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Corned bee hash being served in a small skillet along with an orange garnish.

Corned Beef Hash - The Recipe Card

LindySez
If you're looking to whip up a hearty, satisfying breakfast or brunch with minimal effort, then look no further than this deliciously easy homemade corned beef hash recipe! It's all about the meat to potato ratio , added spices, and a great crust.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Beef, Breakfast
Cuisine American
Servings 8 servings
Calories 118 kcal

Equipment

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.
    OR
    Chop meat coarsely by hand, put into a large bowl.
  • Place the potatoes into the food processor, pulse until finely chopped.
    OR
    Chopped 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 Egg
    If 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

  1. 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.
  2. Remember to cook on a medium heat to form a nice crust.

Nutrition

Sodium: 53mgSugar: 1gFiber: 2gCholesterol: 4mgCalories: 118kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 7gProtein: 2gCarbohydrates: 13g
Keyword corned beef homemade hash, hash, leftover hash recipe, roast beef hash
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