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!
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reasons to make corned beef hash
- Holiday necessity. Corned beef hash is a quintessential St. Patrick’s Day dish, but can also be enjoyed all year long, not just for March meals.
- Skips the canned stuff. This recipe uses fresh quality ingredients with less preservatives and less sodium, yielding far more superior flavors and textures.
- Great way to repurpose leftovers. This is a great recipe to use up leftover corned beef, or it’s really a great excuse to make corned beef.
- Perfect for all meals. This dish is so versatile, perfect for breakfast with an egg on top, or a quick and easy weeknight dinner with soda bread.
What is corned beef
Corned beef is beef brisket, an inexpensive cut of meat, cured in a salt brine with pickling spices (peppercorns, bay leaf, mustard seeds and coriander seeds) for about 1 week, a process that was used to preserve and tenderize meat before refrigeration.
what is corned beef hash
Corned beef hash is typically served on St. Patrick’s Day, and consists of chopped meat, potatoes and onions. This is a great dish to repurpose leftover corned beef or canned corned beef.
tips and tricks for success
- Roast the potatoes first. The secret to a good corned beef hash is roasting the potatoes first and foremost – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning.
- Use fresh corned beef. Skip the canned corned beef! Using fresh corned beef will lead to better flavors and textures with much less fat, sodium and preservatives.
- Mix it up. Try some fun twists to corned beef hash and add bell peppers, mushrooms, carrots or even chorizo for a kick of heat.
- Freeze as needed. Corned beef hash freezes very well and can be kept in the freezer for up to 3 months.
more favorited St. Patrick’s Day Recipes
Corned Beef Hash: Frequently Asked Questions
Although fresh corned beef is ideal, you can substitute with 1 (12-ounce) can corned beef, adding less salt, to taste.
Russet potatoes or Yukon golds are both great in this recipe.
Leftovers can be stored in an airtight container in the fridge for 3 days.
Yes! Corned beef hash can be frozen for up to 3 months. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over medium heat, stirring occasionally, until heated through and desired crispness is reached.
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
Equipment
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.
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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
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!
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 keeper
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. Absolutely delicious. 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.
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.