Why You’ll Love Corned Beef Hash Recipe

I love this recipe because it’s simple, nostalgic, and packed with flavor. It’s a great way to turn basic ingredients into something special, especially when I have leftover corned beef to use up. The crispy edges mixed with soft potatoes make every bite comforting, and it pairs perfectly with eggs cooked any way I like.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 ½ pounds Yukon gold potatoes peeled and diced small

• 1 cup water

• 1 teaspoon salt divided

• 4 tablespoons butter

• 1 medium yellow onion diced

• 1 ½ pounds corned beef cooked and diced

• 2 cloves garlic minced

• ½ teaspoon ground mustard

• ¼ teaspoon black pepper

• Optional: parsley fresh, diced for garnish

• Optional: eggs over easy, fried, or poached

Directions

I start by adding the diced potatoes and water to a large skillet, along with half of the salt. I cover the pan and cook over medium-high heat until the potatoes are just fork-tender, usually about 8 to 10 minutes. Once cooked, I drain the potatoes, rinse them briefly with cold water, and set them aside.

In the same skillet, I melt the butter over medium heat. I add the diced onion and cook until it softens and turns translucent. Then I add the cooked potatoes, diced corned beef, and minced garlic. I season everything with the remaining salt, ground mustard, and black pepper, stirring gently to combine.

I let the mixture cook undisturbed for a few minutes so it can brown and crisp on the bottom. Then I flip sections with a spatula and continue cooking until the hash is golden and crispy to my liking.

When it’s done, I remove it from the heat and garnish with fresh parsley if I have it. I usually serve it with eggs cooked separately and placed right on top.

Servings and Timing

This recipe makes about 4 servings. I usually spend around 15 minutes prepping and about 25 minutes cooking, so the total time comes out to roughly 40 minutes.

Storage/Reheating

I let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat so the hash crisps back up. If I’m short on time, the microwave works, but the texture is best when reheated in a pan.

FAQs

Can I use leftover corned beef?

I often use leftover corned beef, and it works perfectly as long as it’s diced into small pieces.

What potatoes work best for hash?

I like Yukon gold potatoes because they hold their shape and crisp nicely, but russet or red potatoes also work well.

Do I need to cook the potatoes before frying?

Yes, I partially cook the potatoes first so they become tender and crisp evenly in the skillet.

Can I make this without butter?

I can substitute oil if needed, but butter adds a richness that I really enjoy.

How do I get the hash extra crispy?

I let it sit undisturbed in the pan for a few minutes before flipping so a crust can form.

Can I add vegetables?

I sometimes add bell peppers, green onions, or even diced carrots for extra flavor and color.

Is this recipe good for breakfast?

I make this often for breakfast or brunch, especially with eggs on top.

Can I serve this for dinner?

Absolutely. I serve it as a main dish with a side salad or vegetables for dinner.

What kind of eggs go best with corned beef hash?

I usually prefer over-easy or fried eggs so the yolk mixes into the hash.

Can I freeze corned beef hash?

I don’t usually freeze it once cooked, since the texture changes, but the cooked potatoes and corned beef can be frozen separately and combined later.

Conclusion

Corned Beef Hash is one of my favorite skillet meals because it’s comforting, flavorful, and incredibly satisfying. With crispy potatoes, savory corned beef, and simple seasonings, it’s a dish I turn to again and again for an easy meal that always delivers.