Homemade Corned Beef Hash

Homemade corned beef hash

The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
248 Calories
14g Fat
14g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 248
% Daily Value*
Total Fat 14g 19%
Saturated Fat 5g 24%
Cholesterol 74mg 25%
Sodium 794mg 35%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 15g
Vitamin C 6mg 30%
Calcium 19mg 1%
Iron 2mg 12%
Potassium 437mg 9%
*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 such as 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.


Click Play to See This Homemade Corned Beef Hash Recipe Come Together


  • 1 pound small potatoes, such as white, red, or Yukon Gold, quartered

  • 1 pound cooked corned beef, chopped into 1/2-inch dice

  • 1/4 large onion, chopped

  • 1 clove garlic, minced

  • 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. Simmer potatoes in a large pot of salted water for about 15 minutes. Let cool.

    Cut the potatoes
    The Spruce
  3. Chop up cooked potatoes about same size as corned beef. In a bowl, combine with corned beef, onion, and garlic.

    Chop up cooked potatoes
    The Spruce
  4. Season mixture with paprika, salt, and freshly ground black pepper to taste. (See note below.)

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

    Press corned beef hash onto griddle
    The Spruce
  6. Flip hash with a long spatula and continue cooking until bottom is nicely browned, about another 15 minutes.

    Flip the hash
    The Spruce
  7. Serve right away with your favorite eggs.


  • 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, and 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.