Simple Corned Beef Hash

Frozen hash brown and leftover or deli counter corned beef go into this Simple Corned Beef Hash. They are skillet browned with onion, garlic, and spices. Top it with an egg , optional, for a hearty breakfast.

St. Patrick’s Day is the perfect time to enjoy corned beef hash, but it’s a dish that can be made year round. While leftover corned beef is the ideal choice for this recipe, the deli counter variety is a great option any other time. Plus, it’s available year round, and there’s practically no work involved!

This is a simple recipe that does not run short on flavor. Store bought frozen hash brown allows the dish to come together quickly. It’s relatively inexpensive and such a time saver. Having said that, I’m also providing tips for using fresh potatoes.

What is in this corned beef hash?

• Deli counter corned beef
• Frozen diced hash brown
• Chopped onion
• Chopped garlic 
• Salt
• Black pepper
• Onion powder
• Garlic powder
• Paprika
• Butter
• Olive oil

Recipe highlights:

• Sauté onion in butter and oil for for 2 minutes or until translucent. Remove from skillet.
• Add remaining butter and olive oil. Add potatoes. Brown for 2 minutes.
• Mix in garlic and spices. Allow to cook undisturbed for 10 minutes, turning over potatoes roughly every 3 minutes.

• Return onion to skillet. Add corned beef. Combine then allow to cook undisturbed for 6-8 minutes, turning over mixture every 2 minutes.

• Serve alone or with eggs.
• Refer to recipe card for detailed instructions. 

View the how-to video or save for later with this Pinterest Pin.

Can you use uncooked potatoes?

The convenience of store bought hash brown makes this recipe simple and easy. But yes, you can use uncooked potatoes.

Boil, bake, or microwave until cooked most of the way first. They are done when they can be pierced with a knife or skewer. The potatoes should be tender but have a little resistance. Since they finish cooking in skillet, you don’t want to pre-cook them all the way.

Peel and dice into half inch cubes before adding to the corned beef hash.

Serve with eggs options:

I don’t necessarily have to have eggs with my corned beef hash. But you can certainly add eggs…as many as you like!

Make the eggs in a skillet any which way you choose…sunny side up, over easy, over hard, poached. Or cook them right inside the corned beef hash. Here’s how:

• Create 4 to 6 wells in the corned beef hash.
• Break an egg into each well.
• Broil or bake at at 375° F until the whites are just set or until desired doneness is achieved. This takes about 7-10 minutes for baking. If broiling, check frequently to avoid burning.
• Or just cook the eggs in the skillet once they are added to the well. Cover the skillet and cook on medium low on the stovetop until whites are just set (abou 4-6 minutes)… or until desired doneness is achieved.

Add-on options:

Chopped red peppers, green bell peppers, kale, or cabbage are great add-ons. Cook them along with the onion. I prefer to cook the cabbage a couple minutes before adding the onions.

Sauerkraut also pairs well with the corned beef. Squeeze dry and add it to the skillet the same time as the corned beef.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 12-inch stainless steel professional grade frying pan comes with a lid. It comes with a lifetime warranty.
• This stainless steel turner easily flips and turns food.

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