If you’re craving crispy potatoes and salty corned beef, learn how to make corned beef hash. Sizzling together in one skillet, it’s the easiest way to turn leftovers into a diner-style breakfast everyone wants.
Crispy, Easy One Skillet Hash
- Flavor: This corned beef hash is savory and buttery with crispy golden edges, tender, fluffy potatoes, and salty bites of corned beef balanced with sweet caramelized onion.
- Tools: All you need is a large skillet, cast iron or nonstick, and a wide spatula for flipping and scraping up all those irresistible browned bits.
- Budget: This recipe keeps things budget friendly with simple, affordable ingredients, especially when you’re using up leftover corned beef and potatoes.
- Serving Suggestions: I love it with a runny fried egg and toast, but it’s just as good in a cozy breakfast bowl. This classic is easy to scale up for a crowd, just be sure to use a bigger skillet so it can brown.
Ingredients You’ll Need
- Potatoes: Cooked and cooled potatoes crisp up best. Waxy potatoes such as Yukon Gold, Red, or even new potatoes hold their shape while russets get extra crisp. Cut them small and evenly sized for faster browning.
- Corned Beef: Cube that leftover corned beef so it heats quickly without drying out.
- Onions: Yellow or sweet onions will brown best. Half an onion will have mild flavor, while a whole one will be sweeter and more savory.
- Optional Add Ins: Sometimes I toss in leftover carrots and cabbage, and it’s always a family favorite. Fresh chives or green onion are a good substitute for parley, or use both!
How to Make Corned Beef Hash
- Cook the onion in butter and oil (full recipe below).
- Add potatoes and corned beef.
- Cook. Flip or stir to brown.
- Add extra butter as needed and sprinkle with parsley, pepper, and salt to taste.
Pro Tips for Perfect Hash Leftovers Done Right
- For the best crispy crust, let the hash cook undisturbed before stirring. If the hash sticks, give it another minute before scraping up the browned bits.
- Be sure everything is evenly sized and be sure skillet does not look dry for the best browning. If the skillet looks dry add a small pat of butter around the edges.
- Because corned beef salt levels are varied, season this dish at the end if needed.
- To add eggs, make small spaces in the hash and cook them right in the pan, or serve with smoked eggs or hard-boiled eggs for an easy shortcut.
Storage and Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, store flattened hash in a zippered freezer for up to 3 months. Reheat in a skillet over low to medium heat, then press into a thin layer to re-crisp.
Cozy Weekend Brunch Spread
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Corned Beef Hash Recipe
Crispy, savory corned beef hash made in one skillet with browned potatoes, sweet onion, and buttery edges. Perfect with eggs and toast.
Equipment
Ingredients
- 1 Tablespoon butter plus more if needed
- 1 Tablespoon olive oil
- ½ to 1 onion diced
- 4 cups potatoes cooked and diced, about 1 pound
- 1½ cups corned beef cooked and cubed, about 8 ounces
- 1 Tablespoon fresh parsley chopped
- ¼ teaspoon freshly ground black pepper to taste
- salt to taste
Instructions
- In a large skillet on medium heat, add butter, oil, and onion. Cook until onion is translucent and starting to brown, about 5 minutes.
- Add the potatoes and corned beef, then mix together and spread in the skillet. Increase heat to medium high. Cook without stirring until browned, checking occasionally, about 5-8 minutes.
- Flip or stir to brown the other side and add additional butter if needed. Cook for about 5 minutes, and stir to brown the hash.
- Sprinkle with parsley, pepper, and salt to taste.
- Serve with a cooked egg and toast.
Notes
- Add leftover cooked carrots and cabbage (chopped), or saute the cooked carrots and cabbage (chopped) and serve on the side.
- Refrigerate leftover corned beef hash in a covered container up to 4 days, or freeze in a zippered bag for up to 3 months.
- Reheat over low heat on the stovetop.
Nutrition Information
Calories: 354 | Carbohydrates: 28g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1111mg | Potassium: 910mg | Fiber: 2g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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