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
I prefer Yukon golds in this recipe but you can use any type of potato you have on hand.
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.
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!
PrintCorned Beef Hash with Canned Corn Beef
- Total Time: 30 minutes
- Yield: 4 1x
Description
Learn how to make corned beef hash with canned corned beef, diced potatoes and sautéed onions for this hearty breakfast dish.
Ingredients
- 12 ounce can of corned beef
- 1 tablespoon of vegetable oil
- 1 onion
- 2 potatoes peeled and cubed
- 1 tablespoon of cider vinegar
- salt and pepper to taste
- parsley for garnish if desired
Instructions
- Dice 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.
- Add apple cider vinegar and allow the vinegar to cook off slightly for 2-3 minutes.
- 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.
- Season to taste with salt and pepper and garnish with parsley before serving if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 2.9 g
- Sodium: 783.1 mg
- Fat: 16.3 g
- Carbohydrates: 20.5 g
- Fiber: 3.2 g
- Protein: 25.3 g
- Cholesterol: 73.3 mg
The recipe calls for ‘two potatoes.’ Some potatoes are big; some are small.
Weight values–Imperial AND metric would be very helpful.
easy recipe and tasted great!
Very good, I love corned beef hash but have never made it myself, this was very easy and tasty!