Corned Beef Hash

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Crispy, golden corned beef hash made with tender potatoes, savory onions, and leftover corned beef. Perfect for breakfast or brunch with a fried egg on top!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 619kcal

Author: Nora from Savory Nothings

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

Notes

Tips: Parboil potatoes and rinse to prevent mushiness - don't skip! Cook onions fully before adding garlic. Let hash sit undisturbed to crisp. Use a mix of butter and oil to prevent burning. For best texture, fry eggs separately and serve on top.

Ingredients: Yukon Gold potatoes hold their shape and crisp well. Homemade or thick-cut corned beef adds the best texture. Use butter and oil for flavor and browning. Finish with fresh parsley to brighten the dish.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet until hot and crisp.

Nutrition