If you’re craving a hearty, flavorful breakfast or a comforting brunch, the Corned Beef Hash with Crispy Potatoes and Onions Recipe is going to be your new best friend in the kitchen. This dish brings together tender corned beef, golden crispy potatoes, and sweet sautéed onions in a harmony of textures and savory goodness that just can’t be beat. It’s quick to prepare, packed with flavor, and that perfect balance of crispy edges and melt-in-your-mouth softness makes it absolutely irresistible every single time.
Ingredients You’ll Need
Getting this dish right is all about simple, essential ingredients that work beautifully together. Each one adds a key layer—whether it’s the luxurious buttery crispness, the juicy bursts of corned beef, or that subtle sweetness of onions. Let’s dive into what you’ll need to make this classic come alive in your kitchen.
- Yukon Gold potatoes: Their creamy texture holds up really well after parboiling, perfect for crispy hash.
- Unsalted butter: Adds rich flavor and helps the potatoes crisp up without burning.
- Neutral oil: Like vegetable or canola oil, it boosts the heat capacity to achieve that perfect browning.
- Yellow onion: Finely chopped to melt down into a sweet, savory base for the hash.
- Garlic cloves: Minced for a punch of aromatic warmth that complements the beef.
- Cooked corned beef: Roughly shredded or diced, it’s the star that brings hearty, meaty goodness.
- Dried thyme: Just a pinch adds an earthy note that brightens the entire dish.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing flavors.
- Fresh parsley: Optional but wonderful for a pop of color and freshness.
- Large eggs: Also optional, for those who want to top their hash with golden, runny yolks.
How to Make Corned Beef Hash with Crispy Potatoes and Onions Recipe
Step 1: Parboil the Potatoes
This step is crucial for achieving that perfect crispy texture. Place your diced Yukon Gold potatoes into salted boiling water and let them simmer for 3 to 5 minutes until they just begin to soften. Don’t overdo it here—you want the potatoes tender but still firm enough so they won’t fall apart when pan-fried. Once done, drain and rinse them under cold water to stop the cooking process, then set aside.
Step 2: Sauté the Onions
In a large skillet over medium heat, melt the butter and add the neutral oil. Toss in the finely chopped onions and cook until they become soft and translucent, about 5 minutes. Then, add the minced garlic and sauté for just 30 seconds longer. This builds a sweet, fragrant flavor base that perfectly complements the corned beef’s rich savoriness.
Step 3: Brown the Hash
Now, it’s time to bring the magic together by adding the parboiled potatoes and the shredded corned beef right into your skillet. Season everything with dried thyme, salt, and freshly ground black pepper. Spread the mixture evenly across the pan and leave it to cook undisturbed for 3 to 5 minutes so a beautiful golden crust can form on the bottom—a key to that crispy texture everyone loves.
Step 4: Flip and Crisp All Over
Once the base is crunchy and golden, use a spatula to flip sections of the hash, browning the other side for another 3 to 5 minutes. Rotate and flip as needed so the whole hash develops that irresistible crispiness on all sides. This step transforms simple ingredients into a dynamic and indulgent dish.
Step 5: Finish and Taste
Finish off your Corned Beef Hash with Crispy Potatoes and Onions Recipe by sprinkling with chopped fresh parsley if you like a little green freshness. Give it a final taste and adjust the salt and pepper as needed. This is your moment to make it perfect for your palate!
Step 6: Add Optional Eggs
If you’re feeling extra indulgent, fry up some large eggs in a separate pan to your liking—runny yolks are a total winner here—and serve them on top of the hash. The creamy yolk mixed into the crispy corned beef hash is simply dreamy.
How to Serve Corned Beef Hash with Crispy Potatoes and Onions Recipe
Garnishes
A sprinkle of fresh parsley not only brightens the dish but also adds a lovely contrast against those golden potatoes and beef. For a touch of heat, try a few flakes of red chili or a drizzle of your favorite hot sauce. A dollop of sour cream or a spoonful of ketchup also makes for a delicious topping, balancing the savory elements.
Side Dishes
This hash shines on its own, but pairing it with simple sides can elevate your meal. Think crusty toasted bread to scoop up every last bite, or a crisp green salad to add some freshness and lighten the plate. For a brunch spread, roasted tomatoes or sautéed mushrooms are fantastic companions.
