Corned Beef Hash
This homemade corned beef hash is golden, savory, and loaded with flavor. Made with leftover corned beef, diced potatoes, bell peppers, and simple seasonings, it's an easy skillet breakfast the whole family will love.
Servings: 4
Ingredients
- 2 tablespoons butter
- 1 tablespoon light olive oil or vegetable oil
- 2 cups yellow or red potatoes ¼” to ½” diced
- 1 cup green bell pepper ½” diced
- 1 cup yellow onion ½” diced
- 1 pound cooked corned beef cubed ½” or shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Fresh chopped parsley for garnish if desired optional
Instructions
- Melt the butter with the oil in a large 12-inch nonstick skillet over medium heat. Once the butter is bubbly, add the diced potatoes and green bell pepper.
- Cook for about 15 minutes, stirring occasionally, until potatoes begin to soften and lightly brown. Reduce heat to low if needed to avoid over-browning.
- Add the onion, corned beef, salt, pepper, paprika, and garlic powder. Stir to combine.
- Continue cooking for another 10-15 minutes, stirring often, until potatoes are deeply golden brown and cooked through. The corned beef, onion, and bell pepper should all have deep color.
- Taste and season with more salt and pepper if needed. Stir in fresh parsley and serve immediately.
Notes
- Best corned beef to use: Leftover corned beef from a home-cooked dinner works best. No leftovers? Ask your deli counter for thick-sliced corned beef (about ½" thick) and cube it at home. Boar's Head or similar quality works well.
- Cubed or shredded? Cubed corned beef gives you defined, meaty bites. Shredded creates a more blended, diner-style texture. Both work great.
- Potato shortcut: Use leftover cooked potatoes or frozen diced potatoes to cut the cook time roughly in half. Just make sure to still let them brown in the pan.
- Dice size matters. Smaller, uniform potato pieces cook faster and more evenly. Keep the bell pepper the same size or slightly larger so everything finishes together.
- Don't stir too much. Let the hash sit in the pan to develop golden, browned edges. Too much stirring prevents browning.
- Butter + oil combo. The butter adds flavor while the oil helps prevent burning at higher heat.
- Serving suggestion: Top with a fried or poached egg for the classic diner presentation. A runny yolk adds richness and makes this a complete meal.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over low heat for 5-7 minutes for the best texture. Microwave works but the hash will be softer.
- Not recommended for freezing. The potatoes can become mushy when thawed.
- Season to taste. Corned beef can vary in saltiness, so taste the hash before adding extra salt at the end.
Nutrition
Calories: 358kcal | Carbohydrates: 12g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 2017mg | Potassium: 651mg | Fiber: 2g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 67mg | Calcium: 29mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
