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This Corned Beef Hash is the recipe you need if you want to use up those corned beef leftovers. Crispy Breakfast Potatoes, onion, peppers, and eggs combined with savory Smoked Corned Beef Roast or Smoked Corned Beef Brisket, for an amazing breakfast or brunch.
My husband grew up with the classic meals like Shepherd’s Pie and corned beef and cabbage to celebrate St. Patrick’s Day. Without fail, there would always be leftovers. This corned beef hash recipe is our go-to for corned beef leftovers, followed closely by our Corned Beef Sandwich.
Table of Contents
Ingredients for Corned Beef Hash
We keep it simple with a few key ingredients for this corned beef hash. But the steps in how we cook it are important to get a nice crispy potato and soft vegetables.
- Potatoes – Specifically we are using yellow potatoes. They are soft and easy to par-boil so they can be pan-fried in fat before the rest of the ingredients. We find the level of starch is much lower as well, then say a Russet.
- Leftover Corned Beef – We use leftover corned beef that is diced or shredded.
- Peppers and Red Onion – We love red bell pepper for the flavor and color, and when you combine it with a red onion, the smell and flavor are magical!
- Garlic – A little goes a long way for that kick.
- Egg – Sunnyside up is the way to go on these. That way as you bite into the egg, the yolk infuses with the corned beef hash. Yum!
- Tomatoes – A fresh tomato at the end adds a brightness to this dish.
- Optional – Add a touch of pickled hot peppers for a little kick, or add sour cream, or hot sauce to enhance the flavor.
What Is Corned Beef Hash?
Corned beef hash is an amazing and satisfying breakfast dish that incorporates meat, potatoes, onions, and other flavors. It’s a great use for any leftover meat and results in a nice hearty and nutritious meal. Most commonly you see corned beef as the primary meat, but you can use any meat your heart desires.
Start By Crisping Potatoes
The secret to getting crispy versus steamed potatoes is to par-boil them, like we do for our Perfect Roasted Potatoes recipe. Instead of finishing in the oven, pan fry the potatoes with oil for a golden crispy texture and crust.
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- Cut up the potatoes into small cubes and add to cold salted water. We use two tablespoons of kosher salt for 1 pound of potatoes in the water.
- Turn the heat to high and then immediately set a timer for 12 minutes. The water will come to a boil around the 8 minute mark. Reduce the heat slightly. When the timer goes off, the potatoes will be soft, and slightly salted.
- Drain potatoes and then add them to a well oiled pan over medium heat.
- Let the potatoes crisp up for 5 minutes before you start to stir them. The contact with the pan will get the golden color. So try to minimize how often you stir.
- When the potatoes are at the consistency you like reserve them in a bowl and prepare the remainder of the hash.
If you are using a smaller pan, crisp up the potatoes in two batches. If the potatoes are too crowded in one pan, they will steam each other versus getting crispy.
Make Corned Beef Hash
- After finishing the potatoes, use the same pan over medium heat and add the leftover corned beef. You don’t really need more oil as there is still plenty of fat in the beef that will render. Stir and reheat for 5 minutes until warm and then add the meat to the bowl of potatoes.
- Add more olive oil to same pan and then add the onions and peppers. Adjust heat as needed so they are softening, not browning. Stir occasionally until soft. This takes about 8 – 10 minutes. Add garlic and stir for 1 minute to soften but not fry.
- Add tomatoes, potatoes, corned beef, and any optional ingredients back into the pan. Stir to incorporate. Taste to see if any salt is needed. Likely it won’t from the salted potatoes and the cured corned beef.
- Place portions on a plate and serve with eggs. Our favorite is Eggs sunny side up. Garnish with some parsley.
Chef’s Tip
When we are making our hash, we will have a separate large pan for making the eggs. That way they are all done as the hash comes off the pan. Or you can use a flat top to make the eggs quickly.
A dollop of sour cream is amazing on top of a corned beef hash, you can also add your favorite hot sauce.
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Pin ItFrequently Asked Questions
The Irish and British are associated with corned beef hash.
Serve with eggs, any style, from over easy to scrambled. When buying at a restaurant, you often will have it served with toast or an English muffin.
Other Breakfast ideas
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Smoked Ham Breakfast Hash – Perfect for leftover holiday ham
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Pulled Pork Breakfast Hash
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Smoked Sausage Breakfast Sandwich and Bacon
Corned Beef Hash Recipe
Ingredients
- 2 tablespoons kosher salt
- 1 pound yellow potatoes, cubed
- 2 cups diced or shredded cooked corned beef
- 1 cup diced red onion, (About one small red onion, or half a medium onion)
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- ½ cup diced cherry tomatoes
- 6 eggs cooked Sunny Side Up
- ¼ teaspoon coarse black pepper
Optional
- ¼ cup diced hot red pickled peppers
- ¼ cup sour cream
Instructions
For the Potatoes:
- Prep Potatoes: Cut up the potatoes into small cubes and place them in a medium pot topped with cold salted water. We use two tablespoons of kosher salt for 1 pound of potatoes in the water.
- Par-Boil Potatoes: Turn the heat to high and then immediately set a timer for 12 minutes. The water will come to a boil around the 8 minute mark. Reduce the heat slightly. When the timer goes off, the potatoes should be soft, and slightly salted. Drain potatoes.
- Sauté Potatoes: In a large pan over medium heat, add olive oil and get hot. When hot, add the potatoes. Let the potatoes crisp up for 5 minutes before you start to stir them. The contact with the pan will get the golden color. So try to minimize how often you stir. (See notes for smaller pans)When the potatoes are at the consistency you like (crispy on the outside, soft on the inside) transfer them in a bowl and prepare the remainder of the hash.
For the Corned Beef Hash:
- Warm Corned Beef: After finishing the potatoes, use the same pan over medium heat and add the leftover corned beef. You don’t need more oil as there is still plenty of fat in the beef that will render. Stir and reheat for 5 minutes until warm and then transfer the meat to the bowl of potatoes.
- Sauté Vegetables: Add more olive oil to the same pan and then add the onions and peppers. Adjust heat as needed so they are softening, not browning. Stir occasionally until soft. This takes about 8 – 10 minutes. Add garlic and stir for 1 minute to soften but not fry.
- Combine Ingredients: Add tomatoes, the reserved potatoes and corned beef, and any optional ingredients back into the pan. Stir to incorporate. Taste to see if any salt is needed. Likely it won’t from the salted potatoes and the cured corned beef.
- Serve: Place portions on a plate and serve with eggs. Our favorite is Eggs sunny side up. Garnish with some parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
