Homemade Corned Beef Hash Recipe
This easy homemade corned beef hash recipe features tender, flavorful corned beef with crispy potatoes — perfect for breakfast, brunch, or leftover repurposing.
Ingredients
- 2-3 tablespoons butter
- 1 sweet yellow onion diced
- 1 teaspoon garlic minced
- 4-5 yukon gold potatoes cubed (OR 3 large russet potatoes)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ - 2 pounds cooked corned beef cubed or shredded
- 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 onion and 1 teaspoon garlic. Move around pan until garlic is fragrant and onion softens. Add another tablespoon butter and let melt.
- Add Potatoes: Add potatoes, 1 teaspoon kosher salt and ¼ teaspoon ground black 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.
Nutrition
Serving: 4oz | Calories: 337kcal | Carbohydrates: 17g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 1502mg | Potassium: 703mg | Fiber: 2g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 3mg
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