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Fresh corned beef hash tastes much better than the canned hash, and it’s a great way to use up leftover St. Paddy’s Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it’s the leprechaun’s gold. Serve with an egg on top.
Put your leftover corned beef to good use with this satisfying, hearty, and absolutely delicious corned beef hash recipe.
What Is Corned Beef Hash?
Corned beef hash is a hearty Irish meal made with potatoes and corned beef. The ingredients are traditionally pan-fried until they are tender and warm. Corned beef hash is a popular use for leftover corned beef (think the day after St. Patrick's Day).
How to Make Corned Beef Hash
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make corned beef hash at home:
1. Cook the onion until lightly browned. Stir in the veggies and continue cooking until tender.2. Stir in the remaining ingredients and cook until the hash is crisp and brown.
What to Serve With Corned Beef Hash
This versatile dish works well for breakfast, lunch, or dinner. If you're serving it in the morning, consider pairing it with traditional Irish breakfast fare: sausage, eggs, and beans. Corned beef hash is often topped with a poached or fried egg.
It also pairs perfectly with traditional Irish side dishes, such as Irish soda bread and colcannon.
How to Store Corned Beef Hash
Store your leftover corned beef hash in a shallow, airtight container in the refrigerator for up to four days. Reheat in the microwave, on the stove, or in the oven. You can freeze corned beef hash for up to three months. It won't be as crisp after thawing, but it should retain its delicious flavor.
Cookdap Community Tips and Praise
“Delicious,” according to Maya J. “I had left over corned beef from earlier in the week and this was a great way to use it up. The herbs added a good savory taste to a traditional dish; I did use fresh herbs.”
“This was great and the whole family enjoyed it,” raves Doug. “The only change I made was to add some cooked ham since I didn’t have quite enough corned beef, but it was very flavorful. I will make this again.”
“I made this with the leftover corned beef from St. Patty’s Day dinner,” says RGRLFRI. “It is absolutely delicious. Top this tasty dish off with eggs over easy and your tastebuds will be dancing with joy!”
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground black pepper, or to taste
- ¼ teaspoon dried thyme leaves
- 1 pinch salt to taste
Directions
Step 1
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
Step 2
Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 320 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat6g | 28% |
| Cholesterol82mg | 27% |
| Sodium1559mg | 68% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber3g | 9% |
| Total Sugars1g | |
| Protein25g | |
| Vitamin C3mg | 16% |
| Calcium30mg | 2% |
| Iron3mg | 16% |
| Potassium464mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.
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This was excellent! No changes made at all. My family ate it up! Thanks for the recipe.
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This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don’t do is add the carrot…AND…I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the hash…you could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!
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Excellent! I omitted the carrots, only because I didn’t think the recipe needed them, and it was fantastic! Will absolutely make again!
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boat club food
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This is a very delicious recipe. I highly recommend it!
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I’ve been trying to find the perfect hash recipe. This one came out great with a few modifications. First i blanched the potatoes in my deep fryer for about 3 min at 375. I mixed it all together and put it in the oven at 350 for 30 min and the potatoes browned up nicely. I’ll definately be making this one again!
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A beautiful, colorful, filling dish. However… I really can’t say that it knocked my socks off… it’s a lot of work for a ho-hum dish. I made exactly per recipe instructions. A solid three-star.
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Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn’t want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.
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I just made this dish for my fam…and it was a hit! I used a couple other herbs for flavoring such as rosemary, parsley, oregano, basil, mint, sage and thyme, and those herbs made this dish sing! I did however make this a little thicker by adding some chicken broth and finishing it with some monterey jack cheese. I then made some sunny-side up eggs and placed them atop of the hash, and….a masterpiece….I will be making this in the near future!
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Move this recipe to the top of the list! This is exactly what I was looking for since it used left over corned beef and not canned.
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Very tasty. Love the sweet carrot contrast with the savory. Will make again.
