This Classic Corned Beef Hash recipe is made with a combination of diced potatoes, sweet onions, and perfectly seasoned corned beef for a dish that’s crispy, hearty, and full of flavor. It’s an easy way to turn leftover corned beef into a delicious, nostalgic meal that tastes far better than anything from a can.
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Using prepared corned beef makes this recipe simple and flavorful, since the meat is already well-seasoned. You can also prepare a roast specifically for this dish.
Everything cooks together in just one skillet, allowing the potatoes and beef to crisp up while the onions soften. The result is a balanced, savory hash with crisp texture in every bite.
This homemade version has much better flavor and texture than canned corned beef hash. The simple seasonings are the same I use for breakfast potatoes, but this dish is perfect for breakfast, brunch, or even an easy dinner. Serve it on its own or alongside scrambled or fried eggs, pancakes, waffles, or toast for a complete meal.
Why This Recipe Works
- Quick and Easy: Using leftover corned beef cuts down on prep time.
- One Pan: Everything cooks in a single skillet for easy cleanup.
- Classic Flavor: The same corned beef hash taste you know and love.
Ingredients
- 4 cups potatoes (diced into 1/2-inch cubes): russet or Yukon gold work great in this recipe.
- 4 tablespoons butter
- 1 large sweet onion (diced)
- salt (to taste)
- pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 cups cooked corned beef (diced into 1/2-inch cubes)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Step-By-Step Instructions
Prep!
Dice the potatoes, onion, and corned beef.
Create!
Place the diced potatoes into a pot of cold, salted water. Bring to a boil and cook until almost fork-tender. Drain.
Add the butter to a large, deep skillet over medium heat. Add the onion along with a pinch of salt and pepper and cook, stirring often, until soft and translucent, about 5-7 minutes.
Stir in the potatoes, garlic powder and paprika until combined.
Add the corned beef.
Spread the hash out to cover the bottom of the skillet and cook until lightly browned and crisp, about 5 minutes undisturbed.
Flip and cook an additional 5 minutes. Repeat, as needed, until the hash is crisp to your liking.
Season with additional salt and pepper, if desired.
Present!
Garnish with minced parsley, if desired.
Tips and Techniques
- Don’t overcrowd the pan: Spread the hash into an even layer so it browns instead of steaming.
- Let it cook undisturbed: Resist stirring too often to allow time for the hash to crisp.
- Season lightly: Corned beef is already salty. Additional salt and pepper can be added at the end, if desired.
- To store: Store leftover corned beef hash in an airtight container. Consume within 3-4 days.
- To freeze: Let the hash cool completely, then store in a freezer-safe container or zip-top bag for up to 2 months.
- To reheat: if hash is frozen, thaw in the refrigerator overnight. Reheat hash in a skillet to re-crisp or the microwave (be aware the microwave will not re-crisp the hash).
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Classic Corned Beef Hash
Equipment Needed
Ingredients
- 4 cups potatoes (diced into 1/2-inch cubes, russet or Yukon gold)
- 4 tablespoons butter
- 1 large sweet onion diced)
- salt (to taste)
- pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 cups cooked corned beef (diced into 1/2-inch cubes)
Instructions
- Place the diced potatoes into a pot of cold, salted water. Bring to a boil and cook until almost fork-tender. Drain.4 cups potatoes
- Add the butter to a large, deep skillet over medium heat. Add the onion along with a pinch of salt and pepper and cook, stirring often, until soft and translucent, about 5-7 minutes.4 tablespoons butter, 1 large sweet onion, salt, pepper
- Stir in the potatoes, garlic powder and paprika until combined, then add the corned beef.1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 4 cups cooked corned beef
- Spread the hash out to cover the bottom of the skillet and cook until lightly browned and crisp, about 5 minutes undisturbed.
- Flip and cook an additional 5 minutes. Repeat, as needed, until the hash is crisp to your liking.
- Season with additional salt and pepper, if desired.
- Garnish with minced parsley, if desired.
Notes
- Don’t overcrowd the pan: Spread the hash into an even layer so it browns instead of steaming.
- Let it cook undisturbed: Resist stirring too often to allow time for the hash to crisp.
- Season lightly: Corned beef is already salty. Additional salt and pepper can be added at the end, if desired.
- To store: Store leftover corned beef hash in an airtight container. Consume within 3-4 days.
- To freeze: Let the hash cool completely, then store in a freezer-safe container or zip-top bag for up to 2 months.
- To reheat: if hash is frozen, thaw in the refrigerator overnight. Reheat hash in a skillet to re-crisp or the microwave (be aware the microwave will not re-crisp the hash).
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