Corned Beef Hash
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The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!
Happy St. Patrick’s Day!
You know I will be taking full advantage of our corned beef leftovers in this epic hash.
Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning.
From there, all you need to do is throw those potatoes onto a skillet with your desired veggies and of course, your corned beef.
Corned Beef Hash
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups diced corned beef
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the potatoes
- 1 pound russet potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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This is delicious. I have made this recipe several times. My daughter (adult) likes it so much, she requested it for her birthday meal this year.
Best we have had. Put fried egg on top. Delicious! Thank you for recipe. Love your website.
This is the best, tastiest corned beef hash I have ever eaten. Thank you for posting.
Made this recipe as is from leftover corned beef from St. Paddy’s Day. It was delicious. I did add an over easy egg on top. Will definitely make again. Thanks for the great recipe.
DeliciousÂ
DELISH! very healthy as I am going to make this later today as I do year with my leftover cornbeef plus I scramble eggs
Solid recipe,used coarse grain mustard and some saved C/B cooking liquid in place of worcestershire sauce.The potatoes were good and easy.
Made this morning with leftover corned beef, dammdelicious!!!
The best corned beef hash recipe I have found. Roasting the potatoes with the herbs makes a huge difference. So much more flavorful than browning up boiled potatoes. Thank you.
this looks so amazing and delicious. I feel hungry to see this recipe. but I would like to cook on salt blocks. It gives an amazing and natural look to this recipe and a wonderful aroma.
I hoped this would be good and use up the last of my leftover corned beef. It wasn’t just good, it was outstanding. I’m going back to the store for another corned beef flat today since they’re on clearance so I can freeze portions just for this! Thank you for another delicious recipe!
Hi Chungah, I got this recipe off your website several years ago. It is absolutely WONDERFUL! I top with eggs over-easy. My husband loves this even better than the traditional corned beef and cabbage!
Every recipe of yours that I’ve tried has been great!
Can I freeze this after making it?
This is soooooo goood. You really should try it.
I used sweet potatoes instead of russets and a combination of jack and sharp cheddar cheese and nestled 2 eggs on top and covered and turned off heat until eggs set and cheese melted! Wow- It was fabulous! I had 2 nights of Ruben sandwhiches with homemade sauerkraut for 2 nights in a row and this was the best yet!Â
You should try this recipe!
Excellent! Followed recipe, except roasted non-peeled Yukon Gold potatoes, pickling salt. I mixed the diced potatoes, oil and herbs in a bowl before adding to a baking dish lightly coated with non-salted butter. Topped the hash with eggs and then covered the skillet with a lid during the last few minutes. Sprinkled freshly picked parsley, cut into small pieces, just before serving. Next time will try with sweet potatoes instead of Yukon Gold.
Sorry, I meant, “did you peel your potatoes before roasting?”
Did you roast your potatoes before roasting? Also, would Yukon potatoes work as well? Thanks you.
Excellent recipe. I’ve made this with leftover corned beef and also with diced thick cut corned beef deli meat. Both are great. Haven’t tried it with canned corned beef yet, but that may happen in the near future. Thanks for a great recipe!
Made it today and delicious have made hash many times but never like this. Thanks for sharing
Lovely hash! One of the best parts was that there was no need to boil potatoes ahead of time. Usually when I make hash I use leftover potatoes from a meal, or boil some the day before I want to cook the hash. With this recipe the decision to make hash can be made when I get up in the morning…
Damn delicious is right !
Easy and quick
So good! Followed the recipe exactly, and it was a hit with entire family.
This was really tasty! I used less basil, oregano, etc., just to be on the safe side and it turned out great. I think using the recommended amount of herbs would have been fine too. I did use Himalayan pink salt, not sure how that plays into the salt discussion  ;p Â
I made corned beef for ruebens, but then found this recipe. Haven’t made it yet probably tomorrow. Gonna add mushrooms and jalapenos to the mix. Too bad my fiance doesn’t like that drizzling egg on top, cuz that would put it over the top
This was delicious. The crispy potatoes added at the last minute elevate the dish above all the other recipes out there.
I like that you can adapt this to your own tastes. Cook the basic recipe but maybe add more veges (e.g. carrot, capsicum (peppers) or cabbage) and seasonings like mustard or maybe gojuchang (Korean chilli paste). Will definitely try this again. Don’t forget the fried egg!
Actually going to make this tomorrow. I have red and sweet potatoes to use for variety. Peel or Not Peel?
I didn’t peel! Turned out great
Had some leftover corned beef and lots of potatoes, so this was the perfect choice! Never made this before, thanks so much! Husband rated this *****! Thanks so much. By the way, had some shredded cheddar and added that as well.
Made this first thing in the morning with left overs and it was delicious. Even my 1 year old loved it!Â
I made this today with leftover corned beef.  We really liked it.  I did make a change with the potatoes by just using salt pepper and some garlic powder.  But turned out great!  It’s a keeperÂ
Major yum! Made this today woth leftover St Pats Day corned beef. I’ve never succeeded in making a good hash (like Moms) until I tried this one. I did add hot pepper flakes just because we like them and they added a bit of heat, but other than that I followed the recipe (and I am NOT good at following directions).
At the risk of adding to the ridiculous comment about kosher salt….I used it for this, I use it daily and I DO taste the difference!
Thanks for this delicious recipe, Damn Delicious!
My new favorite hash recipe. Â Absolutely delicious. Â I will be making this recipe over and over again.
Hahahaha! Eric C…seriously? Why be so salty? No one cares. Use the salt you want to use. Just move on. There are more important things in life than berating people about their “pretentious” use of kosher salt in a recipe. But thanks for the ridiculous laugh I got out of it.
I have done this recipe now 4-5 times, evertime I have cooked it, it tastes amazing… I’m doing again tonight x
Made this exactly. The last few minutes I threw in a big handful of fresh spinach and cooked it in. My whole family loved it! Thank you!
Darn was this ever tasty. A nice way to clean out the fridge. Pre-roasting the potatoes made this exceptional. Of course I added a few other spices to the roasting part. Then I followed the rest of the recipe, giving a layered flavor spice / taste to it. I will be referring to this frequently to make my bastardized version of using whatever is needs to ate. Thank you for the excellent hint on the taters & your spice list. Hubby loved it; which is too bad….now he’ll expect me to cook more.
Why specify kosher salt? It seems to me to be pretentious to specify kosher salt. It is the same NaCl as table salt, just in a different shape. There is no other difference between Kosher salt and regular salt. Why not just say “salt”?
As many professional chefs will tell you, the wider grains of kosher salt salt food in a gentler way than table salt. It also enhances the flavor of foods instead of making them taste salty. Additionally, kosher salt has no iodine, which can lend a bitter taste to foods salted with table salt.
Kosher salt is the same molecule as regular salt, just in a different shape of grain. Once the grains are dissolved, there is no difference, so there is no mechanism for one to be “gentler” or “enhancing”. It’s the same molecule NaCl. And no human can taste .0000025% iodine in food. These are myths people who don’t stop to think critically tell each other. So I again ask, isn’t it pretentious to specify “kosher salt” rather than just “salt”? Trying to make yourself sound more important and knowledgeable than you really are?
Hi Eric! I’m so sorry you think we are being pretentious. We ask that you visit another recipe site that specifies table salt rather than kosher salt to suit your needs. We hope you have a great (and safe) holiday season.
Best corned beef hash EVER!! I am so sure it had to have been the kosher salt. Makes such a difference over table salt. Going to use kosher salt on everything. Thank you so much!
Great response!!
Different sizes and shapes of salt crystals have different effects on the food your using it on. It’s not pretentious, it’s just one method of using a specific type of ingredient
Eric, I can taste the difference between regular iodized table salt and kosher salt…
For those who think all salt is the same
https://seasalt.com/salt-101/gourmet-salt
Eric, I am probably the best cook in the universe. I use only dark pink Himalayan salt with blueish highlights mined only at the Atacomesuan Mine in the southern Georiceon Province And only that which is found at the 1267 foot level in crystalline pockets associated with sylvite.
wow… someone is salty
Try being less salty.
He’s had too much table salt…
I hope he altered a recipe in the past with Morton’s and that is why he’s upset.  A tsp of that vs Kosher is very different.  And the bigger crystals melt and diffuse.
