This Crispy Corned Beef Hash combines butter-browned Yukon Gold potatoes, caramelized onions, and tender diced corned beef in one hearty skillet dish. Perfect for breakfast, topped with a poached egg, or served for a rustic dinner with warm Guinness Brown Soda Bread rolls, it's one of the best ways to use leftover corned beef.
The secret to a great hash is simple: par-cook the potatoes first, then brown them in butter until they develop a crispy golden crust before adding the onions and corned beef. The result is a skillet full of savory goodness with crispy edges and rich flavor in every bite.
Whether you enjoy it for breakfast, brunch, or a cozy dinner, this classic hash is one of the best ways to transform leftover corned beef into something memorable.
Quick Look at the Recipe
- Cuisine: Classic American comfort food
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Difficulty Level: Easy
- Makes: 4 servings
Jump to:
Why This Recipe Works
- Par-Boil: Par-boiling the potatoes ensures even cooking and tender interiors
- Butter instead of Oil: Butter creates exceptional browning and flavor
- Caramelization: Onions caramelize and add sweetness and flavor
- Minimal Heating: Corned beef, which is already cooked, is heated gently without drying out
Ingredients - Here's What You'll Need
Simple ingredients for a simple recipe.
Step-by-Step: How to Make Corned Beef Hash
- Par-Cook the Potatoes: Bring a saucepan of water to a boil. Add the Kosher salt and potatoes. Cook until the potatoes are barely tender, about 3 to 4 minutes. Drain well.
- Brown the Potatoes: Melt the butter in a large skillet over medium-high heat. Add the drained potatoes and cook, stirring occasionally until nicely browned, about 10 minutes.
- Add the Onions: Add the chopped onions and black pepper to the potatoes. Continue cooking, stirring occasionally, until the onions are softened and lightly caramelized, about 10 minutes.
- Add the Corned Beef: Stir in the diced corned beef. Cook for about 5 minutes, just until the beef is heated through.
- Garnish and Serve: Sprinkle with chopped green onion tops and serve immediately.
Serving Ideas
Breakfast Classic
Serve the corned beef hash topped with a perfectly poached egg. When the yolk breaks, it becomes a rich sauce for the crispy potatoes and corned beef.
Rustic Dinner
Serve alongside Guinness Brown Soda Bread rolls for a hearty and comforting meal.
Chula's Test Kitchen Tips
- Dry the potatoes well: I like to cook the potatoes in advance to let them dry for two reasons. (1) Moisture prevents browning, and (2) moisture causes the butter to sputter, making a mess on the stove!
- Minimal handling, maximum crust: Avoid constantly stirring the potatoes. Let them sit long enough to develop a golden crust.
- Add the corned beef at the end: Dice the corned beef evenly into small cubes. This allows it to heat quickly and distribute evenly throughout the hash. Remember, the corned beef is already cooked. Too much heating results in tough, flavorless corned beef.
- Leftover corned beef: Every year, I sous vide corned beef for perfectly cooked corned beef every time. The sous vide corned beef works beautifully because it stays tender, juicy, and flavorful.
- Potatoes and onions: I've been making potatoes and onions, i.e., this recipe without corned beef, for as long as I can remember. No corned beef? No problem! You have an amazing side dish that pairs wonderfully with a number of entrées.
Commonly Asked Questions about Corned Beef Hash
Yes. You can prepare the corned beef hash in advance and reheat it in a skillet with a little butter to restore its crispiness.
Yes. In fact, years ago, we had a powerboat that we would often anchor and spend the night on. On those occasions, I liked to make corned beef hash for breakfast using canned corned beef, canned whole potatoes that I cut up, diced onions, and butter. Yum!
My preference is to use Yukon Gold potatoes because they hold their shape and develop excellent browning.
Final Thoughts
Corned beef hash is one of those dishes that proves that simple ingredients can create incredible flavor. Whether you serve it with a poached or fried egg for breakfast, or alongside soda bread for dinner, this skillet classic is a delicious way to give leftover corned beef a second life. Yum!
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Crispy Corned Beef Hash
Equipment
- small saucepan
- colander
- 12-inch nonstick skillet
- Silicone Spatula
Ingredients
- 1 pound Yukon Gold Potatoes, peeled and cut into 1-inch cubes
- 1 Tablespoon Kosher salt
- 3 Tablespoons unsalted butter
- 1 ½ cups chopped onion (1 large onion)
- ¼ teaspoon black pepper
- 8 ounces leftover corned beef, cut into ½-inch pieces
- Chopped green onion tops for garnish (optional)
Instructions
- Add Kosher salt to boiling water in a saucepan over high heat. Add the potatoes. Cook until barely tender, 3 to 4 minutes. Drain well. (See Tips 1 and 2)
- Melt butter in a large skillet over medium-high heat. Add the drained potatoes. Cook, stirring occasionally for 10 minutes, or until the potatoes are lightly browned.
- Add the onion and black pepper. Continue cooking, stirring occasionally, until the onions are browned, about 10 minutes.
- Add the corned beef; stir to combine. Cook 5 minutes or until the corned beef is heated through.
- Garnish with chopped green onion tops.
- Yield: 4 servings (See Tips 2 and 3)
Tips/Notes
- Cooking the potatoes in salted water adds a perfect amount of salt to the potatoes. I find it unnecessary to add any more salt to the final dish.
- Make sure that the potatoes are as dry as possible. If in doubt, I like to pat them dry with paper towels. The dryer the potatoes, the better the browning.
- If serving for breakfast, top with a poached or fried egg. If serving for dinner, pair with a simple green salad and brown soda bread rolls.
- Leftovers, if any, can be gently reheated in a skillet with a bit of butter to restore crispiness.
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