Corned Beef Hash is a hearty, delicious breakfast dish made quickly on the stovetop. Using only a few simple ingredients, this recipe is the best way to use up any leftover corned beef!
If you’ve got leftover corned beef sitting in your fridge and are searching for the perfect way to use it, look no further! My corned beef hash is a delightful and satisfying dish made with a simple combination of potatoes, onions, spices, and of course, leftover corned beef. Adding an egg on top of this quick hash turns this easy dish into a complete meal that’s sure to keep you full and satisfied throughout the day.
Every time I make this corned beef hash, I find myself wishing that we had corned beef left over more often! You’ll feel the same after trying a bite of this cozy, salty, and rich breakfast dish.
Table Of Contents
What is Corned Beef Hash?
Corned beef hash is similar to other types of hash you might have had before. In general, hash is a dish that consists of potatoes, meat, onions, and spices that are cooked together in a single layer on the stovetop. It originated in the United Kingdom hundreds of years ago as a way to use up leftovers. So, corned beef hash is just that! It is a popular way to use up leftovers from a classic corned beef meal. It has a salty, spiced, and meaty flavor. This dish is most often eaten for breakfast or brunch.
- Corned Beef—Fully cooked and shredded or diced. This popular St. Patrick’s Day dinner is a tender cut of beef brisket that has been cured in a blend of salt, sugar, and spices.
- Russet Potatoes—Raw and diced. If you don’t have any russet potatoes on hand, you could also use Yukon gold potatoes.
- Medium Onion—Diced. A yellow or white onion will give your finished hash an aromatic, savory flavor.
- Salted Butter—Softens and browns the potatoes and onion as they cook.
- Spices—You will need equal parts of Italian seasoning, dried chives, and garlic salt.
Popular Substitutions and Variations
- Other spices that pair wonderfully with corned beef hash include paprika, red pepper flakes, freshly minced garlic, cayenne chili powder, or peppercorns! Feel free to experiment and throw in your favorite spices.
- Pastrami is a close cousin to corned beef, but it is typically made from beef brisket that has been seasoned with a different spice blend, smoked, and then sliced thin. It has a distinct smoky and peppery flavor.
How to Make Corned Beef Hash
1. Melt the butter in a large pan or skillet over medium heat. Add the diced potatoes and onions. Cook until the onions are golden brown and fragrant.
2. Add the shredded corned beef to the skillet.
3. Now add the Italian seasoning, dried chives, and garlic salt. Stir to combine and cook the mixture until slightly crispy.
4. Salt and pepper your dish to taste. Serve and enjoy!
Frequently Asked Questions
Corned beef is one of the main ingredients in corned beef hash, but they are separate dishes! Corned beef hash is a popular breakfast dish that is typically made after St. Patrick’s Day to use up any leftover corned beef. By cooking the leftover meat with potatoes and spices, you can create a hearty hash-brown-like dish that pairs well with all your favorite breakfast sides!
Corned beef got its name from the process used to flavor and preserve the meat. Typically, corned beef is made using big pellets of salt called corns. The corns draw moisture out of the beef briskets and prevents bacteria from growing. It also adds a ton of flavor and makes the meat extra tender!
There are different reasons why your corned beef hash is not getting crispy while cooking. The hash will not get crispy without enough heat, so make sure that you are cooking it on medium-high heat. Additionally, avoid stirring the hash too much! Instead, cook the hash in a single, thick layer and allow one side to crisp up before flipping and repeating.
- If you are starting with an uncooked corned beef roast, simply place the roast in a pot and cover it with water. Add the included spice packet and bring the water to a boil, cooking for about 2 ½ hours. After it's cooked, you can shred the meat and continue with the recipe as normal!
- The smaller you dice your potatoes the quicker they will cook! You’ll know your potatoes are done cooking when they’re soft enough to be easily pierced with a fork.
How to Serve and Store Easy Corned Beef Hash
Since this dish is usually enjoyed during breakfast or brunch, you can serve your homemade corned beef hash alongside your favorite classic breakfast dishes! Some people enjoy this dish topped with an over-easy egg or garnishes of fresh parsley, crumbled bacon, and hot sauce. I like to plate up my corned beef hash with a side of scrambled eggs, homemade biscuits, and fresh fruit.
Any leftover corned beef hash can be stored in your fridge for up to 4 days! The hash will be best reheated in the microwave for 1-2 minutes, stopping halfway through to give it a quick stir. If you prefer, you can also heat it up on the stovetop over medium heat until it is warm all the way through. Feel free to add a splash of water to the hash as it reheats—this will keep it from getting too dry and crumbly.
Corned Beef Hash
- ¼ cup salted butter
- 3 medium russet potatoes, diced small (about ½ inch cubes), about 3 cups
- ½ medium onion, diced (about 1 cup)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried chives
- 1 teaspoon garlic salt
- 2 ½ cups shredded corned beef, fully cooked
- Melt your butter in a large pan or skillet over medium heat. Once the butter is fully melted, add your diced potatoes and onions. Cook over medium heat for 12 minutes, or until the onions begin to turn golden brown.
- Add the shredded corned beef and stir to combine. Sprinkle on the chives, Italian seasoning, and garlic salt. Stir again to combine the ingredients and allow them to cook for another 3-4 minutes.
- Salt and pepper your dish to taste. Serve and enjoy!
- This delicious hash is great served on its own or topped with an egg or two. You can also add some freshly chopped parsley, crumbled bacon, or tabasco sauce to your corned beef hash to add some extra flavor.
- You can store your leftover hash in the fridge for up to 4 days. The hash is best reheated in the microwave for 1-2 minutes (stop halfway through and give the leftovers a quick stir) or on the stovetop over medium heat until warm all the way through.
- If you are starting with an uncooked corn beef roast, simply place the roast in a pot and cover it with water. Add the included spice packet and bring the water to a boil. Once the water is boiling, cook your roast for 2 ½ hours. After that you can shred it and continue on!
- Other spices that go great in this hash include paprika, red pepper flakes, freshly minced garlic, cayenne chili powder, peppercorns, etc.
- The smaller you dice your potatoes the quicker they will cook. You want the potatoes to be soft enough to pierce with a fork with little to no resistance.