Corned Beef Hash: A Comfort Food Classic
There’s something undeniably heartwarming about a plate of corned beef hash. The rich aroma of sautéed onions and crispy potatoes fills the kitchen, inviting everyone to the table. This dish evokes cozy memories of family brunches and lazy weekends, where the only worry is whether to pour a second cup of coffee or savor every last bite of the hash. Combining savory corned beef with soft, fluffy potatoes, this recipe is not just a meal; it’s a lovely embrace on a plate, perfect for any time of the day.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
- Calories: 350
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 3g
Why Make This Recipe
Corned beef hash is the epitome of comfort food. The ease of preparation makes it a go-to meal for busy mornings or quick dinners. It’s not just about the taste, though—each bite delivers a satisfying crunch from the potatoes, paired with the salty richness of the corned beef, creating an irresistible combination that envelops your senses. It’s best served hot, traditionally enjoyed with a fried egg on top for an extra layer of delightful flavor.
How to Make Corned Beef Hash
Ingredients
- 2 cups cooked corned beef, chopped
- 2 cups potatoes, diced (preferably Yukon Gold or russet)
- 1 onion, diced
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 2 eggs (optional)
Optional Ingredients and Substitutions
- Bell peppers or jalapeños for extra flavor
- Sweet potatoes for a sweeter twist
- Fresh herbs like parsley or chives for garnish
Step-by-Step Instructions
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the diced onions and cook until translucent, about 3-5 minutes.
- Introduce the diced potatoes to the skillet, cooking until they are tender and begin to brown, roughly 10-15 minutes. Stir occasionally to prevent sticking.
- Stir in the chopped corned beef and season with salt and pepper to taste.
- Continue cooking until the mixture is heated through and browned to your liking.
- If using eggs, create wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are done to your preference.
- Serve hot, preferably with a sprinkle of fresh herbs.
Cooking Tips
- Avoid overcrowding the skillet; this helps achieve that perfect crisp.
- To check the doneness of the potatoes, pierce with a fork; they should be tender and easily pierced.
- For an extra crispy finish, let the hash rest in the skillet untouched for an extra couple of minutes.
How to Serve
Corned beef hash is versatile; serve it simply on its own or elevate it with toppings. Enjoy it with a side of sliced avocado for creaminess, or pair it with a warm biscuit. It also goes superbly with a steaming cup of coffee or tea—perfect for those relaxed mornings.
How to Store
- Room Temperature: 2 hours max.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it in a skillet for best texture.
Expert Tips
- For depth of flavor, try seasoning with smoked paprika or cayenne pepper.
- Use leftover corned beef from a previous meal for enhanced convenience.
- Freshly ground black pepper adds a vibrant kick; don’t skip it!
Delicious Variations
- Vegan Version: Substitute corned beef with tempeh or jackfruit, and use olive oil or vegan butter.
- Gluten-Free Swap: This recipe is naturally gluten-free, just ensure the corned beef is certified gluten-free.
- Mexican Twist: Add spices like cumin and coriander, or top with salsa and avocado for a zesty flavor profile.
Frequently Asked Questions
Can I use other meats?
Yes, you can replace corned beef with any cooked roast—pulled pork or turkey works well!
Why is my hash too dry or dense?
This could be due to overcooking the potatoes. Keep an eye on them, and ensure they’re just tender before adding the beef.
What can I do with leftovers?
Leftovers can be transformed into a breakfast burrito, quesadilla, or enjoy them reheated as is.
Can I use frozen ingredients?
Absolutely! Frozen hash browns or corned beef can be used. Just increase the cooking time slightly.
Conclusion
Whether you’re reliving cozy brunches or just looking for a quick yet fulfilling meal, corned beef hash will not disappoint. Its hearty flavors, adaptable nature, and simple preparation make it a staple worth adding to your repertoire. So gather your ingredients, invite friends or family to share in this comforting feast, and let the delicious aroma fill your home. We’d love to hear your thoughts or variations on this classic recipe! Enjoy!
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Corned Beef Hash
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A heartwarming dish of savory corned beef and crispy potatoes, perfect for brunch or any meal.
Ingredients
- 2 cups cooked corned beef, chopped
- 2 cups potatoes, diced (preferably Yukon Gold or russet)
- 1 onion, diced
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 2 eggs (optional)
Instructions
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the diced onions and cook until translucent, about 3-5 minutes.
- Introduce the diced potatoes to the skillet, cooking until they are tender and begin to brown, roughly 10-15 minutes, stirring occasionally.
- Stir in the chopped corned beef and season with salt and pepper to taste.
- Continue cooking until the mixture is heated through and browned to your liking.
- If using eggs, create wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are done to your preference.
- Serve hot, preferably with a sprinkle of fresh herbs.
Notes
Avoid overcrowding the skillet for optimal crispiness. Use leftover corned beef for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg
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