Homemade Corned Beef Hash uses leftover corned beef, making this a quick and easy breakfast option. Hearty, savory, and simply irresistible!
There is nothing better than starting off the day with a filling, warm breakfast. This Homemade Corned Beef Hash recipe is just that, and the best part is you can use up leftovers at the same time.
I have to admit, I normally lean towards a sweet breakfast option. Unless there is corned beef hash as an option, and it has to be homemade!
My favorite way to eat it is with buttered toast on the side. So simple yet so satisfying.
I know this is a staple recipe that many people love, and I get why, it is so hearty and keeps you full until lunch or even beyond. And talk about that flavor, the corned beef really is the star here.
Whenever I get asked to make this for breakfast, I jump at the chance, not only because it is one of my all-time favorite breakfast foods but because it is just so easy too!
If you happen to have leftover corned beef or make it especially to make this, my Homemade Corned Beef Hash is one you’ll get asked to make again and again.
Some of our other favorite breakfast recipes we have on our site include: Homemade Breakfast Sausage, Breakfast Bagel Sandwich, and Ham and Cheese Savory Bread Pudding.
WHY THIS RECIPE WORKS:
- Ready in about 35 minutes!
- It pairs well with other breakfast foods.
- Uses up leftovers perfectly.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
- Unsalted butter
- Cooked russet potatoes
- Sweet onion
- Kosher salt
- Black pepper
- Cooked corned beef
- Garlic powder
- Onion powder
- Chopped parsley for garnish
HOW TO MAKE HOMEMADE CORNED BEEF:
- 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.
WHAT CAN I SERVE THIS WITH?
This recipe goes amazingly well with almost every breakfast item you can imagine.
Pancakes, to toast, to eggs made in any way. There is no wrong way to serve this dish.
IS HOMEMADE CORNED BEEF HASH HEALTHY?
Since we are making this recipe from scratch, it is a healthier option than premade corned beef hash.
There is still a lot of fat and carbs in this dish overall, but you won’t get any of the processed stuff or surprise ingredients that come with pre-made foods.
So I would say yes, this is a healthier alternative.
CAN I USE SWEET POTATOES?
Absolutely, I have done this many times, and it has that hint of sweetness I love.
To me personally, I love sweet potatoes that are made in a savory way, and this recipe fits the bill!
Check out my Savory Mashed Sweet Potatoes if you like them savory as well.
WHAT ELSE CAN I ADD?
This recipe could definitely be considered a throw-it-all-in-the-pot kind of meal.
It’s perfect for using up leftovers, so if you have some leftover veggies you don’t know what to do with, just throw them right into the pan with everything else.
Also, adding some bell peppers with the potatoes and onions would be flat-out amazing.
WHAT IF I DON’T HAVE COOKED POTATOES?
If you don’t have precooked potatoes, no problem at all. Before getting started with the recipe, you can make the potatoes that will go in.
To do so:
- Dice up (1/2 inch dice) peeled russet potatoes until you get 4 cups.
- Then boil them just until fork tender, 5-10 minutes. Drain well and continue with the written recipe.
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days.
To reheat, you can cover with foil and bake until warmed through, in a skillet, or even in the microwave.
Freeze for up to 3 months. Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight and then reheat before serving.
TIPS AND TRICKS:
- 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!
Have a bunch of leftovers from St. Patrick’s Day Dinner? Make a hearty breakfast with this Homemade Corned Beef Hash.
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If you’ve tried these HOMEMADE CORNED BEEF HASH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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!
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