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I liked this recipe because it had beer in it! The recipe calls for a 4 pound corned beef, but I could only find a 3.5 pound at my supermarket. I put the crockpot on for six hours on high, (that was far as it would go on high), and it was done by Supertime!
Good, I would give it five stars, but the only spices the recipe called for was the spice packet inside the corned beef packet. This is not enough for me, so I added some garlic powder, and stuck one bay leaf inside the crock. Came out DELISH!! -
I didn’t have a carrot, but otherwise made the recipe as written. Yum! How will I ever go back to corned beef hash in a can?
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Great recipe! I was very happy to find a recipe for this using fresh corned beef instead of canned. I used the leftovers from St. Patrick’s Day. Left out the carrot. Thanks!
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Great recipe. Everyone loved it.
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The only hash I ever had as a child was the canned type (gags). This was an entirely new experience and one that I absolutely loved. Fantastic. Only change was that I used left over potatoes we had boiled when making the original Corned Beef & Cabbage meal. Served with the obligatory fried egg. Yummmmmmm!
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Amazing recipe! I’ve never cared much for corned beef hash – this recipe has changed all that. One reviewer said she makes corned beef just so she can make hash. I thought to myself how strange – well now I am a believer. Would definitely consider making the brisket so I can have hash.
Thanks so much for sharing.
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My husband and I make this for guests all the time and we get rave reviews, thanks for this wonderful recipe! The only changes that we made were soaking the corned beef in water the night before to remove some of the excess saltiness and using frozen hashbrown potatoes just to save time.
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I used leftover real Corned Beef and Boiled Potatoes that I made for dinner last night. Just exactly as recipe says. Tasted wonderful!
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This recipe is tops. GREAT flavor mix.
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This was our breakfast this morning! DELICIOUS! I too used leftover potatoes from my corned beef and cabbage I made yesterday. I made this exactly as it is written and I wouldn’t change a thing! This was our first time having Corned beef hash and the added egg on top, just took it over the edge! Thanks for this great recipe! I will be making this again for sure!
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added an onion and a slice of swiss cheese. cover to melt the cheese. awsome
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added an onion and a slice of swiss cheese. cover to melt the cheese. awsome
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Great recipe. I use left over corned beef and red potatoes from St. Pattty’s dinner as well as adding the fried onions. I omit the carrots. One extra ingredient I do add is some Maille’s Whole Grain Dijon Mustard, to taste. Delicious.
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This was a fabulous way to finish up our St. Patrick’s Day corned beef. It was even better than the traditional recipe we had with cabbage, potatoes, and carrots from the crock pot. I did add garlic with the onion and included green onion with the red onion. I added a scrambled egg to my plate, but my husband just mushed his up real good on his plate. Awesome taste!!
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Great recipe. The thyme adds a great kick of flavor. I added sweet red pepper to it along with the carrots for nuition as well as flavor and color. Did not have onion so I used onion powder. Will be making again.
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I made it simple by using frozen cubed hash browns, and my left over corned beef cubed. Good and simple just the way I like it.
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very good
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I put a little sour cream on my plate and it made it even better. (…also I experimented with a little soy sauce, and that wasn’t all that bad either)
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Wonderful, I made this using Braised Corned Beef Brisket from the site. So good.
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Love this recipe.
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Everybody thought it was very good except maybe Roger. Everybody thought it was missing a seasoning or something. I didn’t put in very much seasoning at all. If you have the leftover sauce from my corned beef recipe it is good on it.
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We loved this, I did omit the carrot, mostly a personal preference. This sure beats eating corned beef out of a can. I will definitely make this again. Thanks for a great recipe.
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It was easy and delicious. I am definitely adsing this to my repetoire.
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To get a hint of smokiness to the flavor try adding 1/8 tsp of Schilling Grill Mates “Mesquite” spice.
