Corned Beef Hash
Crispy, golden-brown potatoes and tender corned beef come together in a single skillet for the ultimate comfort food. This diner-style classic is savory, satisfying, and comes together in about 30 minutes, making it a hearty breakfast or a quick weeknight dinner.
For 4 servings
- prep
Prep the ingredients.
1.Peel the potatoes and dice into 1/2-inch cubes.2.Finely dice the onion and mince the garlic cloves.3.Roughly chop the cooked corned beef into bite-sized pieces. - boil · ~6 min
Parboil the potatoes.
Place the diced potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 5-6 minutes until just tender but still holding their shape. Drain well and let them steam dry for a minute.
- fry · ~9 min
Crisp the potatoes.
Heat the butter and oil in a large skillet over medium-high heat. Spread the parboiled potatoes in a single layer and cook undisturbed for 4-5 minutes until a deep golden crust forms. Flip and cook the other side for another 3-4 minutes.
TIPDon't crowd the pan. Let the potatoes sit without moving them so they develop a proper crust. - saute · ~4 min
Add the onion and garlic.
Push the potatoes to one side of the skillet. Add the diced onion to the cleared space and cook for 2-3 minutes until it starts to soften and turn translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- fry · ~4 min
Add the corned beef and crisp.
Add the chopped corned beef to the pan and stir everything together. Press the hash down with the back of your spatula and cook without stirring for 3-4 minutes to allow the bottom to get crispy. Season with black pepper and smoked paprika.
- garnish
Season, garnish, and serve hot.
Remove from the heat and sprinkle with a pinch of salt and the fresh chopped parsley. Serve immediately while hot and crispy, with a fried egg on top if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil the potatoes just until tender; overcooking makes them mushy and hard to crisp.
- 2Let the parboiled potatoes steam dry for a minute to remove excess moisture for better browning.
- 3Spread potatoes in a single layer in the skillet and don't move them for 4-5 minutes to develop a deep golden crust.
- 4Use a mix of butter and oil: butter for flavor, oil to prevent the butter from burning.
- 5Press the hash down firmly with a spatula while cooking to maximize contact and crispiness.
- 6Leftover corned beef hash reheats beautifully in a dry skillet over medium heat to restore crunch.
Adapt it for your goals.
Vegetarian
Replace corned beef with 300g of chopped, cooked mushrooms or crumbled tempeh for a meatless version that still delivers a savory, hearty hash.
spicySpicy
Add a diced jalapeño with the onion and a pinch of cayenne pepper along with the smoked paprika for a kick of heat.
low carb / ketoLow-carb / keto
Swap the potatoes for cubed, boiled cauliflower or daikon radish to reduce carbs while keeping a similar texture and crispiness.
breakfast bowlBreakfast bowl
Serve the hash topped with a fried egg, shredded cheddar cheese, and a drizzle of hot sauce for an all-in-one diner-style breakfast.
Why this is on our healthy list.
High-Quality Protein
Corned beef provides a rich source of complete protein, supporting muscle repair and satiety in this hearty dish.
Rich in Iron
Corned beef is a good source of heme iron, which is easily absorbed and essential for healthy blood and energy levels.
Potassium from Potatoes
Potatoes are naturally rich in potassium, a mineral that helps regulate blood pressure and support nerve function.
Antioxidants from Paprika and Parsley
Smoked paprika and fresh parsley contribute antioxidants like capsaicin and flavonoids that help combat oxidative stress.
Frequently asked questions
Yes, leftover roasted potatoes work well—skip the parboiling step and add them directly to the skillet, but reduce cooking time to avoid burning.