Then, regardless of the same chemical makeup, salt is sourced from different places.Â
Eric. , you are an idiot and certainly not a good cook if you can’t change a recipe to your liking!
I don’t think that’s the point he’s making. It doesn’t matter which salt you use, you get the same results. So why specify? That’s his point. Also, some people have very little imagination. If you say kosher salt, they might feel that’s the only salt to use. You say plum tomatoes, they don’t know many other varieties will do. If you say pork broth, they don’t know chicken or vegetable broth will do. I hope you felt better by calling him an idiot.
Instead of salt I just squeezed the salty brine from the corned beef over everything. That way no one knows what kind of salt was used.
I just have a question…..did you use precooked corned beef in the recipe?
I had a bunch of leftover smoked wagyu brisket. I wanted to do something different, so I tried your recipe and swapped the corned beef for chopped brisket.
It turned out excellent!
I added a little medium heat salsa to it and my son and I couldn’t get enough.
Best I’ve ever had  in restaurants or any I have ever made, bar none. Even using the canned corned beef as opposed to fresh the flavor was amazing.
Made the recipe many times & it worked out great. Wife’s favorite! 🙂 Thanks
Lovely recipe…. quick an easy… and as your name says… darn delicious! Thank you
I love hash. This is the best recipe ever.Â
This was wonderful! Easy and i used leftover cornbeef.
We need easy and good recipes like this one.
Easy to make and delicious.
Very easy and tasty! This will be my go to for corned beef hash.
This recipe made the BEST Corned Beef Hash I have ever had in my life! Followed it to the tee and I am glad that I did!! Thank you @
We loved this hash and we will make it again for sure.  Since I joined your blog I’m not so familiar with the site yet and I don’t see a place to save recipes, what am I missing.  Have a great day…
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Rosemary I use a site called Copy Me That for my recipes. I have so many recipes from here that I even created a tag called Damned Delicious! Now I always check that tag when I’m looking for recipes on my my site, lol! I’ve made so many from here, this is my favorite place to find “Damn Delicious “ recipes for whatever I’m craving!Â
Haven’t had Corned Beef Hash since I was a kid, and then it was from a can!! Yuck!!! I’m so glad I found your recipe! I used leftover corned beef and substituted fresh herbs as I have them growing. Otherwise it was cooked just as you specified. I can’t wait to make corned beef again!!
Delicious! Have made it twice now. Love the roasted potatoes and carmelize the onion a bit.
My husband said it was the best he ever had. I loved it too. Made an egg for each of us to put on top. Damned delicious!
Most excellent !! Thanks for worstershire Addition – Kelly
This was my first time making corned beef hash. I followed your recipe, using canned corned beef, and it was delicious. Loved the idea of roasting the potatoes rather than boiling. Will definitely make again.
So first you roast the potatoes then you brown them?
Yes.
I didn’t have enough leftover corned beef for the number of guests we had for breakfast. I added diced leftover kielbasa pieces and cooked the potatoes in bacon drippings. Added other bits of leftovers to the mix. (Sliced up a jalapeño pepper, mixed corn and tomatoes, French cut green beans). It stretched  the meal enough to feed 6 adults and 3 kids. Poached eggs topped each serving with biscuits and gravy on the side.Â
This sounds amazing!
Can I make this recipe in batches and freeze it and then thaw and reheat for a large breakfast gathering the day after my son’s wedding reception? I see you said to serve immediately, so I thought I would ask.
Ideally, it is served immediately but you could probably freeze and thaw. However, since we haven’t tried that ourselves, we cannot answer with certainty. Please use your best judgment when freezing and reheating. Hope it turns out well!
NEVER HAVE EATEN CORNED BEEF BEFORE. TRIED THIS RECIPE TODAY CUZ MY HUSBAND LOVES THE CANNED STUFF THAT LOOKS SO NASTY. IT WAS EASY TO DO AND TURNED OUT GREAT! I LOVE IT! I TOPPED EACH PLATE WITH A SUNNYSIDE UP EGG LIKE SOME OTHER PAGES SUGGESTED. THANKS FOR A GREAT RECIPE!!!
