Simple Corned Beef Hash

Frozen hash browns and leftover corned beef from the deli are sautéed with onion, garlic, and spices in this Simple Corned Beef Hash. For a heartier breakfast, top it with an optional egg.

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 browns allow 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 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 the mixture every 2 minutes.

• Serve alone or with eggs.
• Refer to the 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 browns 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 way you choose…sunny side up, over easy, over hard, or 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 375° F until the whites are just set or until the 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 (about 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 for a couple of minutes before adding the onions.

Sauerkraut also pairs well with the corned beef. Squeeze dry and add it to the skillet at 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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Simple Corned Beef Hash

Author: Thao | In Good Flavor Cuisine:American Courses:Breakfast Recipe Keys: C Carbohydrate High Protein

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings:4 Servings

Description

Frozen hash browns and leftover corned beef from the deli are sautéed with onion, garlic, and spices in this Simple Corned Beef Hash. For a heartier breakfast, top it with an optional egg.

Ingredients

• 3/4 pound leftover or deli counter corned beef, about 2 cups diced into 1/2-inch cubes.
• 2 tablespoons chopped garlic
• 1 1/2 cups chopped onion
• 16 ounces frozen hash brown, diced or shredded (see notes below)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 teaspoon paprika

Instructions

1. Preheat a 12-inch skillet on medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add onion. Sauté for 2 minutes. Remove from skillet.
2. Add remaining butter and olive oil. Add potatoes. Let brown for 2 minutes.
3. Add garlic and spices. Stir into potatoes. Allow potato to brown undisturbed, turning over roughly every 3 minutes for 10 minutes. Turn down the heat if the potatoes start to burn.
4. Return onion to skillet. Add corned beef. Mix to combine. Allow to cook undisturbed, turning over the mixture every 2 minutes for 6 to 8 minutes. Turn down the heat if the potatoes burn.
5. Serve as is or with eggs. See the note below for cooking eggs in the hash browns.
6. Makes 4 servings.

Notes

• Frozen or refrigerated store-bought hash browns can be used.
• If using fresh potatoes: boil, bake, or microwave until they can be pierced with a knife or skewer. The potatoes should be tender but have some firmness and resistance. Since they finish cooking in skillet, you don’t want to pre-cook them all the way.
• To cook eggs in the corned beef hash: create 4-6 wells in mixture. Crack an egg into each. Option one is to cover and cook on medium-low on the stovetop for 4-6 minutes or until you get the desired doneness. The second cooking option is to place the uncovered skillet in a preheated 375° F oven for 7-10 minutes. The last option is to broil the uncovered skillet but observe carefully to avoid burning. The second and third option is for oven-safe skillets only.

Keywords:Corned Beef Hash, Hearty Breakfast, Hash Brown

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