My Favorite Corned Beef Hash Recipe
Whenever I make corned beef, a big skillet of hash the next day is always a must! ♡
Over the years, I’ve learned a few tips that make corned beef hash even more flavorful and help all of those textures to really pop. A quick parboil gives the potatoes a head start so they’ll crisp up beautifully in the skillet, seasoning the hash with a little smoked paprika, garlic and mustard adds extra layers of savory flavor, and pressing everything into an even layer in the skillet helps all of those irresistible golden, crispy edges develop.
The result is everything a good corned beef hash should be — tender potatoes, savory bites of corned beef, caramelized onions and peppers, and loads of crispy bits throughout. Serve it up with a jammy fried egg, a swipe of whole-grain mustard, and maybe a extra few dashes of hot sauce. And you’ll have one seriously satisfying breakfast (or breakfast-for-dinner situation) ready to enjoy!
Corned Beef Hash Tips
Here are a few tips I’ve learned over the years about how to make the best corned beef hash:
- Salt the potato water generously. Just like pasta, potatoes need well-salted water while they cook in order to season them from the inside.
- Parboil, don’t fully cook, the potatoes. You want the potatoes just barely tender so that they’ll finish cooking in the skillet without falling apart.
- Let the potatoes steam-dry. Many of you learned this tip from my viral mashed potatoes recipe! After draining the potatoes, let them sit in the colander for a minute or two. This will help any excess moisture evaporate, which helps the potatoes crisp better in the pan.
- Use a large heavy skillet. A cast-iron skillet works beautifully here because it holds heat well and helps develop those golden crispy edges. If you don’t have a cast-iron, I recommend your largest nonstick skillet.
- Press the hash down in the skillet. Once everything is in the pan, press it into an even layer so the potatoes and beef make good contact with the hot surface.
- Resist the urge to stir constantly! Let the hash cook undisturbed for a few minutes at a time so a proper crust can form. Then use a spatula to flip large chunks of the hash rather than stirring everything around. This keeps those crispy bits intact!
Variations To Try
Corned beef hash is super easy and fun to customize, so feel free to try any of these ideas to make this recipe to your liking:
- Use frozen diced hash browns. For a shortcut, feel free to swap in about 3 cups frozen diced hash browns instead of fresh potatoes. No need to parboil them — just add them directly to the skillet. Cook them for a few extra minutes so they have time to thaw and crisp, and try to spread them in a single layer so they brown nicely.
- Add cabbage. Stir in a handful of thinly sliced cabbage during the last few minutes of cooking for a classic corned beef and cabbage vibe.
- Make it spicy. Add diced jalapeño or a pinch of crushed red pepper flakes when cooking the vegetables.
- Swap in sweet potatoes. Use diced sweet potatoes instead of Yukon Golds for a mix of sweet and savory flavors.
- Add mushrooms. Sauté sliced cremini or button mushrooms with the onions for extra umami flavor.
- Top with cheese. Sprinkle shredded cheddar or Swiss over the hash during the last minute of cooking and let it melt.
- Add fresh herbs. Stir in chopped parsley, chives, or scallions right before serving for a fresh pop of flavor.
FAQ
Yukon Gold potatoes are my favorites to use because they’re creamy but still crisp nicely in the skillet. Red potatoes or Russets also work just fine too.
Definitely, leftover corned beef is perfect for hash! Just dice it into small bite-sized pieces, or you can shred it if you prefer.
I unfortunately don’t recommend it. Potatoes tend to change texture after freezing and thawing, so this one is best enjoyed fresh.
Corned Beef Hash
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This crispy corned beef hash recipe is made with golden potatoes, diced corned beef, sautéed onions, peppers, and garlic, all cooked in a skillet until perfectly browned and crisp.
Ingredients
- 1 pound Yukon Gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain Dijon mustard, hot sauce
Instructions
- Parboil the potatoes. Add the diced potatoes to a saucepan and cover with cold water by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat and simmer for 5–6 minutes, just until the potatoes are barely tender and still hold their shape. Drain well and let steam-dry for a minute or two.
- Heat the skillet. Melt the butter and olive oil together in a large cast-iron or heavy skillet over medium heat.
- Cook the vegetables. Add the onion and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook for 2 minutes, stirring occasionally, until fragrant.
- Add the corned beef and potatoes. Add the parboiled potatoes and diced corned beef to the skillet. Season with black pepper and smoked paprika. Toss gently to combine, then press the mixture into an even layer.
- Let it crisp. Cook undisturbed for 4–5 minutes, until a deep golden crust forms on the bottom. Flip sections of the hash (rather than stirring) and press back into an even layer. Repeat this process 2–3 more times, cooking for 15–20 minutes total, until the hash is deeply browned and crispy in spots.
- Finish and serve. Taste and adjust seasoning with more salt and pepper as needed. Sprinkle with herbs if using, serve hot with eggs or your favorite toppings, and enjoy!
This is a personal favorite. I sometimes add bell peppers and diced carrots. It’s really good.
So good! We made this growing up.
Looks tasty, easy to make How many servings would this be?
this looks awesome! i’ve never tried to make my own corned beef hash before, but i’m going to have to try this out. thanks! (and great photos!)
I learned a few weeks ago that to make boiled potatoes that still hold their firmness and shape well, put a little bit of vinegar in the boil water. Not much, just a teaspoon or two will do. They don’t taste funny, but do hold their shape and texture without getting mushy. Thought you might like to know that tip for a recipe like this.
I’ve always wanted to make my own! My mom used to bake the canned stuff in custard cups and top it with a poached egg. I LOVED it growing up. Guess I know what I’m doing with my leftovers this weekend!