Creative Ways to Present
If you want to impress guests, serve the Corned Beef Hash with Crispy Potatoes and Onions Recipe in individual cast-iron skillets right at the table. Or get creative by stuffing the hash into breakfast burritos or topping it with melted cheese for a comfort-food twist. The versatility here is endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Leftover corned beef hash keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its crispness as much as possible. When you’re ready for it again, you’ll find that the flavors actually deepen overnight, making your next meal just as satisfying.
Freezing
You can freeze this hash if you want to prep in advance. Spread the cooled hash on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. This method prevents clumping and allows you to thaw only as much as you need with no waste. Frozen hash will keep well for up to 2 months.
Reheating
The best way to reheat your hash and revive its crispiness is to warm it gently in a skillet over medium heat instead of the microwave. This way, you preserve those crunchy edges and keep the potatoes from turning soggy. If you’re in a hurry, a quick zap in the microwave is fine—just expect the texture to be a bit softer.
FAQs
Can I use leftover corned beef?
Absolutely! Leftover corned beef is perfect for this recipe and adds great depth of flavor. Just make sure to shred or dice it evenly for consistent cooking.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape after cooking yet develop a crispy exterior when pan-fried. Russets can be used, but they tend to be fluffier and might break down more easily.
Is it necessary to parboil the potatoes?
Yes, parboiling ensures the potatoes cook through without getting mushy when fried. It gives you that golden-crisp exterior while keeping the inside tender.
Can this recipe be made vegetarian?
You can swap the corned beef for plant-based meat alternatives or use hearty vegetables like mushrooms and bell peppers to mimic the savory, umami richness.
How do I keep the hash crispy?
Avoid stirring or flipping the hash too often so a crust can form and stay intact. Use enough oil and butter to coat the pan well, and cook over medium heat for the perfect crisp.
Final Thoughts
There’s something undeniably comforting and joyful about the Corned Beef Hash with Crispy Potatoes and Onions Recipe, making it an absolute must-try whether you’re feeding a crowd or just treating yourself. It combines simple ingredients with straightforward technique to deliver layers of flavor and golden crispness that feel like a warm hug on a plate. So don’t wait—give it a go and watch this classic hash become a beloved staple in your kitchen too!
Print
Corned Beef Hash with Crispy Potatoes and Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This classic Corned Beef Hash recipe features tender Yukon Gold potatoes sautéed with savory cooked corned beef, onions, and garlic, all seasoned with dried thyme and fresh parsley. Crispy on the outside and tender inside, it’s a comforting and flavorful dish perfect for breakfast, brunch, or any time you crave a hearty meal. Optionally topped with fried eggs for added richness.
Ingredients
Main Ingredients
- 1½ pounds Yukon Gold potatoes (peeled and diced into ½-inch cubes, about 4 cups)
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as vegetable or canola)
- 1 medium yellow onion (finely chopped, about 1 cup)
- 2 cloves garlic (minced, about 1.5 teaspoons)
- 1–1½ pounds cooked corned beef (roughly shredded or diced, about 4 cups)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley (chopped, optional)
Optional
- 4 large eggs (for serving)
Instructions
- Parboil potatoes: Add diced potatoes to a pot of salted water. Bring to a boil, then simmer for about 3-5 minutes until starting to soften but not fully cooked. Drain well, rinse under cold water, and set aside to prevent mashing later during cooking.
- Sauté onions: In a large skillet, melt butter and neutral oil over medium heat. Add finely chopped onion and cook until softened and translucent, approximately 5 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Brown hash: Stir in the parboiled potatoes and cooked corned beef. Sprinkle with dried thyme, salt, and freshly ground black pepper to taste. Spread the mixture evenly in the skillet and let it cook undisturbed for 3–5 minutes to form a golden crust on the bottom.
- Flip: Using a spatula, flip sections of the hash over to brown the other side. Cook for another 3–5 minutes. Repeat flipping and browning as needed until the hash is browned and crispy all over.
- Finish & serve: Sprinkle freshly chopped parsley over the hash for added freshness. Taste and adjust seasonings if necessary before serving.
- Optional eggs: In a separate pan, fry eggs to your preferred doneness and serve on top of the hash for a classic finishing touch.
Notes
- Be careful not to overcook the potatoes during parboiling; they should be just tender enough to cook through when sautéed.
- Using Yukon Gold potatoes is recommended for their creamy texture that holds well during cooking.
- If you prefer a spicier hash, consider adding a pinch of smoked paprika or chili flakes.
- Leftover corned beef or roast beef works perfectly for this recipe.
- For a gluten-free option, ensure the oil and seasonings used are gluten-free.
