If you have leftover corned beef you must try my easy 20 minute Homemade Corned Beef Hash recipe. This fried potato, onion, and corned beef makes for a hearty and comforting breakfast.
If you made a little too much Corned Beef and Potatoes then you have found the perfect recipe to use them up. My recipe for Homemade Corned Beef Hash is easy to make and tastes one hundred times better then canned corned beef hash. If you loved canned corned beef hash, no hard feelings. I actually teach you below how to achieve the same minced corned beef used in the canned version if you prefer that over diced corned beef.
In fact, for those who have never had fresh corned beef hash are in for a treat. Best of all this is a quick cooking breakfast entree or could be used as a side or main entree for dinner. If you have leftover corned beef–I hope you will give this a try.
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Why this Recipe Works
Versatility: Homemade Corned Beef Hash is incredibly versatile, allowing for variations based on personal preferences and ingredient availability. You can adjust the ratio of potatoes to corned beef, add in additional vegetables like onions, bell peppers, carrots, or even finely mince spinach, and season it with herbs and spices to suit your taste. This flexibility makes it a perfect dish for using up leftovers or tailoring to dietary needs.
Texture Contrast: The combination of crispy, golden-brown exterior and tender, flavorful interior makes for an irresistible texture contrast in each bite. By frying the hash in a skillet until crispy on the outside, you create a delicious contrast to the soft potatoes and savory corned beef. This textural interplay adds depth and interest to the dish, enhancing the overall eating experience.
Comforting Flavor Profile: Homemade Corned Beef Hash offers a comforting and satisfying flavor profile that appeals to a wide range of tastes. The hearty, savory notes of the corned beef pair perfectly with the earthy sweetness of the potatoes, creating a harmonious balance of flavors. Additionally, the caramalization that occurs during cooking adds layers of richness and depth, elevating the dish to a comforting classic that’s perfect for breakfast, brunch, or any meal of the day.
Ingredients
- Butter – A little goes a long way and will help to caramelize the onions.
- Onion – One small or medium sized white onion is all you need for this recipe. I prefer a white onion but any color could work in a pinch.
- Potatoes – You can use cooked leftover potatoes that you dice prior to cooking or boil fresh potatoes that you will then fry. Either way you can’t go wrong.
- Corned Beef – You’ll need some leftover cooked corned beef for this hash recipe.
- Worcestershire Sauce – A little will add a layer of unami to this dish.
- Herbs & Seasonings – Fresh parsley and fresh dill pair perfectly and will be sprinkled on during the end. If the has needs salt and pepper season it as you feel fit.
How to Make Corned Beef Hash
In a large frying pan, melt the butter on medium heat. Then add in the diced onion. Stir well then place a lid on the pan. Cook for 5 minutes or until translucent but not burnt.
Add the potatoes and corned beef, mix once. Then pour the Worcestershire sauce over the potatoes and corned beef. Mix one last time then let the corned beef and potatoes sizzle and cook for 5 minutes.
Half way through using a spatula carefully life up the mixture and see if it has a nice crispy edge. Flip portions of the hash over, pat down with a spatula and cook for an additional 5 minutes.
Before serving seasoning with minced parsley and dill and season with salt and pepper. Divide evenly among plates and enjoy.
FAQs
Corned beef hash is a mixture of diced potatoes, cooked diced or minced corned beef, onion, seasonings, and spices. All fried in a pan with butter until crispy.
Both are beef. Corned beef is just the brisket where corned beef hash is a mixture of corned beef and diced potatoes fried in a pan.
This recipe makes four average size servings or two really large servings.
My family loves to enjoy a fried or over-easy egg on top of the hash. A biscuit or even sliced rye toast pairs well, too.
If you experienced your corn beef hash being too dry it’s probably because you over cooked it. There is a fine line between two crispy sides and then over fried and drying out the corned beef until it has no moisture and is rock hard with overly crispy pieces.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Potatoes – 2-½ cups diced potatoes equals about 3 russet potatoes. You can use the leftover cooked potatoes you have on hand or boil the diced potatoes (add double parts water, 1 tablespoon salt and boil for 10-15 minutes until fork tender but not falling apart) before you are ready to fry the corned beef hash.
- Dicing – I love the OXO Vegetable chopper (pictured above) it easily dices potatoes and onions making for the cutting process much quicker. Totally worth the $20!
- Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.
- Herbs – If you don’t happen to have fresh herbs on hand you can supplement for dried herbs.
- Less Leftovers – If you only have 1 cup of corned beef leftover over then only add 1 cup of diced potatoes (1-2 medium-russets)
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Homemade Corned Beef Hash
Equipment
- Measuring Spoons
- Knife
- Cutting Board
- Frying Pan
- Stove Top
Ingredients
- 1 tablespoon Butter
- 1 Onion diced
- 2-½ cups Cooked Potatoes diced
- 2 cups Cooked Corned beef diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Fresh Parsley
- 1 tablespoon Fresh Dill
- salt and pepper to taste
Instructions
- In a large frying pan, melt the butter on medium heat. Then add in the diced onion. Stir well then place a lid on the pan. Cook for 5 minutes or until translucent but not burnt.
- Add the potatoes and corned beef, mix once. Then pour the Worcestershire sauce over the potatoes and corned beef. Mix one last time then let the corned beef and potatoes sizzle and cook for 5 minutes. Half way through using a spatula carefully life up the mixture and see if it has a nice crispy edge. Flip portions of the hash over, pat down with a spatula and cook for an additional 5 minutes.
- Before serving seasoning with minced parsley and dill and season with salt and pepper. Divide evenly among plates and enjoy.
Notes
- Potatoes – 2-½ cups diced potatoes equals about 3 russet potatoes. You can use the leftover cooked potatoes you have on hand or boil the diced potatoes (add double parts water, 1 tablespoon salt and boil for 10-15 minutes until fork tender but not falling apart) before you are ready to fry the corned beef hash.
- Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.
- Herbs – If you don’t happen to have fresh herbs on hand you can supplement for dried herbs.
- Leftovers – If you only have 1 cup of corned beef leftover over then only add 1 cup of diced potatoes (1-2 medium-russets).
Did you make this recipe? Let me know!