Classic Corned Beef Hash

This corned beef hash recipe transforms leftover corned beef into a delicious skillet meal with crispy potatoes and tender meat. The combination of butter-browned potatoes and savory corned beef creates that perfect crispy-yet-tender texture that hash lovers crave.

I first made this hash the morning after St. Patrick's Day when we had mountains of leftover corned beef. Now my family requests it regularly regardless of the holiday and I keep corned beef on hand specifically for this purpose.

Ingredients

• Russet potatoes: Bring the perfect starchy texture and crisp up beautifully when cooked properly
• Unsalted butter: Adds richness and helps create that golden crust without burning
• Sweet onion: Provides a mild flavor that caramelizes beautifully without overwhelming the dish
• Kosher salt: Enhances all the flavors and helps draw moisture out of the potatoes for better browning
• Black pepper: Adds warmth and subtle spice that complements the savory corned beef
• Cooked corned beef: Brings that distinctive salty meaty flavor that makes this dish so satisfying
• Garlic powder: Offers concentrated flavor without the risk of burning that comes with fresh garlic
• Onion powder: Amplifies the sweet onion flavor throughout the entire dish

How To Make Corned Beef Hash

Prepare the potatoes:

Boil the diced russet potatoes just until fork tender which takes about 5 to 10 minutes. Be careful not to overcook them or they will fall apart when fried. Drain thoroughly to remove excess moisture which helps achieve crispiness.

Cook the potato onion base:

Melt 4 tablespoons butter in a large skillet over medium heat. Add the boiled potatoes along with diced sweet onion salt and pepper. Cook for 8 to 10 minutes stirring occasionally until the onions soften and both potatoes and onions start to brown. The key is patience here to develop those flavorful browned edges.

Add the corned beef:

Incorporate the chopped cooked corned beef garlic powder and onion powder stirring to combine everything evenly. Make sure the seasonings are distributed throughout the mixture. This is where the magic happens as the flavors begin to meld together.

Create the first crust:

Press the mixture into an even layer using the back of a spatula. Let it cook undisturbed for 3 to 5 minutes until a beautiful golden crust forms on the bottom. You can peek underneath with your spatula to check progress but resist the urge to stir.

Flip and repeat:

Scrape the pan bottom and flip the hash so the crusty part faces up. Add the remaining 2 tablespoons of butter and mix it in for additional richness and browning power. Press down again to form an even layer and cook for another 3 to 5 minutes until golden on the bottom.

Final crisping:

Continue the pressing and flipping process about three times total or until you achieve your desired level of crispiness. Each layer builds more texture and flavor into the hash. Serve hot directly from the skillet for maximum crispiness.

Pin it

My favorite part of this recipe is the contrast between the crispy exterior and the tender interior of the potatoes. My grandfather taught me the multiple flip technique years ago claiming that the best hash needs at least three crusty layers to develop proper character.

Perfect Pairings

Corned beef hash makes an excellent breakfast when topped with fried or poached eggs. The runny yolk creates a rich sauce that coats the crispy potatoes and meat beautifully. For breakfast consider serving with sliced tomatoes and fresh fruit to balance the richness.

Storage Tips

Leftover hash keeps well in an airtight container in the refrigerator for up to 3 days. To reheat reheat in a skillet with a tablespoon of butter to restore crispiness. Microwaving works in a pinch but sacrifices the textural contrast that makes hash special.

Pin it

Helpful Substitutions

If you do not have leftover corned beef you can use canned corned beef in a pinch though the texture will be softer. Sweet potatoes can replace some or all of the russet potatoes for a different flavor profile with a touch of sweetness. Red bell peppers or green bell peppers make excellent additions for color and flavor if you have them on hand.

The History Behind the Hash

Corned beef hash originated as a way to use leftover corned beef and potatoes economically. Irish American immigrants popularized the dish in the United States during the late 19th and early 20th centuries. What began as a thrifty solution for using leftovers evolved into a beloved comfort food that transcends its humble origins.

Frequently Asked Questions

→ What is the best type of potato for this dish?

Russet potatoes work best due to their starchy texture, which crisps nicely when pan-fried.

→ Can I use canned corned beef?

Yes, canned corned beef can be used, but freshly cooked corned beef adds better flavor and texture.

→ How can I achieve the perfect crust?

Press the mixture down into an even layer in the skillet and allow it to cook undisturbed until golden before flipping.

→ Can this dish be made ahead of time?

Yes, you can prep the potatoes and corned beef ahead of time, then pan-fry everything when you're ready to serve.

→ What can be served alongside this dish?

Pair it with fried eggs, toast, or a fresh salad to round out the meal.