Corned Beef Hash

Corned Beef Hash is a simple and comforting way to use up leftover corned beef. Tender corned beef, soft potatoes, and caramelized onions sauteed together until extra crispy. Add some eggs or leave it without if you wish.

For more Irish recipes, check out our Dublin Coddle and Reuben Sandwich, you won’t be disappointed!

Corned Beef Hash Recipe

“Corned beef and potatoes,” one of the most comforting food combinations out there. Really any beef and potatoes take the comfort food prize (specially if there is gravy). There is no gravy in the hash but a whole lot of delicious.

Even for a simple dish, there is a ton of flavor from corned beef and sauteed onions. We enjoy this dish more than once a year because I often make corned beef dishes. St. Patrick’s Day is when most people cook corned beef but it’s shouldn’t be the only time. It’s so versatile, you can enjoy it throughout the year.  

Whether you’re looking for a way to use up leftovers from Corned Beef and Cabbage dinner after St. Paddy’s day or just craving some beefy hash, this is your recipe. I will share my instruction on how to make corned beef hash from scratch, from leftovers, and with eggs.

Ingredients You’ll Need:

Corned Beef – whether you are making the hash from scratch or the easy way, you will need corned beef. For the easy recipe, you will need cooked corned beef, either leftover or one from the deli. For the scratch recipe, you will need a corned beef brisket.

Seasoning – if you are cooking your own corned beef brisket, you will need a array of aromatic seasonings listed in the recipe.

Potatoes – my favorite potatoes for the hash recipe are the Gold potatoes. They hold together very well being slightly on a waxy side and have a nice natural touch of sweetness.

Onion – you will need both, yellow onion and green onion.

To Finish – I like to finish the recipe with some fresh parsley and of course, don’t forget the salt and pepper.

Tips For The Best Results:

The reason why corned beef hash is so good is because leftover corned beef and potatoes have been cooked together and infused with the same spices and flavors. To recreate those flavors when making it from scratch, make sure to cook potatoes in the same liquid as corned beef.  

Brown onions first, before adding corned beef and potatoes, to bring out delicious caramelized flavors. Onions give out a little sweetness when they caramelize, it will be a pleasant addition to the dish. 

Let potatoes get crispy while sauteing! Nothing is better than crispy, crunchy potato sides, so don’t stir too soon or too often. Let the bottom get crispy (not burned, of course), gently stir and fold, and then leave it for a few minutes to get more crispy sides.

Corned beef hash can make a great side dish or a whole meal. It’s rich and filling even without the eggs, but you can also add eggs for a delicious breakfast or brunch. It only takes a few extra minutes to cook. 

Instructions For the Easy Version

The simplest way to make this hash it to use leftover corned beef and potatoes. You can even make extra potatoes in the same liquid where you cooked corned beef and cabbage in anticipation of making hash. 

Dice onions, potatoes, and corned beef and set aside. 

Sauté diced onion in butter over medium heat, until it browns, and add diced corned beef. Cook it together until corned beef is heated through and add diced potatoes. Throw in a little more butter and season with salt and pepper. Once butter is melted, stir everything together, and let is sauté for a few minutes before mixing again. 

Cook for about 15 minutes but don’t mix too often, so it gets crispy on the bottom before you stir. Stir in some chives and parsley and serve. 

How To Make It From Scratch

You don’t have to make corned beef and cabbage each time you want to have some hash, it’s very easy to recreate similar flavors, and so tasty. 

I like to cook corned beef in Instant Pot because it saves so much time. Altogether, it will take about an hour and a half to make juicy, tender corned beef in an Instant Pot. 

Depending on the size of corned beef brisket, use 4 or 6-quart Instant Pot. Add chopped onion, garlic cloves, mustard seed, whole peppercorns, whole cloves, allspice berries, crushed red pepper flakes, coriander seeds, and bay leaves in the bottom of the pot. Place corned beef on top and pour in beef stock.

Close the lid and make sure it’s latched completely. Turn the valve to seal and set Instant Pot to cook on “stew/meat” setting for 75 minutes. Once time is up, let it do a natural release for 15-20 minutes and do a quick release. Take the brisket out but don’t discard the cooking liquid.

Place potatoes into a pot and pour in the liquid from cooking corned beef until all potatoes are covered. Cook potatoes on stove-top until they start to be tender but not too soft. (Don’t overcook or potatoes will be hard to cut.) NOTE: I don’t recommend cooking potatoes in Instant Pot because no matter how long they are cooked, smaller potatoes still tend to pop.  

Take potatoes out of the liquid and let them cool enough to be handled. You can save corned beef and potatoes in a food storage container, in the refrigerator, or prepare the hash right away. 

Follow the same instructions as above to make the hash. 

How To Cook It With Eggs

If you want to add some eggs to corned beef hash, it will take 4 eggs and about 10-15 more minutes. 

Lower the heat to medium-low so the bottom of potatoes doesn’t get too crispy. Make four little wells in the cooked hash and crack and egg into each well. Season each egg with a some salt and pepper, cover the pan with a lid and cook until the eggs each desired doneness. 

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Oven Baked Corned Beef and Potatoes

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Reuben Loaded Roasted Potatoes

Brown Butter Roasted Potatoes with Bacon

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