I grew up thinking corned beef hash came from a can. That soft, salty pile that somehow crisped up if you left it alone in a hot pan long enough. I didn’t question it. I loved it.
Then one day I made it from actual leftover corned beef, not the canned stuff, and it completely changed how I look at this dish. Turns out hash is supposed to have texture. Crispy edges. Real flavor. Not just salt and nostalgia.
Now this is what I cook when I want something hearty but not fussy. It’s still simple. Still feels like comfort food. Just way better.
Ingredients I Used for the Recipe
- 1 large Yukon Gold potato, cut into small cubes – These get creamy inside and crisp outside. That balance makes the whole dish work.
- 1 quart water – For par-cooking the potatoes so they don’t fall apart later.
- 1 tablespoon kosher salt, plus a pinch more – Seasons the potatoes from the inside instead of dumping salt at the end.
- 1 tablespoon white vinegar – Helps the potatoes hold their shape while they cook.
- 2 tablespoons unsalted butter – Adds richness and helps the onions caramelize properly.
- Half a large onion, unevenly chopped – Different sizes cook differently, which gives you sweet bits and crispy bits all in one pan.
- About 8 ounces cooked corned beef, shredded by hand – Shredding instead of cubing gives better texture and more crispy edges.
- 1 green bell pepper, diced small – Adds freshness and just enough sweetness to cut through the meat.
- 2 to 4 eggs – I fry them crispy so the yolk runs into everything.
- A spoonful of chimichurri or any herby sauce – Brightens the whole plate so it doesn’t feel heavy.
How to Make It?
Step 1 – Par-Cook the Potatoes
I start by putting the diced potatoes into a pot with water, salt, and vinegar. Bring it to a boil, then lower it to a simmer for about 4 minutes.
You are not trying to cook them fully. They should still feel firm. This step keeps them from turning into mashed potatoes later, which I learned the hard way more than once.
Drain them and let them cool for at least 15 minutes. If they’re hot when they hit the pan, they won’t crisp.
Step 2 – Cook the Onions First
Melt the butter in a large skillet over medium-high heat. Once it stops foaming, add the onions with a pinch of salt.
I don’t dice them neatly. Some pieces are small, some chunky. The little ones get dark and almost burnt, the big ones stay soft and sweet. That contrast makes the hash taste layered instead of flat.
After about 4 minutes, take the onions out but leave the butter behind.
Step 3 – Render the Fat From the Corned Beef
If your corned beef has fatty pieces, chop those and put them into the same pan. Let them cook until they release their fat and get crispy.
This is where the magic starts. Cooking the potatoes in beef fat instead of oil makes everything taste connected. Rich, savory, and way more satisfying.
Remove the crispy bits and set them aside with the onions.
Step 4 – Crisp the Potatoes Without Touching Them Too Much
Add the cooled potatoes to the skillet and press them into a single layer. Then leave them alone for a few minutes.
This part requires patience. If you keep stirring, they won’t brown. Let them sit until the bottom gets golden and crisp, then toss and repeat the process a couple more times.
By the end, most sides should have some color.
Step 5 – Add the Peppers for Freshness
Toss in the diced bell pepper and mix it with the potatoes. Spread everything out again and let it cook for another couple minutes.
The peppers soften fast and pick up a little char. That slight bitterness actually balances the richness of the beef.
Step 6 – Bring Everything Back Together
Add the cooked onions, crispy fat, and shredded corned beef into the pan. Gently fold everything together so the potatoes don’t break apart.
Press it down again and let it cook untouched for a few minutes so the meat gets crispy in spots. Those browned edges are what make hash feel like hash.
Give it one last toss before serving so every bite has some crunch.
Step 7 – Fry the Eggs and Finish the Plate
While the hash rests, fry your eggs in another pan. I go for crispy whites and a runny yolk. That yolk becomes the sauce.
Spoon the hash onto a plate, top with the egg, and add a little chimichurri or herbs. Something bright helps cut through all that savory goodness.
What I Learned After Making This Way Too Many Times
The biggest mistake I used to make was rushing. Hash punishes impatience. If you stir constantly, you lose all the texture that makes it special.
I also learned not to overthink the ingredients. This isn’t a precise dish. It’s meant to use leftovers. Sometimes I add more onion, sometimes less meat, and it still works.
And shredding the corned beef instead of chopping it changed everything. The rough edges crisp better. Cubes just sit there.
