Corned Beef Hash
This corned beef hash transforms your St. Patrick’s Day corned beef into a hearty hash with chunks of savory, salty corned beef, diced crispy potatoes and aromatic onions and garlic all sautéed until slightly caramelized and crispy. I’ve also included the best cooking technique to deliver truly crispy breakfast hash. You can finish off the corned beef hash recipe with runny eggs baked right into the skillet (makes the best yolk-y sauce!) or serve the eggs on the side or skip them all together. No matter how or when you serve this corned beef hash, it will have everyone begging for leftover corned beef!
Servings 4 servings
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- ½ large onion, chopped
- 2 cups corned beef, chopped ½-inch dice
- 2 teaspoons Worcestershire sauce
- 3-4 cloves garlic, minced
- ½ tsp EACH dried parsley, dried oregano, dried thyme, dried basil
- salt and pepper to taste
- 1 pound russet potatoes, peeled, chopped 1/2-inch dice
- 1 tablespoon olive oil
- ¼ tsp EACH salt, pepper, smoked paprika
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease with cooking spray. Add potatoes, 1 tablespoon olive oil, ¼ tsp EACH salt, pepper, and smoked paprika. Toss until evenly coated then spread into a single layer.
Bake for 18 minutes, or just until barely fork tender; remove from the oven and set aside. Meanwhile, chop corned beef, onions and garlic. If adding eggs to the skillet later, reduce oven temperature to 375 degrees F.
Heat 3 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the roasted potatoes and spread into a single layer. Cook until crispy, flipping occasionally so they brown evenly. Once, crispy, remove from the skillet. Drain all but 1 tablespoon oil from the skillet.
To the remaining oil, melt 1 tablespoons butter over medium heat. Increase heat to medium-high and add onions (and bell pepper if using); cook until onions are softened, 3-5 minutes.
Add the corned beef, garlic, Worcestershire sauce and all seasonings, stir to combine and cook for 1 minute. If you want the potatoes to stay extra crispy, add them at the very end, otherwise, you can stir them in now.
Next, spread everything into an evenly layer in the pan and cook undisturbed for a couple minutes, then stir and repeat a couple times until the skillet is golden and crispy all over. Season to taste with salt and pepper.
- Store-bought corned beef: If you don’t have leftover corned beef brisket, you can buy purchase corned beef in the deli section of most grocery stores. Ask them to slice it ½-inch thick, then slice it the opposite direction when you get it home. This will create ½-inch cubes the same size as the potatoes.
- Use russet potatoes: I suggest russet potatoes for the crispiest exterior and fluffy interior but you can also use Yukon gold, the just won’t get as crispy.
- Protein: If you don’t have leftover corned beef, try this recipe with deli corned beef, pastrami, smoked brisket, short ribs, pulled pork, cubed ham, sausage or bacon. Note that that corned beef is incredibly flavorful so be prepared to season to taste if using in alternative protein.
- Vegetables: You can add vegetables to this hash such as bell peppers, Brussels sprouts, broccoli, mushrooms, carrots, corn, zucchini, kale, etc.
HOW to Store and Reheat
- To store: Corned beef hash should be stored in an airtight container in the refrigerator for up to 3-4 days.
- To freeze: Corned beef hash can be frozen for up to three months, but keep in mind it will not be very crispy once thawed, but it will still be plenty flavorful. You can freeze a large batch or portion it into smaller plastic bags for an easy thaw and heat breakfast.
- To reheat: Heat a little butter or olive oil in a large skillet over medium heat. Add the hash and warm through, then turn the heat to medium – high and cook until crispy again.