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Homemade Corned Beef Hash is crispy, golden, and a thousand times better than the kind from a can, with buttery potatoes, savory corned beef, and the most irresistible crunchy crust. I make a big skillet of it *the morning after every corned beef dinner*, and my family fights over the crispiest bites. If you love a hearty breakfast, it is right up there with our breakfast sliders.
The secret is pressing the hash into the pan and letting it sit undisturbed so it forms that deep golden, crispy crust.
Corned Beef Hash Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 348kcal
- 🌶️ Flavor Profile: Savory, buttery, salty, and irresistibly crispy
- ✋ Difficulty: Easy, on par with our crispy baked potatoes
Quick Answer
To make corned beef hash, melt butter in a large skillet and cook diced cooked potatoes with onion, salt, and pepper until the potatoes start to brown, about 8 to 10 minutes. Add chopped cooked corned beef, garlic powder, and onion powder and stir to combine. Press the mixture into an even layer and let it cook undisturbed for 3 to 5 minutes until a golden crust forms, then flip, add a little more butter, and press again. Repeat the browning until it is as crispy as you like. Garnish with parsley and serve with eggs and toast.
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Why This Recipe Works
Click to see the technique science
- You press and leave it alone. Pressing the hash into the pan and not stirring is what builds that deep golden, crispy crust everyone fights over.
- Plenty of butter. Cooking it in butter gives the potatoes and corned beef rich flavor and helps them crisp up beautifully.
- Already-cooked potatoes and beef. Starting with cooked potatoes and corned beef means the hash comes together fast and crisps instead of steaming.
- Repeat browning. Flipping and re-pressing a few times means more crispy, caramelized bits in every single forkful.
- Simple, savory seasoning. Onion, garlic powder, onion powder, salt, and pepper let the corned beef flavor shine without overpowering it.
- The best use for leftovers. It is the perfect way to turn leftover corned beef and potatoes into a brand new, crave-worthy breakfast.
Why You’ll Love This Recipe
- It is so much better than canned, with real potatoes, real corned beef, and the crispiest crust.
- It is the perfect way to use up leftover corned beef and potatoes.
- It is hearty, savory comfort food, perfect with eggs, right alongside our homemade breakfast sausage.
Key Ingredients
Just a handful of simple ingredients turns into the crispiest, most satisfying breakfast hash. Here is what you need.
- Cooked Corned Beef: The savory, salty star. Use leftover corned beef or deli corned beef, chopped into small pieces.
- Cooked Potatoes: Diced and pre-cooked so they crisp up fast. Leftover boiled or roasted potatoes are perfect.
- Butter: Plenty of it, for rich flavor and that golden, crispy crust.
- Onion: Diced and cooked with the potatoes for a savory, sweet base.
- Garlic Powder, Onion Powder, Salt, and Pepper: Simple seasonings that round out all that savory flavor.
See recipe card for exact quantities.
Variations and Substitutions
This hash is easy to make your own.
- Add eggs: Make wells in the hash and crack in eggs, then cover and cook until set for a one-pan breakfast.
- Add peppers: Diced bell pepper or a little jalapeno adds color and a pop of flavor.
- Top with cheese: Sprinkle shredded cheddar over the top and let it melt for an extra-rich version.
- Make it spicy: A dash of hot sauce or cayenne gives the whole skillet a kick.
- Use leftovers two ways: Pile this onto toast, or serve it next to our Reuben sliders for a corned beef feast.
How to Make Corned Beef Hash
- In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the cooked potatoes, onion, salt, and pepper, and cook until the onions soften and the potatoes start to brown, 8 to 10 minutes.
- Add the cooked corned beef, garlic powder, and onion powder, and stir so everything is combined.
- Press the mixture down with the back of a spatula to form an even layer. Cook 3 to 5 minutes until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip the hash so the crusty part is on top. Add the remaining butter and mix it in.
