Corned Beef Hash Recipe

Start your morning off with a bang with this incredibly easy-to-make and delicious Corned Beef Hash Recipe. Our favorite way to serve this is topped off with fried or soft-boiled eggs for the ultimate meal.

We make sure to make a big breakfast every day to ensure we are loaded up with plenty of nutrients to give us the energy we need for our day. If you feel the same, you must try my Huevos Rancheros or Avocado Toast.

Corned Beef Hash

Corned beef hash is a dish of chopped corned beef, potatoes, and other herbs and seasonings that are pan-fried together until tender and lightly browned. There are also other vegetables, such as bell peppers, onions, garlic, or celery, that can also be fried with the other ingredients. I encourage you to make this recipe work for you and add ingredients that you enjoy.

Hash is said to have originated in England as early as the 14^th century, where it was known as hache or hachy, which was as basic as cutting up whatever ingredients were available and fried. As it’s moved throughout history, it has emerged into a classic staple that always involves potatoes and meat. It’s a simple-to-prepare dish that can be tweaked to one’s liking.

Ingredients and Substitutions

• Butter – I always use unsalted butter in my cooking and baking so that I can control the salt content and not a butter company.
• Onions – You can use white, yellow, or sweet onions. In addition, a few garlic cloves are used to enhance the flavor further.
• Beef – You will need corned beef for this recipe. If it is not an option, you can also use things like pastrami, bacon, or ham.
• Potatoes – I used Yukon gold potatoes. However, you can also use russet or red potatoes.
• Eggs – Corned beef is commonly served with fried eggs, poached eggs, hardboiled, medium-boiled, or soft-boiled eggs.

How to Make Corned Beef Hash

Add the butter to a large 12” to 14” cast-iron skillet over medium-low heat and add in the onions to lightly caramelize, which takes about 10 minutes.

Next, add in the garlic and sauté for 30 to 45 seconds or just until fragrant.

Add in the beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes.

Finish with salt, pepper, chives, parsley, and rosemary. Keep warm.

Serve with your desired type of cooked eggs.

Make-Ahead and Storage

Make-Ahead: You can keep the corned beef hash separate from any eggs covered in a pan in the oven over low heat, 200° to 250°) for up to 1 hour before serving.

How to Store: Cover and store it in the refrigerator for 3 to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.

How to Reheat: Heat 1 to 2 tablespoons of olive oil in a large cast iron skillet over medium heat until it begins to smoke lightly. Sauté the desired amount of corned beef hash until it’s hot.

Chef Notes + Tips

• Roast beef is also another option if corned beef is not available.
• If you do not have a cast iron skillet, then I recommend at least using a non-stick skillet.
• Feel free to replace the butter with oil.

More Breakfast Recipes

• Quiche Lorraine
• Overnight Cinnamon Rolls
• Blueberry Scones
• Eggs Benedict
• Biscuits and Gravy

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Corned Beef Hash Recipe

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5 from 13 votes

Start your morning off with a bang with this incredibly easy-to-make and delicious Corned Beef Hash Recipe.

Servings: 5

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Ingredients 

US CustomaryMetric

• 3 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 3 finely minced cloves of garlic
• 1 to 2 pounds finely chopped corned beef
• 6-7 large medium diced Yukon potatoes
• 2 teaspoons each finely minced fresh chives, parsley and rosemary
• 10 large eggs
• coarse salt and fresh cracked pepper to taste

Instructions

• Add the butter to a large 12” to 14” cast-iron skillet over medium-low heat and add onions to lightly caramelize, which takes about 10 minutes.
• Next, add in the garlic and sauté for 30 to 45 seconds or just until fragrant.
• Add in the beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes.
• Finish with salt, pepper, chives, parsley, and rosemary. Keep warm.
• Serve with your desired type of cooked eggs.

Notes

Make-Ahead: You can keep the corned beef hash separate from any eggs covered in a pan in the oven over low heat, 200° to 250°) for up to 1 hour before serving.

How to Store: Cover and store it in the refrigerator for 3 to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.

How to Reheat: Heat 1 to 2 tablespoons of olive oil in a large cast iron skillet over medium heat until it begins to smoke lightly. Sauté the desired amount of corned beef hash until it’s hot.

Roast beef is also another option if corned beef is not available.

If you do not have a cast iron skillet, then I recommend at least using a non-stick skillet.

Feel free to replace the butter with oil.

Nutrition

Calories: 496kcalCarbohydrates: 29gProtein: 30gFat: 29gSaturated Fat: 11gCholesterol: 394mgSodium: 1252mgPotassium: 1273mgFiber: 5gSugar: 1gVitamin A: 703IUVitamin C: 50mgCalcium: 127mgIron: 10mg

Course: Breakfast

Cuisine: english, irish, scottish

Author: Chef Billy Parisi