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4.58 from 21 votes

Corned Beef Hash

The best-ever old-fashioned corned beef hash with sautéed onions, pan-cooked with buttery diced potatoes. Served with a fried egg and toast for tasty and filling family breakfast.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Main
Cuisine: American, Irish
Keyword: corned beef hash, homemade corned beef hash
Servings: 4
Calories: 229kcal
Author: Karrie

Ingredients

  • 3 cups diced russet potatoes You’ll need 3-4 potatoes to get 3 cups.
  • 1 cup cooked onions, chopped yellow or white onions.
  • 2-3 cups finely chopped cooked corned beef
  • 4 tbsp butter salted or unsalted, as you prefer
  • 2 dashes of Worcestershire sauce
  • salt and pepper to taste

Instructions

  • Chop your onion, then sauté in butter until translucent.
  • Bring 8 cups water to a boil (you’ll need it in a few minutes)
  • While water is heating up, rinse, peel and dice potatoes to about 1/4 inch cubes. Set aside in a bowl or Tupperware filled with enough cold water to cover your spuds (this prevents them from turning brown).
  • Take your corned beef and finely chop until the pieces are the size of crumbled taco meat.
  • Now boil your diced potatoes for 5 minutes. Drain potatoes, rinsing them with fresh cold water to stop the cooking process.
  • Melt 4 tablespoons of butter in a large skillet on medium heat. Add diced boiled potatoes to skillet along with sautéed onion and corned beef. Season with salt and pepper and a couple dashes of Worcestershire sauce.
  • Cook until the meat gets nice and crispy, stirring and flipping the mixture often so as not to burn. It usually takes a good 20 minutes to get it to perfection. Serve corned beef hash with pan fried eggs and toast.

Notes

This recipe serves 4, but you can stretch to 5-6 by adding easy side dishes. Transform this great breakfast into a great, big breakfast by adding a peppery fried egg on toast for each person.
Or make a “bird’s nest” by clearing a hole in the center of your hash, then cracking 2-3 eggs into the hole after your hash is ready. Cover your skillet/pan, and, and cook just long enough for the egg whites to set. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 4g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 794mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg