Corned beef hash is the ultimate comfort food, blending savory corned beef with tender potatoes and veggies for a hearty, satisfying meal. Whether you enjoy it for breakfast, lunch, or dinner, this easy-to-make dish offers the perfect balance of crispiness and flavor. The ingredients are traditionally pan-fried until they are tender and warm.
How to Make Corned Beef Hash
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make corned beef hash at home:
Cook the onion until lightly browned. Stir in the veggies and continue cooking until tender.
Stir in the remaining ingredients and cook until the hash is crisp and brown.
What to Serve With Corned Beef Hash
This versatile dish works well for breakfast, lunch, or dinner. If you're serving it in the morning, consider pairing it with traditional Irish breakfast fare: sausage, eggs, and beans. Corned beef hash is often topped with a poached or fried egg. It also pairs perfectly with traditional Irish side dishes, such as Irish soda bread and colcannon.
How to Store Corned Beef Hash
Store your leftover corned beef hash in a shallow, airtight container in the refrigerator for up to four days. Reheat in the microwave, on the stove, or in the oven. You can freeze corned beef hash for up to three months. It won't be as crisp after thawing, but it should retain its delicious flavor.
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried thyme leaves
1 pinch salt to taste
Directions
Gather all ingredients.
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
Serve and enjoy!
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