Homemade Corned Beef Hash

By Danilo Alfaro

Updated 06/06/19

Homemade corned beef hash

The Spruce

 
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
260 Calories
8g Fat
22g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 260
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 68mg 23%
Sodium 109mg 5%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Protein 25g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade corned beef hash recipe is made from leftover corned beef. You'll need about a pound of cooked corned beef, along with potatoes, onions, and garlic. You could also include chopped fresh bell peppers (any color), scallions, or cooked carrots.

Indeed, if you prepared a classic boiled dinner of corned beef, potatoes, cabbage and carrots, all of that can be chopped up and made into corned beef hash the next day.

The best potatoes to use are waxy potatoes like red, white or Yukon golds. Starchy potatoes like Russets won't hold up as well.

To help ensure your hash doesn't dry out while you cook it, which is always a risk, it's a good idea to store your leftover corned beef in the original cooking liquid. Moist corned beef means moist corned beef hash.

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Ingredients

  • 1 pound cooked corned beef
  • 5 to 6 small potatoes (white, red, or Yukon gold; about 1 pound)
  • 1/4 large onion (about 1/2 cup after chopping)
  • 1 clove garlic
  • 1/4 teaspoon paprika
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Homemade corned beef hash recipe
    The Spruce

  2. Cut the potatoes into quarters and simmer them in a large pot of salted water for about 15 minutes. They should be slightly undercooked when you take them out. Let them cool.

    Cut the potatoes
    The Spruce 

  3. In the meantime, chop up the corned beef (about 1/2-inch dice is perfect), onion, and garlic, and combine. 

    Chop up corned beef
    The Spruce

  4. Chop up the cooked potatoes about the same size as you chopped the corned beef, and combine them with the corned beef mixture.

    Chop up cooked potatoes
    The Spruce 

  5. Season the mixture with paprika, salt, and freshly ground black pepper to taste. (See note below.)

    Season the mixture
    The Spruce 

  6. Press the corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.

    Press corned beef hash onto griddle
    The Spruce 

  7. Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.

    Flip the hash
    The Spruce 

  8. Serve right away with your favorite eggs.

Tips

  • If your corned beef is bland, by all means, salt your corned beef hash at your discretion, and definitely salt the water for boiling the potatoes.

Recipe Variations

  • The most common hash variations involve substituting different kinds of meat for the corned beef. Pastrami hash is a New York deli mainstay. Other variations include barbecued beef brisket, prime rib, braised beef short ribs, pulled pork, chorizo, even roasted chicken or duck.
  • Roasted potatoes can work instead of boiled ones, but they can sometimes make the hash too dry.
  • Sweet potatoes can stand in for the regular potatoes.
  • Sliced, shredded or chopped beets, sometimes pickled, also give hash a jolt of flavor and color.

Hash History

The word hash itself comes from the French verb hacher, to chop. Indeed, the Old French word for "axe," hache, is where we get our word hatchet.

Nearly every culinary culture on earth has some version of hash, in which cooked meat is combined with some sort of starch, commonly potatoes, flavored with onions, and cooked together in a big jumble. 

A written recipe for "hashed beef" appears as early as 1881, in a tome called The Household Cyclopedia.