a tasty lunch the next day.
Ingredients
- Unsalted Butter
- Russet Potatoes (peeled and diced)
- Small Onion (diced)
- Salt
- Black Pepper
- Minced Garlic
- Cooked Corned Beef (chopped)
- Worcestershire sauce
- Fresh Parsley (chopped, for serving)
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Potatoes – Yukon Gold Potatoes can be used in this recipe instead of Russet potatoes.
- Brisket – You can also make this recipe with diced ham or add in bacon.
- Vegetables – This hash even better by adding in vegetables of your choice. Cabbage, Bell peppers or slice mushrooms are always a great option.
- Seasoning – To add a hint of spice to the flavor, add in a ¼ tsp of cayenne pepper or red pepper flakes. We love the spicy tastes that it gives the hash.
Step by Step Instructions
Step 1 – Peel and dice the potatoes into bite size pieces. Boil the diced potatoes until they are fork tender (7-11 minutes). Drain off the excess water.
Step 2 – Add half of the butter to a large skillet and melt over medium high heat.
Step 3 – Add in the onions, potatoes, salt and pepper. Sauté for 8-10 minutes until the onions are soft and the potatoes start to brown. Toss regularly to make sure the potatoes brown on all the sides.
Step 4 – Add in the corned beef, minced garlic, Worcestershire sauce and remaining butter. Heat until the butter is melted and stir to combine all the ingredients and make sure that all the ingredients are in an even layer in the pan. Gently press the mixture down into the pan with a spatula.
- Step 5 – Cook the mixture without turning for 3-4 minutes to allow the brown and form a nice crust on the ingredients.
- Step 6 – Once browned, turn the ingredients over and brown on the other side for 3-4 minutes until the other side is also browned. Watch closely during the time and if the hash is getting too browned, add more butter if needed.
- Step 7 – Serve warm topped with fresh parsley and enjoy!
Recipe Tips
- Skillet – You can use any type of skillet that you prefer. But we recommend using a cast iron skillet for the flavor and texture that it gives the ingredients.
- Preparing Vegetables – When cutting the vegetables make sure to cut in bite size pieces. This helps to cook the vegetables evenly and about the same time.
- Cooking time – Cooking time will vary you want to cook the mixture until everything is golden brown.
Serving Suggestions
This hash is even better with a fried egg on top. You can also cook eggs in the center of the hash. This is a delicious served for any occasion.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 3-4 days.
We recommend reheating leftovers on the stovetop or in the microwave. It will depend on how much you have leftover.
More Easy Corned Beef Recipes
We love hearing from you. If you make this Corned Beef Hash Recipe, make sure to leave us a comment.
Corned Beef Hash
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 pounds Russet Potatoes peeled and diced
- 1 small Onion diced
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoon Minced Garlic
- 4 cups Cooked Corned Beef chopped
- 2 teaspoons Worcestershire sauce
- Fresh Parsley chopped, for serving
Instructions
- Peel and dice the potatoes into bite size pieces. Boil the diced potatoes until they are fork tender (7-11 minutes). Drain off the excess water.
- Add half of the butter to a large skillet and melt over medium high heat.
- Add in the onions, potatoes, salt and pepper. Sauté for 8-10 minutes until the onions are soft and the potatoes start to brown. Toss regularly to make sure the potatoes brown on all the sides.
- Add in the corned beef, minced garlic, Worcestershire sauce and remaining butter. Heat until the butter is melted and stir to combine all the ingredients and make sure that all the ingredients are in an even layer in the pan. Gently press the mixture down into the pan with a spatula.
- Cook the mixture without turning for 3-4 minutes to allow the brown and form a nice crust on the ingredients.
- Once browned, turn the ingredients over and brown on the other side for 3-4 minutes until the other side is also browned. Watch closely during the time and if the hash is getting too browned, add more butter if needed.
- Serve warm topped with fresh parsley and enjoy!
