Simple Corned Beef Hash Recipe

If you ask me, corned beef hash is one of those perfect breakfast comfort foods.

This hearty skillet dish takes leftover corned beef and transforms it into a morning meal that’s packed with crispy potatoes and tender onions. The simple combination just works – especially when you top it with a runny fried egg.

I love how the potatoes get golden and crispy on the bottom while staying soft inside. The meat adds a nice salty touch that makes every bite satisfying, and the onions bring just enough sweetness to balance everything out.

It’s a filling breakfast that feels like a warm hug – perfect for lazy weekend mornings or when you’re craving something extra cozy.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve got some flexibility here when making hash. Yukon Golds are a great choice because they’re waxy enough to hold their shape while cooking, but still have enough starch to get crispy on the outside. If you can’t find Yukons, red potatoes are a solid backup option since they also keep their shape well during cooking. Regular white potatoes will work too, but try to avoid russet potatoes – they can get a bit too mushy for hash. Just make sure to cut your potatoes into even-sized cubes (about 1/4 inch) so they cook at the same rate and get that perfect crispy exterior.

Options for Substitutions

This classic hash recipe can be adapted with several easy swaps if you need them:

• Corned beef: While corned beef gives this dish its signature taste, you can use leftover roast beef, pastrami, or even diced ham for a different spin. Just remember that the salt levels might need adjusting since corned beef is naturally salty.
• Yukon Gold potatoes: Any firm potato works here – try russets or red potatoes. Just make sure to cut them the same size for even cooking. If using russets, you might need to rinse them first to remove excess starch.
• Butter and olive oil: You can use all butter or all oil if you prefer. Bacon fat is another tasty option that adds extra flavor – just use the same amount as the butter/oil combo.
• Fresh parsley: Out of fresh parsley? Use 2 teaspoons of dried parsley instead, or try fresh chives or green onions for a different but equally good flavor.
• Dried thyme: You can swap this with dried oregano or Italian seasoning, or skip it if you’re not a fan. If using fresh thyme, use about 3/4 teaspoon.
• Carrot: The shredded carrot adds color and sweetness, but you can leave it out or replace it with shredded parsnips or bell peppers for a different twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef hash is achieving that perfect crispy exterior while keeping the inside tender – overcrowding your pan is the main culprit that prevents this, so make sure to cook in batches if needed and use a large enough skillet.

Another common mistake is stirring the hash too frequently; instead, let it cook undisturbed for 4-5 minutes on each side to develop that golden-brown crust, only flipping when the bottom is properly crispy.

The potatoes can make or break your hash – cutting them too large means they won’t cook through, while too small will turn them to mush, so aim for consistent 1/4-inch cubes and parboil them for 5 minutes before adding to the skillet.

For the best texture, resist the urge to press down too hard on the hash while cooking, as this can make it dense and heavy rather than light and crispy, and always make sure your pan is hot enough before adding ingredients to prevent a greasy, soggy result.

What to Serve With Corned Beef Hash?

This hearty breakfast classic pairs perfectly with a few sunny-side-up or over-easy eggs – the runny yolks create an amazing sauce when they mix with the crispy potatoes and tender corned beef. If you’re serving this for brunch, add some fresh fruit on the side to balance out the richness of the hash, and don’t forget some toasted rye bread to help soak up all those delicious flavors. For extra tang and freshness, I like to serve it with a dollop of sour cream and some sliced green onions or chives sprinkled on top. Some people also enjoy having sautéed bell peppers or a simple green salad alongside to add some color and vegetables to the plate.

Storage Instructions

Keep Fresh: Got leftover corned beef hash? Pop it in an airtight container and keep it in the fridge for up to 3-4 days. The flavors actually get better as they meld together, making it perfect for quick breakfasts throughout the week.

Freeze: This hash freezes really well! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good for up to 3 months in the freezer. I like to portion it out before freezing so I can grab just what I need.

Warm Up: To bring your hash back to life, heat it up in a skillet over medium heat with a touch of butter or oil. This helps crisp up those potatoes again! If you’re in a hurry, the microwave works too – just stir halfway through to heat it evenly. From frozen, thaw overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	35-45 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1400-1600
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

• 2 tbsp extra-virgin olive oil
• 1/4 tsp dried thyme leaves
• 5 large yukon gold potatoes (peeled and cut into 1/2-inch cubes)
• 2 tbsp butter
• 2 lb cubed cooked corned beef (about 1/2-inch cubes)
• pinch of salt
• 1 large onion (diced into 1/2-inch pieces)
• 1/2 tsp ground black pepper (freshly ground for best flavor)
• 2 tbsp fresh parsley (roughly chopped)
• 1 large carrot (finely diced)

Step 1: Prepare and Measure Ingredients

Before you begin cooking, make sure to gather all your ingredients.

Measure them out so they are ready to go when needed during cooking.

This helps streamline the cooking process and ensures everything is organized.

Step 2: Sauté the Onion

In a large skillet, melt butter along with a splash of olive oil over medium heat.

Once heated, add the onion to the skillet and cook, stirring occasionally, until it becomes lightly browned.

This should take about 8 minutes, enhancing the flavor of the dish.

Step 3: Cook the Potatoes and Carrot

Add the potatoes and carrot to the skillet with the onion.

Cook these vegetables, stirring occasionally, for about 15 minutes or until they become tender.

This step is crucial for achieving the desired texture and flavor.

Step 4: Add Corned Beef and Seasonings

Once the potatoes and carrot are tender, stir in the corned beef, along with parsley, pepper, thyme, and a pinch of salt.

Continue to cook, stirring often, for another 10 to 15 minutes.

This will allow the hash to become crisp and browned, while the flavors meld together.

Step 5: Serve and Enjoy

When the hash is cooked to your liking, remove it from the heat.

Serve immediately while it’s hot and enjoy your delicious corned beef hash!

Perfect for breakfast, brunch, or any meal of the day.