Corned Beef Hash with Canned Corn Beef

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Learn how to make corned beef hash with canned corned beef, diced potatoes and sautéed onions for this hearty breakfast dish.

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Homemade corned beef hash was a staple breakfast food for me growing up in the South. Growing up we often bought the canned version and simply heated it up on the stove.

I have since realized that it is just as easy and even more tasty to make my own either from scratch or using canned corned beef to start the recipe if I don’t have leftover corned beef from my favorite corned beef and cabbage recipe to use.

Why I love this recipe

I love this fast, semi-homemade corned beef because it is hearty meal with simple ingredients. It is the best way to start my day topped with a yummy fried egg but it is also a great side dish served any time of day.

What is corned beef?

Corned beef is the main ingredient in this recipe and gives it its signature taste. If you are not familiar, corned beef is a term for a beef brisket that has been salt-cured. The term corned referred to the large kernels of rock salt used in the process.

The dish was brought to the US by Ashkenazi Jews from Northern Europe and spread to Irish immigrants who then brought it back to Ireland. (Which is why many people associate corned beef with St. Patrick’s Day!)

What is a hash?

The culinary term “hash” comes from the French word hacher (pronounced ah-shay) which means “to chop.” Hash recipes are essentially chopped food cooked together, and they are a convenient way to use leftovers and food you might already have on hand to create a new and delicious meal.

Ingredients

canned corn beef
potatoes
onions
vegetable or canola oil
black pepper
apple cider vinegar

Step by step

Chop the onions and potatoes.
Heat oil in a large frying pan or cast-iron skillet over medium-high heat.
Add the potatoes and onions for 5 minutes or until they start to brown.
Add in the corned beef, breaking it apart with a wooden spoon as it cooks.
Season with pepper. Add apple cider vinegar one tablespoon at a time with 2-3 minutes in between to allow the vinegar to cook off slightly.
Reduce to medium heat, cover and cook an additional 15 minutes or until potatoes are soft.
If desired, remove cover and let the corned beef hash crisp up in the pan before serving.

Variations

add chopped bell peppers or diced tomatoes
add a few dashes of Worcestershire sauce

Serving suggestions

There are a ton of options when it comes to what to serve with corned beef hash! Serve with the best scrambled eggs, a classic fried egg or use in place of Canadian bacon in Eggs Benedict with hollandaise sauce, English muffin, and poached egg.

To serve the hash up Irish-style the traditional pairing would be with sausage or bacon, cabbage, sautéed mushrooms, and baked beans.

FAQs

What are the best type of potatoes to use in corned beef hash?

I prefer Yukon golds in this recipe but you can use any type of potato you have on hand.

How do I make my corned beef hash crispy?

You have to reduce the surface moisture to get that nice crust on your corned beef hash. Do this by removing the cover from the pan once the potatoes are tender and allowing them to cook over medium high heat until the bottom is crispy, then flipping only once to crisp the other side.

How do I store leftovers?

Keep leftover corned beef has in an airtight container in the refrigerator up to 3 days. Reheat in the microwave or preferably in a skillet to keep it crispy.

If you try this recipe please comment and rate it below, I love hearing from you!