Corned Beef Hash
Corned beef hash is a classic savory, salty main course with flavorful, slow-cooked corned beef and well-seasoned diced potatoes. Nothing compares to this easy, hearty, meaty, and filling dish any time of the day. This corned beef hash is the perfect St. Patrick’s Day treat!
I love a good hash recipe for weekend breakfasts or dinners! And for St. Patrick’s Day, I share this classic family favorite corned beef hash. My savory and hearty beef and potatoes recipe is usually served right after St. Patrick’s Day to use leftover corned beef.
But you can make this corned beef hash recipe with potatoes and onions any day and time you want.
What Is Corned Beef Hash?
Corned beef hash is a classic Irish-American meal that offers an ideal way to use up leftover boiled beef, potatoes, and cabbage. Corned beef is salt-cured for a deliciously tangy meat course. Frying it with leftover potatoes makes a satisfying main course.
You can get it canned, but cooking a corned beef brisket tastes better. The flavor is similar to pastrami. Now, people commonly enjoy it on St. Patrick’s Day and American New Year’s Day.
How to Make Corned Beef Hash
- Rinse the corned beef and pat dry with a paper towel. Rinsing isn’t required, but it reduces excess salt for a milder flavor. Brown both sides in a large cast-iron skillet. Remove from the skillet and place in a slow cooker. (Photos 1-2)
- Rub – Whisk garlic, brown sugar, vinegar, mustard, salt, and pepper in a small mixing bowl. Pour into a slow cooker over the brisket. Rub the mixture all over. Add bay leaf, thyme, and enough water to come about a quarter of the way up the beef. (Photo 3)
- Cook for 8-9 hours on low, turning occasionally (4-5 hours on high). (Photo 4)
- Melt a tablespoon of unsalted butter in a large cast-iron skillet.
- Sauté onions and garlic until fragrant, 1-2 minutes. Remove garlic and onions with a slotted spoon and reserve on a separate plate. (Photo 5)
- Toss potatoes in a light coating of olive oil and season with salt and pepper to taste. Remember that corned beef is already salty, so be careful when adding the salt.
- Fry – Add 2 tablespoons of butter to the same skillet. Add the diced potatoes and cook them over medium/low heat until tender (about 15 minutes). Add Italian seasonings and mix well. (Photo 6)
- Assemble – Return garlic and onions to the skillet and mix thoroughly. Add corned beef and Worcestershire sauce, scraping the fond off the bottom with a rubber spatula. Cook over medium heat until crisp and tender (15-20 minutes). Garnish with chopped parsley or green onions. (Photos 7-10)
- Serve with a fried egg to complete your meal. Enjoy!
Notes and Tips
- Leftover corned beef and boiled potatoes are ideal for this recipe. But you can also use leftover roast, venison, lamb, or goat.
- Don’t feel bad using canned corned beef in a pinch if the holidays snuck up on you.’
- Cooked potatoes freeze better than raw ones, so feel free to freeze leftovers. The potatoes may have a slightly different texture, but they’re still good.
What to Serve With Corned Beef Hash
Corned beef hash is great for breakfast or dinner. If serving it for breakfast, I fry up an egg or two per person. Cabbage for dinner is a must, but roasted carrots are also good.
More Hearty Recipes for St. Patrick’s Day
- Guinness Beef Stew
- Irish Soda Bread
- Chocolate Guinness Cake
- Stuffed Cabbage Rolls
- Homemade Bailey’s Irish Cream
This blog post was originally published in March 2020 and has been updated with additional tips and gorgeous photos.
Corned Beef Hash
A classic savory, salty main course with flavorful, slow-cooked corned beef and well-seasoned diced potatoes. Nothing compares to this easy, hearty, meaty, and filling dish any time of the day. Perfect for New Year's and St. Patrick's Day!
Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes
American
Servings 10
Ingredients
Corned Beef
- 3 pounds (450g) corned beef
- 4 cloves cloves garlic, minced
- 2 tablespoons (25g) brown sugar
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30g) spicy brown mustard
- 1 pinch salt
- 1 teaspoon (2g) black pepper
- 1 bay leaf
- 2 sprigs thyme
- 2 cups (472ml) water
The Hash
- 4 tablespoons (56g) butter
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 5 large potatoes, diced
- olive oil to taste
- salt and pepper to taste
- 1 tablespoon (5-6g) Italian seasoning
- corned beef, roughly chopped
- 1 teaspoon (5ml) Worcestershire sauce
- fresh parsley, chopped for garnish
Instructions
Corned Beef
- Rinse the corned beef and pat it dry with a paper towel. Rinsing is not a requirement, but it removes excess salt for a milder flavor.
- Brown both sides of the roast in a large cast-iron skillet. Remove it from the skillet and place it in a slow cooker.
- In a small mixing bowl, whisk together the garlic, brown sugar, vinegar, mustard, salt, and pepper. Pour the mixture into a slow cooker over the roast. Rub the mixture all over the roast with your hands.
- Add the bay leaf and thyme to the slow cooker, then add enough water to come up a quarter of the way up the beef.
- Cook for 8-10 hours on low or 4-5 hours on high, turning occasionally. Remove from the slow cooker, let it rest for 10-15 minutes, and shred it.
The Hash
- Melt a tablespoon of butter in a large cast-iron skillet. If you don't have a cast-iron skillet, any skillet will do. Cook the onions and garlic until fragrant (1-2 minutes). Remove them with a slotted spoon and reserve on a separate plate.
- Toss the potatoes in a light coating of olive oil and season with salt and pepper to taste. Keep in mind the corned beef is salty, so be careful when adding the salt.
- Add 2 tablespoons of butter to the same skillet. Add potatoes and cook over medium to low heat until tender (about 15 minutes). Add the Italian seasonings and mix well.
- Return garlic and onions to the skillet and mix well. Add the corned beef and Worcestershire sauce. Stir with a rubber spatula, scraping the bottom of the pan each time.
- Cook over medium heat until the edges of the potatoes and corned beef are crisp and tender (15-20 minutes).
- Garnish with fresh parsley and green onions if desired. Serve with a fried egg on each plate to complete the meal.
Tips & Notes:
- For extra crispy corned beef hash, don’t stir as much and wait until it sizzles to stir.
- Corned beef hash is a breakfast staple that goes great with eggs cooked any way (fried, scrambled, poached).
- Lasts in refrigerator for 4-5 days or frozen for 4-5 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition Information:
Serving: 240g| Calories: 497kcal (25%)| Carbohydrates: 40g (13%)| Protein: 24g (48%)| Fat: 27g (42%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 12g| Trans Fat: 0.2g| Cholesterol: 86mg (29%)| Sodium: 2213mg (96%)| Potassium: 1262mg (36%)| Fiber: 5g (21%)| Sugar: 5g (6%)| Vitamin A: 221IU (4%)| Vitamin C: 76mg (92%)| Calcium: 75mg (8%)| Iron: 5mg (28%)
Hi, I’m confused. Your saying to cook the corn beef for 8-9 hours ( turning)…. but then your saying to cook high 4 hours in crockpot… then 4-5 hours low in crockpot. I’m interested in cooking it in the crockpot on low, but as instructed as always, to never lift the lid while using a crockpot until the meal is finished cooking. Can you please tell me if I’m understanding it incorrectly.