The perfect dish for when you don’t know what to make, this Irish-American corned beef hash recipe is packed with pantry staples and ready in just fifteen minutes.

What Is Corned Beef Hash

Contrary to the popular myth, corned beef hash is not a traditional Irish dish. In fact, in Ireland, you’re more likely to find corned beef in a sandwich than anywhere else. You’ll find the best corned beef hash not on the streets of Dublin or a quaint corner of the western coast, but in the US. There the meal first became popular in 18th-century restaurants called hash houses.

Taking its name from the French hasher which means “to chop”, a hash refers to any dish made up of meat, potatoes, and onions that are chopped up and cooked together. You can easily serve it for any meal of the day. Plus, it gained popularity during the Second World War when it was tinned and sold across the world.

My homemade corned beef hash is more traditional to the American standard, but across the globe, many different variations exist. In Denmark, they make it with pickled beets, Worcestershire Sauce, and a fried egg; in Slovenia, they mix it with spaghetti sauce; and in South America, they serve it with bell peppers and plenty of garlic.

You can save this dish for St Patrick’s Day and serve it with cabbage for an authentic Irish-American experience or cook this up on September 27 – officially “Corned Beef Hash Day”.

Corned Beef Hash Ingredients

• Corned Beef: I like to use leftover corned beef that’s homemade or pre-prepared corned beef is best to use for a hash. If you’re buying from the grocery store, ask for thick slices at the deli counter. In a real pinch, you can also use canned corned beef – this is what people used traditionally.
• Potatoes: Corned beef hash is also a great way to use up any leftover potatoes – you can use any kind, so long as they still have some shape (so no mash!). If you’re making from scratch, I recommend using Russet potatoes for the best cooking results. Yukon Gold potatoes also work and will make a crunchy crust with a buttery interior.
• Onion: White or yellow work best for corn beef hash as they caramelize quicker when cooked.
• Eggs: If you’re serving as a side, feel free to leave the eggs out. Otherwise, best enjoy this recipe with poached or fried eggs.
• Butter: Use unsalted butter to add flavor and richness to the beef. In a pinch, you can also use a neutral oil, but it will affect the taste.
• Parsley: Optional, to garnish. Most fresh green herbs will also work for this recipe. I also like to use green onions or chives if I don’t have parsley to hand.
• Seasonings: Black pepper, salt, chili flakes (optional). Corned beef is already well seasoned, so this simple mix is best for a hash.

How to Make Corned Beef Hash

If you’re not working with leftover potatoes, start by peeling and finely chopping them up. I recommend cutting them into small ½ inch cubes so they mix easily with the pieces of corned beef. Then, cook them until soft. You can do this in an air fryer or make home fries using one of my three easy methods.

Then, peel and finely chop your onion.

In a cast iron skillet, melt the butter over medium-high heat. Once hot, add the onions and fry for 2-3 minutes until translucent. Add your corned beef and potatoes and stir occasionally. You may need to break up the corned beef into smaller pieces. Cook for several minutes until the beef is tender and the hash becomes completely warmed through.

If you want more of a crust on your corned beef hash, keep the mixture cooking for a few more minutes, using a spatula to check underneath for browning. Then, flip when the crust is the right texture for your taste.

Transfer into a serving dish or bowl and sprinkle with the fresh herbs.

Cook the Eggs

While your corned beef hash is cooking, prepare your eggs (if using). You can poach or fry your eggs using your preferred method, either using a poaching pan, a pot of boiling water, or a frying pan. Alternatively, you can add your eggs directly to the hash – just create wells in the meat and potato mixture, crack your eggs inside, and reduce the heat to medium. Cover the pan with a lid and cook until the egg whites set.

If you want to keep your corned beef hash fresh for a few days after cooking, store it in the cooking liquid to keep it moist. You can also add a small amount of broth or water to the pan while cooking – though I’ve found it difficult to keep the hash crispy when there’s water involved.

It’s best to enjoy this recipe the day you make it. Plus, it is a great way to use up leftovers.

What Goes with Corned Beef Hash

Traditionally corned beef hash tends to be served with boiled cabbage in the US, though there are plenty of other ways to enjoy it:

• If you’re serving it for breakfast, add it alongside fresh slices of toast or baked beans.
• Substitute for traditional ground meat and sprinkle into a tortilla alongside your favorite veggies for an Irish take on a breakfast burrito.
• Spoon it between an English muffin with some cheese for a high-protein breakfast sandwich.
• For some added nutrients, corned beef hash goes great with steamed vegetables. I always like pairing green veggies like spinach, kale, or green beans alongside it for dinner.
• Serve with sides like a green salad, coleslaw, or a portion of your favorite rice – I like coconut or jasmine for an aromatic flavor – or double up with some extra roasted potatoes.

More Beef Recipes

• Instant Pot Corned Beef and Cabbage
• Slow Cooker Beef Stew
• Homemade Reuben Sandwich
• Perfect Slow Cooker Beef Brisket

If you try this corned beef hash recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!