There’s something magical about a good corned beef hash. It’s crispy, savory, and hearty—the kind of breakfast (or breakfast-for-dinner) that just feels like comfort food at its best, and I’m here to make sure yours turns out golden, crispy, and packed with flavor.
Why I make my corned beef hash this way
A great hash is all about the right textures and technique. You want crispy potatoes, flavorful onions, and corned beef that gets those irresistible browned edges.
Unfortunately for impatient cooks like me, if you just throw everything into a pan and hope for the best, you’ll end up with soft, steamy potatoes and meat with zero crunch. My version is all about layering flavors and giving everything the time it needs to crisp up properly:
- It starts with the potatoes. I always parboil them—just a quick simmer—so they’re partially cooked but still firm enough to get crispy in the pan. If you try to cook them raw, they’ll either burn, take forever, or turn to mush.
- Next, the onions get their time to shine. I cook them down for a solid 6-7 minutes to bring out their sweetness and mellow any sharpness. Garlic goes in right at the end—quick, simple, and essential.
- Then there’s the corned beef. I use a mix of shredded and diced pieces so some get crispy and others stay tender. Once everything’s in the skillet, I let it sit—no stirring! That undisturbed cook time is how you get those golden, caramelized edges.
A little thyme, salt, and pepper bring it all together, and a sprinkle of fresh parsley at the end keeps it from feeling too heavy. And if I’m making this for breakfast, you better believe I’m topping it with a runny-yolked egg. Because crispy hash and silky egg yolk? It doesn’t get much better.
Printable recipe
Ingredients
- 1½ pounds Yukon Gold potatoes (peeled and diced into ½-inch cubes (about 4 cups))
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as vegetable or canola)
- 1 medium yellow onion (finely chopped (about 1 cup))
- 2 cloves garlic (minced (about 1.5 teaspoons))
- 1–1½ pounds cooked corned beef (roughly shredded or diced (about 4 cups))
- ½ teaspoon dried thyme
- salt and freshly ground black pepper (to taste)
- 1 tablespoon fresh parsley (chopped (optional))
- optional: 4 large eggs (for serving)
Instructions
- Parboil potatoes:Add diced potatoes to a pot of salted water. Bring to a boil, then simmer for about 3-5 minutes until starting to soften (do not cook until soft or they will mash in the skillet!). Drain well, rinse under cold water and set aside.1½ pounds Yukon Gold potatoes
- Sauté onions:In a large skillet, melt butter and neutral oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds.3 tablespoons unsalted butter, 2 tablespoons neutral oil, 1 medium yellow onion, 2 cloves garlic
- Brown hash:Stir in the potatoes and corned beef. Sprinkle with thyme, salt, and black pepper to taste. Spread the mixture into an even layer in the skillet and let it cook undisturbed for 3–5 minutes until a golden crust forms on the bottom.1–1½ pounds cooked corned beef, ½ teaspoon dried thyme, salt and freshly ground black pepper
- Flip:Flip sections of the hash with a spatula, and brown for another 3–5 minutes. Repeat as needed until the hash is browned and crispy all over.
- Finish & serve:Sprinkle with chopped parsley (if using). Taste and adjust seasoning.1 tablespoon fresh parsley
- Optional eggs:In a separate pan, fry eggs to your preferred doneness and serve on top of the hash.optional: 4 large eggs
My best tips for success
- Parboiling the potatoes is non-negotiable. If you skip this step, your potatoes either won’t cook through or will turn mushy by the time everything else is ready. A quick simmer, followed by a rinse under cold water, stops the cooking process and sets them up for that crispy finish.
- Let the onions cook fully before adding anything else. They need time to soften and develop flavor—at least five minutes before adding the garlic. If you rush this step, you’ll miss out on a deeper, richer taste.
- Once the hash is in the pan, leave it alone. Resist the urge to stir constantly! The magic happens when everything sits undisturbed for a few minutes. That’s how you get those crispy, caramelized edges.
- Fry the eggs separately for the best texture. You can crack them right into the hash and cover the pan with a lid to steam them, but I prefer to fry them in a separate pan and serve them right on top. The contrast of the crispy hash with that creamy yolk is unbeatable.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet until hot and crisp.
What ingredients I like to use (and why)
The ingredients for corned beef hash are simple, but the ones you choose make a difference.
I always use Yukon Gold potatoes. They have the perfect balance of creaminess and structure—they crisp up great while staying tender inside. If you only have russet potatoes, just be sure to parboil them well so they don’t turn to mush.
For the corned beef, leftovers from a homemade brisket are my favorite. They have so much more flavor and texture than deli corned beef. But if you’re using store-bought, go for thick slices and chop them yourself. Finely shredded corned beef can disappear into the hash instead of holding its shape.
A mix of butter and oil is a must for the crispiest results. Butter alone can burn too fast, and oil alone won’t give you that rich, golden flavor. I use unsalted butter so I can control the salt level.
And finally, fresh parsley at the end brightens everything up. If you think parsley is just for garnish, try adding it and see the difference—it makes the whole dish feel fresher.
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