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 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…
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!
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.
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!
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.