Got leftover corned beef? Turn those delicious leftovers into a hearty breakfast or brunch with this easy homemade corned beef hash recipe. It's the ultimate solution for a satisfying morning meal that requires minimal effort. Just follow the straightforward instructions and in no time, you'll have a flavorful dish on the table, ready to devour.
Why this recipe is the right Corned Beef Hash Recipe
- Comfort Food Classic: Corned beef hash is a timeless comfort food that evokes feelings of warmth and nostalgia, making it perfect for cozy breakfast or brunch gatherings.
- Versatility: This dish is incredibly versatile, allowing you to customize it with your favorite ingredients like potatoes, onions, and seasonings, making it suitable for a variety of taste preferences.
- Easy to Prepare: With its simple ingredients and straightforward cooking process this corned beef hash is easy to make, even for novice cooks.
- Satisfying and Filling: Packed with protein and hearty ingredients like potatoes, corned beef hash provides a satisfying and filling meal that will keep you energized and satisfied throughout the morning.
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My Corned Beef Hash Story
Please feel free to skip to Ingredients if you don't want to read the story
Corned Beef Hash. It's been on diner menus for as long as there have been diners. And there are many variations as to how they are made.
For me, a tasty hash comes down to the balance between meat and potato, and the satisfying crunch of a well-made crust. I prefer a 50/50 ratio, but you can customize it to your liking. That's the joy of homemade cooking – you're the boss of your hash!
And let's not forget about the classic canned corned beef hash. You know, the one that resembles dog food more than human food. Yep, that's the delicacy you're eager to savor.
But a well-made corned beef hash is a great tasting treat; one of the best I've ever tasted was at Harris Ranch on Highway 5, that long stretch of nothingness road leading from northern California to southern California (and back again): just you, the huge semi-trucks, and every kind of fast food known to man.
Harris Ranch announces itself as you drive down the road. As the largest feedlot and slaughterhouse of beef in California, with more than 150,000,000 pounds of beef being produced from 800 acres of land; well, let's just say it smells as if it has more than a few cows lolling about. You can smell the ripe tangy juices of cow manure for miles and miles. But they supply great beef and the restaurant at Harris Ranch has, as you might imagine, great burgers and great corned beef hash.
Ingredients and Substitutions
Here's everything you need to make a perfect Corned Beef Hash
- Leftover Corned Beef - If you don't have leftover corned beef, then buy some from your local deli. Have them slice a chunk of corned beef, not slices. You could also use leftover roast beef.
- Cooked Potatoes - While fresh Idaho or Russet potato is best, you can also use something like Simply Potatoes, found in the refrigerated section of most supermarkets, or even frozen potatoes, like Ore Ida Potatoes O’Brien. Yukon gold and red potatoes, or another waxy potato can be substituted.
- Onion and Bell Pepper - for the best and most authentic flavor, use a yellow onion and a green bell pepper. Red bells and orange bells will work but the flavor will be slightly muted.
- Spices - Thyme, dill (I used dried for both) salt, and pepper.
- Neutral Vegetable Oil and Butter - for a neutral oil I use grapeseed oil. My butter is always unsalted.
Video
How to make Deliciously Easy Homemade Corned Beef or Roast Beef Hash
Step by Step Instructions
If using a food processor, cube the meat and add it to the work bowl. Pulse to chop to your liking. For larger pieces, hand chop with a knife.
If using raw potatoes, peel (optional for red or Yukon gold), cube, and boil briefly until just al dente. Drain and cool to stop cooking. For refrigerated or frozen potatoes, follow recipe instructions accordingly after thawing. If using boiled New England Corned Beef and Cabbage dinner potatoes, hand chop them to avoid turning them into mashed potatoes.
Start adding the potatoes to the meat mixture. Continue until you have the ratio you like, I prefer 50/50.
Cube the onions and peppers then add to the food processor and again, pulse using on/off until finely chopped. Add to the bowl with the meat and potatoes.
Add spices, salt and pepper.
In a skillet over medium heat, melt butter with oil. Add the desired amount of hash, spread it evenly, and let it cook without stirring until a golden crust forms. Carefully flip, spread it out again, and cook until the other side is also crispy. Avoid high heat to achieve the best texture and flavor.
Serve alone or with eggs.
Make a big batch, use what you want, and freeze the rest for another day.
FAQ
The best skillet for cooking corned beef hash is typically a heavy-bottomed skillet, such as a cast iron or stainless steel skillet. These skillets distribute heat evenly, helping to brown the hash evenly and develop a delicious crust.
Long slow middle-heat cooking that forms a crust that is browned and crispy but not burnt.
What To Serve with Hash
This recipe was my inspiration for Green Bean and Potato Hash with Arugula.
Corned Beef Hash - The Recipe Card
Ingredients
- 1 pound cooked corned or roast beef cut into 1 inch cubes
- 1 pound cooked potatoes* see notes
- ½ of a large yellow onion cut into chunks
- ½ of a large bell pepper, seeded and cut into chunks Green is preferred, but any color will work.
- 1 teaspoon dried thyme or to taste
- ½ teaspoon dried dill or to taste
- ½ teaspoon Freshly ground pepper or to taste
- 2 tablespoons grapeseed or vegetable oil
- 1 tablespoon unsalted butter or as needed
- Salt as needed
Instructions
- Put the meat into the work bowl of a food processor fitted with the metal blade; pulse until finely chopped. Pour into a large bowl. ORChop meat coarsely by hand, put into a large bowl.
- Place the potatoes into the food processor, pulse until finely chopped. ORChopped the potato by hand and place in the bowl.Add to the meat in small amounts, stirring it in until you have the meat to potato ratio you like.
- Place the onion and pepper into the food processor, pulse until finely chopped; add to meat and potato mixture. Stir in thyme, dill, salt, and pepper. Taste, adjust seasonings to your liking.NOTE: If you chop the vegetables by hand, be sure to chop them very finely.
- Heat the oil and butter together in a large skillet over medium heat. Add the hash and stir; then spread out across the bottom of the pan and allow to cook until a nice crust has formed; turn and stir, spread out and allow to cook again until a nice crust has formed. This will take 20 to 30 minutes; do not cook on too high of a heat, allow to brown slowly.
- Optional EggIf you would like an egg with your hash, you can either poach one or fry one and put it on top when serving, or make an indentation into the hash when it’s almost finished, crack your egg into the dent, cover the pan and let it cook.
Notes
- If using raw potatoes, peel (optional for red or Yukon gold), cube, and boil briefly until just al dente. Drain and cool to stop cooking. For refrigerated or frozen potatoes, follow recipe instructions accordingly after thawing. If using boiled New England Corned Beef and Cabbage dinner potatoes, hand chop them to avoid turning them into mashed potatoes.
- Remember to cook on a medium heat to form a nice crust.
Brian Austin says
Unreal. I travel a lot for business and look for corned beef hash all over America...this was a great recipe...add an egg to really jazz it up