Check out our recipe for making homemade corned beef hash! It’s one of our all-time favorite recipes to make!
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!
Tips for making Homemade Corned Beef Hash
Don’t over flip/stir the hash browns. They will get mushy if you stir them too much.
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 carmelized crispy goodness that you worked to get!
When you make corned beef, make extra corned beef so that you have enough for corned beef hash for breakfast!
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, simply chop chop the corned beef slice into bite sized chunks. I would not recommend using thinly sliced lunch meat for this recipe.
Ingredient substitutions and tips for making Corned Beef Hash
Directions for making Corned Beef Hash
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- Frying Pan
- 2 Cups Cooked and chopped corned beef. (I followed our Instant Pot Corned Beef & Cabbage recipe and used the leftovers from last night’s dinner!)
- ½ Onion ( finely chopped)
- 1 Green Pepper ( finely chopped)
- 1 1.75 pound Bag of frozen hash browns. ( I prefer the thick cut hash browns so I used Lamb Weston Thick Cut Hash browns.)
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon butter or canola oil
- Shredded cheese
- Fried or scrambled eggs
- Prepare corned beef– chop into ½ inch pieces.
- Heat a large skillet with butter or canola oil over medium heat.
- Add onions and green peppers to skillet and sauté until peppers are softened and onions are lightly browned and crispy.
- Add hash browns to skillet.
- Sprinkle salt and pepper into hash browns.
- Cook hash browns until browned and crispy- continue to stir/turn the hash browns every couple of minutes.
- 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.
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