- Press the hash down again into an even layer and cook another 3 to 5 minutes until golden. Repeat the browning until it reaches your desired crispiness, usually about three times.
- Garnish with parsley if you like, and serve hot with toast, eggs, or your other favorite breakfast sides.
Recipe Tips & Tricks
- Use cold, cooked potatoes. They hold their shape and crisp up far better than freshly boiled hot ones.
- Do not over-stir. Press the hash down and leave it alone so it can form that crispy golden crust.
- Use a cast iron skillet if you have one, it holds heat well and gives the best browning.
- Dice everything small so the potatoes and corned beef crisp evenly and you get a little of each in every bite.
- Add the butter in stages so there is always a little fat in the pan for browning.
- Top it with a fried egg and let the runny yolk soak into all those crispy bits.
- Serve it hot and fresh with toast or our cinnamon rolls for the ultimate breakfast spread.
Serving Ideas and Suggestions
Corned beef hash is the ultimate hearty breakfast. Serve it straight from the skillet with eggs cooked any way you like, fried, scrambled, or poached, and a stack of buttered toast.
Make it a full brunch with our homemade breakfast sausage on the side, or pile leftovers next to our breakfast sliders for a crowd-pleasing morning spread.
It is also a great way to stretch a holiday meal. After a corned beef dinner, turn the leftovers into this hash and serve it with our warm cinnamon rolls.
Corned Beef Hash FAQs
Corned beef hash is a classic breakfast dish made from chopped cooked corned beef, diced potatoes, and onion, all cooked together in butter until crispy. Simple seasonings like garlic powder, onion powder, salt, and pepper round out the savory flavor.
Yes, leftover corned beef is perfect and is the classic way to make hash. Just chop it into small, even pieces. Deli corned beef or canned corned beef also work in a pinch if you do not have leftovers.
The trick is to press the hash into an even layer and let it cook undisturbed for several minutes so a golden crust forms before you flip it. Use cold cooked potatoes, plenty of butter, and a hot skillet, and repeat the browning a few times.
Hash is best fresh and crispy, but you can dice the potatoes, onion, and corned beef ahead and store them in the fridge. Then it comes together in minutes. Leftovers reheat well in a hot skillet to crisp them back up.
Russet or Yukon gold potatoes both work great. Cook them first by boiling or roasting, then let them cool. Cold, cooked potatoes hold their shape and crisp up beautifully without turning to mush.
Eggs are the classic pairing, fried, poached, or scrambled, along with buttered toast. It is also delicious with breakfast sausage, fresh fruit, or a side of beans for a hearty, comforting breakfast or brunch.
Ready for breakfast? Serve this crispy hash with our breakfast sliders for the heartiest morning spread.
Save the leftovers from our slow cooker corned beef and cabbage to make this corned beef hash.
Homemade Corned Beef Hash
Ingredients
- 6 tablespoons unsalted butter divided
- 4 cups 1/2 inch diced, peeled, and cooked russet potatoes
- 1 small sweet onion small diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped cooked corned beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- fresh chopped parsley garnish, optional
Instructions
- In a large skillet over medium heat, add 4 tablespoons of the butter. Once the butter has melted, add the cooked potatoes, diced onion, salt, and black pepper. Cook, occasionally stirring, until the onions have softened and the potatoes start to brown, about 8-10 minutes.
- Add the cooked corned beef, garlic powder, and onion powder to the pan. Stir so everything is combined.
- Press the mixture down with the back of a spatula to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash so the crusty part is on top. Add the remaining butter, and mix it in.
- Again, press the hash down using the spatula to form an even layer. Cook another 3-5 minutes until golden on the bottom.
- Continue the browning step until you reach your desired color or crispiness. We usually do this 3 times.
- Garnish with parsley if using, and serve with toast or other breakfast items.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Great use of leftovers!
- Use cooked potatoes or make your own before making the hash.
- This reheats and freezes well, see my tips above on how to store.
- Use sweet potatoes in place of russets for a twist!
Nutrition
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