The Best Corned Beef Hash
This hearty corned beef hash features crispy golden potatoes, savory diced corned beef, and sautéed onions and garlic cooked together in a skillet until beautifully browned. Perfect for breakfast or brunch, this comforting dish delivers a satisfying crispy crust and pairs wonderfully with a freshly fried egg on top.
Ingredients
Corned Beef Hash
- 1 lb cooked corned beef diced into 1/2-inch pieces
- 2 lbs Yukon Gold or red potatoes peeled and diced into 1/2-inch cubes
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon black pepper freshly ground
- 0.5 teaspoon salt adjust to taste
- 2 tablespoons fresh parsley chopped for garnish
Optional for Serving
- 4 large eggs fried for serving
Instructions
- Place the diced potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook for 5–7 minutes until just fork-tender. Drain them thoroughly and set aside.
- Heat the olive oil or butter in a large cast-iron or non-stick skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Add the drained potatoes to the skillet with the onions. Spread them into a single layer and cook undisturbed for 5–7 minutes until a golden-brown crust forms. Flip and cook for another 5 minutes to crisp the other side.
- Add the diced corned beef and minced garlic to the skillet. Gently stir to combine everything evenly. Season with salt and freshly ground black pepper.
- Press the mixture firmly with a spatula to form a large pancake-like layer. Cook without stirring for 5–8 minutes until the bottom becomes deeply browned and crispy.
- Break the hash apart and serve immediately. Garnish with chopped fresh parsley. If desired, top each serving with a freshly fried egg.
Notes
For an extra crispy crust, use a combination of butter and oil—the butter adds rich flavor while the oil prevents burning. You can also add diced bell peppers or mushrooms along with the onions for extra flavor and texture. If the corned beef is very lean, add a little extra oil or butter to prevent sticking.
