Homemade Corned Beef Hash

Leftovers Have Never Tasted This Good

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/7/23
Tested by
Patty Lee
Patty Lee
Tested by Patty Lee
Patty was a Senior Food Editor for The Spruce Eats, where she oversaw recipe developers and food writers in creating delicious recipes and helpful cooking guides.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings

Corned beef and cabbage is a comforting meal any time of year, but it's likely you've made a batch for a St. Patrick's Day feast. It's the kind of recipe that results in a good amount of leftovers and now you're looking for ways to use it all up. One of the easiest and tastiest? A hash!

This homemade corned beef hash is as simple as it gets. You'll need about a pound of cooked corned beef, along with potatoes, onions, and garlic.

You can also include chopped fresh bell peppers, scallions, or cooked carrots. In fact, if you prepared a classic boiled corned beef dinner, all of the vegetables can be chopped up and added to this recipe the next day.

The Origins of a Hash

The word hash itself comes from the French verb hacher, to chop. Indeed, the Old French word for "axe," hache, is where we get our word hatchet.

Nearly every culinary culture on earth has some version of hash, in which cooked meat is combined with some sort of starch—commonly potatoes—flavored with onions, and cooked together in a big jumble.

A written recipe for "hashed beef" appears as early as 1881, in a tome called The Household Cyclopedia.

Tip

The best potatoes to use are waxy potatoes like red, white, or Yukon golds. Starchy potatoes such as Russets won't hold up as well.

Corned Beef Hash Tips

  • To help ensure your hash doesn't dry out while you cook it, it's a good idea to store your leftover corned beef in the original cooking liquid. Moist corned beef means moist corned beef hash.
  • Don't have leftover corned beef, but still want to make this hash? Head to the deli counter at your supermarket and ask for a pound of unsliced corned beef.
  • Salt the water for boiling the potatoes to help them absorb some flavor.
  • Corned beef already has a lot of flavor, but if your hash tastes bland, salt at your discretion.
  • It may be tempting to check and see how the hash is doing once you place in in the skillet, but it's best to let it be! This allows the potatoes and corned beef to brown and crisp up nicely. But if they're cooking too quickly, lower the heat or flip to start cooking the other side.
Homemade corned beef hash

The Spruce

"This corned beef hash was very easy to make and filling as a breakfast-for-dinner dish. The key to getting it nice and crispy is letting the ingredients cook on the skillet without moving them around too much. Both the potatoes and corned beef came out nicely browned this way."—Patty Lee

Homemade Corned Beef Hash Tester Photo
A Note From Our Recipe Tester

Ingredients

  • 1 pound small potatoes, such as white, red, or Yukon Gold, quartered

  • 1 pound cooked corned beef, chopped into 1/2-inch dice

  • 1/4 large onion, chopped

  • 1 clove garlic, minced

  • 1/4 teaspoon paprika

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Homemade corned beef hash recipe
    The Spruce

  2. Simmer potatoes in a large pot of salted water for about 15 minutes. Let cool.

    Cut the potatoes
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  3. Chop up cooked potatoes about same size as corned beef. In a bowl, combine with corned beef, onion, and garlic.

    Chop up cooked potatoes
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  4. Season mixture with paprika, salt, and freshly ground black pepper to taste.

    Season the mixture
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  5. Press corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until bottom is nicely browned.

    Press corned beef hash onto griddle
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  6. Flip hash with a long spatula and continue cooking until bottom is nicely browned, about another 15 minutes.

    Flip the hash
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  7. Serve right away with your favorite eggs.

Recipe Variations

  • The most common hash variations involve substituting different kinds of meat for the corned beef. Pastrami hash is a New York deli mainstay. Other variations include barbecued beef brisket, prime rib, braised beef short ribs, pulled pork, chorizo, and even roasted chicken or duck.
  • Roasted potatoes can work instead of boiled ones, but they can sometimes make the hash too dry.
  • Sweet potatoes can stand in for the regular potatoes.
  • Sliced, shredded, or chopped beets, sometimes pickled, also give hash a jolt of flavor and color.
Nutrition Facts (per serving)
248 Calories
14g Fat
14g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 248
% Daily Value*
Total Fat 14g 19%
Saturated Fat 5g 24%
Cholesterol 74mg 25%
Sodium 794mg 35%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 15g
Vitamin C 6mg 30%
Calcium 19mg 1%
Iron 2mg 12%
Potassium 437mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)