This homemade corned beef hash is better than any store-bought variety you’ve tried. With crispy, golden potatoes, tender corned beef, and sweet onions, it’s a savory breakfast or brunch dish that brings the comfort and flavor you crave. Pair it with a perfectly poached egg for an elevated experience that will impress anyone.
Why You’ll Love This Recipe
This recipe takes corned beef hash to the next level by using fresh ingredients and homemade corned beef, offering rich flavor and a crispy texture that store-bought versions simply can’t compete with. The potatoes are perfectly parboiled and then crisped in a skillet, while the corned beef is finely shredded and melds beautifully with sweet onions and a touch of ketchup. Topped with a poached egg, this dish becomes a savory masterpiece. It’s the ultimate comfort food with a restaurant-quality twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Corned Beef Hash:
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1 large Russet potato, peeled and cut into ½-inch dice
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½ lb (454g) corned beef, about 1½ cups
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2 tablespoons unsalted butter
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1 small sweet onion, finely diced, about ½ cup
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1 teaspoon kosher salt
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3 tablespoons ketchup
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Freshly ground black pepper, to taste
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1 tablespoon fresh parsley, finely chopped
For Serving:
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Poached eggs (1-2 per person)
Directions
Step 1: Parboil the Potatoes
Bring a large pot of salted water to a boil, then add the peeled, diced potatoes. Cook for 5-10 minutes, or until fork-tender, but not mushy. Drain the potatoes and set aside.
Step 2: Shred the Corned Beef
While the potatoes are cooking, place ½ lb of corned beef in a food processor fitted with the blade attachment. Pulse several times until the beef is finely chopped. Alternatively, cut the corned beef into small pieces or shred it by hand.
Step 3: Cook the Onion
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened.
Step 4: Add the Corned Beef and Potatoes
Add the chopped corned beef and cooked potatoes to the skillet. Stir well and cook for another 5 minutes.
Step 5: Stir in the Ketchup and Seasonings
Add 3 tablespoons of ketchup, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the skillet. Stir everything together and cook for an additional 5 minutes.
Step 6: Flip the Hash and Cook Until Crispy
Using a thin metal spatula, carefully flip the hash. If it breaks up, that’s okay! Just use the spatula to gently press it down. Cook for another 5 minutes to crisp it up on both sides.
Step 7: Garnish and Serve
Garnish with freshly chopped parsley and serve immediately with poached eggs on top.
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 4 servings
Variations
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Add cheese: If you like cheese with your corned beef hash, sprinkle some shredded cheddar or Swiss on top before serving.
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Change up the protein: You can use ground turkey or chicken instead of corned beef for a leaner version.
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Add more veggies: Try adding bell peppers, mushrooms, or spinach for added texture and flavor.
Storage and Reheating
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Make-Ahead: Prepare the hash up to the step of crisping, let it cool, and store in the fridge for up to 2 days. When ready to serve, reheat and crisp in a skillet.
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Refrigerate: Leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheat: Reheat in a skillet over medium heat to restore its crispiness or microwave in 30-second intervals.
FAQs
1. Can I use leftover corned beef for this recipe?
Yes! Leftover corned beef works great in this recipe and saves you time.
2. What’s the best way to make poached eggs?
For perfectly poached eggs, simmer the eggs in water with a splash of vinegar for 3 minutes, keeping the water just below boiling. This will give you a runny yolk and set whites.
3. Can I make this recipe in advance?
Yes, you can prepare the corned beef hash ahead of time and reheat it when ready to serve. It actually tastes even better the next day!
4. Can I freeze this recipe?
While freezing is possible, the texture may change slightly due to the potatoes. If you freeze it, store it in an airtight container for up to 3 months.
5. Can I use a different type of potato?
Yes, you can use Yukon gold potatoes or even sweet potatoes if you prefer a different flavor.
6. How do I make this recipe vegetarian?
Use plant-based protein or tempeh in place of the corned beef for a vegetarian version.
7. What other toppings can I add to the hash?
You can add some hot sauce, avocado, or even a fried egg on top for extra richness.
8. What type of pan is best for corned beef hash?
A large cast-iron skillet works best as it gives even heat distribution and helps achieve that crispy crust.
9. How do I know when the potatoes are done parboiling?
The potatoes are ready when they are fork-tender, but still firm enough to hold their shape.
10. How can I make this recipe spicier?
Add a pinch of cayenne pepper or chili flakes to the hash for some extra heat.
Conclusion
This Homemade Corned Beef Hash & Eggs recipe is a true breakfast classic with a twist. By using fresh ingredients and homemade corned beef, you create a crispy, flavorful hash that’s far superior to anything you can buy from a can. The addition of poached eggs makes this dish truly indulgent and a wonderful way to start your day. Enjoy this comforting meal with your loved ones, and you’ll quickly see why it’s worth the extra effort!
Print
Epic Homemade Corned Beef Hash & Eggs
- Total Time: 40 minutes
- Yield: 4 servings
Description
This homemade corned beef hash is better than any store-bought variety you’ve tried. With crispy, golden potatoes, tender corned beef, and sweet onions, it’s a savory breakfast or brunch dish that brings the comfort and flavor you crave. Pair it with a perfectly poached egg for an elevated experience that will impress anyone.
Ingredients
For the Corned Beef Hash:
1 large Russet potato, peeled and cut into ½-inch dice
½ lb (454g) corned beef, about 1½ cups
2 tablespoons unsalted butter
1 small sweet onion, finely diced, about ½ cup
1 teaspoon kosher salt
3 tablespoons ketchup
Freshly ground black pepper, to taste
1 tablespoon fresh parsley, finely chopped
For Serving:
Poached eggs (1-2 per person)
Instructions
- Parboil the Potatoes:
Bring a large pot of salted water to a boil, then add the peeled, diced potatoes. Cook for 5-10 minutes, or until fork-tender, but not mushy. Drain the potatoes and set aside. - Shred the Corned Beef:
While the potatoes are cooking, place ½ lb of corned beef in a food processor fitted with the blade attachment. Pulse several times until the beef is finely chopped. Alternatively, cut the corned beef into small pieces or shred it by hand. - Cook the Onion:
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened. - Add the Corned Beef and Potatoes:
Add the chopped corned beef and cooked potatoes to the skillet. Stir well and cook for another 5 minutes. - Stir in the Ketchup and Seasonings:
Add 3 tablespoons of ketchup, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the skillet. Stir everything together and cook for an additional 5 minutes. - Flip the Hash and Cook Until Crispy:
Using a thin metal spatula, carefully flip the hash. If it breaks up, that’s okay! Just use the spatula to gently press it down. Cook for another 5 minutes to crisp it up on both sides. - Garnish and Serve:
Garnish with freshly chopped parsley and serve immediately with poached eggs on top.
Notes
- Add cheese: If you like cheese with your corned beef hash, sprinkle some shredded cheddar or Swiss on top before serving.
- Change up the protein: You can use ground turkey or chicken instead of corned beef for a leaner version.
- Add more veggies: Try adding bell peppers, mushrooms, or spinach for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
