Who doesn’t love a comforting plate of Corned Beef Hash, featuring perfectly tender potatoes and savory, pan-fried corned beef? This timeless classic is incredibly versatile, making it an ideal choice for a hearty breakfast, a satisfying brunch, or a quick and delicious weeknight dinner. Dive into this guide to create a hash that’s full of flavor and texture, sure to become a family favorite.
Ultimate Homemade Corned Beef Hash: Your Guide to a Crispy, Flavorful Classic
While often associated with St. Patrick’s Day leftovers, the beauty of Corned Beef Hash is that it can be enjoyed any time of year! Whether you’ve got a brisket remaining from a holiday feast, a couple of cans of corned beef in the pantry, or even some other cooked roast beef, this recipe transforms simple ingredients into an extraordinary meal. It’s remarkably straightforward to prepare and truly embodies the essence of comfort food. From a bustling Sunday breakfast to a relaxed weeknight dinner, Corned Beef Hash consistently delivers on taste and satisfaction. It’s a dish that warms the soul and tantalizes the taste buds with every crispy bite.
Why Corned Beef Hash is a Timeless Favorite
Corned Beef Hash holds a special place in the hearts of many, and for good reason. Its origins are steeped in practicality and resourcefulness, born from the need to utilize leftover corned beef. This ingenious combination of finely chopped or shredded corned beef, diced potatoes, and onions, all pan-fried until golden and crispy, creates a symphony of textures and flavors. It’s more than just a meal; it’s a nostalgic experience that evokes feelings of warmth and home-cooked goodness. The rich, salty notes of the corned beef perfectly complement the starchy potatoes and sweet caramelized onions, all brought together with a touch of seasoning and plenty of butter for that irresistible crust.
Beyond its delicious taste, Corned Beef Hash is celebrated for its incredible versatility. It can effortlessly transition from a breakfast staple, often topped with a perfectly fried or poached egg, to a satisfying main course for lunch or dinner. Pairing it with a side of toasted bread, a simple green salad, or even some steamed vegetables makes for a complete and wholesome meal. This adaptability, combined with its relatively simple preparation, makes it a go-to dish for home cooks looking for both convenience and culinary delight.
Frequently Asked Questions About Corned Beef Hash
What exactly is corned beef?
Corned beef is primarily a beef brisket that has undergone a brining or curing process. It’s this specific curing, often using salt (or “corns” of salt in historical terms) and spices, that gives the beef its signature rosy color and distinctive savory flavor. This method also tenderizes the meat, making it perfect for slow cooking or pan-frying.
Can I use canned corned beef for this recipe?
Absolutely! Canned corned beef is a fantastic shortcut for this recipe. You’ll typically need about two standard cans to get the desired amount of beef. If you opt for canned corned beef, remember to adjust your seasoning accordingly, as canned varieties are often quite salty. You might want to omit any additional salt until you’ve tasted the hash.
Why do you recommend dividing the butter?
Dividing the butter is a crucial step for achieving the perfect crispy texture. While it might be tempting to add all the butter at once, incorporating it in stages helps prevent the pan from drying out too quickly and ensures continuous browning of both the potatoes and the beef. The initial butter helps brown the potatoes and onions, and the later addition refreshes the fat in the pan, ensuring the hash develops that desirable golden, crusty bottom without burning.
What are some good additions or variations for corned beef hash?
To customize your hash, consider adding finely diced bell peppers (any color works beautifully) or even some chopped jalapeños along with the onions and potatoes in the first step for an extra kick. For more heat, a pinch of cayenne pepper or crushed red pepper flakes can be sprinkled in during the cooking process. Other popular additions include finely chopped carrots, mushrooms, or even a sprinkle of cheese towards the end of cooking for a gooey finish.
What if I don’t have corned beef on hand?
No problem! This recipe is incredibly adaptable. You can use almost any type of cooked beef. Leftover roast beef, shredded pot roast, or even browned ground beef can be excellent substitutes. The key is to ensure the beef is already cooked and chopped into small, manageable pieces that will integrate well with the potatoes.
Can I use store-bought diced potatoes?
Yes, you can certainly use store-bought diced potatoes to save time. If they are from the refrigerated section and pre-cooked, they can be added directly to the skillet after a quick rinse. If you plan to use frozen diced potatoes, make sure to thaw them completely and pat them dry before adding them to the pan. This step is essential to prevent excess moisture from making your hash soggy instead of crispy.
How should I store and reheat leftovers?
Leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 3 months. When reheating, the best method is to warm it in a skillet on the stovetop over medium heat, much like you cooked it initially, to regain some of that crispy texture. Alternatively, you can use a microwave until it’s warmed through, though it may not be as crispy.
Essential Ingredients for Your Perfect Corned Beef Hash
Crafting the perfect corned beef hash starts with selecting the right ingredients. Each component plays a vital role in building the robust flavor and satisfying texture of this classic dish. Here’s a closer look at what you’ll need and why:
- Unsalted Butter: We specify unsalted butter because corned beef, especially canned varieties, can be quite salty on its own. Using unsalted butter allows you to precisely control the overall sodium content of your dish, seasoning it to your exact preference. It also contributes significantly to the rich flavor and golden-brown crust.
- Russet Potatoes: These starchy potatoes are ideal for hash. Their texture breaks down beautifully on the inside while crisping up perfectly on the outside, creating that desirable contrast. While russets are preferred, Yukon Gold potatoes can also be used; they offer a slightly creamier interior.
