There are very few comfort foods quite like a hearty serving of Corned Beef Hash. There's something undeniably soothing about the savory aroma of sizzling beef, golden potatoes, and caramelized onions wafting through the kitchen. Whether as a side to fried eggs, a filling as taco meat, or served alongside seared steaks for dinner, beef hash is as versatile as it is simple to make.

And that’s what truly makes this recipe shine – its versatility and simplicity. With just a few basic ingredients and some quick sautéing, you can whip up a batch of Corned Beef Hash that rivals any diner's rendition.

So whether you're looking to repurpose leftover beef or simply craving a hearty and satisfying meal, grab your apron and preheat your skillet, and get ready to enjoy comfort food at its finest.

Recipe Overview – What to Expect

This recipe is probably my favorite way to use up leftover meat the next day. But what can you expect from today’s recipe in terms of taste, texture, and ease of preparation? For the answer to all of that more, read on.

Taste and Texture: In terms of taste, Corned Beef Hash offers a delightful combination of savory, salty, and slightly sweet flavors. The shredded corned beef provides richness and depth, while the diced potatoes offer a satisfyingly hearty texture. The caramelized onions add sweetness and oniony depth, while the scallions provide a fresh and vibrant contrast.

Preparation Process: The preparation process for Corned Beef Hash is straightforward, simple, and very forgiving. It involves boiling and dicing the potatoes, caramelizing the onions, and then combining all the ingredients in a large cast iron frying pan. The dish is cooked over gentle heat, allowing the flavors to meld together and the moisture to trap, resulting in a tender and flavorful hash.

Pairings: Corned Beef Hash pairs wonderfully with a variety of breakfast or brunch staples. Serve it with fried eggs, as a side to pancakes, or stuffed in a taco shell. Toast or crusty bread is an excellent accompaniment for mopping up any leftover juices. You can also add a side of fresh fruit or a simple green salad to balance out the richness of the hash.

Difficulty Level: This recipe is well suitable for cooks of all skill levels. While it requires some basic cooking techniques such as boiling, dicing, and sautéing, the overall process is blissfully straightforward and does not involve any complicated steps. Even beginner cooks can successfully recreate this dish.

Leftovers: I’m talking about using up leftovers with this recipe, because that’s one thing this recipe is absolutely great for. If you have leftover roast beef, use it in place of the corned beef and this becomes a roast beef hash recipe. Same with leftover pot roast or beef brisket, just slice it up thin, and use it in place of the corned beef. The rest of the recipe remains the same.

Ingredient Checklist – Everything You’ll Need

As mentioned above, this recipe is an easy way to use up leftover beef, and one of the great things about this recipe is that it doesn’t require any hard to find or expensive ingredients. With that said, here’s everything you’ll need;

Cooked shredded corned beef:
- Tip: You can use leftover corned beef from a previous meal or purchase pre-cooked corned beef from the deli section of your grocery store. Any leftover beef will work.
- Substitutions: As mentioned earlier, this recipe works just fine with almost any leftover meat, even leftover steak or pork.
Medium-sized potatoes, cooked and diced:
- Tip: The kind of potatoes you use isn’t terribly important, but I do recommend choosing starchy potatoes like Russet or Yukon Gold potatoes for the best texture. Red potatoes also work great.
- Note: This is important. You want to boil the potatoes until fork-tender, then allow them to cool before dicing to prevent them from becoming mushy. You want tender potatoes, not potatoes that are ready to be mashed.
Sweet onions, sliced thin:
- Note: You can use Vidalia, Walla Walla, or any other sweet onion variety for a milder flavor. Yellow onions will also work nicely in this recipe.
- Tip: Slicing the onions thinly helps them caramelize evenly and adds sweetness to the dish.
Scallions, chopped:
- Note: Scallions add a fresh, mild onion flavor and a pop of color to the dish.
- Substitution: If scallions are not available, you can substitute with chopped chives or omit them altogether.
Sugar:
- Note: A small amount of sugar helps caramelize the onions and enhances their natural sweetness.
- Substitution: You can use white or brown sugar, or substitute with a natural sweetener like honey or maple syrup.
Salt:
- Note: Salt works to bind and enhances the flavors of the other ingredients.
- Tip: That said, feel free to adjust the amount of salt based on your taste preferences and the saltiness of the corned beef. Some like a saltier hash, I prefer a bit more balance.
Coarse ground black pepper:
- Tip: As always, freshly ground black pepper works best.
- Substitution: Pre-ground is a perfectly suitable stand in.
Olive oil:
- Note: We’re using olive oil for sautéing the onions, potatoes, and corned beef.
- Substitutions: You can substitute the oil with bacon fat, vegetable oil, or even clarified butter if desired. However, I personally find that olive oil works best, but experiement and see what you prefer.

Tips for Preparing the Best Corned Beef

To prepare this Corned Beef Hash recipe to perfection, my top nine tips:

Use a large skillet or cast-iron skillet: Opt for a large frying pan or cast iron pan to accommodate all the ingredients without overcrowding. This allows for even cooking and better caramelization.
Preheat the skillet: Before adding any ingredients, preheat your skillet over medium heat. This ensures that the onions and potatoes start cooking immediately, promoting caramelization and flavor development.
Caramelize the onions: While it may be tempting to skip this step, I promise that caramelizing the onions is ‘very’ worth it. So take your time to properly caramelize the sliced onions, and sprinkle them with a bit of sugar to aid in the caramelization process. Stir occasionally with a metal spatula to prevent burning while achieving a golden hue.
Cook the potatoes until golden: After adding the diced potatoes to the skillet, spread them out in a single layer and let them cook without disturbing them too much. This allows the potatoes to develop a crispy, golden exterior without becoming mushy. Again, as I mentioned previously, mushy potatoes is not what we’re aiming for.
Add the corned beef and scallions: Once the potatoes are golden brown, add the shredded corned beef and chopped scallions to the skillet. Gently toss everything together to combine, allowing the flavors to meld.
Prevent sticking: To avoid too much sticking, ensure the bottom of the pan is well-coated with olive oil (or the cooking fat of your choice) before adding the ingredients. Use a metal spatula to scrape up any bits stuck to the bottom during cooking.
Cover and steam: Covering the skillet during the final cooking stage traps moisture and helps steam the ingredients, ensuring they are heated through and tender. This also helps meld the flavors together, maximizing deliciousness.
Moisture: During the cooking process, I used olive oil to add moisture, but you can feel free to use bacon fat or beef broth. If you’re using leftover roast beef and have leftover gravy, you can also use that.
Add-Ins: Feel free to add in things like fresh garlic cloves, bell peppers, Worcestershire sauce, or even a dash of hot sauce. Get creative!