Homestyle Corned Beef Hash: Breakfast or Dinner (Print Version)

Hearty Classic Corned Beef Hash is perfect for any meal! This recipe brings crispy potatoes, savory corned beef, and tender onions together easily.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Meat

# Ingredients:

→ Main Hash Components

01 - 2 cups cooked corned beef, diced (about 1 lb)
02 - 3 medium russet potatoes, peeled and diced (about 3 cups)
03 - 1 large yellow onion, finely diced
04 - 1/2 green or red bell pepper, finely diced

→ Flavor Enhancers

05 - 2 tbsp unsalted butter, divided
06 - 1 tbsp olive oil
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - Fried eggs (optional, but highly recommended)
11 - Fresh chives or parsley, chopped (optional)

→ Optional Add-ins

12 - A splash of Worcestershire sauce
13 - Diced carrots or mushrooms

# Instructions:

01 - First things first, let's get everything ready. Dice your cooked corned beef into small, roughly half-inch pieces. I find smaller pieces distribute better throughout the hash. Next, peel and dice your russet potatoes into similar small cubes. Try to keep them as uniform as possible so they cook evenly. This is where I always get a little messy, potato peels everywhere! Then, finely dice your yellow onion and bell pepper. Having everything prepped before you start cooking makes the whole process so much smoother, trust me on this.
02 - Grab your biggest, heaviest skillet – cast iron is my absolute favorite for this Classic Corned Beef Hash. Melt a tablespoon of butter and a tablespoon of olive oil over medium-high heat. Once it's shimmering, add your diced potatoes. Spread them out in a single layer if you can. Let them cook undisturbed for about 5-7 minutes until they start to get golden and crispy on one side. This is crucial for that perfect texture! Don't stir them too much initially; you're building that crust. I sometimes get impatient here, but seriously, resist the urge to flip too soon.
03 - Once the potatoes are nicely browned, give them a good stir and add the diced onion and bell pepper to the pan. Cook for another 5-7 minutes, stirring occasionally, until the onions soften and become translucent, and the bell pepper starts to tenderize. The kitchen will start smelling absolutely divine at this point – that sweet onion aroma mixing with the potatoes, oh my! This is where the flavors really start to build for our Classic Corned Beef Hash.
04 - Now, it's time for the star! Push the potato and onion mixture to one side of the pan, or just make a little clearing in the middle. Add the remaining butter and let it melt. Toss in your diced corned beef. Let it get a little crispy and browned on its own for a few minutes before mixing it into the rest of the hash. This step ensures the corned beef gets some nice texture rather than just steaming. The sizzle and smell of that beef browning are just *chef's kiss*.
05 - Once the corned beef has a nice sear, stir everything together. Sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Give it a really good mix, making sure all those delicious spices are evenly distributed throughout the Classic Corned Beef Hash. Cook for another 5-10 minutes, stirring occasionally, until everything is heated through and your potatoes are tender on the inside and wonderfully crispy on the outside. This is where you can adjust the seasoning to your liking.
06 - Taste your Classic Corned Beef Hash and adjust seasonings if needed. I always like to press it down into the pan for a final minute or two to get an extra crispy bottom layer right before serving. Serve hot, maybe with a fried egg on top (my personal must-have!), a side of toast, or even a dollop of ketchup or hot sauce. It's so fantastic for breakfast, brunch, or even a hearty dinner. Enjoy the fruits of your labor, you deserve it!

# Notes:

01 - Don't overcrowd the pan; it makes all the difference for crispy hash.
02 - Leftovers keep well in an airtight container for 3 days, but it's best reheated in a skillet, not the microwave.
03 - Sweet potatoes can swap for russets if you're feeling a bit adventurous, gives a nice sweetness.
04 - A runny fried egg on top is non-negotiable for me, really elevates the whole dish!

# Tools You'll Need:

01 - Large cast iron skillet
02 - cutting board
03 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 20g

Back