Crispy pan-fried potatoes mixed with shredded corned beef and vegetables — does it get better than Corned Beef Hash?
I love Corned Beef Hash.
Like, really love it.
If you ever play the “final meal” game, this makes my list. If you have leftover corned beef after St. Patrick’s Day, add corned beef hash to your menu right away.
It’s often worth cooking a corned beef recipe specifically so you’ll have leftovers for hash the next day.
What is corned beef hash?
Corned beef hash is essentially leftover corned beef fried with diced potatoes in a skillet with butter or oil. Variations of hash have existed around the world for centuries, but corned beef hash has strong roots in New England.
Like many classic “peasant” dishes, hash grew out of making the most of leftovers — bits of beef, onions and potatoes combined and transformed into a satisfying meal. It’s forgiving to make and rewards a little attention at the stove.
Over the years I’ve developed a favorite version with onions, carrots and plenty of salt and pepper to brighten the beef and potatoes. It’s equally good for breakfast, lunch or a simple dinner.
Corned Beef Hash Recipe
Making corned beef hash is straightforward.
With corned beef, potatoes, carrots, onion, butter and seasoning you’re already most of the way there. The difference between “edible” and “sublime” comes down to technique: a hot pan, enough fat, and patience to develop crispy, caramelized bits.
When cooked properly the corned beef becomes concentrated and savory, and the potatoes develop a crackly, golden exterior with a soft, creamy interior. The carrots add a subtle sweet counterpoint that balances the salt and starch.
There’s a simple joy to the aromas and sounds that come from frying this mixture — onions and carrots sweetening in butter, potatoes sizzling, and beef browning. It’s a sensory experience that makes the dish irresistible.
How to Make Corned Beef Hash
Ingredients:
- Leftover fully cooked corned beef brisket (about 1 1/2–3 cups, depending on how meaty you like it)
- 8 largish Yukon Gold potatoes, scrubbed (peeled if you prefer)
- 1 large yellow onion
- 1 large carrot, scrubbed and peeled if desired
- 1/2 cup (1 stick/4 ounces) butter, plus more if needed
- Salt and freshly ground black pepper, to taste
1. Place a large pot of water over high heat and bring it to a boil while you prepare the other ingredients.
2. Put a heavy, well-seasoned cast-iron skillet over low heat and melt the butter slowly. Dice the onion into pieces no larger than 1/4″. Trim the carrot, slice it into quarters lengthwise, then cut into 1/4″ strips and chop into roughly 1/4″ cubes.
3. When the butter has melted, add the carrots and onions, sprinkle with a pinch of salt, and stir. Raise the heat to medium-low and cook, stirring occasionally to prevent scorching, until the vegetables soften and the onion edges begin to turn golden, about 8–10 minutes.
4. Dice the potatoes: halve them lengthwise, cut each half into 1/4″ thick “cards,” stack the cards and slice into 1/4″ strips, then chop into roughly 1/4″ cubes so the pieces cook evenly.
5. Salt the boiling water generously and add the diced potatoes. Return to a simmer; the potatoes should be mostly tender in 3–5 minutes. Drain and set aside — do not overcook them.
6. To dice the corned beef, slice across the grain into 1/4″ slices, stack and cut into 1/4″ strips, then chop into 1/4″ cubes.
7. By now the carrots and onions should be softened and starting to brown. Turn the heat to medium, add the boiled potatoes and diced corned beef, and toss to combine. Add more butter or a neutral oil if it looks dry. Use a sturdy metal spatula or wooden spoon to press the mixture down into the pan — that contact creates the caramelized, crispy bits. Grind black pepper over the mixture to taste.
Do not stir at this point.
8. If you hear sizzling and popping, you’re on the right track. If not, raise the heat slightly or add a bit more fat. After about 5–8 minutes, when the mixture smells toasty, slide a metal spatula under the hash and lift a section to check for golden brown bits. When those forms, slide the spatula under sections and flip them over to develop more color. Press down again to maximize contact with the pan. Repeat until the hash reaches your preferred level of caramelization.
9. When the hash is the color and crunch you like, remove the pan from the heat. Because cast iron holds heat, transfer to a serving dish if you don’t want it to continue cooking. Serve hot.
Cook’s Notes
- Pre-boil the potatoes. This short step ensures a soft center and crisp exterior — essential for great hash.
- Press the mixture down while it cooks. Increasing the surface area in contact with the hot pan yields more delicious crispy bits.
- Resist stirring. Let the hash sit, brown, and then turn sections. Stirring breaks up the crisps.
- Don’t skimp on black pepper — it brightens the potatoes.
- Be cautious with added salt: corned beef is already salty. You can always salt at the plate if needed.
- Make extra. Leftover hash stores well in the refrigerator or freezer and reheats beautifully.
What to Serve with Corned Beef Hash
Corned beef hash is hearty enough to be a meal on its own. My kids love it simply with hot sauce. It’s also classic topped with a fried egg and served with toast.
I like mine with stir-fried kimchi and a fried egg on top. It’s perfect for weekend breakfast but equally welcome for a quick dinner. Leftovers can be stored in a tightly covered container in the refrigerator and reheated in a skillet or microwave.
Corned Beef Hash
Corned Beef Hash
Rebecca Lindamood
Ingredients
- 1 1/2-3 cups leftover fully cooked corned beef brisket depending on how much you have and how much you want in the finished product
- 8 largish Yukon Gold potatoes scrubbed and peeled if preferred
- 1 large yellow onion
- 1 large carrot scrubbed and peeled if preferred
- 1/2 cup butter 1 stick, 4 ounces, plus extra if needed
- salt and freshly ground pepper to taste
- Optional for serving:
- Stir-fried kimchi
- Fried eggs
- Hot sauce
Instructions
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Place a large pot of water over high heat and allow it to come to a boil while preparing other ingredients.
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Place a heavy, well-seasoned cast-iron skillet over low heat and allow the butter to melt slowly in it while you dice your onions and carrots. When the butter is fully melted, add the carrots and onions to the pan, sprinkle with a pinch of salt, then stir. Raise the heat to medium-low and let cook while preparing the potatoes; the vegetables should cook about 8–10 minutes.
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Dice the potatoes into roughly 1/4″ cubes so they cook evenly.
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Salt the boiling water and add the diced potatoes. Simmer 3–5 minutes until mostly tender. Drain and set aside.
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Dice the corned beef into 1/4″ cubes by slicing across the grain, stacking, and chopping.
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Turn the heat to medium, add the potatoes and corned beef to the pan, and toss to distribute. Add more butter or oil if needed. Press the mixture down with a sturdy spatula to encourage browning and grind black pepper to taste.
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Do not stir. Let the hash sear and form crisp bits before turning sections to brown evenly.
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When golden and toasty, flip sections with a spatula, press down again, and repeat until the hash reaches your desired caramelization. Remove from heat and transfer to a serving dish if you want to stop further cooking.
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Serve hot.
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Serve with a fried egg, hot sauce, or stir-fried kimchi. Leftovers keep well in a covered container in the refrigerator and reheat nicely in a skillet or microwave.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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