Corned beef hash is a warm mix of corned beef, potatoes and seasonings that goes way back to the early 1800s. It started out as a cheap, tasty way to use up leftover beef and folks soon made it a favorite. The name comes from “corning,” which was just a fancy word for curing meat with big salt crystals and spices. Over time, what started as simple peasant food turned into a classic comfort dish that people eat for cozy breakfasts or big weekend brunches.
Nowadays you’ll find corned beef hash on diner menus all across the country. It’s more than just food—it’s kinda of a tradition that brings families and friends to the table. You pile your plate with salty, crispy hash, maybe top it with an egg, and somewhere between bites you share stories and laughs.
In this post we’ll show you how to make corned beef hash step by step. We’ll list the basic ingredients, point out the tools you’ll need, and break down the cooking process so you get that perfect crispy-tender mix. Plus, we’ll give you some ideas to change it up, talk about a few health notes, and answer the usual questions everyone asks. Whether you’re a kitchen pro or just starting out, this guide will help you master the art of corned beef hash at home.
Ingredients for Corned Beef Hash
To make a great corned beef hash, you need the right basics. Here’s what you’ll want, plus some extras if you feel like spicing it up.
Traditional Ingredients
Corned Beef:
Corned beef is the main star of this dish. It’s a salt-cured beef brisket that usually has spices like coriander, black pepper and mustard seed in the mix. You can use leftover corned beef from another meal or buy pre-cooked corned beef at the deli. Both ways are easy and taste good.
Potatoes:
Potatoes give bulk and a nice filling texture. Russets make it fluffier inside, while Yukon Golds give a creamy consitency. Whatever kind you choose, cut them into even cubes so they cook at the same speed and get a crispy outside. For a different take, try cheesy scalloped potatoes.
Onions:
Onions add a sweet kick and extra flavor. Yellow onions are most common, but red onions work too if you want a milder taste and some color. Chop them small and sauté till they’re golden-brown to bring out their sugars.
Optional Ingredients:
You can mix in bell peppers for crunch, minced garlic for an extra zing, or a dash of hot paprika or cayenne if you like heat. This hash is super flexible so feel free to get creative.
Cooking Equipment Needed
Having good tools makes cooking easier and better. Here’s what you should have ready:
- Cast Iron Skillet: Holds heat well so you get that perfect crust on your hash.
- Sharp Knife: For quick, even dicing of potatoes and onions.
- Spatula: A sturdy one to stir, flip, and serve without breaking everything apart.
Detailed Corned Beef Hash Recipe
Preparation Phase
First, if you don’t have leftover corned beef, cook some. Rinse the brisket under cold water to take off extra salt, then simmer in boiling water for 2–3 hours until tender. Let it cool a bit, then chop into small bite-size pieces.
Next, wash and peel the potatoes, cutting them into half-inch cubes so they cook evenly. Peel and chop the onions too. Now everything’s prepped and ready for the skillet.
Cooking Instructions
- Boil and Prep Potatoes: Put the diced potatoes in salted water and boil for 8–10 minutes until you can poke them with a fork but they aren’t falling apart. Drain and let cool enough to handle. If some cubes are still big, chop them smaller so they’re all about the same size.
- Sauté Onions: Heat a tablespoon of oil in your cast iron skillet over medium heat. Add the onions and stir now and then until they turn soft and golden brown—about 5–7 minutes. This brings out their sweetness.
- Add Corned Beef and Potatoes: Toss in the chopped corned beef so it warms through, then add the potatoes. Stir gently so every piece gets some of that onion flavor.
- Crisp It Up: Turn the heat up to medium-high and let the mix cook without touching it for a few minutes so a crust forms. Then use your spatula to flip sections and brown the other side. Keep doing this until the whole thing is crispy to your liking.
- Serve and Garnish: When it’s golden and crusty, take it off the heat. Serve hot with chopped parsley or chives, and if you want, a fried egg or a squirt of hot sauce on top.
Additional Recipe Variations
If you need a veggie version, swap the meat for mushrooms or tempeh. Like it spicy? Add jalapeños or a splash of your favorite hot sauce while cooking. You can even turn it into a breakfast bowl with poached or fried eggs mixed right in at the end.
Tips for the Perfect Corned Beef Hash
- Best Corned Beef: Try to get a good-quality brisket if you can—fresh is better than canned.
- Potato Choices: Go starchy (russets) for fluff or Yukon Gold if you want creamier pieces. Red potatoes hold their shape well.
- Cooking Style: Don’t keep stirring—let it sit so parts get nice and crispy, then flip just those sections.
- Save Time: Use leftover roast potatoes or precooked corned beef to cut down on prep.
Health Considerations
Corned beef hash can be high in fat and calories thanks to the meat and oil. One serving might hit around 400–500 calories. To lighten it up, try these swaps:
- Use sweet potatoes or even cauliflower instead of white potatoes for more fiber and fewer carbs.
- Pick lean corned beef or turkey-based corned beef to cut fat but keep the taste.
FAQ Section
What can I serve with corned beef hash?
It’s great with toast, a green salad, or pickles on the side. Eggs are classic—fried or poached.
Can I freeze corned beef hash?
Yes. Let it cool completely, then pack into airtight containers or freezer bags. Thaw overnight in the fridge and reheat on the stove.
How long does it take to make corned beef hash?
About 30–45 minutes if the beef is already cooked. If you start from raw brisket, add 2–3 hours for simmering.
Can I use canned corned beef?
Sure! Drain and chop the canned beef, then cook just like you would the fresh stuff.
What is corned beef hash traditionally served with?
Usually eggs (fried or poached), toast, and maybe a sprinkle of fresh herbs or a dash of hot sauce. It’s a filling morning meal.
Conclusion
Corned beef hash is a classic comfort dish that you can tweak however you like. With the right ingredients and a bit of care, you’ll end up with a tasty meal that’s both nostalgic and totally your own. Have fun making it in your kitchen!
corned beef hash recipe
Equipment
- 1 Large skillet or frying pan
- 1 Spatula
- 1 Chopping board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 cups cooked corned beef, diced Leftover corned beef works best for this recipe.
- 3 cups potatoes, peeled and diced About 3 medium potatoes.
- 1 medium onion, diced
- 2 tablespoons vegetable oil
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped Optional.
- 4 eggs Optional, for serving.
Instructions
- Start by peeling and dicing the potatoes into small cubes to ensure even cooking. Rinse them under cold water to remove excess starch and pat them dry with a paper towel.
- In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the diced potatoes and spread them out in an even layer. Allow them to cook without stirring for about 5-7 minutes until they start to brown.
- After the potatoes have browned on one side, stir them gently and add the diced onion. Continue cooking for another 5-7 minutes, stirring occasionally, until the onions are translucent and the potatoes are tender.
- Next, add the diced corned beef to the skillet. Stir everything together and cook for an additional 5-10 minutes, allowing the mixture to crisp up nicely. Season with salt and black pepper according to your taste.
- Optional: If you want to add eggs, create a few wells in the hash and crack an egg into each well. Cover the skillet and cook for about 5 minutes or until the eggs are cooked to your desired doneness.
- Once done, remove from heat and sprinkle with chopped parsley if using. Serve hot, preferably with the fried eggs on top.
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