Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash.
To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.
What is corned beef hash?
Corned beef hash is corned beef that’s been chopped up, fried with onions and potatoes, and served with eggs. Originally, hash was invented as a way to creatively use up leftovers – transforming them into an entirely new dish.
What is corned beef?
Before we get too deep into the hash part, maybe you’re wondering what exactly is corned beef? For the un-initiated, corned beef is brisket that’s been salt-cured and pickled with spices and boiled to juicy, tender perfection. It’s called corned beef because way back in the day, giant grains of rock salt were called “corns.” Most corned beef is eaten as is with cabbage and potatoes, in sandwiches, or for breakfast as hash.
Why you should make this version
If by some chance you have leftover corned beef at home, you should definitely make this particular recipe – it’s my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made with leftover potatoes that are soggy and sad. The potatoes for this hash are fluffy, salty, and extra crisp – the perfect compliment to the corned beef you lovingly made.
The best hash needs the best skillet potatoes
Take the time to properly crisp up your potatoes and your hash will be taken to the next level. I know hash is thought of as a quick breakfast, but you deserve to slow down and make the best hash you can make. And that means, cooking your potatoes low and slow.
One of my favorite ways of making skillet potatoes is first frying and then steaming them in the pan with stock. You get the best of both worlds: crispy brown edges and creamy deliciously savory insides that echo the beefy meatiness of the corned beef.
Along with the potatoes, we’re going to slow braise some shallots in beef stock for some sweet caramelized shallot action as a nice counterpoint for the savoriness of the corned beef. We’re also going to increase the overall deliciousness with garlic and rosemary for added flavor. Jammy, perfectly golden yolked eggs finish off this hash.
The best corned beef hash
And that’s it! It’s beautiful: the ruby red of the corned beef, the deeply caramelized crisp of the potatoes, the sweet pink of the shallots, and the jammy eggs. This corned beef hash is special. All the flavors marry into a delicious, over the top, you’re going to want to eat this again and again dish. Just seven ingredients, but it’s how you prepare them with care that really makes this dish a winner.
Where to get corned beef
You can easily make your own at home! Mike makes corned beef several times a year – I look forward to it every St. Patrick’s Day. If you don’t want to make your own corned beef (it’s really easy) you can find it at the grocery store or Costco in the meat department – they sell it already cooked and ready-to-cook. You can also find it at your local butcher or delis, especially around St. Patrick’s Day.
Canned corned beef
You can also buy canned corned beef, which is completely different than whole cuts of corned beef. Canned corned beef is finely chopped and then pressed and preserved in a can. This is the kind of corned beef that most diners use for their hash.
How to make corned beef hash
- Prep. Chop up your shallots, corned beef, and halve some new potatoes.
- Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
- Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
- Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
- Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
Classic corned beef hash, at least the classic kind, is pretty simple: cooked corned beef, onions, potatoes, and eggs. Sometimes people add in bell peppers too. We like to use homemade corned beef for our hash, but lots of people used canned.
Technically you don’t need eggs for hash – the hash part is onions, potatoes, and corned beef. That being said, eggs and hash go hand in hand like mac and cheese.
You can do the eggs in your favorite way: fry them up in another pan, scramble them into the hash, or make little nests and cook them in the pan. Personally, we like soft jammy boiled eggs with ours. The creamy yolks are perfect with the salty, crispy beef and potatoes.
Corned Beef Hash Recipe
This homemade corned beef hash might just be the best breakfast you’ll eat this year.
- 1 lb potatoes cubed, mini potatoes preferred
- 2 tbsp neutral oil eg grapeseed
- 2 shallots quartered
- 4 cloves garlic smashed
- 1/2 cup beef broth low/no sodium preferred
- 1-2 sprigs fresh rosemary
- 2-3 cups corned beef chopped
In a large cast iron pan, heat the oil on medium heat. When hot and shimmery, add the potatoes, cut side down. Fry, without moving, on medium for 7-10 minutes depending on the potato size. When the time is up, use an offset spatula to lift the potatoes to see if they’re golden and crisp. If needed, add 1-2 minutes cooking time.
Leave the potatoes cut side down and add the shallots and garlic. Add the beef stock. Bring to a simmer, then cover and cook on medium to medium low until the potatoes are creamy, tender, and cooked through, about 10-15 minutes, depending on size – check every 5 minutes or so.
While the potatoes are cooking, cook the jammy eggs: Bring a large pot of water to a rolling boil,then turn the heat down slightly. Use a slotted spoon to gently add the eggs. Turn the heat back up to medium high and maintain a simmer for 7-8 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer. When the time is up, immediately plunge the eggs into a bowl of very cold tap water. Peel and set aside.
When the potatoes are done cooking, lift the lid – the beef stock should be mostly gone. Push the potatoes to the side and add in the chopped corned beef and the rosemary. Turn the heat up and fry, heating the corned beef through and tossing so everything sears slightly and crisps up. Season with salt and freshly ground pepper.
Serve, topped with peeled and halved jammy eggs.
Please chop your corned beef to your preferred size – I did a mix of larger and smaller cubes.
Corned Beef Hash Recipe
Amount Per Serving
Calories from Fat 251
% Daily Value*
Saturated Fat 9.9g62%
* Percent Daily Values are based on a 2000 calorie diet.