his is one of my favorite ways to use the leftovers from our Corned Beef with Sweet Mustard Glaze. If you don’t have leftover corned beef, ask your deli for some thick-sliced corned beef as an alternative. This is nothing like the canned corned beef hash you may have been served when you were young. Made with real corned beef, golden potatoes, and sautéed onions, it gets wonderfully crispy in the skillet and makes a hearty breakfast.

5 from 2 votes

Corned Beef Hash

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 251kcal

Crispy skillet corned beef hash made with tender potatoes, sautéed onions, and leftover corned beef. Nothing like the canned version, and especially delicious topped with a fried or poached egg.

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Ingredients

2 to 3 tablespoons unsalted butter
1 medium onion finely chopped (about 1 cup)
2 to 3 cups corned beef cooked, finely chopped (Alternatively use shredded beef or pork)
2 to 3 cups chopped cooked potatoes preferably Yukon gold
Kosher salt and freshly ground black pepper
Chopped fresh parsley

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Instructions

Melt the butter in a large skillet, preferably cast iron, over medium heat. Add the onion and cook for several minutes, until translucent.
Add the chopped corned beef and potatoes. Spread the mixture evenly across the skillet.
Increase the heat to medium-high and press the mixture firmly into the skillet with a metal spatula. Let it cook without stirring until the bottom is nicely browned and crispy. You should hear it sizzling—that’s a good thing.
Use the spatula to peek underneath and check the browning. Once the mixture is well browned, flip it in sections and press it down again. Continue cooking until the second side is also nicely browned.
If the mixture begins sticking excessively, add a little more butter to the skillet. Continue cooking until the corned beef and potatoes are crisp and golden.
Remove from the heat and stir in the chopped parsley. Season generously with freshly ground black pepper and add salt to taste.
Serve hot with fried or poached eggs for a hearty breakfast.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.