Corned beef gets a second (maybe even better) life Salted ground beef, a hearty breakfast that gets you jogging. This traditional corned beef hash is a happy collision of pan-fried potatoes and leftover corned beef brisket with egg.
Whether you have corned beef and cabbage leftovers from your St. Patrick’s Day celebrations or just want to make hash (you can buy cooked corned beef at the deli counter!), old-fashioned corned beef hash is easy, filling, and flavorful.
Cabbage, corned beef, and potatoes are a dynamic trio, as in One Pan Cabbage and Sausage Recipe and Slow Cooker Sausage, Cabbage and Potatoes.
Serve corned beef hash or any of these other St. Patrick’s Day recipes with a side of Irish Soda Bread and a drink of Whiskey Smash and you’ll see green.
Corned Beef Hash Origins
Traditional corned beef hash is thought to have English origins, but hash has been around for centuries as an easy way to recycle cuts of meat and vegetables.
The world term “hashish” comes from the French word “hacher” which means “to chop”.
Corned beef is a traditional (and particularly tasty) meat to use in a hash, as the saltiness of corned beef pairs perfectly with the buttered potatoes and acrid cabbage, with runny eggs acting as a sauce to mix everything together.
Hashes are versatile as you can add or remove your favorite veggies (this sweet potato hash is a great example).
How to make easy corned beef hash
After the chopped potatoes are cooked, the entire dish comes together in a pan with the eggs embedded right in it.
The ingredients
- Corned beef. Either make it yourself (this recipe is all you need to know!) or have the butcher indulge you with thick-cut corned beef, then cut into 1/4-inch pieces.
- potatoes. I like to use Yukon golden potatoes in hash because they’re naturally buttery and dense and richer than red potatoes.
- cabbage. Don’t overlook cabbage in the produce department. It’s a seriously underrated vegetable, packed with vitamin K, vitamin C, and folic acid. Plus, if you’ve made corned beef and cabbage, you’ll likely have some leftovers.
- carrots and onion. Adds sweetness, texture and depth of flavor.
- eggs. You’ll nestle into the hash, and when the yolk breaks open, you’ll exhale “ooo, ahhh” as you see and dig into the delicious dish. If you prefer your eggs to be overcooked, I won’t judge (just don’t tell me).
- Fresh Parsley. For garnish. You get pinched when there’s no green, right?
- rapeseed oil. To roast the potatoes. You can substitute another oil as long as it has a high smoke point (so not extra virgin olive oil).
The directions
- In a medium saucepan, simmer potatoes with water until tender.
- Drain potatoes and air dry on a clean kitchen towel for 10 minutes.
- Fry the potatoes.
- Stir in the beef, cabbage, other vegetables, and salt and cook until the vegetables are tender.
- Either cook the eggs directly in the pan with the vegetables, or fry them separately in a pan and add them to the dish.
- Garnish with parsley just before serving. ENJOY!
storage tips
- To store. Corned beef hash is best served right after cooking, as the potatoes lose their crispiness once they sit; However, you can store leftover corned beef in an airtight container for up to 4 days.
- To warm up. Reheat in a pan on the stove over medium-high heat.
Meal prep tip
Cut your veggies a day ahead and refrigerate until ready to cook.
What to serve with corned beef hash
Recommended tools to make this recipe
The best cast iron skillet
This cast iron skillet is designed to heat evenly and evenly, and to retain heat so food stays warm when served. It features a pre-treated cooking surface to prevent sticking and oversized handles for easy and safe lifting.
A day starting with corned beef hash is sure to be a godsend. Enjoy!
frequently asked Questions
When cooking, pay attention to the heat of your pan. It needs to stay at medium-high for everything to crisp up, otherwise it just sautés and steams. Also, work with potatoes that are as dry as possible.
My corned beef hash recipe is not only easy, but also not as unhealthy as other traditional corned beef hash recipes, which are typically made with lots of butter, calories, and cholesterol galore. While corned beef recipes aren’t the leanest of protein and also contain higher levels of sodium, the dish is packed with veggies, fiber, and more protein from the eggs. You can add even more veggies, like spinach, to boost the nutrients. Enjoy in moderation.
Using fresh or leftover corned beef gives you a richer, more authentic flavor and texture. For this reason I do not recommend corned beef.
Yes, you can make corned beef hash browns with pre-packaged hash browns for a shortcut, or make your own hash browns by grating potatoes with a mandolin. If using frozen hash browns, thaw them first and squeeze out as much moisture as possible so they crisp up.
- 2 tablespoon rapeseed oil
- 2 Yukon golden potatoes scrubbed and cut into 1/4-inch cubes (about 1 pound total)
- 1 1/2 teaspoon kosher salt divided
- 3 cups thinly sliced ​​kale 1/2 medium head or 3 cups chopped, stemmed kale
- 1 medium yellow onion rolled
- 3 medium carrots peeled and diced
- 1 Pound cooked, thick-cut corned beef chopped into 1/4 inch pieces
- 4 to 6 Big Eggs
- Chopped fresh parsley
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Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a simmer over medium-high heat, but do not let the water boil completely (adjust the heat as needed). Simmer until potatoes are tender, about 8 to 10 minutes. Drain, spread on a clean kitchen towel in a single layer and air dry for 10 minutes (this will help the potatoes crisp up).
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Heat the oil in a large, heavy-bottomed cast-iron or similar skillet over medium-high heat. When they are shimmering, arrange the potatoes in a single layer in the pan. Sprinkle with ½ teaspoon salt. Cook, undisturbed, for 7 to 8 minutes, until the bottoms of the potatoes are browned (keep an eye on them and reduce the heat as needed to avoid burning). Flip potatoes, sprinkle with 1/2 teaspoon salt and continue cooking, undisturbed, until other side is browned and crispy, another 5 to 7 minutes.
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Stir in the cabbage, onion, carrots, corned beef, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
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Cooking Eggs: To cook the eggs right in the pan (one less pan, but a little more difficult to achieve the ideal yolk), make 4 to 6 indentations in the veggies with the back of a spoon. Crack an egg into each well. Sprinkle with salt and pepper and cook until the yolks are set. Or, to fry the eggs separately, heat a medium skillet over medium-high heat with a drizzle of oil. Crack the eggs into the pan, sprinkle with salt and pepper and cook undisturbed until the yolks are just set. Transfer the eggs to the corned beef hash in the pan or add to individual servings. Garnish with parsley just before serving.
- TO STORE: Corned beef hash is best served right after cooking, as the potatoes lose their crispiness once they sit; However, you can store leftover corned beef in an airtight container for up to 4 days.
- TO WARM UP: Reheat in a pan on the stove over medium-high heat.
Portion: 1from 6Calories: 305kcalCarbohydrates: 17GProtein: 17GFat: 19GSaturated Fatty Acids: 5GPolyunsaturated fat: 2GMonounsaturated fatty acids: 9GTrans fats: 0.03GCholesterol: 150mgPotassium: 688mgFiber: 3GSugar: 4GVitamin A: 5290ieVitamin C: 48mgCalcium: 57mgIron: 3mg
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