Try this easy homemade corned beef hash recipe for a hearty breakfast to start the day. Crispy skillet potatoes and savory beef cook quickly on the stovetop. Top with a fried egg for the ultimate meal.
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Corned beef hash is a classic breakfast or brunch dish that can be easily mastered at home. The recipe is perfect for using leftover baked corned beef from a St. Patricks Day feast. Just chop the tender pieces and saute them with diced potatoes and onions until browned and crispy.
To make this one-pan dish, the order in which you add the ingredients is critical. The pan-fried potatoes cook first, followed by the onions and the beef. This ensures that the spuds thoroughly cook without an extra par-boiling step. My husband Jason always adds a fried egg to serve on top for extra protein. It’s a simple and satisfying meal any day of the week!
I use Yukon gold potatoes, diced into 1/2-inch cubes. They are waxy in texture and hold their shape when sauteeing. The buttery flavor complements the salty beef. White or red potatoes also work well, with slight flavor variation. Use russet potatoes if you prefer a softer texture that breaks down more in the pan, similar to canned corned beef hash or home fries. If you prefer a sweeter taste, try sweet potatoes.
Raw potatoes are used, but this recipe works well with pre-cooked potatoes too. Just dice them up and saute until brown and crisp. It’s a great shortcut, especially if you have leftovers from a corned beef and cabbage dinner.
Cook the Potatoes
Use a large 12-inch skillet to make the hash. I prefer cast iron, but nonstick or stainless steel works well too. Cook the potatoes in olive and butter over medium-high heat. The fat helps fry the potatoes’ surface so that they quickly become golden and crisp. Season with salt and black pepper to draw the moisture out of the spuds. This speed up the tenderizing process.
The water in the butter adds moisture to the pan to lightly steam the potatoes. This process helps to par-cook them while browning. The process takes about 6 to 8 minutes. Adjust to medium heat if they are browning too fast. If using cooked potatoes, reduce the cooking time.
Add the aromatics
Diced yellow onions provide two functions in the dish. The vegetable is packed with moisture, and adding them in after bringing the potatoes provides extra water to help finish cooking the spuds. As the onions cook, they will caramelize, adding natural sweetness to the dish.
Minced garlic is added for a spicy allium flavor that mellows out as it cooks. Diced red or green bell peppers are also an excellent addition to the dish. Add them after the onions, sauteing for 1 to 2 minutes until crisp-tender.
Brown the beef
The recipe uses cooked corned beef chopped into smaller pieces from slices of brisket. Alternatively, the pieces can be cubed or shredded. I prefer a coarsely chopped texture that distributes its flavor throughout the dish and is easier to scoop onto a fork. Heat the skillet over medium heat with the potatoes and aromatics still in the pan.
Stir in the beef, spread into an even layer, and cook for a few minutes. The goal is to brown the surface, so repeat this process. The dish will be ready to enjoy in about 15 minutes. It’s quick and easy! Garnish with parsley, green onions, or chives. You can enjoy it as-is or with eggs for a complete breakfast.
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Frequently asked questions
Ensure that the heat is high enough to brown the meat and potatoes. It helps to press down on the corned beef, creating more contact with the surface of the hot pan. Let the meat and potato mixture cook for a few minutes without moving.
The hash is named after the French term “hacher” or “to chop.” The dish consists of chopped pieces of corned beef, potatoes, and onions, cooked until browned on the surface and crisp. It’s a great way to use leftovers the next day.
To make it heartier, serve it with eggs and toast. Pieces of Irish soda bread are a delicious pairing, toasted and topped with butter. For extra veggies and legumes, serve with tomatoes, mushrooms, or baked beans for a traditional Irish breakfast.
Using canned corned beef
Canned corned beef can be used to make the hash. It’s already fully cooked, so it just needs to be broken down with a spoon in the pan. Purchase two 12-ounce cans to yield 3 cups of meat. Spread in an even layer, and cook until brown. Flip to cook the other side. This will add more flavor to the surface.
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Corned Beef Hash
- Cook the Potatoes – Heat butter and olive oil in a large 12" cast-iron pan or skillet over medium-high heat. Once melted, add the potatoes, salt, and pepper, and stir to combine.Cook, stirring occasionally, until potatoes are golden brown, tender but not fully cooked, about 6 to 8 minutes. Reduce heat as needed to prevent burning.
- Saute the Aromatics – Reduce the heat to medium. Add the onions and saute until translucent, about 3 minutes. Add the garlic add saute until fragrant, 30 seconds.
- Brown the Beef – Add the corned beef, and stir to combine. Spread in an even layer, lightly press down, and cook undisturbed until the surface is browned, 1 to 2 minutes. Stir and spread, cooking for another 2 to 3 minutes, until the potatoes are fork-tender and the beef is browned.
- Serve – Garnish with parsley then transfer to plates. If desired, serve with eggs, hot sauce, or Worcestershire sauce, and toast.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot. Alternatively, reheat on the stovetop over medium-low heat until hot.
- Using Canned Corned Beef – Use two, 12-ounce cans. Make a well in the center of the pan and break it into smaller chunks. Stir, and spread into an even layer. Cook for a few minutes until browned, then flip and cook the other side until browned.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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