Corned Beef Hash
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Flavorful corned beef, crispy potatoes, peppers and onions are combined to make the best Corned Beef Hash in this easy one pan recipe! Over easy eggs are cooked right on top of the hash to make a traditional brunch recipe in under an hour, perfect for using corned beef leftovers!
It’s the day after St. Patrick’s Day and you have leftover corned beef in the fridge, what do you make? This delicious corned beef hash recipe, of course!
No matter if it’s March, May or November, this corned beef hash is delicious year-round! And if you’ve found yourself making my homemade corned beef recipe on the regular, then you’ve probably found yourself with some leftover corned beef. Anytime this happens, it’s a great time to make this corned beef hash!
Don’t have leftover corned beef? No problem! Just head to your local deli counter and ask for thick-cut corned beef. Bring it home, dice it up and make this tasty corned beef hash for breakfast, lunch or dinner!
It’s so easy to make in one pan, which makes clean-up a breeze! And the delicious flavors mean that it’s always a hit when it’s served at our dining room table!
Ingredients
- Unsalted butter – if using salted butter, reduce the added salt to this recipe by 1/2 teaspoon.
- Russet potatoes – I recommend using russets for any hash recipe because they’ll form the most crispy crust on the outside. Other potatoes, like Yukon gold potaotes or red potatoes are more creamy and will not crisp up in the hash.
- Onions – I like to use a nice, neutral yellow onion for this recipe. You could also use a red onion.
- Red bell pepper – or feel free to use a green, yellow or orange bell pepper.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Salt + black pepper – to season the hash.
- Corned beef – for this recipe, you’ll need either leftover homemade corned beef, or thick-sliced corned beef from the deli counter at the grocery store. You can also use canned corned beef. The corned beef should be diced into small 1/2 inch cubes before adding them to the hash.
- Eggs (optional) – you can omit the eggs if you’d like, cook them right on top of the hash, or cook them however you like your eggs in a separate pan on the side.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Dice and cook the veggies. Dice russet potatoes, onion and bell pepper into small cubes, about 1/2 inch wide. Add butter to a large skillet, or griddle, on the stove over medium-high heat. Once the butter has melted, add the diced potatoes, onions, bell peppers and minced garlic. Season the potatoes and veggies with salt and pepper. Cook for 30 minutes, stirring every 3-4 minutes so that the hash doesn’t stick to the bottom of the pan.
- Add corned beef. Once the potatoes are fork-tender, add cubed corned beef to the pan and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
- Add eggs (optional). If you want to cook the eggs in the skillet with the hash, crack each egg separately into a small bowl then pour them each into the skillet, making sure that there’s room around each of the eggs to cook properly.
- Cook the eggs. Cover the skillet with a lid and allow the eggs to cook for 4-6 minutes, or until the whites are set up and the yolks are cooked to your liking. Remove the lid and serve the hash immediately. The eggs will continue to cook on top of the hot hash in the skillet, so I recommend using a spatula to transfer the hash, topped with eggs, to plates immediately after the eggs are cooked to your liking. Optionally garnish with chopped fresh parsley before serving. Use a fork to slice into the runny yolk in the middle of the egg that will act as a “sauce” on top of the hash.
Recipe tips
- Instead of a skillet, you can use a griddle, or flat iron grill to make this recipe. If you’re able to use a griddle, or flat iron, that’s large enough to spread out the potatoes in a single layer, you will only need to cook the potatoes for 20 minutes, instead of 30 minutes, before adding the corned beef.
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- You can cook the eggs in a separate skillet, instead of on top of the hash. If this is your preference, I recommend heating up another skillet on the stovetop and cooking the eggs during the last 5 minutes of the corned beef hash cooking time. You can fry the eggs over-easy, over-medium, cook them sunny side up or scramble them and serve them on the side of the hash, or right on top.
- For an extra beefy hash, use two cups of diced corned beef, instead of one cup.
- To spice up this corned beef hash recipe, add 1 or 2 diced jalapenos to the skillet with the bell peppers, onions and potatoes.
- This recipe is naturally gluten free. To make it dairy-free, replace the butter with ¼ cup vegetable oil, or olive oil.
Storage and reheating
If you don’t plan to eat the entire skillet of corned beef hash in one setting, I recommend cooking the eggs on the side. The hash (without the eggs) is easy to store and reheat, and still really delicious leftover!
Store any corned beef hash leftovers in an airtight container in the fridge for up to 5 days. When you’re ready to reheat the hash, heat a large skillet on the stove over medium-high heat. Add 1-3 teaspoons of butter or oil, depending on how much hash you have leftover. Once the butter, or oil, is hot, add the hash to the skillet and cook for 6-9 minutes, stirring every 2-3 minutes to reheat the hash and keep it crispy.
More beef recipes
Keep these other beef recipes in your back pocket for anytime you’re looking for an easy meal! And be sure not to miss my homemade corned beef and corned beef seasoning recipes, to make the best corned beef at home!
Corned Beef Hash
Ingredients
- ¼ cup unsalted butter
- 2 pounds russet potatoes, small dice
- 1 cup onion, diced
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup corned beef, diced
- 4 eggs, optional
Instructions
- Add the butter to a large skillet on the stove top over medium-high heat.
- Once the butter is melted, add the diced potatoes, onion, bell pepper and minced garlic.
- Sprinkle the salt and pepper over the hash and cook for 30 minutes, stirring every 3-4 minutes to prevent the potatoes from sticking to the skillet.
- Add the corned beef, stir to combine the ingredients and cook for an additional 5 minutes.
- Optional: If you want to cook the eggs in the skillet with the hash, crack each egg separately into a small bowl then pour them each into the skillet, making sure that there’s room around each of the eggs to cook properly.
- Cover the skillet and allow the eggs to cook for 4-6 minutes, or until the whites are set.
- Remove the lid and serve immediately. The eggs will continue to cook on top of the hot hash in the skillet, so I recommend using a spatula to transfer the hash, topped with eggs, to plates immediately after the eggs are cooked to your liking.
- Optionally top with fresh chopped parsley.
Notes
- If using salted butter, reduce the added salt to this recipe by ½ teaspoon.
- For this recipe, you’ll need either leftover homemade corned beef, or thick-sliced corned beef from the deli counter at the grocery store. You can also use canned corned beef.
- Instead of a skillet, you can use a griddle, or flat iron grill to make this recipe. If you’re able to use a griddle, or flat iron, that’s large enough to spread out the potatoes in a single layer, you will only need to cook the potatoes for 20 minutes, instead of 30 minutes, before adding the corned beef.
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- You can cook the eggs in a separate skillet, instead of on top of the hash. If this is your preference, I recommend heating up another skillet on the stovetop and cooking the eggs during the last 5 minutes of the corned beef hash cooking time. You can fry the eggs over-easy, over-medium, cook them sunny side up or scramble them and serve them on the side of the hash, or right on top.
- This recipe is naturally gluten free. To make it dairy-free, replace the butter with ¼ cup vegetable oil, or olive oil.
Nutrition Facts
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