Quick Look at this Easy Homemade Corned Beef Hash
- Ready In: 40 minutes
- Serves: 12
- Protein: 21 grams
- Main Ingredients: Cooked corned beef, Yukon gold potatoes, and eggs.
- Dietary Info: dairy-free
- Best For: When you need to use up corned beef leftovers from St. Patrick’s Day! Learn how to make this simple corned beef hash when you’re serving a crowd or any time that you’re craving something cozy and filling.
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Cooked Corned Beef: This seasonal item can usually be found by the meat counter. If using canned corned beef, buy two 12-ounce cans.
- Yukon Gold Potatoes: Swap with 2 russet potatoes if need be.
- Poached Eggs: Fried eggs would work great too.
How To Make Homemade Corned Beef Hash From Scratch
Step 1 – Sauté garlic with butter in a cast iron skillet.
Step 2 – Cook onion in the same skillet until softened.
How To Make The Crispiest Corned Beef Hash
Pat your corned beef dry before adding it to the skillet. If your skillet is overcrowded, the ingredients will steam rather than getting crispy, so cook in batches if need-be. Once everything is combined, let it sit for 5 minutes to allow everything to get nice and crispy. Then flip the skillet contents in sections.
Step 3 – Add diced potatoes to the skillet.
Step 4 – Add cubed corned beef to the skillet.
Step 5 – Add seasonings and let cook for 10 minutes.
Step 6 – Prepare poached eggs.
Step 7 – Divide between bowls and top with poached eggs and enjoy!
Homemade Corned Beef Hash FAQs & Tips
Corned beef is beef brisket that has been cured in a salt solution. The meat is put into a large pot of salted water with various seasonings and spices and then left to sit in that solution in a refrigerator for five to eight days.
Pre cooked corned beef will work the best in this recipe. We usually use leftovers from our corned beef and hash recipe. Or speed things up with our instant pot corned beef recipe!
We haven’t tested this recipe with canned corned beef, but I imagine that it would work. Just know that the texture and flavor will differ slightly.
Store leftover corned beef hash in an airtight container in the refrigerator for up to three days.
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Ingredients
- 2-3 tablespoons butter
- 1 teaspoon garlic, minced
- 1 sweet yellow onion, diced
- 1.5 – 2 lbs cooked corned beef, cubed or shredded*
- 4-5 yukon gold OR 3 large russet potatoes, cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 poached eggs, or as many as desired
Instructions
- Sauté – Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan. Add garlic and onions. Move around pan until garlic is fragrant and onion softens. Add another tablespoon butter and let melt.
- Add Potatoes – Add potatoes, salt and pepper, and stir to combine. Keep heat on approx. medium and fairly constantly move potatoes around the pan for 10-15 minutes until they're soft but firm.
- Add Corned Beef – Add corned beef and move it around the skillet to combine with other ingredients.
- Eggs – Prepare your poached eggs.
- Serve – Divide corned beef and hash between plates and serve with a poached egg on top with fresh cracked pepper.
Notes
- *Corned Beef: we generally don’t cook corned beef just for this recipe, we almost always use leftovers from either our Classic Corned Beef and Cabbage or our Smoked Corned Beef and Cabbage!
- Dairy-Free: feel free to use a plant-based butter to make this recipe dairy-free.
- Fried eggs: you can also use fried eggs on top if you prefer.
- Storage: store leftover hash in an airtight container in the refrigerator for up to 3 days.
Liz says
Yum! This was so good!
Liz says
This was the coziest breakfast to enjoy on a cold Minnesota morning.