Corned Beef Hash

Simple, flavorful Corned Beef Hash – made with potatoes, onions, green peppers, and corned beef. This classic comfort dish is a breakfast staple that’s delicious all on its own or topped with fried eggs!

It’s funny how you can see something on a restaurant menu countless times, and until you try it, have no idea just what you’re missing.

Case in point: Corned Beef Hash! I can’t even tell you the number of times I’ve glanced over it without ever giving it a second thought. And then I finally tried it… and I completely get the appeal.

There’s just something about the combination of hearty potatoes, sautéed vegetables, and tender corned beef all in one bite. And when you add a fried egg on top and mix in the yolk? It’s the ultimate comfort breakfast.

I’ve also made a low carb version of it using turnips in place of the potatoes, and I have to say I might like it even better. Because the turnips add another layer of flavor… and you get the benefits of low carb without sacrificing the overall taste and texture of the classic!

what you’ll need for this recipe

Potatoes – Any type of potatoes will work for this recipe. I used Russet, but Yukon Gold, Petite Gold, or even Fingerling potatoes would work well.

Butter & olive oil – I used a combination of butter and olive oil to sauté the vegetables and brown the potatoes. Feel free to use all butter (omit the oil) if you prefer.

Onion – Chopped onion adds flavor and texture to this recipe. I used yellow onion, but sweet onion would also be delicious.

Green pepper – Green pepper is an optional ingredient in corned beef hash, but I like the additional color and flavor it adds to the recipe.

Corned beef – Corned beef is obviously a key ingredient, and you’ll want to use a thicker cut of it that can be chopped or shredded. Use slow cooked corned beef brisket OR, for an easy option, purchase thick cut corned beef from the deli.

Salt & pepper – Salt & pepper add just enough seasoning to this dish without overpowering the flavor of the corned beef.

how to make corned beef hash

Prep the potatoes. Peel the potatoes and chop them into small, bite sized cubes (about 1/2 inch.) Place them in a pot of boiling water. Boil 3-5 minutes, until just fork tender. Drain and set aside.

Sauté the vegetables. In a large skillet, heat the butter and olive oil over medium heat. Add the onion, green pepper, and half of the salt & pepper. Sauté until tender, about 5 minutes.

Brown the potatoes. Add the potatoes and the remaining salt & pepper to the skillet. Spread the mixture into an even layer and sauté until potatoes are browned on one side, then flip and cook to brown the other side.

Add the corned beef. Add the chopped corned beef to the skillet; stir and sauté until heated through.

storing & reheating

Leftover corned beef hash can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, add 1 Tablespoon butter or olive oil to a skillet and heat to medium. Add hash and heat 5-10 minutes, until warm.