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Home » Creative Recipes » Meal » Breakfast / Brunch » Crispy Corned Beef Hash Recipe

Corned Beef Hash in a cast iron skillet with some of the hash on a metal spatula held above the skillet with a white marble background.

Crispy Corned Beef Hash Recipe

BY: Michele
PUBLISHED: Jan 22, 2023
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2-photo pin with a green label and title in white text in the middle of 2 photos of Crispy Corned Beef Hash.

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.

Overhead view of corned beef hash on a white plate with a small white bowl of blackberries and raspberries with a piece of toast next to the hash on the plate with a green napkin with white flowers in the upper right background.

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.

Side view of a white plate with corned beef hash topped with an egg and served next to blackberries, raspberries, and toast. A green napkin with small white flowers is in the background.
Jump to:
  • What is Corned Beef?
  • What is Corned Beef Hash?
  • Why You’ll Love This Recipe
  • What You’ll Need
  • Equipment
  • Ingredients
  • How To Make Corned Beef Hash
  • Recipe Tips
  • What To Serve With Corned Beef Hash
  • Variations
  • More Corned Beef Recipes
  • FAQs
  • Recipe

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!
Corned Beef Hash in a cast iron skillet with some of the hash on a metal spatula held above the skillet with a white marble background.

What You’ll Need

Equipment

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  • Cutting Board
  • Chef’s Knife
  • Nonstick Skillet or Cast Iron Skillet
  • Metal Spatula
  • Wooden Spoon

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to 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.

Overhead view of individual bowls, each with one ingredient, sitting on a marble background. Each ingredient is labeled with a blue label and the name of the ingredient in white text.
  • 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 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

A 6-photo collage with each photo showing one step in the process of cooking corned beef hash in a cast iron skillet sitting on a white marble background.
  1. 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.
  2. Cook the vegetables for 6 minutes or until softened. Transfer the cooked vegetables to a small bowl and set aside.
  3. 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.
  4. 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.
  5. Once the hash is browned, stir the vegetable mixture in. Cook for 1-2 minutes longer, allowing the vegetables to reheat.
  6. Serve while hot.
Corned beef hash garnished with green onions on a white plate with 2 pieces of toast next to it. In the upper left is a partial view of a small white bowl with blackberries and raspberries and in the upper right is a green napkin with small white flowers.

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.
Corned beef hash garnished with green onions on a white plate with 2 pieces of toast next to it. In the upper left is a partial view of a small white bowl with blackberries and raspberries and in the upper right is a green napkin with small white flowers.

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

  • Instant Pot Corned Beef And Cabbage
  • Slow Cooker Corned Beef and Cabbage Soup
  • Reuben Sliders
Corned beef hash garnished with green onions, and topped with a runny fried egg on a white plate with 2 pieces of toast and blackberries and raspberries next to it, and in the upper right is a green napkin with small white flowers.

FAQs

How Do I Store Leftover Corned Beef Hash?

Place leftover corned beef hash in an airtight container and place in the refrigerator for up to 3 to 4 days.

Can I Freeze Corned Beef Hash?

Yes, place the leftover hash in a freezer-safe, airtight container and freeze for up to 3 months.

How Many Calories Are In Corned Beef Hash?

See the recipe card below for the Corned Beef Hash nutrition daily values, which include calories.

A fork with a bite of corned beef hash held above a plate with corned beef hash, blackberries, raspberries, and toast. A green napkin with small white flowers is in the background.

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Corned Beef Hash Recipe

Chopped cooked corned beef with chopped onions, red and green bell peppers, and minced garlic, often served with an egg for a complete breakfast!
Course Breakfast
Cuisine American
Keyword Corned Beef Hash, Corned Beef Hash Breakfast, Corned Beef Hash With Egg
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 243kcal
Author Michele @ Flavor Mosaic

Equipment

  • 1 cast iron skillet

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
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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.

Notes

  • 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.
  • Storing Leftover Corned Beef Hash. Place leftover corned beef hash in an airtight container and place in the refrigerator for up to 3 to 4 days.
  • Freezing Instructions. Place the leftover hash in a freezer-safe, airtight container and freeze for up to 3 months.

Nutrition

Calories: 243kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1037mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 61mg | Calcium: 30mg | Iron: 2mg

Filed Under: American, Beef, Breakfast / Brunch, Custom 3 Featured Posts, Skillet, St Patrick's Day

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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