Corned Beef Hash Recipe
A warm, savory twist on your morning routine—this Corned Beef Hash Recipe brings together tender corned beef, crispy potatoes, and a sprinkle of fresh herbs for a breakfast (or brunch!) that feels like a cozy hug.
Imagine chopping up leftover corned beef, tossing it in a sizzling skillet with potatoes and onions, and ending up with a golden, savory Hash that’s perfect for sleepy Sunday mornings. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty, protein-packed meal, this Corned Beef Hash Recipe will become your new go-to. Let me walk you through why this humble skillet dish stands out, and why it might just steal your breakfast-loving heart.
Why You’ll Love This Recipe (H2)
- No oven needed—just one skillet for easy cleanup
- Ready from fridge to table in under 30 minutes
- High in protein and iron (data-driven insight: over 20g protein per serving)
- Perfect use for leftover Corned Beef—zero waste cooking
- Crispy potato edges meet tender meat in every bite
- Adaptable for gluten-free or low-carb swaps
- Ideal for Breakfast, Brunch, or even a speedy dinner
- Feeds a crowd—double it for family gatherings
- Toss in eggs or top with hot sauce for extra flair
- Budget-friendly ingredients you likely have on hand
Ingredients (H2)
• 2 cups cooked Corned Beef, diced (about 8 ounces; left over from brisket or deli slices)
• 3 cups russet Potatoes, peeled and diced into ½-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced (or 1 tsp jarred garlic for convenience)
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 tablespoon vegetable oil (for higher smoke point)
• ½ teaspoon smoked paprika (adds depth; optional chipotle powder for kick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 large eggs (optional, for serving)
Tips:
– Choose firm russets for crisp edges—waxy potatoes (Yukon gold) work too but brown a tad slower.
– If you’re gluten-free, double-check the corned beef seasoning packet.
– Brand note: I love Kerrygold butter for that rich, grassy flavor in skillet dishes.
Directions (H2)
- Prep your potatoes: Rinse the diced spuds under cold water to remove excess starch—this step makes them crispier. Pat dry with paper towels.
- Heat the skillet: Warm a large cast-iron or nonstick skillet over medium-high heat. Swirl in butter and oil until shimmering and fragrant.
- Sauté onions & garlic: Add the chopped onion, cooking 3–4 minutes until golden. Toss in garlic and smoked paprika, stirring until you smell that toasty aroma—about 30 seconds.
- Cook potatoes: Gently add the potatoes in an even layer. Don’t stir immediately—let them sit 4–5 minutes to form a crust. Then stir and press down again, repeating until potatoes are fork-tender and crisp—about 12–15 minutes total.
- Add corned beef: Fold in diced corned beef. Season lightly with salt (remember, it’s already cured) and plenty of pepper. Cook 3–4 minutes, stirring occasionally, until the beef warms through and edges begin to brown.
- Finish & serve: Check seasoning, sprinkle on fresh parsley, then transfer to plates. If you like, top each serving with a fried or poached egg—the runny yolk turns everything dreamy.
Servings & Timing (H2)
Makes 4 generous servings
Prep Time: 10 minutes (chopping and rinsing)
Cook Time: 20 minutes (skillet magic)
Total Time: 30 minutes from fridge to table
Variations (H2)
• Sweet Potato Hash: Swap in sweet potatoes for a vitamin-A boost and touch of sweetness.
• Veggie-Loaded: Add diced bell peppers and zucchini for color and extra fiber.
• Low-Carb Twist: Skip the potatoes; toss in cauliflower rice for a keto-friendly hash.
• Cheesy Upgrade: Stir in shredded cheddar or Gruyère until melted for gooey goodness.
• Spicy Hash: Sprinkle cayenne or drizzle sriracha to wake up your taste buds.
• Vegan Version: Use plant-based corned “beef” slices and olive oil in place of butter.
Storage & Reheating (H2)
Refrigerator: Store cooled hash in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 2 months—thaw overnight in fridge.
Reheat: Warm gently in a skillet or microwave, adding a sprinkle of water to revive crispiness.
Make-Ahead Tip: Chop potatoes and corned beef a day ahead and store separately in the fridge to speed morning assembly.
Notes (H2)
• Texture tweak: If you find your potatoes soft instead of crisp, make sure they’re patted dry before hitting the oil—and don’t overcrowd the pan.
• Flavor boost: A splash of Worcestershire sauce or a few capers folded in at the end adds a briny pop.
• Leftover inspiration: This hash doubles as a hearty taco filling—top with avocado and salsa.
• I’ve learned that letting the skillet get truly hot before adding potatoes prevents that dreaded soggy phase.
FAQs (H2)
Q: Can I use fresh corned beef instead of leftovers?
A: Absolutely—just cook your brisket first, chill, then chop once firm. Leftovers work best because they’re easier to dice.
Q: My potatoes are sticking—what did I do wrong?
A: Likely the pan wasn’t hot enough or you stirred too soon. Give them space and time to brown.
Q: How can I make this gluten-free?
A: Ensure your corned beef seasoning doesn’t contain wheat; most potatoes and veggies are naturally gluten-free.
Q: Is this recipe safe for meal prep?
A: Yes! It keeps well and reheats beautifully—just revive the crisp edges in a hot skillet.
Q: Can I make this ahead for a brunch party?
A: Chop and par-cook potatoes the night before; assemble and crisp right before guests arrive.
Q: What’s a good side dish?
A: Light greens with lemon vinaigrette, fresh fruit salad, or a slice of buttered toast.
Q: Can I freeze the cooked hash?
A: You sure can—flash-freeze portions on a tray, then bag them for up to 2 months.
Q: Any tips for egg-free serving?
A: Top with sliced avocado, pickled jalapeños, or a dollop of Greek yogurt for creaminess.
Conclusion (H2)
This Corned Beef Hash Recipe is your weekday hero and weekend showstopper—crispy potatoes, savory meat, and that golden edge you can’t resist. Honest-to-goodness comfort food that’s flexible, fast, and oh-so-satisfying. Give it a try, let me know how it went in the comments, and don’t forget to check out my other skillet favorites for endless brunch inspiration!
Corned Beef Hash Recipe
Ingredients
- 2 cups cooked Corned Beef, diced about 8 ounces; leftover from brisket or deli slices
- 3 cups russet Potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced or 1 tsp jarred garlic for convenience
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 1 tablespoon vegetable oil for higher smoke point
- 1/2 teaspoon smoked paprika adds depth; optional chipotle powder for kick
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
- 4 large eggs optional, for serving
Instructions
- Rinse the diced spuds under cold water to remove excess starch. Pat dry with paper towels.
- Warm a large cast-iron or nonstick skillet over medium-high heat. Add butter and oil until shimmering and fragrant.
- Cook the chopped onion until golden, then add garlic and smoked paprika.
- Add potatoes and cook until fork-tender and crisp on the edges.
- Fold in diced corned beef, season lightly, and cook until warmed through and slightly browned.
- Check seasoning, garnish with parsley, and transfer to plates. Optional: serve with eggs on top.
