Corned Beef Hash the Way I LikeĀ It

March 18, 2021
6 Ratings
  • Serves 4 to 6
Author Notes

One of my favorite restaurant breakfast's is corned beef hash. If it is on the menu, it will be on my plate. For years the only time I had it was in a restaurant setting. But last year I decided that I could make it at home. If you don't have time to cook a corned beef you can always buy a one pound chunk of it from the deli. The rest is easy as long as you use an iron skillet. —lakelurelady

What You'll Need
  • 1 pound cooked corned beef (about 3 cups), pieces diced small in a food processor.
  • 6 medium size cooked red potatoes, cut into small dice (about 3 cups)
  • 1 onion, minced
  • 1/2 Sweet red pepper, cut into small dice
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary leaves, diced fine
  • Salt and pepper to taste
  • 1/2 cup chicken or beef broth
  • 2 tablespoons canola oil
  • Parsley for garnish
  1. Place the ground corned beef and the rest of the ingredients except oil and parsley in a large bowl. Stir to combine.
  2. Heat the oil over medium-high heat in an iron skillet. Add the corned beef mixture. Press mixture down with a spatula. Turn heat to medium to medium-low and cook undisturbed for 5 to 10 minutes. As the mixture starts to brown and crust up, turn it gently. Press down again with a spatula. Leave alone to continue crusting for about 10 minutes. Turn and continue the process two more times. When browned to your liking. Remove to plate, garnish with parsley and serve topped with a fried or poached egg.

See what other Food52ers are saying.

  • lakelurelady
  • Cheryl
  • marymary
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

3 Reviews

Cheryl October 17, 2022
This was the best corned beef hash I've ever made. I thought it might make "patties" but my corned beef was really lean so that didn't happen though it was crunchy and delicious. I did add a splash of Worchestershire sauce toward the end but otherwise followed the recipe as written. Thanks!
marymary March 26, 2014
It never occurred to me to make my own corned beef hash - I thought it would be more difficult, but you've won me over. I will definitely be trying this and soon.
lakelurelady March 27, 2014
I hope you like it Mary! Thank you so much for commenting.