Corned beef hash is a hearty, savory, filling breakfast recipe perfect for a cozy morning meal. It's made with chopped corned beef, potatoes, onions, and other seasonings that are pan-fried until nice and crispy. Try it out for yourself, and you'll see why corned beef hash is a timeless breakfast favorite!
Easy Corned Beef Hash Recipe
Corned beef hash is a classic and hearty breakfast recipe that is perfect for using up leftover cooked corned beef. It combines chopped corned beef, cooked potatoes, and onions that are pan-fried together until crispy and golden brown.
With its crispy texture and savory flavor, this dish is sure to satisfy your taste buds and keep you feeling full all morning long. Whether you serve it with a side of eggs or on its own, corned beef hash is a delicious and comforting way to start your day!
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If you don't have any corned beef on hand, I have a few easy recipes you can try! My crockpot corned beef and Instant Pot corned beef recipes are practically hands-off, and my classic corned beef and cabbage recipe makes a fabulous family dinner- just make sure there are leftovers!
🥘 Corned Beef Hash Ingredients
This is one of my favorite breakfast recipes to make with any leftover corned beef from St. Patrick's day (or any time I have some on hand)! If you only have canned corned beef, pop over to my recipe for making canned corned beef hash.
- Corned Beef - 3 cups of cooked corned beef, chopped or shredded. If you aren't working with leftovers, I have a few recipes on my site for corned beef on this site. This easy crockpot corned beef recipe is one of my go-to's.
- Butter - 2 tablespoons of butter for cooking the potatoes and onions.
- Potatoes - 3 cups of cooked potatoes diced into ¼-inch cubes (about 4 large potatoes).
- Onion - 1 large yellow or white onion, chopped.
- Salt & Pepper - Add salt and pepper to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Corned Beef Hash
It only takes 30 minutes to whip up this quick breakfast hash. Grab a knife and cutting board, a large skillet, and a spatula to get started.
This makes 4 hearty servings of corned beef hash. If you decide to make more, be sure you work in batches because all of the hash needs to be touching the pan to get it nice and crispy!
- Saute onions & potatoes. Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add 1 large diced onion and 3 cups of diced potatoes and saute until tender (about 10-15 minutes).
- Add corned beef. Add 3 cups of cooked and chopped corned beef to the skillet and stir to combine. Spread everything out in an even layer across the surface of the pan and increase the heat to medium-high.
- Cook until crispy. Cook for 3-4 minutes undisturbed or until browned. Use your spatula to press down on the corned beef hash so it gets nice and crispy. Check the underside, once it is nicely browned, flip the hash over to brown the other side. *If your hash is sticking to the pan, add a touch more butter.
- Season and serve. Once you've browned the hash, add salt & pepper to taste and serve immediately while hot.
Sunny-side-up eggs or scrambled eggs are my usual pairings for corned beef hash. You could also opt for something sweet like this overnight French toast bake! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For even crispier hash, try using leftover cooked potatoes that have been refrigerated overnight. The cold potatoes will crisp up better when fried.
- Make sure to chop the corned beef and potatoes into small, bite-sized pieces for even cooking and better texture.
- If you don't have leftover cooked corned beef, you can cook a corned beef brisket in a slow cooker or in the oven according to package directions, then chop it for the hash. If you have leftover corned beef and cabbage, chop the cabbage too and toss it in (it's delicious)!
- If you like your spicy hash, add a pinch of cayenne pepper or hot sauce to the skillet while cooking.
- For a classic breakfast combination, serve the corned beef and hash with fried or poached eggs on top.
🥡 Storing & Reheating
Let leftovers cool off, then place them in an airtight container in the fridge for 2-3 days.
Reheating Corned Beef Hash
You can reheat individual portions in the microwave or add them back to a skillet over medium heat until crispy and warmed through.
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❓ Recipe FAQs
Corned beef hash makes a great accompaniment to all the staple breakfast recipes. You can't go wrong with eggs in any way, shape, or form. Homemade pancakes, waffles, and French toast are always a hit, too! You could even enjoy it at lunch with a side of buttered cabbage.
Other than corned beef, it includes potatoes and typically onions for the base recipe (like this one). Some people like to add diced red and green bell pepper, shredded carrots, and hot sauce, or top it off with cheese!
It won't be quite as tasty as the first go around, but you can definitely freeze it. Once your hash cools, place it in a Ziploc freezer bag and squeeze out as much air as possible. Freeze for up to 3 months, and let it defrost in the fridge overnight before reheating it on the stovetop.
🍳 More Breakfast Ideas
- Huevos Rancheros - Fried eggs with a spicy Mexican tomato sauce that you serve with tortillas!
- Sweet Potato Coffee Cake - Using sweet potatoes keeps this coffee cake extra moist and decadent.
- Cathead Biscuits - Smear some butter or jam on these soft homemade biscuits and enjoy!
- Grits - You can make them sweet or make them savory; either way, a big bowl of grits is always a great start to the day!
- Ham Steaks - Pan-seared ham steaks are the perfect side dish for a diner-style breakfast (or any breakfast)!
- Cinnamon Roll Casserole - Once you have chopped cinnamon rolls baked into this sweet breakfast casserole, you may never go back to eating them whole!
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📖 Recipe Card
Corned Beef Hash
Ingredients
- 2 tablespoon butter
- 3 cups potatoes (diced into ¼-inch cubes, about 4 large potatoes)
- 1 large onion (white or yellow, chopped)
- 3 cups corned beef (cooked and chopped or shredded)
- salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the onions and potatoes and saute until tender (about 10-15 minutes).
- Add the chopped corned beef to the skillet and stir to combine. Spread everything out in an even layer across the surface of the pan and increase the heat to medium-high.
- Cook for 3-4 minutes undisturbed, or until browned. Use your spatula to press down on the corned beef hash so it gets nice and crispy. Check the underside, once it is nicely browned flip the hash over to brown the other side. *If your hash is sticking to the pan, add a touch more butter.
- Once you've browned the hash, add salt & pepper to taste and serve immediately while hot.
Notes
- For even crispier hash, try using leftover cooked potatoes that have been refrigerated overnight. The cold potatoes will crisp up better when fried.
- Make sure to chop the corned beef and potatoes into small, bite-sized pieces for even cooking and better texture.
- If you don't have leftover cooked corned beef, you can cook a corned beef brisket in a slow cooker or in the oven according to package directions, then chop it for the hash. If you have leftover corned beef and cabbage, chop the cabbage too and toss it in (it's delicious)!
- If you like your hash spicy, you can add a pinch of cayenne pepper or hot sauce to the skillet while cooking.
- For a classic breakfast combination, serve the corned beef and hash with fried or poached eggs on top.
- To store: Let leftovers cool off, then place them in an airtight container in the fridge for 2-3 days.
- To reheat: You can reheat individual portions in the microwave, or add them back to a skillet over medium heat until crispy and warmed through.
Ola says
Very quick, very delicious recipe