Corned beef hash is a hearty beef and potatoes recipe and my favorite way to use up leftover corned beef! Chunks of beef, tender potatoes and onions is wonderful served for breakfast or dinner with eggs and toast.
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Homemade Corned Beef Hash
I look so forward to making this corned beef hash is one I look forward to the day after St. Patrick’s Day when I get to use up leftover corned beef and cabbage. And on any other day, I’ll usually just use canned corned beef. Both are great!
We love to serve it with either scrambled eggs, poached eggs or fried eggs on top (sunny side up and let the yolk run in). For meal prep, these quiche muffins are perfect too. But you can choose to make your eggs however you want them, or skip them altogether.
There are also plenty of ways to customize this hash by adding extra veggies or melty cheese, and whether it’s a breakfast hash or a dinner hash, it’s going to be a hit!
Corned Beef Hash Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Corned beef: I use cooked and diced corned beef brisket when I have it. Otherwise, canned is just fine. You’ll need 3 cans for this recipe. You can also buy thick slices at the deli counter and dice it as well.
- Large Russet Potatoes: Peeled and cut into cubes. There’s no need to boil potatoes first, but you certainly can for a few minutes first. This can cut down on the cooking time. You can use frozen potatoes if preferred. Thaw them first. You can also use leftover potatoes from your corned beef dinner if you added them in.
- Olive oil: For cooking. For a little extra flavor, you can swap the oil for butter.
- Onion and garlic: Chop the onion and mince the garlic. Sautéed onion and potatoes are so good.
- Seasoning: Black pepper, paprika, and garlic powder. You can also add a little onion powder too. I don’t add any extra salt because corned beef is salty enough.
Variations You Can Make
1. Add some cayenne pepper to your seasoning for some heat.
2. Throw in some diced red pepper, green bell peppers, or sliced mushrooms in when cooking the potatoes and onions.
How to Make Corned Beef Hash
It takes just a few simple ingredients and 10 minutes of prep time to make one of my favorite beef recipes for breakfast, dinner, or any time in between!
Step 1: If you’re starting with fresh meat, you’ll need to cook it as desired. I use a slow cooker to cook my corned beef brisket with the spice packet and water for 9 hours on low until it is fork tender. Then I dice or shred the meat. You can also cook ion the stovetop in big pot covered in water for 2.5 hours until tender.
Step 2: Heat oil in a large skillet over medium heat. Then, add the diced potatoes and cook for about 10-12 minutes until they’re tender, stirring occasionally. I like to cook them until the are crispy and brown.
Step 3: Add the onions to sauté for about 4-5 minutes until soft and translucent. Now, add the garlic and seasoning and cook for another 1 minute.
Step 4: Toss in the chopped cooked corned beef and any additional oil and stir to combine. Cook for a few minutes until the beef is heated through.
Step 5: Serve with eggs and toast and some fresh herbs for garnish!
How to Store Leftovers
Once cooled, enjoy leftover hash for up to 3 days when stored in the fridge in an airtight container. It’s a simple dish you can enjoy for a great breakfast or hearty dinner again the next day!
Reheat: Warm up your leftovers in the microwave for 30 seconds to one minute until heated through or a skillet over low heat.
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Best Corned Beef Hash – Easy to Make Recipe
Ingredients
- 3 pound corned beef brisket cooked and chopped (approximately 4-5 cups) or 3 cans of cooked corned beef.
- 2 large russet potatoes peeled and cut into cubes
- 3-4 tablespoons olive oil divided
- 1 large onion diced
- 4-5 cloves garlic minced
- ¾ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Cook the corned beef as desired. I slow cook a 3 pound corned beef brisket with it's spice packet, with enough water to cover the meat, for 9 hours on LOW. After cooking, dice or shred the meat.3 pound corned beef brisket
- In a large skillet, add 2 tablespoons of oil and heat over medium heat.3-4 tablespoons olive oil
- Add the cubed potatoes and cook for about 10-12 minutes until they start to get tender, stirring occasionally.2 large russet potatoes
- Then add in the onions and sauté for approximate 4-5 minutes until translucent.1 large onion
- Add the minced garlic, pepper, paprika and garlic powder, stir and cook for an additional 1-2 minutes.4-5 cloves garlic, ¾ teaspoon pepper, ½ teaspoon paprika, ½ teaspoon garlic powder
- Add in the cooked, chopped corned beef and 1-2 tablespoons of additional oil to the skillet.
- Stir to combine well and cook until the beef is heated through.
- Serve with eggs and toast if desired. Enjoy!
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Bob carson
GREAT JOB I LOVE IT Marvelous