Corned Beef Hash

Corned Beef Hash is perfect when I want a hearty breakfast that makes everyone think I spent way more effort than I actually did. The potatoes get crispy, the meat browns beautifully, and everything tastes like it came from a classic diner. I love it for weekend brunches, lazy Sunday mornings, and post-St. Patrick's Day when you need to use up leftover corned beef. The hash keeps in the fridge for about 3 days or can be frozen for up to 2 months.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Breakfast, Main Course

Cuisine: American

Keyword: Corned Beef Hash

Servings:

Calories: 261kcal

Author: Mandy Applegate

Equipment

Cast iron skillet

Ingredients

1 ½ cups cooked potatoes diced
2 tablespoons unsalted butter divided
½ small red onion diced
½ red bell pepper diced
Salt and black pepper to taste
2 cups cooked corned beef chopped
Parsley for garnish

US Customary - Metric

Video

Instructions

Heat a large skillet over medium heat and melt 1 tablespoon of the butter.
2 tablespoons unsalted butter
Add the potatoes, red onion, and red bell pepper. Season with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the potatoes begin to brown.
1 ½ cups cooked potatoes, ½ small red onion, ½ red bell pepper, Salt and black pepper
Stir in the chopped corned beef and spread the mixture into an even layer.
2 cups cooked corned beef
Let cook without stirring for 3 to 5 minutes, until a golden crust forms on the bottom.
Flip sections of the hash, add the remaining butter if needed, and press into an even layer again.
Cook for another 3 to 5 minutes until crispy. Repeat until the hash reaches your desired level of browning.
Garnish with parsley. Serve hot.
Parsley

Notes

Here's a quick intro to help you get the best results with your corned beef hash:

Use fork-tender corned beef: This recipe works best with already-cooked corned beef from dinner or store-bought deli corned beef that's fork-tender. You'll need about 2 cups chopped into bite-sized pieces.
Dice everything uniformly: When you dice the potatoes, onion, and bell pepper into similar-sized pieces, they cook at the same rate, resulting in a consistent texture throughout the hash.
Cook on the stove with russet potatoes: The stove gives you better control over the heat to develop a golden crust, and russet potatoes hold their shape beautifully when diced, while still getting crispy edges.
Let the crust form: Do not stir for 3 to 5 minutes so the bottom turns golden and crispy. You'll hear it sizzling and smell it caramelizing when it's ready to flip.
Press it down: Use your spatula or meat chopper to press the hash firmly into an even layer after each flip. This creates more surface contact with the hot skillet and maximizes the crispy bits.
Flash-freeze for meal prep: Spread cooled hash on a baking sheet and freeze for 1 hour, then transfer to containers so the pieces don't stick together. You can grab individual portions straight from the freezer for quick breakfasts.

Nutrition

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