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Crispy corned beef hash made with golden potatoes and sautéed onions.

Classic Corned Beef Hash

A cozy and crispy dish made with leftover corned beef and diced potatoes, perfect for breakfast or lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 medium medium potatoes, peeled or unpeeled, diced small Use Yukon gold or russets for best texture.
  • 2 cups leftover corned beef, chopped Leftover brisket or canned both work.
  • 1 small onion, finely chopped
  • 2 tablespoons butter or oil, or a mix of both For frying.
Seasoning
  • to taste black pepper
  • a pinch salt if needed.
  • to taste garlic powder
  • optional chopped parsley For garnish.
  • optional splash of Worcestershire sauce
  • optional spoon of mustard

Method
 

Preparation
  1. Boil the diced potatoes in salted water until just tender, about 7 to 10 minutes. Drain well.
  2. If you already have cooked potatoes, even better.
  3. Heat a large skillet on medium-high heat. Add butter or oil.
  4. Add onion and cook for 2 to 3 minutes until it softens.
  5. Add potatoes in one layer and let them sit without stirring for a few minutes so they brown.
  6. Add corned beef and seasonings, then press everything down lightly with a spatula.
  7. Cook until you see crispy bits, then flip in sections until browned to your liking.

Notes

For extra flavor, add a little butter at the end if only using oil. If using canned corned beef, brown it quickly and do not over-stir.