Corned Beef Hash (Two Methods One Recipe)
Simple and comforting corned beef hash made with tender corned beef, soft potatoes, caramelized onions, and a touch of chives and parsley.
This corned beef hash recipe is my household, friend’s and family favorite! You really can’t compare the flavor because I take extra ways to incorporate flavor! You can also make this a breakfast or brunch dish by cooking it with eggs. You will find those instructions in the recipe as well.
- My secret is to use the flavors of corned beef and incorporate them into the potatoes as well. This really is a game changer!
- I highly recommend you cook the corned beef in the Instant pot and use the broth to cook potatoes.
- If cooking broth from corned beef is not available, cook the potatoes with the same seasoning as the corned beef to carry on the flavors.
- Flavoring potatoes is KEY to a delicious corned beef hash!
- I’ve also included the way to make this recipe into a great brunch dish. Below, I share instructions on how to make corned beef hash with eggs.
Featured Comment
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Maybe the best break breakfast I’ve ever made! So simple once you have all the ingredients in your pantry already. I used tinned corned beef. Also I didn’t have yellow onion but had the green onion/scallion which I sautéed first and it was still very tasty.” ~Rachel
Ingredient Tips and Substitutions
- Corned Beef – Whether you are making the hash from scratch or the easy way, you’ll 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 uncooked corned beef brisket.
- Potatoes – My favorite potatoes for this hash recipe are gold potatoes. They hold together very well since they’re slightly on the waxy side and have a nice natural touch of sweetness.
- See recipe card for complete information on ingredients and quantities.
How to Make Corned Beef Hash
- You should cook potatoes using the same spices as the corned beef to carry the flavor throughout. (If making corned beef in the Instant Pot, save the cooking liquid from beef to cook potatoes.)
- Cook potatoes until they start to be tender but not too soft. Don’t overcook or the potatoes will be hard to cut. Then, take potatoes out of the liquid and let them cool enough to be handled.
- Make sure to sauté diced onions in butter until browned, that caramelizing will give more flavor to the dish.
- Rest is easy-peasy! Add the corned beef until heated through and add potatoes! Stir and let them cook undisturbed for a few minutes.
- Cook for about 15 minutes but don’t mix too often, so it gets crispy on the bottom. 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.
- Stir in your greens and it’s done!
Recipe FAQs
How do I serve corned beef hash?
Corned beef hash is usually a breakfast addition, so the most common way to serve it is with eggs. You can either cook the eggs right in it (instructions included in the recipe card) or just make a side of eggs the way you like them. This dish is also good as a main dish so you can serve it with a salad like Cucumber Salad or Caesar Salad. You can also serve it with vegetables like Roasted Mushrooms, Fried Cabbage, or Pan Roasted Brussels Sprouts.
Can I make corned beef hash ahead of time?
If you’re making it from scratch, you can definitely cook the corned beef and then the potatoes and store them separately in the refrigerator. Make sure to store them in airtight containers.
Boiled potatoes and corned beef are actually easier to cut when they’re cold. If you’ll be using leftover corned beef, you can also cook the potatoes ahead of time. That’s really the only way to make it ahead of time. If you already have the cooked corned beef and boiled potatoes, the recipe is a breeze.
How do I reheat corned beef hash?
The best way to reheat it is in the pan. Preheat the pan on medium heat and reheat the hash for a few minutes until it’s hot throughout. If you need to, add a tablespoon of butter or oil while reheating.
How to Make Corned Beef Hash From Scratch
- 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 and you can save the broth to cook potatoes.
- Depending on the size of corned beef brisket, use 4 or 6-quart Instant Pot. Add all of the ingredients into the pot and cover with beef broth.
- 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.
- Cook potatoes in a pot with the corned beef cooking liquid until just tender but NOT falling apart!
- PRO TIP: I don’t recommend cooking potatoes in Instant Pot because no matter how long they are cooked, smaller potatoes still tend to pop.
- 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. ( Of course, you can use a larger pan and more eggs, if you use less hash with each.)
- 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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Easy Corned Beef Hash Recipe
Simple and comforting corned beef hash made with tender corned beef, soft potatoes, caramelized onions, and a touch of chives and parsley.
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Servings: 4
Calories: 755kcal
Ingredients
- 4 tbsp butter divided in two
- 1 yellow onion
- 2 1/2 cups diced cooked corned beef
- 2 lbs boiled potatoes
- 2 tbsp minced chives
- 1 tbsp minced fresh parsley
- salt
- fresh cracked black pepper
Optional
- 4 eggs
Instructions
- Dice onions, potatoes, and corned beef and set aside.
- Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until browned.
- Add diced corned beef and cook it together until corned beef is heated through.
- Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute 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.
To add eggs:
- Lower the heat to medium-low.
- Make four little wells in 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 are cooked as desired.
Video
Notes
- Flavoring potatoes is KEY to a delicious corned beef hash! I highly recommend that you cook the potatoes with the same seasoning as corned beef if cooking liquid from corned beef is not available. (Add quartered onion, garlic cloves, mustard seeds, whole peppercorns, whole cloves, allspice berries, coriander seeds, crushed red pepper flakes, and bay leaves. See below from scratch recipe for amounts.)
- Let potatoes get crispy while sautéing! 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.
