Best Corn Beef Hash Recipe

Looking for a satisfying breakfast that makes the most of your leftovers? As someone who’s always trying to minimize food waste in the kitchen, corned beef hash has become my go-to solution for those mornings after St. Patrick’s Day dinner (or really, any time I’ve got extra corned beef hanging around in the fridge). It’s especially perfect for those lazy weekend mornings when you want something warm and filling, but don’t feel like putting in too much effort.

This corned beef hash recipe is exactly what you need – it’s straightforward, uses basic ingredients you probably already have, and turns yesterday’s leftovers into a breakfast that’ll have everyone at the table asking for seconds.

What Kind of Corned Beef Should I Use?

For hash, canned corned beef is actually a great choice and is what most home cooks reach for when making this classic dish. While you can use leftover cooked corned beef brisket if you have it, the canned version has a perfect texture that gets crispy on the edges while staying tender inside. Most grocery stores carry a few different brands – look for ones that list beef as the first ingredient and have minimal additives. If your canned corned beef comes out of the tin a bit crumbly, don’t worry – it’ll come together nicely once it starts cooking with the potatoes and onions. Just be sure to break it up into chunks rather than tiny pieces when you add it to the pan.

Options for Substitutions

This classic breakfast dish can be adapted with several ingredient swaps if needed:

• Corned beef: While canned corned beef is traditional for this quick version, you can use leftover cooked corned beef brisket, or even substitute with cooked roast beef or pastrami for a different spin.
• White potato: Any potato variety works here – try russet, red potatoes, or even sweet potatoes for a different flavor. Just make sure to cut them into small, even pieces so they cook properly.
• Onion: Red onions or shallots can replace the white onion. In a pinch, you can use 1 tablespoon of onion powder, though fresh is better for texture.
• Fresh garlic: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead. The flavor won’t be quite the same, but it’ll work in a pinch.
• Parsley: Feel free to skip the parsley or swap it with chives or green onions for garnish. These give a similar pop of color and fresh flavor.
• Egg: The egg is optional, but if you want to try something different, you could top with sliced avocado or a dollop of sour cream instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef hash is getting that perfect crispy texture – stirring the mixture too frequently prevents the potatoes and meat from developing that golden-brown crust, so resist the urge to constantly move the ingredients around in the pan. Cutting your potatoes into inconsistent sizes is another common mistake that leads to uneven cooking – aim for uniform, small dice (about 1/4 inch cubes) to ensure everything cooks at the same rate. To avoid ending up with mushy hash, make sure to pat your diced potatoes dry with paper towels before cooking, as excess moisture will steam rather than crisp them. For the best flavor and texture, press the mixture down with a spatula and let it cook undisturbed for 4-5 minutes on medium-high heat before flipping sections to brown the other side.

What to Serve With Corned Beef Hash?

This hearty breakfast classic is pretty filling on its own, but there are some great ways to round out your plate! A runny fried egg on top is the most popular choice – the yolk creates a rich sauce that makes everything even better. For a complete breakfast spread, I like to add some buttered toast or English muffins on the side, perfect for soaking up all those tasty bits. If you’re looking to add some freshness, a simple side of sliced tomatoes or fresh fruit helps balance out the richness of the hash. You can also add a dollop of sour cream or hot sauce on top if you want to kick things up a notch.

Storage Instructions

Keep Fresh: Got leftover corned beef hash? Pop it in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get even better as they meld together overnight, making it a perfect make-ahead breakfast option!

Freeze: If you want to save some for later, this hash freezes really well. Just pack it in a freezer-safe container and it’ll keep for up to 2 months. Though I’d skip freezing any eggs you might have added on top – those are best made fresh when serving.

Reheat: To bring back that crispy texture, warm up your hash in a skillet over medium heat until it’s heated through. Add a tiny splash of oil if needed to help crisp up those potatoes again. You can also use the microwave if you’re in a hurry, but you won’t get that same crispy texture.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 35-40 g
• Carbohydrates: 50-60 g

Ingredients

• salt
• ground black pepper (freshly ground for best flavor)
• 3 garlic cloves (freshly minced)
• 1 small onion
• 1 tbsp oil (vegetable or canola work well)
• 1 large white potato
• 12 oz corned beef (cooked and shredded)
• 1 egg
• fresh chopped parsley

Step 1: Prepare the Ingredients

Start by peeling a white potato (or your preferred type of potato) and slicing it into smaller chunks.

Set the potato chunks aside.

Chop a small onion and mince three cloves of garlic.

Step 2: Cook the Potatoes

Heat about a tablespoon of oil in a pan over medium-high heat.

Once the oil is hot, add the potato chunks to the pan.

Stir-fry them for about 4 minutes until they are cooked through, making sure not to let them brown.

Step 3: Add Onion and Garlic

Add the chopped onion and minced garlic to the pan.

Stir and sauté until the onion becomes translucent and the garlic is fragrant, enhancing the flavor of the potatoes.

Step 4: Incorporate Corned Beef

Chop up canned corned beef (or use fresh corned beef if you prefer) and add it to the pan.

Mix it well with the potato, onion, and garlic mixture, ensuring even distribution.

Step 5: Season and Form a Crust

Season the mixture with a touch of salt and ground black pepper to taste.

Use a spatula to pat the mixture down into the pan and allow it to fry for about 3 minutes to form a crust on the bottom.

Flip the hash over to allow it to crust on the other side, continuing to turn and crust it until it is nicely browned throughout.

Step 6: Plate and Garnish

Divide the corned beef hash into sections and ensure even crusting by periodically flipping them.

Once the hash is thoroughly browned and finished cooking, plate it up.

Top the hash with a fried egg and garnish with fresh chopped parsley for added color and freshness.

Serve immediately and enjoy your home-cooked corned beef hash!