Ingredients
For the Hash
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ pounds Yukon Gold or red potatoes, diced into ½-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked corned beef, diced into small cubes (or 1 can, drained)
- 1 cup sweet corn kernels (fresh, canned, or frozen)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (adjust depending on the saltiness of your corned beef)
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley
For the Eggs
- 4 large eggs
- 1 tablespoon butter
- Salt and pepper to taste
Optional Toppings
- Chopped green onions
- Shredded cheddar cheese
- Hot sauce
- Sour cream
- Fresh cracked black pepper
- Chopped chives
Equipment
- Large cast-iron skillet
- Sharp knife
- Cutting board
- Spatula
- Non-stick skillet for eggs (optional)
Step 1: Prepare the Potatoes
Wash the potatoes thoroughly.
Leave the skin on for extra flavor and texture.
Dice into evenly sized cubes about ½ inch thick.
Uniform pieces ensure even cooking.
Bring a large pot of salted water to a boil.
Cook potatoes for about 5 minutes.
Drain well.
Allow them to steam dry for several minutes.
This helps them become extra crispy during frying.
Step 2: Brown the Potatoes
Heat butter and olive oil in a large skillet over medium-high heat.
Add the potatoes in a single layer.
Do not stir immediately.
Allow them to cook undisturbed for about 5 minutes.
Turn carefully.
Continue cooking another 8–10 minutes until golden brown and crispy on multiple sides.
Transfer potatoes to a plate.
Step 3: Cook the Vegetables
Reduce heat to medium.
Add onions.
Cook for 4–5 minutes until softened.
Add garlic.
Cook another minute until fragrant.
Stir in the corn.
Cook for about 2 minutes.
The corn should become slightly caramelized.
Step 4: Add the Corned Beef
Add diced corned beef.
Sprinkle with:
- Paprika
- Garlic powder
- Onion powder
- Thyme
- Dried parsley
- Pepper
- Cayenne (if using)
Cook for about 5 minutes.
Allow the corned beef to develop crispy edges before stirring.
Those caramelized bits add incredible flavor.
Step 5: Combine Everything
Return the crispy potatoes to the skillet.
Mix gently.
Cook another 5 minutes.
Taste.
Adjust seasoning if necessary.
Sprinkle fresh parsley over the top.
Step 6: Fry the Eggs
In a separate skillet, melt butter over medium heat.
Crack in the eggs.
Cook until whites are fully set while yolks remain runny.
Season lightly with salt and pepper.
Step 7: Assemble
Divide the hash between serving plates.
Top each portion with a sunny-side-up egg.
Finish with extra parsley and cracked black pepper.
Serve immediately while everything is hot and crispy.
Tips for Perfect Corned Beef Hash
Use Leftover Corned Beef
Fresh leftover corned beef has better texture than canned versions, although both work well.
Don’t Overcrowd the Pan
Crowded potatoes steam instead of crisp.
Cook in batches if necessary.
Dry Potatoes Thoroughly
Moisture prevents browning.
After boiling, let potatoes air dry several minutes.
Let Everything Brown
Resist stirring too often.
The crispy crust is what makes hash exceptional.
Cast Iron Works Best
Cast-iron skillets retain heat evenly and create beautifully browned potatoes and corned beef.
Flavor Variations
Cheesy Hash
Sprinkle 1 cup shredded cheddar over the hot hash.
Cover for 2 minutes until melted.
Southwest Style
Add:
- Diced jalapeños
- Black beans
- Smoked paprika
- Pepper Jack cheese
Serve with salsa.
Irish Pub Version
Add sautéed cabbage and a splash of Worcestershire sauce.
Breakfast Deluxe
Include:
- Bacon
- Sausage
- Bell peppers
- Mushrooms
Top with two eggs instead of one.
Spicy Hash
Mix in:
- Chipotle powder
- Hot sauce
- Red pepper flakes
Serving Suggestions
This hearty meal pairs well with:
- Buttered toast
- English muffins
- Fresh fruit
- Avocado slices
- Pickles
- Fresh tomato salad
- Orange juice
- Coffee
Storage
Store leftovers in an airtight container.
Refrigerate for up to 4 days.
Freezing
Freeze the hash without the eggs for up to 2 months.
Thaw overnight in the refrigerator.
Cook fresh eggs when serving.
Reheating
Skillet (Best Method):
- Heat over medium.
- Add a small amount of butter.
- Cook until crispy again.
Microwave:
- Heat in 30-second intervals until warmed through.
- Eggs are best cooked fresh.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 34g
- Fat: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: Varies depending on the corned beef
Why You’ll Love This Recipe
Classic Corned Beef Hash is beloved because it transforms humble ingredients into something truly satisfying. Crispy potatoes provide the perfect foundation, while the salty, savory corned beef delivers rich flavor in every bite. Sweet corn adds a burst of freshness and color, onions and garlic deepen the savory notes, and the runny yolk from a perfectly fried egg creates a luxurious sauce that coats the entire skillet.
This recipe is also wonderfully versatile. It’s an excellent way to use leftover corned beef after a holiday meal, yet it’s just as easy to prepare with canned corned beef when time is short. Whether served as a hearty breakfast, a weekend brunch centerpiece, or a comforting dinner, Corned Beef Hash is a timeless dish that’s filling, flavorful, and easy to customize with your favorite vegetables, cheeses, or spices.