Corned beef hash is a timeless comfort food, perfect for breakfast, brunch, or even a quick dinner. Made with simple ingredients like cooked corned beef, potatoes, and onions, this dish is deliciously savory and crispy. It’s a great way to use up leftover corned beef, especially after a St. Patrick’s Day celebration. Pair it with fried, scrambled, or poached eggs for a complete and hearty meal.
Whether you’re looking for a filling breakfast to start your day or a savory dish to enjoy at any time, this corned beef hash recipe is easy to make and always hits the spot.
Why You’ll Love This Recipe
This corned beef hash recipe is not only simple but also packed with flavor. The crispy bits of potatoes combined with the savory corned beef create the perfect balance of textures and tastes. The addition of onions and fresh parsley gives the dish a bright, fresh note, while the butter adds richness.
Frequently Asked Questions
Can I Use Canned Corned Beef?
Yes, you can use canned corned beef if you don’t have leftover cooked corned beef. Just chop it into small pieces and proceed with the recipe as directed.
Can I Make This Ahead of Time?
Yes, you can prepare the hash in advance and store it in the refrigerator. When ready to serve, reheat the hash in a skillet over medium heat until crispy and heated through.
How Do I Keep the Hash from Sticking to the Pan?
Make sure to use enough butter in the skillet to prevent sticking, and avoid stirring the hash too often. Letting the hash cook undisturbed for several minutes allows the bottom to crisp up, making it easier to flip.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious and crispy corned beef hash:
- 2 tablespoons unsalted butter: For sautéing the onions and browning the hash.
- 1 medium onion, finely chopped: Adds a sweet, savory flavor to the hash.
- 2 cups cooked corned beef, finely chopped: The star of the dish, providing a rich and savory flavor.
- 2 cups cooked potatoes, chopped: Adds texture and helps bulk up the hash. Use any type of cooked potato, such as roasted, boiled, or leftover mashed potatoes.
- 1 ½ tablespoons fresh parsley, chopped: Adds freshness and color to the finished dish.
- ½ teaspoon salt: To season the hash and bring out the flavors.
- ½ teaspoon freshly ground pepper: Adds a bit of spice and depth to the dish.
How to Make Corned Beef Hash
Follow these simple steps to create a delicious and hearty corned beef hash that’s perfect for any meal:
Step 1: Sauté the Onions
In a large skillet, melt the unsalted butter over medium heat. Once the butter has melted and is sizzling, add the finely chopped onions. Sauté the onions for 2-3 minutes, or until they become soft and translucent. This will add sweetness and depth to the dish.
Step 2: Add the Potatoes and Corned Beef
Add the chopped cooked potatoes and finely chopped corned beef to the skillet with the sautéed onions. Mix everything together gently, making sure the ingredients are evenly distributed.
Step 3: Press and Brown the Hash
Using a metal spatula, press down on the mixture to flatten it into an even layer. Allow the hash to cook undisturbed on medium heat for about 5-7 minutes, or until the bottom is browned and crispy. Avoid stirring the hash during this time, as this helps create the crispy, golden crust.
Step 4: Flip and Brown the Other Side
Once the bottom of the hash is nicely browned, use the spatula to carefully flip sections of the hash over. Press down again to flatten the mixture, and cook for another 5-7 minutes, or until the other side is also browned and crispy.
Step 5: Season and Serve
Turn off the heat once the corned beef hash is browned and crispy on both sides. Sprinkle the hash with the chopped fresh parsley, salt, and freshly ground pepper. Mix everything together gently to combine.
Serve the corned beef hash hot, alongside fried, poached, or scrambled eggs, or with a fresh salad for a complete meal. Enjoy!
Kitchen Equipment Needed
- Large skillet: For cooking the hash.
- Metal spatula: For pressing and flipping the hash to get that crispy texture.
- Knife and cutting board: For chopping the onions, potatoes, and corned beef.
