Name: Corned Beef Hash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound yukon gold potatoes, diced into ½-inch pieces; fine sea salt; 2 tablespoons butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 small red bell pepper, diced; 4 cloves garlic, minced; 2 cups cooked corned beef, diced (about ½-inch pieces); 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon smoked paprika; optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

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Corned beef hash is a delightful dish that blends crispy, golden potatoes, savory corned beef, and aromatic vegetables into a comforting meal. With these rustic ingredients coming together, you’ll create a satisfying dish that’s perfectly crispy on the outside while remaining tender and flavorful on the inside. It’s not just a breakfast staple; it can brighten up any meal, making it ideal for brunches, dinners, or late-night snacks.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef Hash
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef Hash

I first discovered my love for corned beef hash during a family breakfast gathering, where the tantalizing aroma filled the air. That moment, surrounded by loved ones and delicious food, sparked my passion for this versatile dish. Whether you enjoy it with a runny fried egg on top or a drizzle of your favorite hot sauce, it never fails to hit the spot. In just about 45 minutes, you can whip up this crowd-pleaser in your own kitchen, and I am thrilled to share this recipe with you!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 45 minutes, making it a weeknight champion.
Irresistible Flavor: The combination of corned beef with smoked paprika and caramelized onions adds a depth of flavor that’s just amazing.
Eye-Catching Appeal: The crispy, golden crust and vibrant peppers create a fun, colorful dish that’s sure to impress.
Flexible Serving: Perfect as a breakfast, brunch, or with eggs any time of day!
Diet-Friendly Options: Easily adapted for gluten-free diets by ensuring all ingredients are certified gluten-free.

Ingredients You’ll Need

1 pound Yukon Gold potatoes, diced into ½-inch pieces
The choice of Yukon Gold gives a creamy texture and buttery flavor, perfect for achieving that crispy outside and tender inside. If unavailable, Russet potatoes can be a good alternative but may yield a drier texture.
Fine sea salt
Enhances flavor and is essential for the cooking process—don’t skip it!
2 tablespoons butter
Adds richness and helps create a beautiful browning; use unsalted for more control over seasoning.
1 tablespoon olive oil
A perfect complement to butter, adding a slight fruity note; can substitute with vegetable oil if necessary.
1 medium yellow onion, diced
Sweetness from the onion develops as it caramelizes, adding another delicious layer of flavor.
1 small red bell pepper, diced
A pop of color and sweetness; if you prefer, feel free to use green bell pepper for a sharper taste.
4 cloves garlic, minced
Provides an aromatic depth that pairs beautifully with the other ingredients.
2 cups cooked corned beef, diced (about ½-inch pieces)
The star of the show. Leftover corned beef works perfectly here; just make sure it’s diced evenly for balanced cooking.
½ teaspoon freshly cracked black pepper
Adds warmth and simple spice—freshly cracked truly enhances the flavor.
½ teaspoon smoked paprika
Delivers a subtle smokiness that complements the beef; it can be replaced with regular paprika if preferred.
Optional toppings: Fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain Dijon mustard, hot sauce.
These toppings aren’t just decorative; they add layers of flavor that elevate your dish.

How to Make Corned Beef Hash

Prepare the Potatoes: Begin by adding the diced Yukon Gold potatoes to a saucepan. Cover them with cold water by about an inch, seasoning generously with fine sea salt. Bring to a boil, reduce heat, and let them simmer for 5-6 minutes. You want them just tender but still holding their shape—excess softness can lead to mushy hash. Drain well and let them steam-dry for a minute or two before moving on to the next step.
Sauté the Veggies: In a large cast-iron or heavy skillet, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Once melted and foamy, toss in the diced yellow onion and red bell pepper. Sauté for 5-6 minutes, stirring occasionally until softened and lightly caramelized. The sweetness that develops is absolutely essential. Add the minced garlic and stir for another 2 minutes until fragrant.
Combine Everything: Add the parboiled potatoes and the diced corned beef to the skillet. Sprinkle in the freshly cracked black pepper and smoked paprika. Gently toss everything to combine well, ensuring even distribution of those robust flavors. Then, press the mixture down firmly into an even layer.
Crisp the Hash: For that delicious crispy experience, cook the hash undisturbed for 4-5 minutes. Look for a deep golden crust to form on the bottom—this is key! Gently flip sections of the hash (instead of stirring everything) and press it back into shape. Repeat this flipping and pressing process 2-3 times, cooking for about 15-20 minutes in total, until you have a beautiful, well-browned hash with crispy bits throughout.
Taste and Serve: Before serving, taste your creation and adjust salt and pepper as needed. If you’re feeling fancy, sprinkle with fresh herbs. Serve hot, with your choice of optional toppings like fried eggs or hot sauce for that extra oomph.

