Whether you want to make it from scratch, or make homemade corned beef hash with canned corned beef, this recipe is for you.
Of course, the best way to make this hearty breakfast is with my homemade corned beef recipe, but unfortunately, that takes many days to prepare. I get it, not everyone has time for that. So instead, let's make things straightforward and grab a can of corned beef and some simple ingredients from the grocery store and get cooking this easy recipe!
Ingredients and Substitutions
- Yukon Gold potatoes - Yukon Gold potatoes are best for corned Beef hash. I tested cubed Yukons, cubed Russet potatoes, and shredded Russets. The Yukon Golds held up best without falling apart or becoming mushy. Red potatoes will work equally well if you have them on hand. Russets cooked up as the crispiest potatoes, but fell apart easily.
- Corned Beef - Any canned corned beef will work. However, this would taste incredible with my smoked corned beef recipe. This recipe is great to use up any leftover corned beef brisket from St. Patrick's Day!
- Medium onion - Red onion or yellow onion are both fine.
- Worcestershire sauce - This can be optional but adds a lot of flavor.
- Cooking oil - Using a vegetable oil, such as olive oil is essential for making crispy corned beef hash as the oil is what does the crisping. Butter or bacon grease can also be substituted, however butter burns more easily than a high temp oil.
- Optional - For some heat, hot sauce or cayenne pepper can be added. Savory seasonings like garlic powder would also be a great addition.
How to make it
To make this corned beef hash recipe with corned beef, begin by boiling the raw potatoes in a large pot of salted water for 10 minutes, or until tender. Then drain the potatoes from water.
In a large skillet, add cooking oil along with diced potatoes, corned beef, chopped onion, and Worcestershire sauce in an even layer. Stir together and cook over medium high heat until potatoes and onion begin to get a crispy texture and turn golden brown, stirring as needed.
In a separate skillet set over medium heat add additional cooking oil, and fry eggs over easy or sunny side up. The runny yolk is the best condiment to mop up your crispy potatoes and seared corned beef.
Tip: If you don't enjoy egg yolk, I recommend serving this delicious meal with scrambled eggs instead.
Storing and Reheating Leftovers
Any leftover corned beef hash should be stored in an airtight container and kept refrigerated for up to one week. I recommend making the eggs fresh when you serve the leftovers, but these can be refrigerated as well.
Leftover hash can be reheated easily in individual servings in the microwave until warmed through, or gently warmed in a skillet.
Crispy Corned Beef Hash
Equipment
Ingredients
- 2 cups cubed Yukon gold potatoes
- 12 ounces canned corned beef (cubed)
- ½ medium onion (chopped)
- 2 tablespoons cooking oil
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
Serving
- 4 large eggs
- 1 tablespoon cooking oil
Instructions
- Bring salted pot of water to a boil and add cubed potatoes. Cook until tender, but not falling apart. Approximately 10 minutes depending on size.
- Drain potatoes from water and heat oil in a large skillet over medium-high heat.
- Add tender potatoes, onions, corned beef, and Worcestershire sauce to the skillet and cook until ingredients are browned and forming crispy edges, approximately 10 minutes. Stir with a rubber spatula as needed.
Serving
- In a separate skillet heat oil over medium heat and add eggs. Cook sunny side up or over easy with runny yolks.
- Serve the cooked hash on plates and top with fried egg.
Nutritional Information
This recipe was originally published on February 7, 2018, on FoxValleyFoodie.com.
Berta Anne
Hello again, if you decide to try deli corned beef I recommend, purchasing at a gourmet deli. Have the meat thick sliced. Then, cook all veggies first. Once done level out and place meat strips on top cover to allow indirect warming. If deli corn beef is placed on direct heat it will dry out becoming tough.raf
Donavon Petersen
I've always loved the 'grotesque canned gruel' and am usually disappointed when a restaurant serves their 'homemade' version. That said, I'll give this a try.
Fox Valley Foodie
Haha, don't worry I get what you are saying. Just because something is homemade, doesn't make it better... just ask any kid who receives a knitted present for Christmas.
Berta Anne
Hello Donovan, I am right there with you. I do use leftover corned beef once a year. Now that I cook for one, I do take out which is not as good as mine. But, canned corn beef is the best. Also, I add the cooked carrots celery and onions to my hash with just enough au jus to keep it moist. I have served the canned to family and friends, never once a complaint!
Thanx for sharing!raf
Jon
This is exactly what I wanted for St Pattys day!
Andrew D
Man. This just sounds too awesome not to try, and I loves me a good Reuben. Corned beef brisket here I come!
Fox Valley Foodie
I hope you love it as much as I do! I'm using the leftover corned beef I still have on hand to whip up a nice big Reuben for supper tonight!