Corned Beef Hash
Want a diner classic right at home? This corned beef hash is filling and flavorful, so it’s sure to hit the spot!
Made with leftover corned beef, frozen potatoes, and sautéed veggies, it’s a hearty meal I love on the weekends, especially right after St. Patrick’s Day. Top with a fried or poached egg and you’ll be fueled for the day!
Why You’ll Love This Recipe
- With sautéed onions, peppers, and a pop of paprika, this version of corned beef hash is so much better than what you’ll find in a can.
- It comes together quickly, thanks in part to the frozen par-cooked potatoes. No need to thaw!
- This one is great for meal prep: Just make the hash, store in individual servings, and save the egg for cooking up fresh each morning.
- Reduces food waste by transforming corned beef into a new meal! Make the most of the seasonal dish with this simple recipe.
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You’ll need:
Wondering why this recipe uses both olive oil and butter? While this combo doesn’t increase the smoking point of the butter (that’s a myth), it does add a lot of flavor to the dish. If you prefer to use just one of them, go with the olive oil.
How To Make Corned Beef Hash
Step 1: Sauté Veggies
Heat olive oil and butter in a pan. Add onion and peppers, cooking until soft and onions are translucent. Stir in the garlic and cook another 30-60 seconds.
Step 2: Add Potatoes
Add the frozen diced potatoes and press down into an even layer. Let cook without stirring for 5-7 minutes to get a crispy edge.
Step 3: Stir and Cook
Stir and arrange in an even layer again, pressing down gently. Cook 4-5 minutes to crisp this side as well.
Step 4: Add Corned Beef
Stir in the corned beef, press into an even layer, and cook 4-5 minutes. Mix in the Worcestershire and spices, then let cook another 2-3 minutes. Cook eggs as desired in another pan and serve!
Recipe Tips
Letting the hash cook without stirring will give you crispy edges on the potatoes and corned beef. There should be enough fat to prevent sticking, but if you notice it sticking too much, reduce the heat slightly and add a splash of broth to loosen.
Make your hash spicy by swapping the bell pepper for diced hot peppers like jalapeños. Or, simply serve with hot sauce for splashing over the top.
If you’re enjoying this with eggs, I recommend eggs with runny yolks, like sunny side up, over easy, or poached. The runny yolk mixes in nicely with the hash as you cut it.
Storage Tips
If you have leftover hash, simply store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, or in the microwave until warmed through. I recommend covering with a paper towel or silicone microwave bowl lid to prevent the hash from drying out when reheating.
The hash can be frozen too. Transfer to freezer-safe containers and let cool. Freeze for up to 3 months and thaw overnight in the refrigerator.
Corned Beef Hash
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups frozen diced hash browns, (no need to thaw)
- 2 cups cooked corned beef, diced
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 4 large eggs, optional
- Sliced green onions, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Heat the extra virgin olive oil and butter in a large skillet or dutch oven set over medium heat. Add the onion and bell pepper and cook, stirring occasionally until softened, about 5-7 minutes. Add the garlic and cook for 30-60 seconds, until fragrant.2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 1 red bell pepper, 2 cloves garlic
- Add the frozen hash browns, press into an even layer and cook undisturbed for 5-7 minutes, allowing them to thaw and develop a golden crust.3 cups frozen diced hash browns
- Stir, then spread them out again and cook for another 4-5 minutes until lightly crisp.
- Add the corned beef and stir to combine. Press the mixture into an even layer and cook undisturbed for 4-5 minutes to develop more browning.2 cups cooked corned beef
- Stir in the salt, pepper, smoked paprika, and Worcestershire sauce, then cook for and additional 2-3 minutes.1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1 tablespoon Worcestershire sauce
- If using the eggs, cook them sunnyside up or fried and top each serving with one egg.4 large eggs
- Garnish with green onions and parsley.Sliced green onions, Chopped fresh parsley
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.