Classic Corned Beef Hash

Corned Beef Hash is a comforting classic that turns simple ingredients into a satisfying meal any time of day. Tender diced potatoes mingle with savory corned beef, all richly browned in butter to create crispy edges and deep flavor. This dish is perfect when you want something hearty without a lot of fuss and works great for breakfast, lunch, or dinner. I first made this on a lazy weekend morning, and now my family requests it anytime we have leftover corned beef or even just to enjoy on its own.

I learned early on that the butter should be added in parts to keep everything cooking evenly and develop that perfect crust. It really makes all the difference.

Ingredients

• Unsalted butter: to lend richness without adding extra salt since corned beef is already salty
• Russet potatoes: for their hearty texture that holds up well when diced and pan fried. Yukon Gold works in a pinch for a slightly creamier bite
• Cooked corned beef: diced finely. Canned corned beef or other cooked beef can also be used, just adjust seasoning accordingly
• Sweet onion: to soften and sweeten the dish as it cooks
• Kosher salt and black pepper: to season potatoes and bring out the flavors
• Garlic powder and onion powder: for gentle seasoning, letting the corned beef shine but adding depth and warmth

Instructions

Sauté the Potatoes and Onions:

Boil peeled and diced russet potatoes until just fork tender, about five to ten minutes, then drain thoroughly to avoid sogginess. In a large skillet over medium heat, melt four tablespoons of butter. Add the potatoes, sweet onion, salt, and pepper. Cook while stirring occasionally until the onions soften and the potatoes begin to brown around the edges, roughly eight to ten minutes. This stage builds the flavor base and texture.

Add the Corned Beef and Seasonings:

Stir in diced corned beef, garlic powder, and onion powder to the skillet. Blend everything together so the flavors mingle evenly. The corned beef will add its distinctive saltiness and meaty flavor.

Press and Brown the Hash:

Using the back of a spatula, press the mixture firmly to form an even layer in the pan. Let it cook undisturbed for three to five minutes so that a golden crust can develop on the bottom. This crispiness is essential for the signature hash experience.

Flip and Add Remaining Butter:

Carefully scrape under the crust and flip it over in sections so the browned side is on top. Add the remaining butter and mix it through to keep the hash moist and flavorful.

Repeat Pressing and Browning:

Press the hash down again and cook for another three to five minutes until golden. Repeat this process up to three times depending on your preferred level of crispiness. Garnish with fresh parsley if desired and serve.

My favorite part of this recipe is that golden crust on the bottom which brings a smoky, caramelized flavor to the dish. It reminds me of weekends cooking with my grandma who showed me how no proper hash is complete without that crispy layer.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet over medium heat to revive that crispy texture rather than using a microwave which can make it mushy. For longer storage, freeze portions in freezer safe bags or containers for up to three months and thaw fully before reheating.

Ingredient Substitutions

Swap russet potatoes with Yukon Gold for a creamier texture. Use leftover roast beef, steak, or even ground beef instead of corned beef if you want a twist. Add green or red bell peppers along with onions for extra color and flavor. Cajun seasoning or a pinch of crushed red pepper flakes can be used in place of garlic and onion powder to add a kick without overpowering the dish.

Serving Suggestions

Serve alongside fried or poached eggs for a classic breakfast plate. Accompany with a fresh green salad or steamed greens for a balanced meal. A drizzle of hot sauce or a dollop of sour cream also pairs well to add creaminess or heat.

This corned beef hash is an easy, flexible meal that shines with a crispy crust. It reheats well and makes great leftovers.

Common Recipe Questions

→ What is corned beef?

Corned beef is a cured beef brisket that gains its distinctive flavor and color through a brining process.

→ Can I use canned corned beef?

Yes, canned corned beef works well; use about two cans and avoid adding extra salt as the canned version is already salty.

→ Why divide the butter while cooking?

Adding butter in stages prevents the pan from drying out and helps develop a perfectly browned crust on the hash.

→ What additional ingredients can I add?

Bell peppers, onions, or a pinch of cayenne pepper can be added for extra flavor and spice.

→ Can other beef cuts be used instead?

Any cooked beef, including ground beef or leftover roast, can substitute for traditional corned beef.

→ How to store leftovers properly?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or microwave.

→ Can store-bought diced potatoes be used?

Refrigerated cooked diced potatoes work well; frozen ones should be thawed before cooking.