Thank you to Idaho® Potatoes for sponsoring this Corned Beef Hash recipe! As always, all opinions are my own.
In case you missed it, I made corned beef in the instant pot last week, along with carrots, cabbage, and the most delicious buttered potatoes EVER. While there was never any hope for leftover potatoes (they were the first to go), I did have a bunch of leftover corned beef, which turned into this easy, one-pot corned beef hash recipe.
Unlike most other corned beef hash recipes, this one uses uncooked, raw potatoes rather than cooked. If you happen to have leftover cooked potatoes, you can use those (see recipe notes for how).
Rather than using another pot to boil the potatoes before adding them to the skillet, I saved on time and effort by simmering them directly in the skillet before browning them with the corned beef. After sautéing the onion in butter, the potatoes are added, as well as some water (or, if you have it, the leftover cooking liquid from the corned beef- YUM). Once the potatoes have simmered and softened (which won’t take long since they are diced finely), the corned beef and more butter is added, the heat is cranked, and the hash becomes hash.
Oh YUM. I could eat this every day. Preferably with a perfectly cooked, sunny-side-up egg with a runny yolk on top each and every time. I fried up the egg in these photos right in the same skillet, so it had some of the awesome flavors from the hash in the crispy bottom and edges.
We’re coming up on St. Patrick’s Day, and this is the perfect thing to use up any leftovers you have from boiled corned beef with veggies. Or, you could just get a thick piece of corned beef from your deli if you don’t have any leftovers. This sweet potato, corned beef, and cabbage breakfast bake is another great way to use up leftovers for breakfast.
Or dinner. Brinner is ALWAYS a good option.
You’ll want to use a large skillet (I used a nonstick one) with a cover for this recipe, since the potatoes need to simmer covered in order to cook properly (and it makes it easier to cook the perfect sunny-side-up egg, too).
Here’s the recipe for one-pot corned beef hash. Enjoy!
One-Pot Corned Beef Hash
- Large Skillet
- 2 tablespoons butter divided, plus more if needed
- 1 medium yellow onion finely diced
- 2 cups red potatoes finely diced (about 1 lb.)
- kosher salt to taste
- black pepper to taste
- 1 cup water (or the leftover cooking liquid from making corned beef)
- 2 cups cooked corned beef finely shredded or diced (about 10 oz.)
- 1/4 cup fresh parsley chopped, plus more for garnish
- fried or sunny-side up eggs for serving (optional)
- Melt 1 tablespoon butter in a large skillet with a lid over medium-high heat.
- Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
- Add the diced red potatoes and water (1 cup) or cooking liquid from the corned beef. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are cooked.
- Uncover and simmer for 5 more minutes, until most of the liquid has evaporated.
- Stir the corned beef (2 cups) into the skillet, as well as the remaining tablespoon butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until bottom of hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
- Turn off heat and stir in parsley (1/4 cup). Taste and adjust seasoning if necessary.
- Serve with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.
- Using cooked leftover potatoes/Time saving tip: You can make this with already cooked potatoes as well. Just melt both tablespoons of butter in the skillet, and add the onions, potatoes, and corned beef at once, continuing with instructions as directed from step 5.
- Make it paleo/dairy free: To make this dairy free/paleo/whole30 compliant, use ghee instead of butter.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: