Corned Beef Hash

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If you ask me, Corned Beef Hash is one of the best ways to breathe new life into leftovers. There’s something comforting about a hot skillet filled with crispy potatoes, savory corned beef, and sweet, caramelized onions. I often make this dish the morning after St. Patrick’s Day, but honestly, it deserves a spot in your breakfast (or dinner) rotation year-round.

I love how this hash brings bold flavor with minimal effort. Everything cooks in one pan, making cleanup a breeze. You get that beautiful crisp on the edges of the potatoes and corned beef, and when topped with a fried egg, it turns into a hearty, satisfying meal that feels both rustic and indulgent.

Why You’ll Love This Corned Beef Hash

• It’s a one-skillet wonder—fewer dishes, more flavor.
• A fantastic way to use up leftover corned beef.
• Crispy, golden potatoes and savory meat in every bite.
• Ready in under 30 minutes.
• Easily customizable with pantry staples.

What Kind of Potatoes Should I Use?

For the best texture, I prefer using Yukon Gold or Russet potatoes. They crisp up nicely without turning mushy. If you already have cooked or leftover potatoes, even better—this recipe is forgiving. Just make sure to dice them evenly so everything cooks at the same rate.

Options for Substitutions

No corned beef? You can swap it with cooked ham, pastrami, or even roast beef. For a vegetarian version, try using chickpeas or mushrooms for a hearty bite. If you want to add more vegetables, diced bell peppers or spinach stir in easily. And if you’re avoiding regular potatoes, sweet potatoes make a delicious twist with a slightly sweet note.

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Ingredients for this Corned Beef Hash

• Corned Beef: The star of the dish. Use leftover corned beef or deli-style slices. It brings a salty, meaty depth.
• Potatoes: Yukon Gold or Russets are ideal. They crisp up well and balance the richness of the beef.
• Onions: Red onions add a touch of sweetness and vibrant color. Yellow or white onions work too.
• Butter or Oil: Needed to help brown and crisp the potatoes and meat. Butter adds more flavor.
• Garlic: Just a bit enhances the savory profile.
• Salt and Pepper: Season to taste. Go light on salt if your corned beef is already salty.
• Parsley (optional): Adds a pop of fresh, green contrast at the end.

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Step 1: Prep Your Ingredients

Dice your potatoes into small, uniform cubes. If you’re using raw potatoes, parboil them for 5 minutes to speed up the cooking process. Dice the corned beef and onions into similar-sized pieces so they cook evenly.

Step 2: Cook the Potatoes

Heat butter or oil in a large cast iron skillet over medium heat. Add the potatoes in a single layer. Let them cook undisturbed for 5–7 minutes to get a good sear, then flip and cook another 5 minutes until golden and crisp.

Step 3: Sauté the Onions and Garlic

Push the potatoes to the side of the skillet and add a little more butter if needed. Toss in the onions and sauté until they soften and begin to brown, about 3–4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4: Add the Corned Beef

Add the diced corned beef to the skillet and stir everything together. Cook for another 5–7 minutes, letting the beef crisp slightly and the flavors meld. Press down with a spatula occasionally to create those crispy, golden bits at the bottom.

Step 5: Finish and Garnish

Taste and adjust seasoning with salt and pepper. Remove from heat, sprinkle with fresh chopped parsley if using, and serve hot. Optional but delicious: top with a fried or poached egg.

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How Long to Prepare the Corned Beef Hash

Prep Time: If you’re using pre-cooked corned beef and leftover potatoes, prep takes about 10 minutes—just dicing and chopping. If starting from scratch with raw potatoes, add 5–10 minutes for parboiling.

Cooking Time: The hash takes around 20–25 minutes to cook fully in the skillet. This includes crisping the potatoes, browning the onions, and letting the corned beef heat and sizzle until golden.

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Tips for Perfect Corned Beef Hash

• Parboil Potatoes: If starting with raw potatoes, parboiling helps them cook faster and more evenly.
• Don’t Stir Too Much: Let the hash sit in the pan to get those crispy, browned edges.
• Use a Cast Iron Skillet: It retains heat well and gives you the best sear.
• Season at the End: Corned beef is already salty; wait to taste before adding salt.
• Add Eggs on Top: A fried or poached egg elevates the dish into a full meal.

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Watch Out for These Mistakes While Cooking

• Crowding the Pan: If the skillet is too full, the ingredients will steam instead of crisping.
• Cutting Potatoes Too Large: Smaller, uniform pieces cook more evenly and crisp better.
• Adding Corned Beef Too Early: It can dry out—add it in the final 5–7 minutes.
• Not Preheating the Skillet: A hot pan is key to caramelization.
• Skipping the Oil or Butter: Fat helps create the crispy texture that makes hash irresistible.

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What to Serve With Corned Beef Hash?

1. Fried Eggs

The runny yolk turns the hash into a creamy, rich breakfast plate.

2. Toast or English Muffins

Perfect for scooping or sopping up egg yolk and crispy bits.

3. Fresh Fruit Salad

Adds a light, sweet contrast to balance the salty hash.

4. Sautéed Greens

Spinach or kale sautéed with garlic gives a nice nutritional boost.

5. Hot Sauce or Ketchup

Condiments like sriracha, Tabasco, or classic ketchup can brighten or deepen the flavor.

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Storage Instructions

Refrigeration: Store leftover hash in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to restore crispiness.

Freezing: Corned beef hash freezes well. Allow it to cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Use a skillet to reheat for best texture. Microwave works in a pinch, but the hash won’t be as crispy.

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Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: ~350 kcal
• Protein: 18g
• Carbohydrates: 25g
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Fiber: 2g
• Sodium: 800mg
• Sugar: 2g

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Frequently Asked Questions

How do I make my hash extra crispy?

Use a well-heated cast iron skillet and resist the urge to stir too often. Pressing the mixture down with a spatula helps brown the edges.

Can I use canned corned beef?

Yes, canned corned beef works great. It’s softer, so add it gently and crisp it at the end.

Can I make this dish ahead of time?

You can prep ingredients in advance, but for best texture, cook it fresh. Leftovers still reheat well.

Is Corned Beef Hash gluten-free?

Yes, as long as your corned beef and seasonings are gluten-free. Always check labels.

What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat with a bit of oil or butter to bring back the crisp.

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Conclusion

Corned Beef Hash is the ultimate comfort food—rich, crispy, and packed with flavor in every bite. Whether you’re using up leftovers or cooking it from scratch, this skillet meal is fast, satisfying, and incredibly versatile. Once you’ve mastered it, it’s sure to become a go-to breakfast, brunch, or even dinner favorite in your home.

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