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Don’t know what to do with leftover corned beef? Make Homemade Corned Beef Hash. With only three main ingredients, it’s an easy recipe.
My Dad used to eat canned corned beef hash so it was really the only hash I had ever tasted. But last week, I made my fantastic Pressure Cooker Corned Beef recipe and I have some leftover. So I decided to make my own homemade corned beef hash from scratch.
What is corned beef?
Corned beef is actually beef; it’s usually a tougher cut of beef that is cured in salt. It usually comes with its own seasoning packet which contains mustard seed, coriander, allspice, cloves, and black pepper. A “hash” is a mixture of meat, potatoes, and onions all cooked together in one skillet.
- Leftover corned beef – I used the leftovers from my Pressure Cooker Corned Beef recipe.
- Russet potatoes – I find that russet potatoes are the best for baking, browning, or french fries.
- Onion – I used a Vidalia onion for this recipe because I love the sweetness of Vidalias.
I didn’t use any extra seasoning beyond salt and pepper because the cooked corned beef brisket already had plenty of spices.
How to make corned beef hash
- Start by par-baking the diced potatoes – see the below or the recipe card for the instructions on how to bake the potatoes. This step can be done 1-2 days in advance. Store the cooked potatoes in the refrigerator in an airtight container.
- Add the potatoes and onions to a skillet with 1 tablespoon of butter.
- Cook them until they begin to crisp.
- Add the diced, cooked corned beef and cook it until it becomes crispy.
- Salt lightly before serving.
Pre-bake the potatoes
It’s important to pre-bake the potatoes in the oven and simply crisp them with the onions and corned beef.
- Wash, peel, and dice the potatoes.
- Toss them with extra virgin olive oil, salt, and pepper.
- Bake them at 400° for 25 minutes.
You can also make the potatoes 1-2 days in advance.
How to serve hash
Hash is an excellent hearty side for breakfast or brunch. You can mix it with scrambled eggs or serve it with a fried sunny side up egg.
I especially love the look of the sunny side up egg on top. And the egg yolk makes a delicious sauce to scoop with the hash.
Krazy Kitchen Mom Tip:
- When you are cooking the potatoes and onions together, do not stir them or move them around the skillet too much. You want them both to get crispy, so only stir them once while cooking.
A few more brunch/breakfast recipes
- Low Carb Breakfast Casserole – Baked eggs, cheese, bacon, and veggies.
- Huevos Rancheros – Tostadas loaded with cheese, scrambled eggs, tomatoes, onions, and jalapenos.
- Loaded Savory Pancakes – Pancakes loaded with cheese, bacon, corn, and fresh herbs.
- Blueberry Pancakes with Blueberry Lemon Syrup – Loaded with fresh blueberries and topped with a fresh blueberry and lemon syrup.
- Aperol Spritz – The perfect Brunch Cocktail.
Homemade Corned Beef Hash
- 1-2 diced pre-baked russet potatoes
- 1 TBS extra virgin olive oil
- Salt and pepper
- 1-2 cups of cubed corned beef hash
- 1 onion diced
- 2 TBS butter
- Fried eggs optional
To Pre-Bake the Potatoes
- Preheat oven to 400°
- Wash, peel, and diced the potatoes.
- Toss them with 1 TBS extra virgin olive oil, salt, and pepper.
- Bake for 25 minutes on a parchment paper covered cookie sheet.
For the Corned Beef Hash
- Add pre-baked diced potatoes and diced onions to a large skillet with 1 TBS butter.
- Cook on medium high for about 7-10 minutes until the potatoes and onions begin to get crispy.
- Add the diced corned beef and the other TBS of butter.
- Cook until the corned beef becomes crispy, about 6-8 minutes.
- Serve with a side of scrambled eggs or fried eggs on top.