Corned Beef Hash

5 from 4 votes
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Elevate your breakfast game with this homemade corned beef hash recipe. It’s the perfect way to kickstart your day with a hearty meal. It features crispy, golden-brown skillet potatoes and rich, savory beef that cooks swiftly on the stovetop.

For more hearty ways to start your day, try my Denver omelet, breakfast scramble, or biscuits and gravy.

Delicious corned beef hash in a cast iron skillet.

Corned beef hash is a classic breakfast or brunch dish that can be easily mastered at home. The recipe uses leftover baked corned beef from a St. Patrick’s Day feast. Just chop the tender pieces and saute them with diced potatoes and onions until browned and crispy.

The order in which you add the ingredients is critical to making this one-pan dish. 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!

Recipe ingredients

Ingredients need to make a corned beef hash recipe.
  • Corned Beef: Use leftover corned beef brisket and chop it into smaller pieces. You’ll need 3 cups for the recipe.
  • Potatoes: I use raw 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. Pre-cooked potatoes can be used instead, especially if you have leftovers from a corned beef and cabbage dinner. Dice and saute until brown and crisp.
  • Fat: Fry the potatoes in olive oil until crispy. The water in the butter adds moisture to the pan, lightly steaming the potatoes. This process helps to par-cook them while browning.
  • Aromatics: Diced yellow onions and minced garlic adds enticing earthy aromas to the dish. The onions get sweeter as they cook, balancing the savory brisket.
  • Seasoning: Season the potatoes with salt and pepper.
  • Herbs: Garnish with freshly chopped parsley.

See the recipe card below for all ingredients and measurements (US and metric).

Cook the potatoes

Diced potatoes in a pan with salt and pepper sprinkled on top.
Crispy browned pieces of potatoes cooking in a cast iron skillet.

Step 1: Make the hash in a large 12-inch skillet. I prefer cast iron, but nonstick or stainless steel works well, too. Cook the potatoes in olive oil 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 speeds up the tenderizing process, which 6 to 8 minutes. Adjust to medium heat if they are browning too fast. If using precooked potatoes, reduce the cooking time.

Saute the aromatics

Diced onions added to a pan with cubes of potatoes.
Minced garlic added to a pan with caramelized onions and browned potatoes.

Step 2: Diced yellow onions provide two functions in the dish. They are packed with moisture, and adding them in after browning 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.

Brown the beef

Small pieces of corned beef added to a pan.
Metal spoon lightly pressing against the corned beef so that it has more direct contact with the pan's surface.

Step 3: The recipe uses corned beef chopped into smaller pieces, but the pieces can be cubed or shredded. Set the skillet over medium heat with the potatoes and aromatics still in the pan.

Stir in the beef and spread it into an even layer. Let it cook for a few minutes, then stir again for even surface browning. The dish will be ready to enjoy in about 15 minutes.

Garnish and serve

Close up of corned beef hash cooking in a skillet.

Step 4: Garnish with fresh parsley right before serving. You can enjoy it as-is or with eggs for a complete breakfast.

Flavor variations

  • Beef: Make this recipe for corned beef hash any time with canned corned beef. Add pieces of chopped bacon or ham for a heartier option.
  • Potatoes: 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.
  • Vegetables: Diced red or green bell peppers are an excellent addition to the dish. Add them after the onions, sauteing for 1 to 2 minutes until crisp-tender. Diced zucchini, sliced mushrooms, spinach, or kale add more nutrition to the dish.
  • Herbs: Saute chopped thyme or rosemary with the potatoes. Garnish with sliced green onions or chives.

Serving suggestions

Frequently asked questions

What does the hash mean in a corned beef hash?

The hash is named after the French term “hacher” or “to chop.” If you are wondering what corned beef hash is made of, 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.

Why won’t my corned beef hash get crispy?

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.

What to eat with corned beef hash?

To make it heartier, serve it with eggs and toast. For extra veggies and legumes, serve with tomatoes, mushrooms, or baked beans for a traditional Irish breakfast.

Plate of corned beef hash served with a fried egg on top.

Recipe Science

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, which will add more flavor to the surface.

Corned Beef Hash

Easy-to-make corned beef hash recipe that's perfect for breakfast or brunch. Impress your family and friends with this classic comfort food.
5 from 4 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 Servings
Course Breakfast
Cuisine Irish


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cups diced Yukon gold potatoes, ½" cubes
  • 1 cup diced yellow onion, ¼" dice
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups cooked corned beef, chopped
  • 2 teaspoons chopped parsley


  • Cook the Potatoes – Heat butter and olive oil in a large 12" cast iron skillet or pan over medium-high heat. Once melted, add the potatoes, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the potatoes are golden brown and tender but not fully cooked, about 6 to 8 minutes. Reduce the 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 and 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.
  • 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.

Nutrition Facts

Serves: 4 Servings
Calories 450kcal (23%)Carbohydrates 46g (15%)Protein 18g (36%)Fat 22g (34%)Saturated Fat 8g (40%)Polyunsaturated Fat 1gMonounsaturated Fat 10gTrans Fat 0.2gCholesterol 61mg (20%)Sodium 1630mg (68%)Potassium 1318mg (38%)Fiber 6g (24%)Sugar 4g (4%)Vitamin A 186IU (4%)Vitamin C 73mg (88%)Calcium 50mg (5%)Iron 3mg (17%)

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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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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