recipe for corned beef hash
- The Best recipe for corned beef hash
- Classic Corned Beef Hash with Potatoes and Onions
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Corned Beef Hash with Potatoes and Onions Works
- ❓ Frequently Asked Questions About Corned Beef Hash with Potatoes and Onions
The Best recipe for corned beef hash
I love this recipe because it’s versatile. You can make it for a casual family dinner or pack it up for a picnic, and it holds up well on its own or with a few simple additions. The corned beef itself is packed with protein and iron, which makes it a great way to keep everyone fueled without feeling heavy or overly processed. Plus, it’s a way to use up extra potatoes or veggies you’ve got in the fridge—no waste, no fuss. And let’s be honest, there’s nothing like waking up to the smell of hash cooking in the morning, especially if you’ve got a big batch simmering on the stove. It’s the kind of dish that feels like home, no matter where you are.
Classic Corned Beef Hash with Potatoes and Onions
A hearty, savory hash packed with tender corned beef, crispy potatoes, and caramelized onions. Perfect for breakfast or a quick weeknight meal.
🥘Ingredients
- 1 lb corned beef brisket, cubed
- 4 large russet potatoes, diced into ½-inch cubes
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 400°F. Place cubed potatoes in a baking dish, toss with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden and tender. -
2
In a skillet, heat remaining olive oil over medium-high heat. Add sliced onions and cook until softened and slightly caramelized, about 5 minutes. Remove onions and set aside. -
3
In the same skillet, add cubed corned beef. Cook until browned and heated through, about 5–7 minutes. Season with smoked paprika, black pepper, and garlic powder. -
4
Return potatoes and onions to the skillet. Stir in flour to coat everything evenly. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well and simmer for 10–12 minutes until thickened.
🔧Equipment
- Large skillet
- Oven-safe baking dish
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Corned Beef Hash with Potatoes and Onions Works
❓ Frequently Asked Questions About Corned Beef Hash with Potatoes and Onions
How do I adjust the cooking time for this corned beef hash if I’m short on time?
You can prep the hash ahead by cooking the corned beef separately in a pot with water or broth for about 45 minutes (until tender). Once done, drain and slice it. Then, sauté the remaining ingredients in the hash pan for 10–12 minutes to finish. This way, you’ll have a fully cooked dish in under 30 minutes.
Can I use frozen potatoes instead of fresh ones?
Yes, frozen potatoes work perfectly. Thaw them first, then dice them into chunks. They’ll cook just as well as fresh, though you may need to add a few extra minutes to the sautéing time to ensure they’re crispy.
What if I don’t have diced onions or bell peppers?
Skip the diced onions and bell peppers entirely—this hash is forgiving! Use extra potatoes and a splash of broth to add moisture. For extra flavor, add a pinch of smoked paprika or a dash of hot sauce when serving.
How should I store leftovers to keep them fresh?
Store cooked corned beef hash in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat until hot through. For longer storage, freeze in portions for up to 3 months—thaw overnight in the fridge before reheating.
Can I make this hash vegetarian or vegan?
Yes! Replace the corned beef with smoked tofu or crispy bacon substitute (like Beyond Meat). Use vegan bacon salt or smoked paprika for flavor. The texture will be slightly different, but the dish remains hearty and satisfying.
