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Corned beef hash is the kind of comfort food that never goes out of style—crispy potatoes, savory corned beef, and caramelized onions all come together in one perfect skillet meal. Whether you’re using up St. Patrick’s Day leftovers or just craving a hearty, no-fuss breakfast, this dish delivers big on flavor. It’s easy to make, endlessly customizable, and even better when topped with a runny egg. So grab your skillet, because once you try this homemade corned beef hash, you’ll wonder why you ever settled for the canned stuff!
Discover a revamped take on classic corned beef hash that’s simply perfect for all corned beef lovers. This flavorful dish is definitely going to elevate breakfast time.
You might also like this corned beef hash au gratin, Irish-inspired tacos with corned beef and potatoes, or this hearty Irish stew with lamb.
Why You’ll Love It
Easy to make: You just need to add the ingredients to a skillet and cook. This is such a simple dish.
So delicious: What’s not to love about juicy corned beef, tender potatoes and plenty of onions and garlic?
A one-pot recipe: You only need one frying pan or skillet to make this hearty breakfast, which means less washing up for you!
Gluten-free and dairy-free: You won’t find any gluten or dairy in here.
Homemade Corned Beef Hash Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corned beef brisket: I used a pre-cooked brisket but you can cook your own, use leftover corned beef or even canned.
Russet potatoes: Any firm potatoes are good for the crispy potatoes. They need to be diced into cubes.
Olive oil: For frying the potatoes.
Aromatics: Garlic and onions add plenty of savory flavor appeal.
Ground paprika: For a contrasting flavor that complements the corned beef brisket taste.
How to Make Crispy Corned Beef Hash
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the potatoes and onions: Heat oil in a large skillet and cook the potatoes over a medium high heat until tender. Add the onions and cook those too.
Add the seasonings: Add the garlic and spices, and cook.
Add the meat: Add the corned beef and cook some more over a medium heat, stirring so everything can get hot and well combined.
Serve and enjoy: Serve hot with a sprinkle of chopped fresh parsley as a garnish.
Substitutions and Variations
Russet potatoes: Use fingerling, maris piper, thin-skinned white potatoes, red potatoes, or even baby potatoes. If you boil potatoes for a meal the day before, you can always make extra to save a few minutes off this recipe.
Corned beef: You can cook your own, use ready-cooked corned beef or use canned.
Garlic: Add a couple extra cloves of garlic if you’re a fan like me!
Ground paprika: Try smoked paprika if you have some, or substitute cayenne pepper for a spicy flavor.
Another flavor: Add a splash of Worcestershire sauce.
Serving Suggestions
Side dishes: This corned beef hash recipe would pair wonderfully with crispy bacon and sheet pan eggs or eggs benedict for breakfast. Add a fresh fruit cup too if you like. Another tasty serving idea for breakfast, lunch or supper would be buttered hot toast and a fried egg with a runny yolk on top.
Something sweet: Still hungry? Enjoy these Lucky Charms Rice Krispie treats.
Drinks: Pair it up with homemade cinnamon dolce lattes or iced gingerbread lattes.
How to Store Corned Beef Hash
Store: Let the corned beef hash cool completely and then keep leftovers refrigerated in an airtight container and eat within 3 days.
Freeze: You can freeze leftovers in an airtight container for up to 3 months. Keep in mind the texture will be softer once thawed.
Thaw: Defrost in the fridge overnight.
Reheat: You can warm it back up in a skillet on the stove or in the microwave.
Top Tips
No need for additional salt: The corned beef is already salted, so you won’t need additional salt in the recipe.
Uniformly chopped potatoes: Try to get your potatoes more or less the same size so they cook evenly.
Make extra: As it’s just as tasty reheated or even frozen, I recommend making plenty!
Homemade Corned Beef Hash FAQs
This recipe starts off with already cooked brisket. To cook your own, you can slow cook it in your crockpot for 9 hours on low or perhaps 5 to 6 hours on high. Just add the meat to your crockpot and add enough broth or water to cover it, then add the included spice packet to season. When it’s falling apart tender, pull the meat apart with forks. You’ll get 4 or 5 cups of cooked meat this way.
Yes, if you like. You’ll need about 3 cans if you’re doing this.
Best Corned Beef Hash Recipe
Corned Beef Hash
Equipment
- Skillet Large
Ingredients
- 3 Pounds corned beef brisket, cooked and chopped
- 2 russet potatoes, large, peeled and cubed
- 3 or 4 Tablespoons olive oil
- 4 Cloves garlic, minced
- 1 onion, large, diced
- ¾ Teaspoon black pepper
- ½ Teaspoon ground paprika
- ½ Teaspoon garlic powder
Optional Garnish:
- parsley, freshly chopped
Instructions
- Heat 2 tablespoons of oil in a large skillet over a medium heat.
- Add the potatoes to the skillet and cook for 12 minutes or until tender, stirring occasionally.
- Now add the onions and cook for 4 minutes or until translucent.
- Stir in the minced garlic, garlic powder, black pepper, and paprika.
- Sauté the mixture for another minute or so.
- Add the corned beef and another 1 or 2 tablespoons of oil.
- Cook for another 10 minutes, stirring often, until everything is hot and well combined.
- Serve hot, garnished with freshly chopped parsley if liked.
Notes
Uniformly chopped potatoes: Try to get your potatoes more or less the same size so they cook evenly.
Make extra: As it’s just as tasty reheated or even frozen, I recommend making plenty!
Nutrition
Put this mouthwatering corned beef hash on the menu and enjoy it for breakfast or brunch. It’s a savory, meaty dish that never fails to satisfy. I love mine with hot buttered toast and a fried egg on top. Corned beef hash is a great option for St Patrick’s Day or simply because you want something delicious in your belly. This is the kind of dish nobody ever gets tired of!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
. The crispy bits of potato and the savory corned beef reminded me of breakfasts my dad used to make. I topped mine with a fried egg, and it was pure comfort food.
This was the best breakfast ever! Crispy, savory, and so satisfying.
So crispy and flavorful! Topped mine with an egg, and it was perfection!