There’s something undeniably comforting about a warm plate of Corned Beef Hash. This traditional dish, bursting with flavor and texture, takes leftover corned beef and transforms it into a delicious meal that’s perfect for brunch or dinner. During my multiple testing sessions, I found the balance of crispy potatoes, tender cabbage, and rich eggs to create a truly satisfying dish. For a delightful twist, check out my recipe for smoked deviled eggs that pair beautifully with this one.
About Corned Beef Hash
Corned Beef Hash is a well-loved dish with roots in Irish cuisine, often enjoyed as a hearty meal to use up leftovers. I remember the first time I made it; my kitchen filled with the enticing aroma of golden-fried potatoes mingling with tender cabbage. This dish is not just a simple assembly of ingredients; it’s a cozy experience that brings family together.
- Quick and easy to prepare, making it ideal for any busy weeknight.
- Budget-friendly, as it repurposes leftover meat wonderfully.
- A family favorite, with flavors that resonate comfort and warmth.
- Historically, corned beef was a luxury for Irish immigrants, now a staple dish enjoyed by many.
Key Ingredients & Their Roles
- Yukon Gold Potatoes: Creamy inside and crispy outside—always pre-soak for better crisping.
- Corned Beef: The star of the dish, adds richness; leftovers from dinner work perfectly here.
- Green Cabbage: Provides a fresh crunch and slight sweetness, but kale is an excellent alternative.
- Eggs: Adds extra protein and gives the dish a satisfying finish; can be substituted with tofu for a vegan option.
How to Make Corned Beef Hash
- Start by placing the scrubbed and cubed Yukon Gold potatoes in a medium saucepan, covering them with at least 2 inches of cold water. Bring to a simmer over medium-high heat, ensuring it doesn’t boil, for about 8 to 10 minutes until just fork-tender. Drain and spread out on a kitchen towel to dry for 10 minutes—this helps them crisp later.
- In a large cast-iron skillet, heat the canola oil over medium heat until shimmering. Add the air-dried potatoes in a single layer and sprinkle with ½ teaspoon salt. Cook undisturbed for 7 to 8 minutes until the bottom gets a golden-brown crust. Flip gently, add another ½ teaspoon salt, and cook until crisp on the other side for about 5 to 7 minutes.
- Mix in the cabbage, onion, diced carrots, and the chopped corned beef. Stir occasionally, cooking until the veggies soften, around 5 to 7 minutes. The aroma will be fabulous, enveloping the whole kitchen!
- For the eggs, create 4 to 6 wells directly in the hash mixture. Crack an egg into each well, adding a sprinkle of salt and pepper. Cover until the yolk is just set. If you prefer frying them separately, do so in another skillet with a drizzle of oil until they reach your desired doneness, then add the fried eggs on top of the hash before serving.
Pro Tips & Troubleshooting
- I discovered that letting the potatoes air dry helps achieve that crispy exterior, so don’t skip this step!
- A common mistake is overcrowding the skillet, which can lead to steaming instead of crisping—give everything enough space.
- Feel free to chop in seasonal veggies—like bell peppers or zucchini—good for a burst of color and flavor!
- This dish scales well; double the ingredients for a crowd or halve for a lovely date night.
Storage & Make-Ahead Guide
Corned Beef Hash can be stored in the fridge for up to 3 days and retains its flavors well. If you’d like to freeze it, it’s best consumed within 2 months. To reheat, use a skillet over medium heat until warmed through, ensuring the potatoes retain their crunch. One of my test batches held up beautifully, making it just as enjoyable the second time around!
What to Serve With Corned Beef Hash
This dish pairs wonderfully with a simple green salad or a slice of crusty bread—great for sopping up those delightful juices! For more inspiration, check out my recipes for roasted broccoli and carrots and elephant ear cookies.
Frequently Asked Questions
- How do I make Corned Beef Hash crispy? Let your potatoes dry fully and avoid overcrowding the pan!
- Can I use leftover corned beef? Absolutely! This dish is perfect for repurposing leftovers.
- What can I substitute for cabbage? Kale or spinach can add a lovely twist and are great alternatives.
- How do I prevent the eggs from overcooking? Keep an eye on the yolks as they cook, covering to steam them lightly.
- Can I make this ahead of time? Yes, it stores well in the fridge for up to three days and can easily be reheated.
Final Thoughts
Making Corned Beef Hash has become a cherished tradition in my home, especially on crisp weekend mornings. I love to enjoy it topped with hot sauce, which adds an extra kick! I invite you to put your spin on it and share your experiences—let’s keep the conversation going about this classic comfort dish.
More Recipes You’ll Love
- Fried Cabbage with Bacon, Onion, Garlic – complements the cabbage base in corned beef hash
- Sausage, Egg, and Cheese Muffins – shares the hearty brunch theme
- Potato Salad – perfect side dish for any main course featuring potatoes
- Cottage Cheese Cloud Bread – a light accompaniment to the savory hash
- Butternut Squash Soup – a comforting dish for fall, harmonious with the seasonality of corned beef hash
Corned Beef Hash
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 2 each Yukon gold potatoes scrubbed and cut into 1/4-inch cubes
- 1 1/2 teaspoons kosher salt divided
- 3 cups green cabbage thinly chopped
Additional Ingredients
- 1 each medium yellow onion diced
- 3 each medium carrots peeled and diced
- 1 pound cooked thick-cut corned beef chopped into 1/4-inch pieces
- 4-6 each large eggs
- to taste chopped fresh parsley for garnish
Instructions
Prepare Potatoes
- Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium-high heat until fork-tender, about 8 to 10 minutes. Drain and air dry on a kitchen towel for 10 minutes.
Cook Hash
- Heat the oil in a large skillet over medium heat. Arrange the potatoes in a single layer, sprinkle with ½ teaspoon salt, and cook undisturbed until browned, about 7 to 8 minutes. Flip and brown on the other side.
- Add cabbage, onion, carrots, corned beef, and the remaining ½ teaspoon salt. Cook until vegetables are softened, about 5 to 7 minutes.
- Make wells in the vegetable mixture, crack an egg into each well, and cover until the eggs set, or fry eggs separately and add on top.
Notes
A common mistake is overcrowding the skillet; give everything enough space.
Feel free to mix in seasonal veggies for added flavor.