Don’t let your leftover corned beef go to waste! Try this tasty corned beef hash recipe that will have your taste buds singing. It’s easy, delicious, and a great way to use those St. Patrick’s Day leftovers.
My local grocery store carries corned beef year-round, so this is one of our favorite recipes. For an over-the-top breakfast or brunch, serve with poached eggs and toast with whipped butter.
We are huge breakfast fans here! Sometimes, we eat breakfast for dinner. Nothing is better than a hearty weekend brunch of sausage gravy and biscuits, potatoes O’Brien, and chile relleno casserole.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted
- Potatoes: Yukon gold or Russet
- Corned beef: either leftover or freshly cooked
- Seasoning: garlic powder, salt, and freshly ground black pepper
How to Make Corned Beef Hash
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Add the potatoes to a large pot of cold water with a tablespoon of salt. Bring the pot to a boil and then reduce to a simmer. Simmer for 10-20 minutes or until the potatoes are fork-tender. The time will vary depending on the size of the potatoes. Drain the potatoes and cool them enough to handle them. Gently peel them with your fingers and cut them into about 3/4-inch cubes.
Heat olive oil and melt butter in a large skillet over medium heat. Add the potatoes and brown them a bit. Add the chopped corned beef and garlic powder, flipping to combine a bit. Press the mixture down and let it brown against the skillet. Season with salt and freshly ground black pepper to taste.
Preparation Tips
- Some of the potatoes may break up, but that adds to the deliciousness of the hash.
- One of the keys to a good hash is not turning it too frequently while cooking. It needs time to sear and brown.
- This recipe calls for cooked corned beef. It is excellent for leftover St. Patrick’s Day corned beef and cabbage recipe or slow cooker corned beef.
- Corned beef is cured with salt, so taste the dish before adding salt.
- For a delicious brunch, serve with poached eggs or eggs over easy.
Serving Suggestions
- Eggs: poached, over easy, scrambled, quiche Lorraine, and egg in a hole.
- Bread: cornbread, corn muffins, johnny cakes, English muffins, and corn fritters.
- Traditional Irish dishes: colcannon, fried cabbage, braised cabbage, and Irish soda bread
More Potato Recipe
Corned Beef Hash
Ingredients
- 4-5 Yukon Gold Potatoes about 4 cups
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 4 cups finely chopped cooked corned beef
- ¼ teaspoon garlic powder
- salt to taste
- freshly ground black pepper
Instructions
- Add the potatoes to a large pot of cold water with a tablespoon of salt. Bring the pot to a boil and then reduce to a simmer. Simmer for 10-20 minutes or until the potatoes are fork tender. The time will vary depending on the size of the potatoes.
- Drain the potatoes and cool them enough to handle them. Gently peel them with your fingers and cut them into about 3/4-inch cubes.
- Heat olive oil and melt butter in a large skillet over medium heat. Add the potatoes and brown for 3-4 minutes. Add the chopped corned beef and garlic powder, flipping to combine a bit.
- Press the mixture down and let it brown against the skillet for 2-3 minutes. Flip and repeat.
- Season with salt and freshly ground black pepper to taste.
Notes
- Some of the potatoes may break up, but that adds to the deliciousness of the hash.
- One of the keys to a good hash is not turning it too frequently while cooking. It needs time to sear and brown.
- This recipe calls for cooked corned beef. It is great for leftover St. Patrick’s Day corned beef and cabbage recipe or slow cooker corned beef.
- Corned beef is cured with salt, so taste the dish before adding salt.
- For a delicious brunch, serve with poached eggs or eggs over easy.
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