Every year, I make a corned beef brisket for St. Patrick’s Day. I do it for the classic corned beef and cabbage preparation, sure. But I’m always more excited about leftover corned beef recipes—especially corned beef hash. When pan-fried with potatoes and onions, the salty spiced meat develops a crispy crust that deepens its savory character. The components come together to create a hearty meal that tastes great for breakfast, lunch or dinner.
What is corned beef hash?
Corned beef hash is a crispy skillet meal made of chopped potatoes, onions and corned beef. (And what exactly is corned beef? A robust-flavored brisket brined with salt and pickling spices, then cooked until tender.) This recipe calls for fresh corned beef, but you can make canned corned beef hash.
Hash likely comes from the French word hacher, or “to chop.” The dish was born from a need to use up leftovers. Corned beef hash is but one version of this tasty dish, so feel free to have some fun with variations. We’ll offer some suggestions below for mixing it up to make dishes like sweet potato and ham hash, chicken and egg hash or sausage hash.
No matter what you put in it, the key to a good hash is to pan-fry the chopped meat and vegetables in a hot skillet with plenty of oil. The oil promotes browning and keeps the ingredients from sticking to the pan. A hash isn’t really a hash without a crispy crust, so make sure you give the potatoes time to crisp up. Avoid the temptation to stir too much until you see browned edges. Once finished, you can serve hash with or without an egg—your choice!
Ingredients for Corned Beef Hash
- Corned beef: Use leftover homemade corned beef, or ask the deli counter to cut deli-style corned beef into thick slices. You can use canned corned beef, but keep in mind that canned corned beef hash will probably taste saltier.
- Potatoes: We start with raw potatoes for this corned beef hash recipe. To cut down on prep time, feel free to swap in refrigerated or frozen diced potatoes. Thaw frozen potatoes in the refrigerator overnight, and drain any excess liquid to ensure they crisp up properly.
- Onion and garlic: These aromatic vegetables cut through the richness of the butter-fried potatoes and savory corned beef.
- Butter and canola oil: Cooking oil is the key to making a hash that doesn’t stick to the pan. We use flavorful butter in addition to neutral-flavored canola oil.
- Seasonings: We season the hash simply with onion powder and pepper. A sprinkle of fresh parsley at the end is optional and freshens the hearty flavors.
Directions
Step 1: Simmer the potatoes
Place the potatoes in a small saucepan, and cover with water. Bring the water to a boil. Reduce the heat. Cover and simmer for 8 to 10 minutes or until just tender. Drain, and set aside.
Editor’s Tip: You could add the raw potatoes directly to the skillet, but simmering them in water softens them so the hash cooks more quickly. Just make sure you don’t overcook them, or they will turn to mush.
Step 2: Brown the potatoes
In a large skillet, heat the butter over medium heat. Add the potatoes. Cook and stir until the edges begin to brown.
Step 3: Cook the onions
Add the onions to the skillet. Cook and stir until tender, three to four minutes. Add the garlic, and cook for one minute longer.
Step 4: Bring the hash together
Stir in the corned beef, canola oil, onion powder and pepper. Reduce the heat. Cook and stir until the hash is heated through, 8 to 10 minutes. If desired, garnish with parsley.
Recipe Variations
- Use another meat: This hash tastes great with any kind of meat. Try different leftover meats like ham, barbecue brisket, roast beef, shredded chicken or smoked salmon. For raw meats like ground beef, bulk sausage or bacon, cook the meat in the skillet, then remove it from the pan, and set aside. Drain any excess grease, and proceed with browning the potatoes in the same skillet as directed.
- Use sweet potatoes: Swap in sweet potatoes for the regular potatoes to give the hash a sweet-and-salty vibe.
- Add vegetables: Cook chopped bell peppers alongside the onions (or spicy peppers like jalapenos for added kick). Or add chopped canned beets in the final step to turn corned beef hash into red flannel hash.
- Bake it with eggs: To make corned beef hash and eggs, use an ovenproof skillet to prepare the hash. Make a few wells in the hash, and break an egg in each well. Bake in a 325°F oven until the eggs reach desired doneness, 20 to 25 minutes.
How to Store Corned Beef Hash
Store leftover corned beef hash in an airtight container in the refrigerator for up to three days. To restore the hash’s crisp texture, reheat in a hot skillet with a bit of butter or oil to prevent sticking.
Can you freeze corned beef hash?
You can freeze corned beef hash for up to two months. However, frozen corned beef will have a softer texture when thawed. Let the hash cool completely, and store it in a freezer-safe container in the freezer. Thaw the hash in the refrigerator overnight, then reheat as directed.
Corned Beef Hash Tips
How do you keep corned beef hash from sticking to the pan?
Using the proper amount of oil is the key to keeping corned beef hash from sticking to the pan. While it might be tempting to stir the potatoes frequently, let them sit and crisp up a little before you flip or stir. Once the bottoms are browned, the potatoes will release easily from the pan. Over-stirring can also make the potatoes mushy and release the potatoes’ sticky starches.
What do you serve with corned beef hash?
Eggs are a classic accompaniment to corned beef hash. You can bake the eggs directly onto the hash (as we do in the above variation) or serve eggs on the side. Whip up a batch of fluffy scrambled eggs, herb and cheese scrambled eggs, poached eggs or air-fryer hard-boiled eggs. If you’re serving corned beef hash for lunch or dinner, pair the hearty hash with a side salad or a vegetable side dish like roasted carrots or grilled cabbage.
