Corned Beef Hash is a classic savory and salty breakfast or brunch meal made with flavorful slow cooked corned beef and well-seasoned diced potatoes. There’s nothing quite like this – easy, hearty, meaty and filling dish any time of the day. This corned beef hash is the perfect St. Patrick’s Day treat!
I love a good hash recipe for weekend breakfast!
And since St. Patrick’s Day is just a few days away, I decided to finally share this classic family favorite Corned Beef Hash Recipe. This savory and hearty beef and potatoes recipe is usually served right after St. Patrick’s Day to make use of leftover corned beef.
But in all honesty, you can always make this dish any day you want and any time of the day. You can perfectly enjoy this for breakfast, lunch and even dinner! It’s always guaranteed to be a hit with your family!
What is Corned Beef Hash?
Corned Beef Hash is a classic Irish-American skillet dish that is said to originate in New England as a way to use up leftovers from their usual boiled beef, potatoes, and cabbage dinner. Then, later on, is commonly served on St. Patrick’s Day as well as American Thanksgiving and Christmas days.
Corned Beef Hash Ingredients
Although you can always use canned corned beef to make this hash recipe, I’m proud to say that this versatile dish uses slow-cooked corned beef from scratch. You may cook the corned beef for dinner and use any leftover for a marvelous hearty breakfast corned beef hash the next day.
Corned Beef
Corned beef is made from brisket that is brined and spiced using large grains of rock salt, or “corns” of salt. Since it’s an inexpensive tough cut of beef, the meat needs to be slow-cooked to turn into a flavorful super tender beef. Before I cook it tho, I rinsed the beef (not required) first to remove any excess salt as my husband is quite watchful with his salt intake. Feel free to do the same, if you want a milder salty flavor on your beef.
Potatoes
I don’t just toss the diced potatoes into the skillet. For each diced potatoes to be more pleasing, I lightly coat it with olive oil and a teeny tiny bit of salt and pepper. Then cooked it separately with butter and a tablespoon of my homemade Italian seasoning for mouth-watering potato pieces.
Eggs
I have never served a hash without its usual egg topping. This recipe is excellent with fried, scrambled or poached eggs. And oh, add as many eggs as you want! 😉
How Do You Make Corned Beef Hash Crispy?
The secret to making an amazingly crispy corned beef hash is not to stir it as much as you want when it’s in the skillet. Just wait for it until it sizzles before you start stirring it.
What Goes with Corned Beef Hash?
Corned Beef Hash is already a complete dish on its own whether for breakfast or dinner. But a little extra of something on the table won’t hurt, right? Here’s what you can serve with this homemade corned beef hash.
- all forms of eggs
- toast
- Oven Baked Bacon
- Balsamic Baked Brussel Sprout
- Beer Bread
- Green Beans and Bacon
More Recipes for St. Patrick’s Day
- Guinness Beef Stew
- Irish Soda Bread
- Chocolate Guinness Cake
- Stuffed Cabbage Rolls
- Homemade Bailey’s Irish Cream
Enjoy!
How To Make Corned Beef Hash
Rinse corned beef and pat dry with a paper towel. Rinsing the beef is not a requirement. Rinsing would remove any excess salt, resulting in a milder flavor. Brown both sides of beef in a large cast-iron skillet. Remove from skillet and place in a slow cooker.
In a small mixing bowl, whisk together garlic, brown sugar, vinegar, mustard, salt and pepper. Pour into slow cooker. Use your hands to rub mixture all over beef. Add bay leaf and thyme to slow cooker. Add water to slow cooker. Water should come about a quarter of the way up the beef.
Cook for 8-9 hours turning occasionally. (cook 4 hours on high heat and 4-5 on low).
Melt 1 tablespoon of butter in a large cast-iron skillet. If you don’t have a cast-iron skillet, any skillet will do. Cook onions and garlic until fragrant. About 1-2 minutes. Using a slotted spoon, remove garlic and onions and reserve on a separate plate. Toss potatoes in a light coating of olive oil and season with salt and pepper to taste. Keep in mind the corned beef is salty and will add that salty flavor so be careful when adding the salt. Add 2 tablespoons butter to the same skillet. Add potatoes and cook over medium/low heat until tender – about 15 minutes. Add Italian seasoning and mix well.
Return garlic and onions to the skillet and mix until completely mixed in. Add corned beef and Worcestershire sauce. Use a rubber spatula to mix scraping the bottom of the pan each time. Cook over medium heat until crisp and tender – about 15-20 minutes. Garnish with fresh parsley or green onions. Serve with fried egg to complete your meal.
Corned Beef Hash
Ingredients
Corned Beef
- 3 lbs (453.59g) corned beef
- 4 cloves garlic , minced
- 2 tablespoons (25g) brown sugar
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30g) spicy brown mustard
- Pinch of salt
- 1 teaspoon (2g) black pepper
- 1 bay leaf
- 2 sprigs thyme
- 2 cups (474ml) water
Corned Beef Hash
- 4 tablespoons (56g) butter
- 2 medium yellow onions , diced
- 3 cloves garlic , minced
- 5 large potatoes , diced
- Olive oil to taste
- Salt and pepper to taste
- 1 tablespoon (5.5g) Italian seasoning
- Corned beef , roughly chopped
- 1 teaspoon (5g) Worcestershire sauce
- Fresh parsley , chopped for garnish
Instructions
Corned Beef
- Rinse corned beef and pat dry with paper towel. Rinsing the beef is not a requirement. Rinsing would remove any excess salt, resulting in a milder flavor.
- Brown both sides of beef in a large cast iron skillet. Remove from skillet and place in slow cooker.
- In a small mixing bowl, whisk together garlic, brown sugar, vinegar, mustard, salt and pepper. Pour into slow cooker. Use your hands to rub mixture all over beef.
- Add bay leaf and thyme to slow cooker. Add water to slow cooker. Water should come about a quarter of the way up the beef.
- Cook for 8-9 hours turning occasionally. (cook 4 hours on high heat and 4-5 on low).
Corned Beef Hash
- Melt 1 tablespoon of butter in a large cast iron skillet. If you don’t have a cast iron skillet, any skillet will do. Cook onions and garlic until fragrant. About 1-2 minutes. Using a slotted spoon, remove garlic and onions and reserve on separate plate.
- Toss potatoes in a light coating of olive oil and season with salt and pepper to taste. Keep in mind the corned beef is salty and will add that salty flavor so be careful when adding the salt. Add 2 tablespoons butter to the same skillet. Add potatoes and cook over medium/low heat until tender - about 15 minutes. Add Italian seasoning and mix well.
- Return garlic and onions to the skillet and mix until completely mixed in.
- Add corned beef and Worcestershire sauce. Use a rubber spatula to mix scraping the bottom of the pan each time.
- Cook over medium heat until crisp and tender - about 15-20 minutes.
- Garnish with fresh parsley or green onions. Serve with fried egg to complete your meal.
Tips & Notes:
- For extra crispy corned beef hash, don’t stir as much and wait until sizzling to stir.
- Corned beef hash is a breakfast staple. Excellent with eggs cooked any way (fried, scrambled, poached). Pairs well with any of your breakfast favorites.
- Lasts in refrigerator for up to 4 days or frozen up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Danielle says
Hi, I’m confused. Your saying to cook the corn beef for 8-9 hours ( turning)…. but then your saying to cook high 4 hours in crockpot… then 4-5 hours low in crockpot. I’m interested in cooking it in the crockpot on low, but as instructed as always, to never lift the lid while using a crockpot until the meal is finished cooking. Can you please tell me if I’m understanding it incorrectly.