Tips That Actually Make a Difference
- Let the potatoes cool before frying. Warm potatoes steam. Cool potatoes crisp.
- Use a heavy pan if you can. Thin pans don’t hold heat well enough to brown things properly.
- Don’t overcrowd the skillet. If everything is piled up, it cooks instead of sears.
- Resist the urge to stir. Browning only happens when food stays in contact with the pan.
- Add something fresh at the end. Herbs, hot sauce, even a squeeze of lemon. The richness needs contrast.
- It tastes even better the next day. Reheat it in a skillet, not the microwave, so it crisps again.
Why This Ended Up Becoming One of My Favorite Comfort Meals
I didn’t expect to care this much about corned beef hash. It felt like one of those accidental recipes you make once and forget. But now it’s something I come back to whenever I want food that feels grounding.
It’s simple, but not boring. Messy, but in a good way. Every batch turns out a little different, and I like that. Some days it’s extra crispy, some days softer and more comforting.
That’s kind of the whole point. It’s not supposed to be perfect. It’s just supposed to be really, really satisfying.
And once you make it this way, the canned version just doesn’t hit the same anymore.
Corned Beef Hash Recipe
Description
This corned beef hash recipe transforms leftover corned beef into a crispy, flavorful breakfast or brunch masterpiece. With tender Yukon Gold potatoes, caramelized onions, sweet green peppers, and hand-shredded corned beef cooked in rendered beef fat, this hash delivers deep, savory flavor with irresistible crispy edges. Topped with a crispy fried egg and bright chimichurri, it's a far cry from the canned variety—elevated, hearty, and deeply satisfying.
ingredients
Instructions
-
Par-cook the potatoes
Combine potatoes, water, 1 tablespoon salt, and vinegar in a pot and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook for 4 minutes; potatoes will still be quite firm. Drain potatoes and let cool for at least 15 minutes.Acidulated water helps potatoes retain their shape during frying. -
Caramelize the onions
Melt butter in a 10-inch cast iron pan over medium-high heat. Once butter stops foaming, add onions along with 1/4 teaspoon salt and stir to thoroughly coat onions in fat. Cook, stirring frequently, until larger pieces of onion are soft and translucent and smallest pieces are browning and threatening to char, about 4 minutes. Transfer onions to a small bowl, leaving as much butter as possible in the pan.Uneven onion cuts create a spectrum of textures from sweet to caramelized. -
Render the corned beef fat
Add diced corned beef fat to pan and cook, stirring frequently, until it renders all of its liquid fat and bits and pieces are very crisp, about 2-3 minutes. Transfer crispy bits to bowl with onions, leaving as much fat as possible in the pan.Rendering beef fat builds deep flavor for the hash. -
Crisp the potatoes
Add the cooled potatoes to the pan and, using a wooden spoon, pack the cubes down into a single layer. Cook without stirring for 3-4 minutes. Toss potatoes, pack them down again and cook without stirring 2-3 minutes. Repeat once more. The potatoes should be relatively evenly browned and crisp.Letting potatoes sit undisturbed creates maximum surface crispiness. -
Add peppers
Add diced green bell pepper to pan, toss with potatoes to distribute. Pack mixture down in a single layer and cook, without stirring, until some pepper pieces begin to char, about 2 minutes. -
Combine and finish
Add cooked onions, corned beef fat, and shredded corned beef, and toss to combine. Pack mixture down into the pan, being careful not to break up potatoes. Cook, without stirring, until shreds of parts of mixture in contact with the bottom of the pan become crisp and slightly charred, about 2 minutes. Toss mixture before serving to distribute crispy bits more seamlessly into the mix. -
Serve
Serve immediately with crispy fried eggs and chimichurri on the side.The runny yolk enriches the hash; chimichurri adds bright acidity.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 305kcal
- % Daily Value *
- Total Fat 17gg27%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 890mgmg38%
- Potassium 520mgmg15%
- Total Carbohydrate 26gg9%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 13gg26%
- Calcium 4% mg
- Iron 15% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Potato tip: Yukon Golds offer creaminess and sweetness; russets work too but par-cook 2 minutes longer.
- Corned beef choice: Homemade or vac-sealed raw corned beef (cooked yourself) yields best results. Avoid deli-sliced for this recipe.
- Make it ahead: Hash keeps refrigerated in a sealed container for up to 1 week. Reheat gently in a skillet to restore crispness.
- Vegetable variation: Try red bell pepper or add a handful of frozen peas at the end for color and sweetness.
