Cubes of corned beef, potatoes, onions and peppers, pan-fried to perfection and served with a runny sunny-side up egg, brunch doesn't get much better than this! This easy Corned Beef Hash works equally well as brunch or an evening meal - it's hearty and perfect for the colder winter months.
Corned Beef Hash recipe
I'm a big brunch fan - there's something about a lazy weekend morning before having a late breakfast/early lunch. Corned Beef Hash comes together fairly quickly - around 25 minutes - and doesn't require much thought, so it's easy to make while you're not entirely functional and still waiting for the coffee machine to heat up.
Originating in Ireland and developed into the dish we know and love in America, Corned Beef Hash is a perfect recipe to make with leftover corned beef - that is, if you haven't already turned the corned beef into a Reuben sandwich! A classic diner staple, Corned Beef Hash is quick to prepare and very satisfying.
Corned Beef Hash ingredients
Check out the recipe card further down the post for comprehensive ingredients and quantities.
- Potatoes - waxy potatoes work best as they hold their shape when cooked and won't fall apart. See suggested varieties for more information.
- Unsalted butter to sauté the vegetables with. You can swap this out for olive oil or another oil if you prefer.
- Leftover corned beef - you can purchase cooked corned beef or use canned corned beef if you don't want to cook it yourself.
- Onion - brown, white or red - use whichever you prefer.
- Capsicum/bell pepper - use whichever colour you prefer.
- Garlic cloves.
- Worcestershire sauce adds umami.
- Parsley - optional, but rounds the dish out both in taste and appearance.
- Fried eggs - to serve. Leave them out if you prefer, or cook them in the hash or poach them.
How to make Corned Beef Hash
Check out the recipe card further down the post for comprehensive instructions.
Make sure you prepare all ingredients before you start cooking according to instructions, and that the potatoes are cooked.
- Melt butter in a 10" or larger skillet, preferably cast iron.
- Add the capsicum, onion, potato and corned beef to the skillet.
- Cook until golden. Add the garlic and stir through.
- Stir through the parsley and Worcestershire sauce and serve with fried eggs.
Tips
- Try to cut everything about the same size to ensure even cooking.
- Don't overcook the potatoes when boiling - they should be just tender.
- Use waxy potatoes for the best texture - floury potatoes will fall apart in the skillet.
- If you have one, a well-seasoned cast iron skillet will give you the best result.
Can I use canned corned beef?
Yes, you can use canned corned beef to make Corned Beef Hash. However, if you have the time, you should try my corned beef recipe - it's easy to make and will give a much better result than canned corned beef.
If you do use a canned corned beef, try to use a reduced salt/low sodium variety, as this will give you more control in the seasoning of the recipe.
Best potato varieties for Corned Beef Hash
Use a waxy potato that won't fall apart while frying.
- Australia - Pink eyes, Nicola, Bintje, red potatoes.
- US - Yukon gold, red potatoes.
- UK - Charlotte, Desirée.
Make ahead, reheating and freezing Corned Beef Hash
You can prep ahead of time by cutting and preparing the vegetables and keeping them in the fridge. I suggest you boil the potatoes to prevent them from oxidising.
The eggs are not suitable for reheating or freezing.
The cooked dish can be reheated in the microwave or a skillet. Microwave on medium power until warmed through, stirring as required, or reheat in a skillet over medium heat.
The dish can be frozen but the texture of the potatoes will be negatively affected.
Add your own touch
- I've used a fried egg for this recipe, but you could use poached eggs or cook the eggs directly in the skillet.
- Experiment with other vegetables - for example carrots, peas and cabbage.
- Cook the potatoes first until they're deeply browned, and then remove and add the rest of the ingredients and cook them. Add the potato back before adding the garlic.
- Swap the potato for swede or sweet potato.
Corned Beef Hash
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
- 400g (14oz) waxy potatoes, boiled, cut into 1cm (1/2") dice see note 1
- 30g (2 tbsp) unsalted butter
- 300g (10 oz) leftover corned beef, cut into 1cm (1/2") dice you can use canned corned beef, see note 2
- 1 medium onion, diced
- 1 capsicum/bell pepper, cut into 1cm (1/2") dice any colour
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 10g (3 tbsp) parsley, finely sliced
- Salt and pepper, to taste
- 2 fried eggs, to serve (optional) or poach, or cook in with the hash - see note 3
- Prep - boil your potatoes if you haven't already done so - cook them until they are just tender. When they have cooled, cut them into dice. Dice the onion, corned beef and capsicum, and then mince the garlic.
- Cook - melt butter in a 10" skillet over medium-high heat. When the butter has melted, add the corned beef, potato, onion and capsicum. Cook, stirring regularly, until the onion and capsicum/pepper has softened and the potato and corned beef is lightly browned.
- Garlic - add the garlic and stir through. Cook for 30 seconds.
- Finish - remove from heat, stir in Worcestershire and parsley. Season to taste.
- Serve with a fried egg.
- Potato - waxy potatoes are best, because they won't break apart as easily. I like to keep the skin on where possible - remove any eyes or funky bits with your peeler before slicing. Some suggestions include Australia: Pink eyes, nicola, bintje. US: Yukon gold, UK: Charlotte, Desirée.
- Corned beef - this is great made with leftovers from my corned beef recipe. You can use canned corned beef if you want - look for a low sodium variety so you can adjust the seasoning to your taste.
- Eggs - optional, but they complete the meal. You can fry them to your liking, or poach them or add them and cook through the hash.
