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
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!
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.
Delicious
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!
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