Storing & Reheating

To store any leftovers, let the corned beef hash cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to about 3-4 days. If you need to store it longer, you can freeze it in a freezer-safe container for up to 3 months. For reheating, simply warm it in a skillet on medium heat until heated through or microwave for about 1-2 minutes. The texture may change slightly, so a little extra olive oil or butter can refresh the crispiness.

Chef’s Helpful Tips

Avoiding mushy potatoes? Make sure they are just slightly tender after boiling, as they’ll continue cooking in the skillet.
Use a combination of butter and oil for the best browning—a purely oily approach may yield a less delightful crust.
Test your hashes by pressing down, allowing them to form that beautiful crust before flipping.
Experiment with spices; a touch of cayenne or garlic powder can elevate the flavor to new heights.
For a complete meal, pair with a side of sautéed spinach for added nutrients.

This savory corned beef hash is not just a dish; it’s an experience. The beautiful harmony of flavors and textures is bound to make it a favorite in your household. Try customizing it with your favorite ingredients or spices for a unique twist that satisfies your taste buds. Whatever your topping choice, every bite will remind you of home and hearty meals shared with loved ones.

Recipe FAQs

Can I use fresh corned beef instead of cooked?

Absolutely! Just make sure to cook the corned beef ahead of time. You can boil or braise it until tender, then slice it and use as directed in the recipe.

Is corned beef hash gluten-free?

Yes, as long as your corned beef and other ingredients are gluten-free, this delicious dish can cater to those needing to avoid gluten. Just check your seasonings and any toppings.

What sides go well with corned beef hash?

Served alongside eggs—fried, poached, or scrambled—makes for a hearty breakfast. A simple side salad, sautéed veggies, or some crisp toast can complement your hash perfectly.

Can I make corned beef hash ahead of time?

Yes, you can prepare the potatoes and the veggie mix a day in advance. Store them separately and combine them with the corned beef just before cooking to ensure maximum crispiness when it’s time to eat.

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Corned Beef Hash

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Author: Peter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

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Description

Corned beef hash is a delightful blend of potatoes, corned beef, and bell peppers, making it a quick and satisfying meal for any occasion. Its savory flavors and crispy texture ensure it’s a comfort dish that satisfies hunger easily.

Ingredients

Scale

1 pound yukon gold potatoes, diced into ½-inch pieces
fine sea salt
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
2 cups cooked corned beef, diced (about ½-inch pieces)
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika
optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

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Instructions

Place diced potatoes in a saucepan, cover with cold water, and season generously with salt. Bring to a boil, reduce heat, and simmer for 5–6 minutes until barely tender. Drain and let steam-dry.
In a large skillet, melt butter and olive oil over medium heat.
Add onion and red bell pepper; cook for 5–6 minutes until softened and caramelized. Stir in garlic and cook for 2 more minutes.
Add the pre-cooked potatoes and corned beef to the skillet. Season with black pepper and smoked paprika, and mix gently. Press it down into an even layer.
Cook without stirring for 4–5 minutes for a golden crust to form on the bottom. Flip sections of the hash and press back into an even layer. Repeat for an additional 10–15 minutes until the hash is brown and crispy in spots.
Taste and season with more salt and pepper if desired. Top with greens if using, serve with eggs or desired toppings, and enjoy.

Notes

Feel free to experiment with different peppers or add vegetables for extra nutrition.
If you prefer a spicier hash, feel free to add chili flakes or your favorite hot sauce.
This dish can be easily reheated in the oven or skillet, making leftovers a treat.