How to make a good corned beef hash?

A good corned beef hash starts with crispy potatoes and flavorful corned beef. Use Yukon Gold potatoes for a creamy texture, and make sure the potatoes cook undisturbed to get crispy. Season with garlic powder, smoked paprika, and black pepper for the best flavor.

What to mix with corned beef hash?

You can mix eggs, avocado toast, or even hot sauce with your corned beef hash to add variety and extra flavor. Each of these additions enhances the dish in its own unique way.

Why won’t my corned beef hash get crispy?

If your hash isn’t getting crispy, make sure you’re using enough oil, allowing the potatoes to cook undisturbed, and not overcrowding the skillet. These steps are key to achieving that perfect golden crust.

What is the secret to the best corned beef?

The secret to the best corned beef is using leftover, slow-cooked corned beef from a flat-cut brisket. This ensures tenderness and rich flavor that elevates your hash.

Corned Beef Hash: The 5 Best Tips for a Perfectly Crispy Breakfast- Mary Recipes

Description

Corned Beef Hash is the ultimate comfort food, combining crispy golden potatoes, tender corned beef, and sautéed onions, all seasoned perfectly with garlic, smoked paprika, and black pepper. Topped with a fried egg, this dish is a hearty, satisfying meal that’s perfect for breakfast, brunch, or even dinner. Whether you’re using leftover corned beef or cooking fresh, this recipe is sure to become a favorite in your home. It’s easy to make, full of flavor, and perfect for a crowd or a cozy solo meal.

Ingredients

1 ½ pounds Yukon Gold potatoes (about 4 medium potatoes)
Yukon Gold potatoes are ideal for this recipe because they have a creamy texture that holds up well in the skillet. You can substitute with Russet potatoes if needed.
½ yellow onion
Adds sweetness and savory flavor to the hash.
1 ½ tsp salt, divided
Salt is essential to bring out the natural flavors of the ingredients. It’s divided to season both the potatoes and the hash mixture.
1 ½ Tbsp olive oil, divided
Used to sauté the potatoes and corned beef, giving them the perfect texture and flavor.
1 ½ cups chopped cooked corned beef (about ½ lb.)
You can use leftover corned beef or store-bought corned beef for this recipe. The tender corned beef adds a savory, hearty element to the hash.
1 Tbsp butter
For sautéing the onions and adding richness to the dish.
½ tsp freshly cracked black pepper
Adds a little heat and depth of flavor to balance the richness of the corned beef and potatoes.
½ tsp garlic powder
A savory touch that enhances the overall flavor of the hash.
¼ tsp smoked paprika
Provides a subtle smoky flavor that pairs perfectly with the corned beef.

Instructions

Step 1: Prepare the Potatoes and Onion

Wash, peel, and dice the Yukon Gold potatoes into small, even pieces (about 1-inch cubes). Set them aside.
Dice the onion and set it aside.

Step 2: Par-boil the Potatoes

Add the diced potatoes to a large pot and cover them with water.
Add 1 tsp of salt to the water.
Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium-high and let the potatoes par-boil for 5 minutes.
Drain the potatoes in a colander and set them aside.

Step 3: Brown the Corned Beef

While the potatoes are boiling, heat a large skillet over medium heat.
Add ½ Tbsp of olive oil to the skillet.
Once the oil is hot, add the chopped cooked corned beef to the skillet.
Let the corned beef brown lightly on all sides for 5-6 minutes.
Once browned, remove the corned beef from the skillet and set it aside on a separate plate.

Step 4: Sauté the Onions

In the same skillet, add 1 Tbsp of olive oil and 1 Tbsp of butter.
Once the butter melts, add the diced onion.
Sauté the onions for 2 minutes, or until softened and translucent.

Step 5: Crisp the Potatoes

Add the par-boiled potatoes to the skillet with the onions.
Stir to combine the potatoes and onions.
Let the potatoes cook undisturbed on one side for about 4-5 minutes to develop a golden, crispy crust.
After 4-5 minutes, stir the potatoes to allow the other sides to crisp up.

Step 6: Season the Hash

After the potatoes have cooked for a few minutes, add ½ tsp of salt, black pepper, garlic powder, and smoked paprika.
Stir everything together, allowing the seasonings to coat the potatoes evenly.
Continue cooking for another 5-7 minutes, stirring occasionally, until the potatoes are crispy and golden.

Step 7: Add the Corned Beef Back In

Once the potatoes are crispy and cooked through, add the browned corned beef back into the skillet.
Stir the corned beef into the potatoes and onions, letting everything heat through for another 2-3 minutes.

Step 8: Serve and Enjoy

Serve the corned beef hash hot, and optionally top with freshly chopped green onions or parsley for a burst of color and flavor.
Optional: For a classic touch, top your corned beef hash with a fried egg (sunny-side-up or over-easy).

Notes

Potato Alternatives: Yukon Gold potatoes are preferred for their creamy texture and ability to hold up well during cooking. However, Russet potatoes can also be used if that’s what you have on hand.
Corned Beef Options: Leftover baked corned beef works best for this recipe because it’s tender and flavorful. Canned corned beef can be used but isn’t ideal as it tends to be saltier. If using canned corned beef, reduce the salt in the recipe and add to taste.
Crispiness Tip: For crispy potatoes, make sure to allow them to cook undisturbed for a few minutes before stirring. This step helps them develop that crispy golden crust.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Comfort Food
Cuisine: American

Nutrition

Calories: 450-500 kcal
Sugar: 2g
Sodium: 800mg
Fat: 28g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 5g
Protein: 22g
Cholesterol: 180mg