Corned Beef Hash is one of those glorious breakfast classics that manages to be comforting, hearty, and incredibly delicious, all in one skillet. Imagine a golden, crispy medley of potatoes, savory corned beef, and sweet onions, all brought together with just enough spices to make every bite irresistible. Whether you’re using up leftovers from a festive dinner or craving a soul-warming breakfast, this dish always delivers big flavor with minimal fuss. Pull up a chair and let’s dive into this Corned Beef Hash together—you won’t believe how easy it is to recreate diner magic at home!

Ingredients You’ll Need

The beauty of making Corned Beef Hash lies in its simplicity. With a handful of humble ingredients, you get a dish that’s more than the sum of its parts. Each addition has a crucial role, whether it’s building rich flavor, creating that crave-worthy crisp, or adding a pop of color on your plate.

2 tablespoons unsalted butter: Provides richness and helps create a golden crust on the hash.
1 tablespoon olive oil: Prevents the butter from burning and adds a lovely depth of flavor.
1 small yellow onion (diced): Lends subtle sweetness and a mellow bite to balance the salty beef.
1/2 green bell pepper (diced): Gives color and a gentle, grassy flavor for freshness.
2 cups cooked corned beef (chopped): The star of the show—savory, flavorful, and oh-so-satisfying.
2 cups cooked potatoes (diced): Browns beautifully, soaking up all the flavors and providing hearty richness.
1/2 teaspoon garlic powder: Boosts the overall savoriness without overpowering the other ingredients.
1/4 teaspoon paprika: Adds warmth and subtle color, giving the hash a beautiful finish.
Salt and black pepper to taste: Essential for brightening up all the flavors—season as you go!
2 tablespoons chopped fresh parsley (optional): For a burst of color and freshness right before serving.
Fried or poached eggs for serving (optional): That runny yolk is pure magic over crispy Corned Beef Hash!

How to Make Corned Beef Hash

Step 1: Heat the Skillet

Start by placing a large skillet over medium heat, then add the unsalted butter and olive oil. The blend of butter and olive oil is key—it keeps the butter from burning while letting the hash get irresistibly crispy. Heat until the butter is just melted and starts to foam.

Step 2: Sauté the Aromatics

Add your diced onion and green bell pepper to the skillet. Sauté for about 4 to 5 minutes, stirring occasionally, until they’re just soft and the onions are turning translucent. These veggies set the stage for flavor, infusing the oil and building a sweet-savory base for your Corned Beef Hash.

Step 3: Add Corned Beef and Potatoes

Stir in the chopped corned beef and diced cooked potatoes. If you’ve got leftover corned beef and potatoes from last night, this is their shining moment! Toss everything together, letting the mixture warm through and soak up all the deliciousness in the pan.

Step 4: Season to Perfection

Sprinkle in the garlic powder, paprika, plus a generous pinch of salt and black pepper. Stir so everything is well distributed—taste as you go so every bit of your hash is perfectly seasoned. The spices add just enough oomph without stealing the show.

Step 5: Get Crispy!

Press the mixture down into an even layer and let it cook, undisturbed, for 5 to 7 minutes. This is where the magic happens—the bottom will develop that classic, golden crunch. Resist the urge to stir too soon! Once you see crispiness and color, give it a stir, press it down again, and repeat until the hash is as crispy and browned as you like.

Step 6: Garnish and Serve

Take the skillet off the heat. Sprinkle with fresh parsley for a bright, herby accent, and top with a perfectly fried or poached egg if you like. Serve the Corned Beef Hash hot and enjoy every savory, crispy forkful!

How to Serve Corned Beef Hash

Garnishes

A generous shower of fresh chopped parsley gives your Corned Beef Hash a vibrant pop of color and lightens every bite. If you’re feeling extra, a few sliced green onions or a drizzle of hot sauce really wake up the dish!

Side Dishes

You can’t go wrong pairing Corned Beef Hash with a couple of buttered slices of toast, some juicy tomato wedges, or a crisp tangle of greens on the side. For a true diner experience, try adding a small bowl of fresh fruit or a hunk of sharp cheddar.

Creative Ways to Present

Think outside the skillet! Pile your Corned Beef Hash atop an English muffin, tuck it inside a breakfast burrito, or serve in individual ramekins with an egg baked right on top. A little creativity turns this humble hash into real brunch show-stopper.

Make Ahead and Storage

Storing Leftovers

Cool your leftover Corned Beef Hash completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days without losing texture or flavor—so you’re only ever a quick reheat away from a hearty meal!

Freezing

You can absolutely freeze Corned Beef Hash! Spoon portions into freezer-safe containers or zip-top bags, flatten for easy stacking, and freeze for up to 2 months. Before reheating, thaw overnight in the refrigerator for best results.

Reheating

To bring back the crispy magic, reheat Corned Beef Hash in a hot skillet with a splash of oil or butter. Let it cook undisturbed for a few minutes so the bottom gets browned and the hash is piping hot throughout. The microwave works in a pinch, though you’ll lose that signature crunch.

FAQs

Can I use canned corned beef for this recipe?

Absolutely! While diced leftover corned beef has a meatier texture, canned corned beef works beautifully and gives the Corned Beef Hash a creamy, rich flavor. Just break it up gently as you stir it in.

What type Breakfast

Yukon gold and red potatoes both crisp up gorgeously and hold their shape. You can use leftover boiled, roasted, or even baked potatoes—just make sure they’re cooked and cooled before dicing for the best texture.

How can I make Corned Beef Hash spicier?

For more heat, add a pinch of cayenne with the paprika or splash in some hot sauce just before serving. You can also toss in diced jalapeños with the onions and peppers if you love a little kick!

Is this recipe gluten-free?

Yes! All the ingredients in this Corned Beef Hash are naturally gluten-free, making it a perfect choice for anyone avoiding gluten. Just double-check your corned beef and spices to make sure they don’t have any hidden additives.

Can I make this recipe vegetarian?

While traditional Corned Beef Hash centers on corned beef, you can swap in sautéed mushrooms or tempeh for a delicious plant-based version. Add smoked paprika or liquid smoke for that extra layer of savory flavor.

Final Thoughts

There’s nothing quite like digging into a skillet of homemade Corned Beef Hash—crackling, golden-brown, and brimming with comfort. Give this recipe a try next time you want to treat yourself or use up leftovers. I have a feeling it’s about to become one of your favorite breakfasts, too!

Corned Beef Hash Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic breakfast dish, Corned Beef Hash is a hearty and flavorful skillet meal made with cooked corned beef, potatoes, onions, and bell peppers. This recipe yields a deliciously crispy hash that pairs perfectly with a fried or poached egg on top.

Ingredients

Scale

For the Corned Beef Hash:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
1/2 green bell pepper, diced
2 cups cooked corned beef, chopped
2 cups cooked potatoes, diced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Fried or poached eggs for serving (optional)

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Instructions

Heat the skillet: In a large skillet over medium heat, melt butter and olive oil together.
Sauté vegetables: Add diced onion and bell pepper, cooking until softened, about 4 to 5 minutes.
Add meat and potatoes: Stir in chopped corned beef and potatoes.
Season: Season with garlic powder, paprika, salt, and pepper.
Cook until crispy: Press the mixture into the skillet, cooking undisturbed until browned, about 5 to 7 minutes. Repeat until desired crispiness is achieved.
Garnish and serve: Garnish with parsley and serve hot, optionally topped with a fried or poached egg.