In case you missed it, I made corned beef in the instant pot last week, along with carrots, cabbage, and some delicious buttered parsley potatoes. While there was never any hope for leftover potatoes (they were the first to go), I did have a bunch of leftover corned beef, which turned into this easy, one-pot corned beef hash recipe. You can also use canned or deli corned beef for this hash recipe. Unlike most other corned beef hash recipes, this one uses uncooked, raw potatoes directly in the skillet. Usually, you’ll see them pre-boiled and then added to the hash. This works great also, and does result in a bit of a crispier result. But you know me – I aim for as few steps and as few dishes as possible with my recipes! If you happen to have leftover cooked potatoes, you can use those (see recipe notes for how). Let’s get to it!
Ingredients and Substitutions
Potatoes – while Russets will give you the crispiest results due to their starch, I found red potatoes worked well (and I didn’t have to peel them!). I say use what you have!Onion – I used yellow, but you can use a white or red if you want.Butter – you can use ghee or oil for a dairy-free version.For the liquid – you can use leftover cooking liquid from the corned beef if you have it, otherwise just use water. Or chicken, vegetable, or beef broth if you have some you need to use up – this recipe isn’t picky!Cooked corned beef – canned is fine if you don’t have homemade, or get a super thick slice from the deli counter.Fresh parsley – leave it out if you must, but I do recommend it.Salt and Pepper
How to make Easy Corned Beef Hash
Melt some butter in a skillet and cook the onion for a while. Add the potatoes and liquid and season well. Cover and cook for 10 minutes or so, until potatoes are cooked almost all the way. Uncover and allow the liquid to evaporate as the potatoes finish cooking. Add the corned beef and some more butter. Once the liquid all evaporates, the hash will start to crisp a little. Once it’s fully heated and crisped to your liking, turn off the heat and stir in the parsley. Adjust seasoning as needed and serve!
Don’t you need to pre-cook the potatoes for the best hash?
While pre-cooking potatoes can result in a bit of a crispier result, I personally would rather save on dishes and steps. Rather than using another pot to boil the potatoes before adding them to the skillet, I saved on time and effort by simmering them directly in the skillet before browning them with the corned beef. If you WANT to cook the potatoes in another pot, please do so! Just boil the diced potatoes in salted water until almost cooked, and add them to the skillet after the onions cook and omit the cooking liquid. Cook until starting to get crispy and then add the corned beef, then parsley as directed.
Can I use leftover cooked potatoes for hash?
Yes! You can also use this method with leftover cooked or roasted potatoes. Keep in mind, any seasoning you added to the original potato recipe will also be in the hash. Just add them as you would if you were pre-cooking the potatoes (see above).
A note about salt
The amount of salt you need to add to this recipe will vary depending on the sodium content of your corned beef, what cooking liquid you use, and if your potatoes were already cooked/seasoned before. I recommend going light at first on seasoning and adding more at the end if needed if you are unsure!
What to serve with corned beef hash
I love topping it with a simple fried egg or two. I did a sunny-side-up egg with a runny yolk on top of each serving. I fry up the egg right in the same skillet as the hash, so it had some of the awesome flavors from the hash in the crispy bottom and edges of the egg. Corned beef hash is a great side for breakfast or brunch (or anytime, really). It’s also perfect used for a corned beef hash hollandaise, with poached eggs and hollandaise sauce on top. You can also make a sandwich out of it – add some cheese and grill it up! YUM!
What kind of skillet should I use to cook hash?
I prefer using a large nonstick skillet (here’s the nonstick skillet I love) with a cover for this recipe, since the potatoes need to simmer covered in order to cook properly (and the nonstick with a cover makes it easier to cook the perfect sunny-side-up egg, too). A well-seasoned cast iron skillet will also work well for hash.
Other recipes you’ll love
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