- Chopped Cooked Corned Beef: The star of the show! As mentioned, you can use fresh leftover corned beef brisket or canned corned beef. If you’re short on corned beef, any cooked beef—like a leftover roast or even ground beef—can be chopped and substituted, though the flavor profile will differ slightly. Aim for finely chopped pieces that are roughly the same size as your potato dice for even cooking and distribution.
- Garlic Powder and Onion Powder: These provide a foundational layer of aromatic flavor without overpowering the distinctive taste of the corned beef. They are simple yet effective. Feel free to experiment with other seasonings you enjoy. Cajun or Creole seasoning can add a wonderful zesty kick, or a dash of your favorite hot sauce can introduce a pleasant warmth.
- Sweet Onion: A small, finely diced sweet onion adds a gentle sweetness and depth of flavor that caramelizes beautifully with the potatoes.
- Kosher Salt and Black Pepper: Essential for seasoning. Start with half a teaspoon of each and adjust to taste, especially if using canned corned beef, which is often saltier.
How to Make the Best Corned Beef Hash: A Step-by-Step Guide
Creating a truly exceptional corned beef hash involves a few key steps that ensure perfect texture and maximum flavor. Follow these instructions closely for a hash that’s crispy on the outside and tender on the inside, with every ingredient beautifully integrated.
- Prepare the Potatoes: Begin by peeling and dicing your russet potatoes into approximately ½-inch cubes. You’ll need about 4 cups. Boil these diced potatoes in lightly salted water just until they are fork-tender, which usually takes about 5-10 minutes. Be careful not to overcook them, or they will become mushy. Once tender, drain them thoroughly, ensuring as much moisture as possible is removed. This helps achieve that desired crispy texture later.
- Sauté Potatoes and Onions: In a large, heavy-bottomed skillet (cast iron works wonderfully here) over medium heat, melt 4 tablespoons of the unsalted butter. Once the butter is shimmering, add your drained potatoes, the small diced sweet onion, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Cook this mixture, stirring occasionally, for 8-10 minutes. During this time, the onions will soften and begin to caramelize, and the potatoes will start to develop a beautiful golden-brown crust.
- Incorporate Corned Beef and Seasonings: Add the 4 cups of chopped cooked corned beef, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder to the pan with the potatoes and onions. Stir everything together gently but thoroughly, ensuring all the ingredients are well combined and evenly distributed.
- Form and Crisp the First Layer: Using the back of a spatula or a sturdy spoon, press the hash mixture down firmly to form an even layer across the bottom of the skillet. This crucial step encourages maximum surface contact with the hot pan, promoting the formation of a delicious crust. Cook undisturbed for 3-5 minutes, or until a visible golden-brown crust begins to form on the bottom. This crispy layer is what truly defines a good hash!
- Flip and Add More Butter: Once the crust has formed, carefully scrape the bottom of the pan to release the hash and flip sections of it over, so the crusty parts are now facing upwards. Add the remaining 2 tablespoons of unsalted butter to the pan, allowing it to melt and distribute among the hash. Mix it in gently to coat all the ingredients.
- Continue Browning: Again, press the hash down with your spatula to form another even layer. Cook for another 3-5 minutes until a new golden crust develops on the bottom. You can repeat this process (press, cook, flip, mix) until you achieve your desired level of browning and crispiness. We typically repeat this process about three times to get a wonderfully crunchy hash. Serve immediately, garnished with fresh parsley if desired.
Serving Suggestions for Your Delicious Hash
Corned Beef Hash is incredibly versatile and can be enjoyed in many ways. For breakfast or brunch, it’s quintessential when topped with a fried or poached egg, allowing the runny yolk to mix with the crispy hash. A side of hot sauce or ketchup is also a popular choice. For a heartier dinner, serve it alongside a simple green salad with a light vinaigrette or a side of roasted vegetables. It also pairs wonderfully with toasted rye bread or a fresh slice of Irish soda bread. Don’t hesitate to add a dollop of sour cream or a sprinkle of fresh chives for an extra touch of flavor and presentation.
Craving More Delicious Recipes?
If you loved this recipe, explore other comforting and classic dishes:
- Ground Beef Stroganoff
- Instant Pot Corned Beef
- Slow Cooker Corned Beef
- Reuben Dip
- Reuben Sliders
- Breakfast Hash Brown Casserole
- Ground Beef & Gravy
- Shepherd’s Pie
- Crock Pot Shepherd’s Pie
- Creamed Chipped Beef
- Irish Soda Bread
- Irish Brown Bread
- St Patrick’s Day Recipes
Corned Beef Hash (with Video)
This classic comfort food can be served for breakfast or dinner!
Rating: 5.0 out of 5 stars based on 56 reviews.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Brandie Skibinski
Ingredients
- 4 cups (½-inch diced) russet potatoes (peeled)
- 6 Tablespoons unsalted butter (divided use)
- 1 small sweet onion, small diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Boil 4 cups (½-inch diced) russet potatoes just until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 Tablespoons of unsalted butter. Once melted, add the cooked potatoes, 1 small sweet onion, small diced, ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
- Add 4 cups chopped cooked corned beef, ½ teaspoon garlic powder and ½ teaspoon onion powder to the pan. Stir, so everything is combined.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining 2 Tablespoons unsalted butter, and mix it in.
- Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. This is usually done 3 times. Then serve!
Video
Notes
- Please refer to the FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Keep leftovers in the fridge for up to 3 days, or freeze for up to 3 months for longer storage.
Recipe Details
Course: Side Dish, Main Dish
Cuisine: American, Irish
Nutrition (Estimated per serving)
Calories: 377 kcal
Carbohydrates: 29g
Protein: 15g
Fat: 23g
Sodium: 1125mg
Fiber: 4g
Sugar: 4g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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