Better Than A Diner Crispy Corned Beef Hash!
Homemade corned beef hash is a hearty, comforting breakfast classic that combines tender corned beef, crispy potatoes, and sweet caramelized onions. It’s my husband’s all-time favorite weekend brunch at home (but let’s be real, if it’s on a diner menu, he’s ordering it there too 😂). Keep it classic by topping with a couple of poached eggs, then enjoy with coffee, OJ, or maybe even a mimosa?!
What Sets This Hash Apart:
What sets my recipe apart is the texture. The key is to pulse the corned beef in a food processor so it has a finely shredded texture (vs. a small dice) and then cook it in a cast-iron skillet. Trust me, the undisturbed, direct contact with high heat will lead to ultra crispy bits of corned beef. My second tip? Do this several times, flipping the hash to expose as much surface area as you can to the direct heat. You’ll need a thin metal spatula to flip the hash, but most people have one of those on hand.
Hands down my favorite use for leftover corned beef (except maybe for a deli-style reuben sandwich… 😂 please don’t make me choose!).
What You’ll Need
To make corned beef hash at home, you’ll need parboiled diced potatoes—something like a russet or Yukon gold—along with leftover corned beef (homemade if you can swing it, but store-bought sliced corned beef works fine). Sautéed sweet onion adds a mellow sweetness, and a good squirt of ketchup brings in that signature tangy-sweet tomato flavor.
I haven’t tested this with canned corned beef, as I prefer homemade. Those jars typically have potatoes mashed in with the corned beef and can be overly salty. Use discretion when adding extra seasoning.
Directions
Full recipe instructions and quantities can be found in the recipe card below.
- Alternatively, if you don’t have a food processor, you can finely chop by hand. It really comes down to which texture you prefer.
Please do not skip this step. Parboiling is how you ensure the potatoes and corned beef cook in the same timeframe once in the pan.
If you don’t have ketchup, you can use tomato paste with a pinch of sugar to achieve a similar flavor.
Cook until crispy! Press the mixture down with a spatula, let it crisp for 5 minutes undisturbed, then flip in sections.
Two Quick Tips
- The skillet you use matters. I recommend well-seasoned cast-iron.
- To achieve maximum crispiness, press the hash down firmly in the skillet and avoid stirring. This allows it to develop a golden, crispy crust.
Yes, Corned Beef Hash Can Be Frozen 🙌🏻
Place cooled hash in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in a skillet, then serve with poached or fried eggs.
Serving Suggestions
The classic pairing for any corned beef hash recipe is eggs! My go-to with crispy hash is poached eggs, but fried or over easy are great too. (With scrambled eggs you miss out on that gloriously runny yolk!)
Other ideas to complete brunch: toast or biscuits (my easy scallion drop biscuits are a dream and so simple to make!), fresh fruit, or yogurt and homemade granola.
I’m telling you, if you need a holiday or special occasion brunch that will truly impress your friends and family, it’s gotta be homemade hash. If you give it a try, I’d love to know what you think!
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Truly Epic Homemade Corned Beef Hash & Eggs
Equipment
Ingredients
For the Corned Beef Hash
- 1 large Russet potato, peeled and cut into ½-inch dice
- ½ lb (454g) corned beef, about 1½ cups
- 2 Tbsp (28g) unsalted butter
- 1 small sweet onion, finely diced, about ½ cup
- 1 tsp kosher salt
- 3 Tbsp ketchup
- Freshly ground black pepper, to taste
- 1 Tbsp fresh parsley, finely chopped
For Serving
- Poached eggs (1-2 per person)
Instructions
- Parboil the potatoes. Bring a large pot of salted water to a rapid boil, then add peeled, diced potatoes. Cook for 5-10 minutes, or until they’re fork tender, but not mushy. Drain.
- Shred the corned beef. While the potatoes are cooking, place ½ lb of corned beef in a food processor fitted with blade attachment. Pulse several times until the beef is finely chopped. Alternatively, you can cut the corned beef into a fine dice or use your hands to shred it.
- Cook onion. Heat 2 Tbsp unsalted butter in a large skillet over medium heat. Add 1 diced onion, season with ½ tsp kosher salt, then cook, stirring occasionally, until softened, about 5-7 minutes.
- Add corned beef. Add the chopped corned beef and cooked potatoes, stir well, then cook for 5 minutes.
- Stir in ketchup. Add 3 Tbsp Ketchup, the remaining ½ tsp kosher salt, and ¼ tsp black pepper. Stir until well mixed, then cook for another 5 minutes.
- Flip, then cook until crispy. Use a thin metal spatula to carefully flip the hash over (it’s ok if you have to use the spatula to break it into pieces before flipping). Cook for another 5 minutes, then garnish with a tablespoon of freshly chopped parsley. Enjoy immediately with poached eggs!
Notes
- Nutrition facts do not include poached eggs.
- Poach eggs:
- Cook the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest!
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining 2 eggs.
- To make poached eggs in advance: The eggs can be poached 1 day in advance. Store in a sealed container filled with ice cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
- To make-ahead: Prepare the hash up to the step of crisping. Cool completely, then store in the refrigerator for up to 2 days. Reheat and crisp in a skillet when ready to serve.
- Store: Leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days.
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Nutrition
Photography by: Megan McKeehan.
Makes a delicious breakfast and so straightforward to make. Great recipe – thank you!
Fantastic to hear! Definitely my husband’s all-time favorite brunch recipe. Such a classic.