Corned Beef Hash Recipe
American · Main course · 30 min total
A classic American breakfast dish made with crispy potatoes, tender corned beef, and onions, all pan-fried to golden perfection.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked corned beef, diced
- 3 cups cooked potatoes, diced (preferably leftover or boiled)
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Optional: 1/4 teaspoon paprika
- Optional: 2 tablespoons chopped fresh parsley
Instructions
- In a large non-stick skillet, heat butter and oil over medium-high heat.
- Add onion and cook until softened, about 3 minutes.
- Add diced potatoes and spread in an even layer. Cook without stirring for 4-5 minutes until bottom is golden brown.
- Add corned beef and stir to combine. Press down into an even layer.
- Cook for another 4-5 minutes, flipping occasionally, until hash is crispy and heated through.
- Season with salt, pepper, and paprika if using. Garnish with parsley.
- Serve hot, optionally with fried eggs on top.
Tips
- For extra crispiness, use leftover boiled potatoes that have been refrigerated.
- Serve with ketchup or hot sauce on the side.
- Leftover hash can be refrigerated for up to 3 days and reheated in a skillet.
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