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This was the best corned beef hash I’ve ever made or eaten. I did follow the advice of another user and added additional herbs (rosemary, parsley, oregano, basil, mint, sage and thyme) & topped the portions of those that wanted it with a egg. The herbs are really what brought out the flavors! I served this to company and it was a hit with everyone!
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Great recipe as written!! Thanks..reminds me of what my mom made for us growing up:) I made breakfast for dinner using this as the base, topped with lovely poached eggs, toast and a cup of tea?yummy comfort food.
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This really came out good. My leftover corned beef was really salty to begin with so I took the advise of another reviewer and soaked the cooked meat in water before I started this recipe. I covered the meat, set it in the fridge for about 4 hours and the meat came out hardly salty at all Thanks for the advise.
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The picture looked appetizing so i tried it. I wasnt raise on corn beef hash so i didnt know what to expect. I served it with an egg on top, and to me it made a huge difference in flavor, my husband gobbled it up. I probably wont be making it again though. I’m not a fan of corn beef hash.
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Used cooked potatoes and skipped carrot. Serve with fried egg on top!
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But can I just say this is not what the Irish eat on Patrick’s day? They eat bacon and cabbage. Not bacon like a slice of bacon but a round of bacon. Or a joint of bacon. Having said that, this is a great recipe. Very tasty.
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Delicious! The perfect use for corned beef. My family doesn’t lev Corned Beef but the gobbled this down.
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This was delicious and a great change of pace. Around St. Patrick’s Day, corned beef is cheaper than buying a pound of bacon! I left out the carrots per others’ suggestions. Smells delicious cooking too!
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Soo much taste is perfect
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I had left over corned beef and potatoes so this was a natural selection. I used dried onion (re-hydrated first), left out the carrots, and used dried parsley and thyme. That made it really quick and easy. The most time consuming part was cutting the meat and potatoes up into small pieces. I like finely diced hash. Served with an egg over easy make a great meal.
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This recipe was a wonderful use of leftover corned beef!! The hash turned out beautiful – almost too beautiful to call “hash” !! I had about two servings of corned beef left (not two pounds as called for) but still used six medium red potatoes and followed the rest of the recipe as written – including the fried eggs on top. For three adults and four finicky little ones, it was just enough. Two of my children loved it. Our pickiest eater didn’t care for it, but still ate it (that is worth three stars alone!). My husband and my mom both had seconds. If there had been any leftover, my husband said it would be delicious in scrambled egg and wrapped in a soft tortilla for a quick breakfast. I made the hash in one skillet, then transferred to an oven safe serving dish and placed in the oven to keep warm. I then fried the eggs in the skillet and placed on top of the hash as they were done. I served it all nice and warm at the table family style (unlike our usual plating in the kitchen and then taking to the table). Beautiful, yummy, comfort food!!
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I do this with my leftover crockpot corn beef and cabbage.
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yummy!!
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Wow this is fantastic. Family just raved about this recipe. Just a word on this. I had used may largest fry pan and found that as I had put the meat in it was not going to be big enough. Had to use my large stock pot. It worked great for me. Will be making again.
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I am making a very similar recipe to this one this morning with leftover corned beef and red potatoes from last night. Plan to add a bit of swiss cheese and Will top with a fried egg, but will also top off with hollandaise sauce. The mixture of the egg yolk and hollandaise sauce is sooo good. Had a similar dish at a small breakfast cafe.
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This is a keeper for me–just as written and as one reviewer suggested, add two sunnyside eggs over the top! YUM.
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My wife said it was the best she has ever had (she is Irish). I incorporated all the review tips. Used braised corned beef, extra baked ahead potatoes, carrots, herbs and cooked uncured smoked bacon first to crumble stage and added at end. Did not need olive oil or butter, had too much grease and had to pour it off as the corned beef rendered way more than I had anticipated. Was so good! I agree with Debra as I also buy extra and braise one just for hash.
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I also buy an extra piece of corned beef for hash, but I cook extra potatoes for the hash. I put it all in my meat grinder with onion alternating the meat, onions and potatoes. Put it an a large bowl and mix well. I separate it and put it in zip lock bags and put in the freezer for future use. When ready to use, take what you’ll need from freezer and put it in a fry pan with some butter, cook over low/medium heat until it gets a little brown. Flip it until it browns a little on the other side and serve. This was my mother’s recipe and has been in the family forever, passing it down from one generation to the next. Absolutely delicious!!
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Woo mama, this is a Good recipe, thanks so much for sharing it with us!
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This is how I make my Corned beef hash as well. I add a handful of baby spinach before serving and I serve it with an egg on top and HP sauce too. It’s also great with some grated cheese on top, and put under the grill till cheese is melted.
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I just edited some seasoning that had shallots basil Bayleaf and dillweed some chives I also added beef broth halfway through cooking to saut? it some
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Excellent, easy prep. I used a slow cooker for the corned beef – approx 5 hours – and combined it all in a 16″ iron skillet. Delicious.
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Delicious, thanks for sharing
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I made this for St. Patrick’s Day and it was great. May be the first time I’ve made hash with a home cooked corned beef. I covered the pan and poached eggs right on top at the end. The only changed I made was par boiling the potatoes (thank you prior reviewers) and I added about 1/3 cup cream when the corned beef was added. Excellent recipe.
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This is great. I used leeks instead of onion and did not cut the potatoes as much.
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Delish! I saut?ed onion and mushroom with the taters and poached the eggs
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Amazing recipe. Simple but SO good. Omitted the carrots, but otherwise made as directed. Makes a lot, but good as leftovers…just cook the eggs fresh after reheating the hash. YUM. Best ever.
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Easy and tasty.
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I just made this for dinner tonight. My husband loved it! Going to make it again!
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This was a great dish as I love all the ingredients that went into making it.
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Pretty tasty, but next time, I would definitely save time and just use frozen cubed hash browns. I added some onion powder for some extra flavor, as the hash was a little bland. Think I’d skip the carrot next time, too.
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So delicious! This is my only go to recipe for corned beef hash – have made it several times and my family loves it. Thank you for sharing 🙂
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Family favorite. I have made it countless times. Finally got to make it for my dad and he loved it!
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I used boarhead corned beef from the deli, and I put all ingredients (separately) in my food processor, which definitely saved on time. It was good, my family liked it and I would consider making it again, with a little less peper. Also I read somewhere if you put two tablespoons of heavy cream in it, it will give it a nice brown crisp bottom, which did seem to work.
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Great recipe! I added green and red bell peppers for color. Definitely making it again.
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We love homemade corned beef hash! This really is delicious. I followed along exactly and added diced roasted peppers for color and flavor. Fried eggs to top it off and a quick sprinkle of shredded cheddar cheese. Heaven!
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I made this with left over Reuben meat made in my crock with crout cooked 9 hours. It was magical. I also added eggs and basic egg seasonings.
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This is a family favorite. We have made it 3 years running and it is one of the most requested dinners by my daughter. I boil a 2 1/2 lb corned beef brisket traditional style to use in the recipe; trimmed the fat, and diced. We never have leftovers!
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Had a terrible cut of corned beef already cooked with potatoes and carrots. Made 1/4 of recipe. Saved my beef! Extra Frank’s (or Tabasco I was out). This is great and easy.
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Delicious! I didn’t have all the herbs but it turned out great. I served it with an over easy egg.
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“I purposely cook a whole corned beef just to make hash. ”
Yeah, me too. I don’t usually eat high sodium foods like this but occasionally I will treat myself. So slow cooker all day then corned beef and Swiss on rye for dinner and then this great recipe for hash the next morning. Both were terrific. -
I did make a few changes to meet our tastes. Chopped the onion to make 1 1/2 cups. Husband didn’t like the idea of carrot. The only seasonings I used was salt & pepper. This was my first attempt using corn beef. I had roasted my own corned beef for another recipe & had enough left for the hash. Can’t wait to make it again.
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I’ve made this twice now. I did omit the carrots. I also found if you put a steel mixing bowl over the corned beef before cutting it up it stays moist and tender. Overall, this is a family favorite!!
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One of my family’s favorite dishes. They would eat it weekly.
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Excellent recipe…best I’ve found. Made it, with no changes and it was a big hit!
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Excellent recipe…best I’ve found. Made it, with no changes and it was a big hit!
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Excellent recipe. Made as is and it’s my husband’s favorite for corn beef hash breakfast!
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To make this easier, I cut the potatoes, corn beef and onions, put in food processor and pulse until about the size of orzo pasta. Then melt butter and oil on medium high heat, then put in the corn beef mixture and fry until the potatoes and onions are cooked.
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I omitted the carrots and grated the onion and added the onion and onion juice. Someone said she thought something was missing, so did I. I added horseradish . . . I always do when I’m making corned beef or roast beef hash . . . turned out great.
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I use the vegetables that I cook with the corned beef to make hash, eliminating quite a bit of the prep in this recipe as written…also gives the hash a far better flavor. Adjust the veggie/beef proportions to your liking – 6 potatoes, one carrot and an onion seemed rather light for 2 pounds of meat…to each his/her own, but I added 2 more potatoes, another carrot and a small slice of the cabbage cooked with the boiled dinner. Of note…I always use small potatoes so that I can cook them whole…it prevents the spuds from breaking apart or getting a mealy texture…most likely why I added more to balance the meat.
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ABSOLUTE PERFECT AS GIVEN, I Have been making this version for years….sooooooooooo much better than canned~~~
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A little hint … Add 1 or 2 tsp of heavy cream when you add the corned beef. Great recipe.
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The easy way out is to use O’Brien frozen potatoes along with the left over corned beef. Very tasty and very easy to use up your corned beef. Give it a try.
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Holy cow….this was delicious! I made it exactly as suggested, used the leftover potatoes and carrots that I had boiled with the corned beef last night hoping that it would workout ok that way… and man… did it ever! A couple of fried eggs on top and it was a wonderful breakfast! Yummy!
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Followed directions pretty closely and turned out great. I had some leftover potatoes and carrots that I cooked with the corned beef the night before, so I used those, with the addition of a few more raw potatoes because I didn’t think I had enough. Added a little worchestershire sauce and garlic powder for flavor. Was very good! I will make this again
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This recipe is great. I’m glad I made it before I checked the reviews. I only read three (just now) and I really don’t understand how these people can give this recipe a bad rap when they not only change the ingredients but the cooking instructions as well. I think they should just save their ink. I prepared this as directed and I think it was terrific. It’s a great recipe and would not change a thing. Thank you for a keeper! Debbie
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Used carrots from St Pat’s day, and used ? cup of cooking juices.
Served under poached eggs
Fabulous! -
I used 1 kilogram of cooked and diced silverside, sweet potatoes, all other ingredients except salt (silverside aka corned beef is salty anyway).
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I used leftover corned beef and leftover potatoes. My picky husband said this might be the best thing he’s ever eaten!
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Delicious. I wish I had followed the recipe and cut things into 1/4″ cubes as instructed. Due to my own laziness, I cut them larger. It would have been better had I not done that.
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Delicious. I wish I had followed the recipe and cut things into 1/4″ cubes as instructed. Due to my own laziness, I cut them larger. It would have been better had I not done that.
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So easy to make. So tasty. I rarely find a corned beef hash in a restaurant that is any good. I’ll never order it again, just making this at home!
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I found this recipe when I didn’t have much corned beef leftover, so I scaled it back accordingly and left out the carrot, parsley and salt. This was my first attempt at making corned beef, and I have to say it was very good. I’ll be making it again.
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Made as per the recipe. Turned out ok but it was a lot of work for an average dish.
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