Check out my recipe for making homemade corned beef hash! It’s one of our all-time favorite recipes to make using leftover corned beef!
One of my favorite things ever is the corned beef hash! I just can’t seem to get enough of it. I often order corned beef hash at restaurants for breakfast….just to get my fix. 99% of restaurants serve the canned version…which can be good due to the crispy goodness that is created by grilling it.
My life changed when I went to a cute little breakfast place nearby and ordered corned beef hash. When my breakfast came, it was…wait for it…..FRESHLY MADE CORNED BEEF and potatoes. OMG! It was so good. I was so impressed!
The next time that I made corned beef, I saved some so that I could try to replicate corned beef hash. I am so glad that I did! Now, I find myself making corned beef for dinner just so that I can make corned beef hash for breakfast. It’s that good!
Homemade corned beef hash is the number one requested breakfast at our house. It’s quick, it’s easy and it’s awesome! Give it a try. You will not be disappointed! The salty corned beef combines perfectly with hashbrowns, green peppers, and onions! All of the flavors come together to make the PERFECT breakfast dish!
While the name has the word “beef” in it, it’s important to mention that corned beef hash is made with corned beef, not roast beef or beef brisket. Corned beef if very different than other types of beef.
Homemade corned beef hash is the perfect way to use up leftover corned beef, or do what I do, and make an extra corned beef just so that you can make corned beef hash the next day for breakfast!
Corned beef hash saves really well too! If you have leftovers, you can just stick them in the refrigerator in an airtight container and when you are ready to reheat them, just take them out of the fridge, and reheat in a large frying pan with a little bit of butter in the pan. The corned beef hash will get nice and crispy brown after reheating!
You can eat the corned beef hash all by itself…it’s that good! But, if you want to kick it up a notch, top it with finely shredded cheddar cheese and a nice fried egg!
Tips for making Homemade Corned Beef Hash
To help corned beef hash get crispy, there needs to be either butter or oil in the pan. A little goes a long way though. Don’t add too much butter or oil. A tablespoon or two should do the trick. Also, don’t flip or stir the corned beef hash too often. Over-stirring makes it mushy instead of crispy.
Be sure to use a very good non-stick frying pan. I love the Ninja Foodi pans. They are really good at making hashbrowns because nothing sticks to them! The hash browns will stick to the pan otherwise and you’ll lose all of your caramelized crispy goodness you worked to get! I do not recommend using a stainless steel pan. But, if you have a really well-seasoned, large cast iron skillet, you can use that.
Yes. Canned corned beef is made from very finely diced corned beef and potatoes. Homemade corned beef is also made from corned beef and potatoes but also has onions and green peppers. Homemade corned beef has much larger chunks of corned beef and bigger slices of potatoes. Canned corned beef has a mealy texture compared to the fresh corned beef hash.
No, you can’t. The potatoes will not thaw well and they will lose their crispiness. You can, however, freeze leftover corned beef to use in the corned beef hash. So, next time you have leftover corned beef, cut it up into bite-sized chunks and put it in a freezer bag. When ready to use, thaw and add to the recipe.
Yes you can. I would recommend getting it from the deli department and having the corned beef cut into a very thick slice- about an inch thick. When you are ready to prepare the corned beef hash, chop the corned beef slice into bite-sized chunks. I would not recommend using thinly sliced lunch meat for this recipe.
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Ingredient substitutions and tips for making Homemade Corned Beef Hash Recipe
Directions for making Homemade Corned Beef Hash:
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- 2 Cups (226 g) Corned Beef (I followed our Instant Pot Corned Beef & Cabbage recipe and used the leftovers from last night’s dinner!)
- ½ (½) Onion (Finely Chopped)
- 1 (1) Green Bell Pepper (Finely Chopped)
- 1¾ pound (793 ⅘ g) Hashbrowns ( I prefer the thick cut hash browns so I used Lamb Weston Thick Cut Hash browns.)
- ¼ Teaspoon (¼ Teaspoon) Salt
- ¼ Teaspoon (¼ Teaspoon) Pepper
- 1 Tablespoon (1 Tablespoon) Butter (or Canola Oil)
- Shredded cheese
- Fried, Poached, or Scrambled Eggs
- Prepare corned beef– chop into ½ inch pieces.
- Heat a large skillet with butter or canola oil over medium heat to medium-high heat.
- Add onions and green peppers to the skillet and sauté until peppers are softened and onions are lightly browned and crispy.
- Add hash browns to skillet.
- Sprinkle salt and pepper into the hash browns.
- Cook hash browns until browned and crispy- continue to stir/turn the hash browns every couple of minutes. Do not over-flip or stir. The more you flip the hash, the mushier and less crispy it will be.
- Mix in corned beef.
- Turn hash browns every 2-3 minutes. You want the hash browns and corned beef to continue to brown and combine- but you don’t want it to burn.
- Once fully combined and browned to your liking- remove from heat.
- Top with shredded cheese and a fried, scrambled, or poached egg.
Nutrition information is provided as a courtesy and is an estimate only.
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