- Reheating: The best way to reheat it is in the pan. Preheat the pan on medium heat and reheat the hash for a few minutes until it’s hot throughout. If you need to, add a tablespoon of butter or oil while reheating.
- Storing: store the leftovers in an air-tight food storage container, in the refrigerator, for 3-4 days.
Nutrition
Calories: 755kcal | Carbohydrates: 31g | Protein: 45g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 316mg | Sodium: 2946mg | Potassium: 1711mg | Fiber: 6g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 90mg | Calcium: 118mg | Iron: 12mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Corned Beef Hash From Scratch
Tender corned beef, soft potatoes, and caramelized onions sauteed together until extra crispy. Add some eggs or leave it without if you wish.
Print
Pin
Rate
Servings: 4
Calories: 755kcal
Equipment
- Medium pot
- Large cooking pan with a lid
Ingredients
Corned Beef:
- 2 lb corned beef brisket
- 1 yellow onion
- 4 garlic cloves
- 2-3 cups low sodium beef stock
- 1 tsp mustard seeds
- 1 tsp whole peppercorns
- 4 whole cloves
- 1 tsp allspice berries
- 1 tsp coriander seeds
- 1 tsp crushed red pepper flakes
- 2 bay leaves
Potatoes:
- 2 lbs gold potatoes
- liquid leftover from cooking corned beef
Hash:
- 4 tbsp butter divided in 2
- 1 yellow onion
- 2 tbsp minced chives
- salt
- fresh cracked black pepper
Optional:
- 4 eggs
Instructions
To Cook Corned Beef In 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.
Cooking Potatoes:
- Place potatoes into a separate 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.)
- Take potatoes out of the liquid and let them cool enough to be handled.
- NOTE: You can save corned beef and potatoes in a food storage container, in the refrigerator, or prepare the hash right away.
Cooking Corned Beef Hash:
- Dice onions, potatoes, and corned beef and set aside.
- Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until it browns.
- Add diced corned beef and cook it together until corned beef is heated through.
- Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute 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.
To Add Eggs:
- Lower the heat to medium-low.
- 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 are cooked as desired.
Notes
- NOTE: Nutritional value is calculated with eggs.
- Make Ahead: If you’re making it from scratch, you can definitely cook the corned beef and then the potatoes and store them separately in the refrigerator. Make sure to store them in airtight containers.
Boiled potatoes and corned beef are actually easier to cut when they’re cold. If you’ll be using leftover corned beef, you can also cook the potatoes ahead of time. That’s really the only way to make it ahead of time. If you already have the cooked corned beef and boiled potatoes, the recipe is a breeze. - Reheating: The best way to reheat it is in the pan. Preheat the pan on medium heat and reheat the hash for a few minutes until it’s hot throughout. If you need to, add a tablespoon of butter or oil while reheating.
Nutrition
Calories: 755kcal | Carbohydrates: 31g | Protein: 45g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 316mg | Sodium: 2946mg | Potassium: 1711mg | Fiber: 6g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 90mg | Calcium: 118mg | Iron: 12mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
More Corned Beef Recipes To Try
Originally published on Will Cook For Smiles in February 2020.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
YUMMO is what my 14 yr old wants to say especially as he could have baked beans with it. That are his fav food of all time at the moment. This recipe is great to start the day with, especially in the school hols it fills everyone up and they are ready to go bike riding tramping or whatever. Also they aren’t wanting food every 5 mins. It’s wonderful to feed up teenage boys that’s for sure. Many many thanks for sharing this.
I am so glad he likes it! My teenager also has a bottomless stomach so I get it! 😀
Maybe the best break breakfast I’ve ever made! So simple once you have all the ingredients in your pantry already. I used tinned corned beef. Also I didn’t have yellow onion but had the green onion/scallion which I sautéed first and it was still very tasty.
I am so glad you liked the recipe, Rachel!
Can you make this without the onion?
Yes, you can leave the onion out if it’s not your thing.
Can I used canned corned beef?
Hi Angela,
I have never tasted canned corn beef so I am not sure of how the texture and taste will be but if you have used it and like it then sure I think it would be okay.
If you are just trying to save time from making corned beef you could get a thick slice of corned beef from the deli and cut it up for this recipe. Whichever you choose, I hope it turns out well and you enjoy it.
ive always used tinned n its no different.enjoy
Very delicious! Using leftover potatoes and corned beef made this so easy. We loved the finish with the eggs. A good change for breakfast. One pan makes it a keeper. Thanks for sharing.
I am glad you liked it, Sue!
Should I use a cast iron or will a large non-stick be okay?
Hi Floyd,
Non-stick will be fine!
I add tin baked beans to it.cornbeef , potatoes , onion and heinz baked beans , salt n pepper.
So happy you were able to make it your own. Hope you liked it!
Hello, I can’t wait to try this recipe! Can I prepare it the day before? I wanted to make it, refrigerator it then heat it up in a casserole dish in the oven the next day.
Thanks!
Yeah, you can but the reheated potatoes may be a little dryer.
Uhm. I only comment in your other posts! But here I still have to comment! Because I find your food very simple but also wonderful. it keeps me from wasting my food! Anything, in your hands, can make great food! Thank you for sharing them here for everyone!
My son LOVES corned beef hash! Thank you!
It’s a favorite of mine too! I hope he likes it! 🙂