This easy corned beef hash recipe is all made in one pot – no pre-cooking the potatoes required! Small-diced potatoes are cooked in onions and butter in a skillet, with cooked corned beef and parsley added in for an easy breakfast (or lunch, or dinner!). It’s perfect served with a fried egg on top and a great way to use up leftover corned beef from St. Patrick’s day.
In case you missed it, I made corned beef in the instant pot last week, along with carrots, cabbage, and some delicious buttered parsley potatoes. 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.
You can also use canned or deli corned beef for this hash recipe.
Unlike most other corned beef hash recipes, this one uses uncooked, raw potatoes directly in the skillet. Usually, you’ll see them pre-boiled and then added to the hash. This works great also, and does result in a bit of a crispier result. But you know me – I aim for as few steps and as few dishes as possible with my recipes! If you happen to have leftover cooked potatoes, you can use those (see recipe notes for how).
Let’s get to it!
Ingredients and Substitutions
- Potatoes – while Russets will give you the crispiest results due to their starch, I found red potatoes worked well (and I didn’t have to peel them!). I say use what you have!
- Onion – I used yellow, but you can use a white or red if you want.
- Butter – you can use ghee or oil for a dairy-free version.
- For the liquid – you can use leftover cooking liquid from the corned beef if you have it, otherwise just use water. Or chicken, vegetable, or beef broth if you have some you need to use up – this recipe isn’t picky!
- Cooked corned beef – canned is fine if you don’t have homemade, or get a super thick slice from the deli counter.
- Fresh parsley – leave it out if you must, but I do recommend it.
- Salt and Pepper
How to make Easy Corned Beef Hash
Melt some butter in a skillet and cook the onion for a while. Add the potatoes and liquid and season well. Cover and cook for 10 minutes or so, until potatoes are cooked almost all the way. Uncover and allow the liquid to evaporate as the potatoes finish cooking. Add the corned beef and some more butter. Once the liquid all evaporates, the hash will start to crisp a little. Once it’s fully heated and crisped to your liking, turn off the heat and stir in the parsley. Adjust seasoning as needed and serve!
Don’t you need to pre-cook the potatoes for the best hash?
While pre-cooking potatoes can result in a bit of a crispier result, I personally would rather save on dishes and steps.
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.
If you WANT to cook the potatoes in another pot, please do so! Just boil the diced potatoes in salted water until almost cooked, and add them to the skillet after the onions cook and omit the cooking liquid. Cook until starting to get crispy and then add the corned beef, then parsley as directed.
Can I use leftover cooked potatoes for hash?
Yes! You can also use this method with leftover cooked or roasted potatoes. Keep in mind, any seasoning you added to the original potato recipe will also be in the hash. Just add them as you would if you were pre-cooking the potatoes (see above).
A note about salt
The amount of salt you need to add to this recipe will vary depending on the sodium content of your corned beef, what cooking liquid you use, and if your potatoes were already cooked/seasoned before. I recommend going light at first on seasoning and adding more at the end if needed if you are unsure!
What to serve with corned beef hash
I love topping it with a simple fried egg or two. I did a sunny-side-up egg with a runny yolk on top of each serving. I fry up the egg right in the same skillet as the hash, so it had some of the awesome flavors from the hash in the crispy bottom and edges of the egg.
Corned beef hash is a great side for breakfast or brunch (or anytime, really). It’s also perfect used for a corned beef hash hollandaise, with poached eggs and hollandaise sauce on top. You can also make a sandwich out of it – add some cheese and grill it up! YUM!
What kind of skillet should I use to cook hash?
I prefer using a large nonstick skillet (here’s the nonstick skillet I love) with a cover for this recipe, since the potatoes need to simmer covered in order to cook properly (and the nonstick with a cover makes it easier to cook the perfect sunny-side-up egg, too).
A well-seasoned cast iron skillet will also work well for hash.
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Corned Beef Hash
Equipment
- Large Skillet
Ingredients
- 3 tablespoons butter divided, plus more if needed
- 1 medium yellow onion finely diced
- 2 cups potatoes finely diced (about 1 lb.) I used red potatoes, see notes.
- kosher salt and black pepper to taste
- ½ cup water (or the leftover cooking liquid from making corned beef, or broth, plus more if needed, see notes)
- 2 cups cooked corned beef finely shredded or diced (about 10 oz., see notes)
- 1/4 cup fresh parsley chopped, plus more for garnish
- fried or sunny-side up eggs for serving (optional)
Instructions
- Melt 2 tablespoons of the 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 potatoes and water (start with ½ cup) or cooking liquid from the corned beef, or broth of choice. 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 almost fully cooked. Add more liquid if it gets too low and the potatoes haven't cooked yet.
- Uncover and simmer for 5 more minutes, until most of the liquid has evaporated and potatoes are fully cooked.
- Stir the corned beef (2 cups) into the skillet, as well as the remaining 1 tablespoon of butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, or 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 fresh 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.
Notes
- Using cooked leftover potatoes/Time saving tip: You can make this with already cooked potatoes as well. Cook the onion in butter as directed, then add the potatoes and cook until reheated and starting to crisp. Add the corned beef, finish heating and crisping up, and then stir in parsley off heat as directed.
- Make it dairy free: Use ghee or oil instead of butter.
- I used red potatoes for this for the simple reason I had some already and I didn’t have to peel them (told you I don’t like unnecessary steps!). Russets will work well and will result in a crispier texture, but I recommend peeling them especially if they are larger with a thick skin. I say use what you have, and peel at your discretion (this recipe is not very finicky or too serious). Do make sure to give your potatoes a good scrub with a vegetable brush if not peeling.
- For the corned beef, you can use homemade/leftovers, a thick slice from the deli, or canned corned beef.
- For the liquid, water works just fine, but if you have broth you need to use up, or happen to have cooking liquid from corned beef, that works well too and will add some flavor.
- Be careful of adding too much salt, as corned beefis quite salty and depending on the liquid you use, you may not need much added salt, if any. Go easy at first – you can always season at the end if needed.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It 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:
Craig V
Very good recipe. I would add less cooking liquid for the potatoes as 1 cup was a bit much. 3/4 cup would have been just about right.
Elizabeth Lindemann
Glad you liked the recipe and thanks for sharing your modifications!