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!
3cupspotatoes(diced into ¼-inch cubes, about 4 large potatoes)
1largeonion(white or yellow, chopped)
3cupscorned beef(cooked and chopped or shredded)
salt & pepper(to taste)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.