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This is the Best Corned Beef Hash recipe!
Made with chopped leftover corned beef, diced crispy potatoes, chopped onions, red and green peppers, and minced garlic, this recipe makes a great Corned Beef Hash Breakfast for celebrating St. Patrick’s day.
If you loved our Corned Beef and Cabbage, or our Reuben Sliders, then you’ll love Corned Beef Hash and Eggs recipe. I predict that it will become one of your favorite Breakfast Recipes.
You can easily turn this dish into Eggs and Corned Beef Hash by adding a fried egg on top of the hash.
This recipe uses leftover corned beef for this homemade corned beef hash for this best flavor.
However, if you want to use canned corned beef, you can do this as a shortcut.
Table of Contents
What is Corned Beef?
Corned Beef is beef brisket that has been cured in a salt solution. Try this Slow Cooker Corned Beef and Cabbage because it makes a perfect corned beef recipe.
What is Corned Beef Hash?
Corned Beef Hash is chopped corned beef with diced onions and cubed potatoes at its basic. I like to add red and green bell peppers as well as minced garlic for additional flavor, color, and texture.
Why You’ll Love This Recipe
- Delicious Flavor. This breakfast hash with the wonderful savory, salty flavor of corned beef.
- Use up Leftover Corned Beef. It’s a great recipe for using up leftover corned beer.
- Filling Breakfast. You won’t go away hungry with this hearty breakfast. Add a fried egg and cut the yolk to let it run down on the breakfast hash.
- Versatile. Corned Beef Hash can be served for breakfast, brunch, or lunch!
What You’ll Need
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Butter – I recommend using real butter for the best flavor. However, if you want to be healthier or use non-dairy, you could use avocado, coconut, or olive oil.
- Corned Beef – In the United States, you can find corned beef at grocery stores, sometimes at the deli counter, where they can cut it into thick slices, or you can make this Sous Vida Corned Beef, or buy the canned version as a shortcut.
- Potatoes – You’ll need crispy diced potatoes. I used russet potatoes because they crisp up the best after cooking. However, you could use any potatoes, like red potatoes or Yukon golds.
- Onion – dehydrated onion, sauteed onions
- Red and Green Bell Peppers – I chopped half a red pepper and have a green pepper.
- Garlic – Use one clove of garlic or one teaspoon of minced garlic. You can use pre-minced garlic if you prefer.
- Paprika – I used smoked paprika, but if you don’t have it, go ahead and use sweet paprika.
- Salt and Pepper – I used Pink Himalayan Salt and freshly cracked black pepper. If you need a low or no-salt diet, you could leave out the salt.
- Hot Sauce (Optional) – I like to add a dash or two of hot sauce, like Tabasco. However, if you don’t like your food spicy, just omit it.
- Green Onions (Optional) – Garnish with chopped green onions or chopped parsley.
How To Make Corned Beef Hash
- Add 1 tablespoon of butter to a large skillet over medium heat. Heat butter until melted and bubbly. Add garlic, onion, green pepper, and red pepper.
- Cook the vegetables for 6 minutes or until softened. Transfer the cooked vegetables to a small bowl and set aside.
- Add the remaining butter to the skillet. Once the butter is melted and bubbly, add the potatoes, corned beef, salt, pepper, and smoked paprika. Stir to combine. Using a spatula, evenly distribute the beef and potato mixture over the skillet’s bottom.
- Allow the hash to cook over medium heat for 5 minutes, undisturbed. Adjust the heat higher or lower, if needed, to allow the hash mixture to get crispy without burning. After 5 minutes, turn the hash mixture over to brown the other side. Cook for 5 minutes longer.
- Once the hash is browned, stir the vegetable mixture in. Cook for 1-2 minutes longer, allowing the vegetables to reheat.
- Serve while hot.
Recipe Tips
- Cook The Potatoes First – For nice crispy potatoes, it is best to cook them ahead of time. The potatoes will work best if they are slightly undercooked and firm. Therefore, I recommend boiling the potatoes for 8-10 minutes until you can just stick a fork into the potato with ease.
- Cool Before Dicing – Allow the potatoes to cool completely before dicing.
- Crispy Bits – Hash is best when it has crispy bits; keep the hash over medium heat and resist stirring while cooking.
- Stretch The Budget – Do you need to feed several people with a limited budget? Use stale bread to amp up the volume of the hash, and add it to the potatoes and corned beef when cooking.
What To Serve With Corned Beef Hash
- Egg – Serve with a fried egg or an egg fixed your favorite way.
- Bacon – Serve with strips of crispy bacon.
- Toast – Serve with plain toast or Irish Soda Bread Muffins, English Muffins, Biscuits, Foccacia, or croissants.
- Fruit – Serve with your favorite berries, melons, or other fruit.
Variations
- Carrots And Potatoes – A corned beef dinner often includes potatoes and carrots; use leftover potatoes and carrots to make hash and eliminate the bell peppers.
- Cabbage And Corned Beef Hash – Since corned beef is often cooked with cabbage, add some cabbage to the hash.
- Air Fryer Corned Beef Hash – If you don’t want to get out the nonstick skillet or cast iron skillet, just pull out the air fryer to cook the corned beef hash.
More Corned Beef Recipes
FAQs
Place leftover corned beef hash in an airtight container and place in the refrigerator for up to 3 to 4 days.
Yes, place the leftover hash in a freezer-safe, airtight container and freeze for up to 3 months.
See the recipe card below for the Corned Beef Hash nutrition daily values, which include calories.
If you like this recipe, be sure to try my Beef Empanadas with leftover Brisket.
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Recipe
Equipment
Ingredients
- 2 tablespoons butter
- 2 cups chopped cooked corned beef
- 2 cups chopped cooked potatoes
- 1/2 cup chopped white onion About ½ onion
- 1/2 cup chopped green bell pepper About ½ pepper
- 1/2 cup chopped red bell pepper About ½ pepper
- 1 teaspoon minced garlic or 1 large clove
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt Adjust to taste
- 1 Dash Hot Sauce Like Tabasco – Optional
- 2 tablespoons chopped green onions Optional for garnish
Instructions
- Add 1 tablespoon butter to a large skillet over medium heat.
- Heat butter until melted and bubbly. Add garlic, onion, green pepper, and red pepper. Cook for 6 minutes, or until softened.
- Transfer cooked vegetables to a small bowl and set aside.
- Add remaining butter to the skillet. Once butter is melted and bubbly, add the potatoes, corned beef, salt, pepper, and smoked paprika. Stir to combine.
- Using a spatula, evenly distribute the beef and potato mixture evenly over the bottom of the skillet.
- Allow to cook over medium heat for 5 minutes, undisturbed. Adjust heat higher or lower if needed to allow the hash mixture to get crispy without burning.
- After 5 minutes, turn the hash mixture over to brown the other side. Cook for 5 minutes longer.
- Once the hash is browned, stir the vegetable mixture in. Cook for 1-2 minutes longer, allowing the vegetables to reheat.
- Garnish with chopped green onions. Add a dash of hot sauce, if desired.
- Serve topped with a fried egg, toast, and fresh fruit, if desired.
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