Simple, hearty, and absolutely satisfying, Corned Beef Hash is one of those classic breakfast recipes that never goes out of style. With tender potatoes, caramelized onions, flavorful green peppers, and savory corned beef, this dish is comforting, filling, and perfect for mornings when I want something warm and indulgent. I especially like topping mine with a fried egg—the rich yolk mixes into the hash beautifully, making every bite irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of flavors and textures. The potatoes get golden and crisp, the onions and peppers soften and sweeten, and the corned beef ties it all together with its rich, meaty flavor. It’s simple to make with just a handful of ingredients, yet it feels special and restaurant-worthy. I also like that it’s versatile—I can enjoy it plain, top it with eggs, or even swap the potatoes for turnips when I want a low-carb version.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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potatoes, peeled and chopped
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butter
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olive oil
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yellow onion, chopped
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green pepper, chopped
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salt
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black pepper
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corned beef, chopped
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fried eggs (optional, for serving)
Directions
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I start by peeling and chopping my potatoes into bite-sized cubes, then boiling them just until fork tender.
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In a large skillet, I heat butter and olive oil, then sauté the onion and green pepper with a little salt and pepper until they’re soft and fragrant.
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I add the boiled potatoes, spreading them into an even layer so they can get beautifully browned on one side before flipping.
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Finally, I stir in the chopped corned beef and cook until everything is hot and slightly crispy.
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I like to serve mine topped with fried eggs and a sprinkle of parsley for freshness.
Servings and timing
This recipe makes about 4 servings. The prep time is around 15 minutes, and the cook time is another 15 minutes, so I can have it ready in about 30 minutes total.
Variations
I often switch things up depending on what I have on hand. Sometimes I swap the potatoes for turnips or rutabaga for a low-carb twist. Other times, I add extra vegetables like carrots, mushrooms, or cabbage. Garlic, paprika, or onion powder are simple seasonings that boost the flavor. And when I want it extra indulgent, I melt cheese over the top or add some crispy bacon for a smoky kick.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3–4 days. To reheat, I use a skillet with a little butter or oil over medium heat and let it cook for 5–10 minutes until hot and crispy again.
FAQs
Can I use canned corned beef for this recipe?
Yes, I can use canned corned beef if that’s what I have on hand. The flavor will be slightly different and the texture softer, but it still makes a delicious hash.
Do I have to boil the potatoes first?
I prefer boiling them briefly before frying because it ensures they cook through and become tender. If I skip this step, they may take much longer to soften in the skillet.
What’s the best cut of corned beef to use?
I like using leftover corned beef brisket that’s been slow cooked—it has the best texture and flavor. Thick-sliced deli corned beef also works well for convenience.
Can I bake corned beef hash instead of frying?
Yes, I can transfer everything to a baking dish and bake at 400°F until golden and crispy. This method works great when I’m making a big batch.
How do I serve corned beef hash?
I love it topped with fried or poached eggs, but it’s also delicious on its own. Sometimes I pair it with toast or a fresh fruit salad to round out the meal.
Conclusion
Corned Beef Hash is one of those timeless recipes I never get tired of making. It’s hearty, flavorful, and comes together with simple ingredients that I almost always have on hand. Whether I serve it for breakfast, brunch, or even dinner, it’s always a hit. And with all the variations I can try, I know I’ll never run out of ways to enjoy it.
Print
Corned Beef Hash
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Corned Beef Hash is a classic, hearty breakfast dish made with tender potatoes, sautéed onions and peppers, and savory corned beef. It’s simple, comforting, and perfect topped with a fried egg for an indulgent start to the day.
Ingredients
2 cups potatoes, peeled and chopped
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, chopped
1 green pepper, chopped
Salt, to taste
Black pepper, to taste
2 cups chopped corned beef
Fried eggs (optional, for serving)
Instructions
- Boil the chopped potatoes until just fork tender, then drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat.
- Add the chopped onion and green pepper, seasoning with salt and pepper, and sauté until soft and fragrant.
- Add the boiled potatoes to the skillet and spread them into an even layer. Let them brown on one side without stirring, then flip and cook until golden.
- Stir in the chopped corned beef and cook until heated through and slightly crispy.
- Serve hot, optionally topped with fried eggs and fresh parsley.
Notes
- Boiling potatoes before frying ensures tenderness and faster cooking.
- Use leftover or deli-sliced corned beef for convenience.
- Swap potatoes for turnips or add mushrooms for variation.
- Store leftovers in the fridge for 3–4 days and reheat in a skillet.
- Top with eggs or cheese for a more indulgent meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