Oh thank you so very much! I am terrible at making hashbrowns that are perfect in a skillet and so I prefer to make them in the oven but I’ve never made hashbrowns or french fries from scratch, I’ve always bought the frozen bags. Your recipe not only provided me with a meal my husband will want to eat (he’ll eat Runzas but not corned beef and cabbage separately) but it also gave me a cheaper, healthier option to the frozen bags of potatoes that is soooooo easy and I can substitute any meat for the corned beef throughout the year and it will still be delicious!!!
Made this recipe this morning. While it was very tasty, for me, it had too much of an “Italian” flavor, as opposed to the corned beef and potato flavor. Will make again trying different seasoning.
Love hash but why the recipe specify THAT particular corned beef, there are others
You can use any kind of corned beef to your liking.
This was awesome. Never made corned beef hash with roasted potatoes before and it was fabulous. Dtr said I should have doubled the recipe. Recipe is a keeper! Â
Made this for dinner tonight. It was a big hit! My one complaint is that the potatoes never got brown. I had them in the oven for almost twice as long, hoping they would brown, but no luck. It didn’t deter anyone from having seconds!
My corned beef ends up shredded. Not cubed. If I cube it, it just falls into shredded pieces. Any thoughts on why? Recipe was good tho! Like the flavor. Next time will add the egg on top and pop in oven.
The corned beef may be too tender – although that’s not a horrible problem to have! 🙂
Perhaps the potato cubes were not large enough?  At any rate try preheating the sheet pan for several minutes  before tossing the potatoes.  I toss the potatoes,herbs,and seasonings in a bowl some as to get them thoroughly coated, when they hit the heated pan they sizzle and shaking the pan to easily distribute  into one layer. Â
Will need to make this recipe for breakfast and thank you for sharing.
I made this tonight and the family loved it. I bought thick cuts of corned beef from the deli and diced it up. Since I was really short on time, I used frozen diced hash brown potatoes. I still added the spices to the potatoes as stated in the recipe but just sautéed them in a pan instead of roasting the potatoes. Served it up with a fried egg on top, yum!! Thank you for another great recipe!!
Congratulations as you celebrate your very special wedding day!
Mmm I love these dishes! Had something similar today actually – whoop! 😀 I like the spice combination you used, so many flavours 😀 Happy St. Patrick’s Day and aaaall the best for the wedding 😀 x
Thanks for the recipe and congratulations on your wedding. Hope you share photos here!
I always like your recipes so thank you! Congratulations & best wishes on your wedding!
Looks so good and definitely a better choice for breakfast than a sugary cereal!
Love your recipes — Since it’s St. Paddy’s Day I’m gonna give this one a try 🙂
Congrats on your upcoming Wedding
Love the idea of roasting the potatoes first. Will be trying this with my leftover corned beef. Congratulation on your wedding, wishing you much happiness.
This looks great! I’m going to send this recipe to my sister – she loves Corned Beef Hash 🙂
Sarah
Midwest Darling
Congrats!!! Your blog is AWESOME! 🙂
A wedding! How wonderful! Thanks for taking the time to share this great recipe for my leftover corned beef.
What a great way to use up leftovers. We usually run into having too much and am always looking for creative ways to use the up. This would be a dish my family would enjoy.
This looks like a natural to try in the next couple of days. I’ll try to be good and make sure there are leftovers from tonight’s corned beef and cabbage.
Congratualations on the upcoming nuptials!
This looks so delicious! I’d like to give this a go but I have only seen the huge cryovac packages of corned beef at our local grocer. I don’t have room in my tiny freezer for what’s left. Maybe I could just sub regular brisket since they come in smaller packs. Thanks for the inspiration!
Vanessa, the deli department of your grocery store may be able to solve your problem. If they carry corned beef, there should be no problem giving you a thick slice that you can cut into cubes for this recipe. I’m familiar with Boar’s Head brand, but any high quality corned beef should work.
Thanks Kathy and I’ll be sure to inquire at the deli counter if it’s possible!
Congrats on your wedding. I am a wedding planner and I know just how much work goes into it. And thank you for sharing with us! YOU are amazing!!
THANK YOU FOR THE BEST CORN BEEF RECIPE ON LINE…..I ALWAYS RESEARCH BEFORE COOKING SOMETHING NEW….YOURS IS THE BEST…GODBLESS YOUR WEDDING.