Imagine this: crispy, golden potatoes, tender corned beef, and caramelized onions all fried up in a single pan. No fancy techniques, no obscure ingredients—just pure, unapologetic comfort food. This isn’t some Instagram-trendy avocado toast.
This is classic corned beef hash, the kind your grandma would approve of (if she weren’t too busy stealing bites off your plate). Why settle for soggy diner hash when you can make it better at home? Let’s get cooking.
Why This Recipe Works
This isn’t just another hash recipe.
The magic lies in the balance of textures—crispy edges, soft centers, and savory beef that melts in your mouth. We skip the canned stuff and use real corned beef (leftovers work too, FYI). The potatoes get a head start to ensure they’re perfectly tender, and the onions?
Caramelized to sweet, golden perfection. It’s simple, but it’s foolproof—unless you burn it. Don’t burn it.
Ingredients You’ll Need
- 2 cups cooked corned beef, diced (leftovers are perfect)
- 3 cups russet potatoes, peeled and diced (about 2 medium potatoes)
- 1 medium onion, finely chopped (yellow or white)
- 2 tbsp butter (or oil, but butter tastes better)
- 1 tbsp olive oil (for frying)
- Salt and pepper (to taste, but be generous)
- Optional: Fresh parsley, hot sauce, or a fried egg on top
Step-by-Step Instructions
- Cook the potatoes: Boil diced potatoes in salted water for 5–7 minutes until slightly tender.
Drain and pat dry. (Pro tip: Dry potatoes = crispier hash.)
- Sauté the onions: Heat butter and oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 5 minutes.
- Add the potatoes: Toss in the par-cooked potatoes. Spread them out in the pan and let them crisp up, stirring occasionally, for 10–12 minutes.
- Mix in the corned beef: Add the diced beef, stirring to combine.
Press the mixture down with a spatula to maximize crispy bits. Cook for another 5–7 minutes.
- Season and serve: Salt and pepper to taste. Garnish with parsley or a fried egg if you’re feeling fancy.
Done.
How to Store Leftovers (If There Are Any)
Store hash in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the texture crispy. Microwaving is an option, but you’ll lose the crunch—so why bother?
Why This Recipe Is a Winner
Besides being delicious?
It’s budget-friendly, especially if you’re using leftover corned beef. It’s also versatile—serve it for breakfast, brunch, or even dinner with a side of eggs. Plus, it’s a one-pan meal, meaning fewer dishes.
And let’s be real: fewer dishes = happier life.
Common Mistakes to Avoid
- Overcrowding the pan: Give the potatoes space, or they’ll steam instead of crisp.
- Underseasoning: Potatoes need salt. Don’t be shy.
- Using raw potatoes: Par-boiling ensures they cook evenly. Skip this, and you’ll have crunchy, undercooked spuds.
Alternatives for the Adventurous
Not a fan of corned beef?
Swap it for pastrami, smoked sausage, or even tofu for a vegetarian twist. Sweet potatoes work instead of russets, but IMO, they’re too sweet for this dish. Want extra flavor?
Throw in bell peppers or a dash of Worcestershire sauce.
FAQs
Can I use canned corned beef?
You can, but it won’t taste as good. Canned beef is mushier and saltier. Fresh or leftover corned beef is the way to go.
Why par-boil the potatoes?
It ensures they’re fully cooked and crispy on the outside.
Raw potatoes take forever and often burn before they soften.
Can I freeze corned beef hash?
Technically, yes, but the texture suffers. Potatoes get grainy after freezing. Eat it fresh or refrigerated.
What’s the best pan to use?
A cast-iron skillet is ideal for even heat and maximum crispiness.
Non-stick works too, but you’ll sacrifice some browning.
Final Thoughts
Classic corned beef hash is the ultimate no-nonsense meal. It’s hearty, satisfying, and stupidly easy to make. Whether you’re feeding a crowd or just yourself, this recipe delivers every time.
Now go forth and fry something.
