If you have leftover corned beef from your St. Patrick’s Day dinner, this Crispy Corned Beef Hash recipe is a great way to use it. Tender diced potatoes are par-boiled, then pan-fried with chopped corned beef, until golden and crispy. The hash is finished with simple seasonings and topped with an optional poached egg for a hearty breakfast, brunch, or even dinner.
Planning a full Irish-inspired menu, be sure to check out my St. Patrick’s Day Dinner Ideas, where I share several recipes perfect for celebrating the holiday.
Why You Will Love This Crispy Corned Beef Hash Recipe
- Perfect Leftover Corned Beef Recipe – One of the best ways to use leftover corned beef after St. Patrick’s Day.
- Crispy Skillet Texture – The par-boiled potatoes crisp beautifully in the skillet, alongside the corned beef.
- Easy One-Pan Meal – This crispy corned beef hash cooks in a single skillet, for simple cleanup.
- Great for Breakfast or Brunch – Top the corned beef has with poached or fried eggs for a delicious breakfast or brunch hash.
- Simple Ingredients – Uses pantry staples and leftover corned beef.
Ingredient Substitutions
- Russet potato – Yukon gold or red potatoes are great substitutes.
- Corned beef – Substitute with deli corned beef, canned corned beef, or even pastrami.
- Olive oil – Butter or bacon fat adds great flavor.
- Onion – Shallots or green onions are great alternatives.
- Paprika – Smoked paprika adds a subtle smoky flavor.
- Parsley – Chives or green onions work nicely for garnish.
- Poached eggs – Fried or soft-boiled eggs are great alternatives.
How to Prepare Crispy Corned Beef Has
- Bring a small pot of salted water to a boil. Add the diced potatoes and cook for about 4–5 minutes until just slightly tender, but not fully cooked. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped corned beef and cook for about 3–4 minutes, allowing some of the fat to render and the meat to crisp slightly.
- Add the diced onion and garlic. Cook for another 2–3 minutes, until softened.
- Add the par-boiled potatoes to the skillet and season with salt, pepper, paprika, and garlic powder.
- Spread the mixture evenly in the skillet and press it down lightly with a spatula.
- Let the hash cook undisturbed for 4–5 minutes to develop a crispy crust on the bottom.
- Flip sections of the hash and continue cooking for another 4–5 minutes until the potatoes are golden and crispy.
- Sprinkle with fresh parsley before serving.
- If using poached eggs, be sure to check out how to perfectly poach eggs.
- Top with the eggs.
- Garnish with a little more fresh parsley. Optionally, serve with hot sauce.
How to Serve and Store
- Serve this crispy corned beef hash hot straight from the skillet. Optionally, top with poached eggs, fried eggs, or soft-boiled eggs.
- Pair with toast, Irish soda bread, or buttered rye bread.
- Store leftover hash in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to bring back the crispy texture.
Frequently Asked Questions
- Why par-boil the potatoes first? Par-boiling softens the potatoes so they crisp on the outside, while remaining tender inside when fried.
- Can I make this with frozen diced potatoes? Yes, frozen diced potatoes or hash browns can work if you do not have fresh potatoes.
- Do I have to add a poached egg? No, the poached egg is optional, but the runny yolk creates a rich sauce that pairs beautifully with the crispy hash.
- Can I make corned beef hash in advance? Yes, but it is best freshly cooked. Reheat in a skillet to restore the crispy texture.
- What other ingredients can I add to corned beef hash? Corned beef hash is very versatile and easy to customize depending on what you have on hand. Some great additions include: bell peppers, cabbage, carrots, green onions, carrots, cheese, and/or hot sauce.
This Crispy Corned Beef Hash is one of the best ways to use leftover corned beef, especially after a traditional St. Patrick’s Day dinner. Tender diced potatoes are par-boiled, then pan-fried with chopped corned beef until golden and crispy, creating a classic diner-style corned beef hash that’s perfect for breakfast or brunch. This easy skillet recipe comes together quickly using simple ingredients and can be topped with a poached egg for a rich, hearty finish. If you’re searching for a homemade corned beef hash recipe with crispy potatoes and bold flavor, this leftover corned beef hash is a simple and delicious option.
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Crispy Corned Beef Hash
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
Description
This Crispy Corned Beef Hash recipe is perfect for using leftovers, while creating a flavorful skillet meal that pairs beautifully with eggs.
Ingredients
- 1 1/2 cups cooked corned beef, chopped
- 1 large russet potato, peeled and diced
- 2 tablespoons olive oil or butter
- ¼ cup diced onion
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon fresh chopped parsley, plus more for garnish
- 2 eggs, optional for topping
Instructions
- Bring a small pot of salted water to a boil. Add the diced potatoes and cook for about 4–5 minutes until just slightly tender, but not fully cooked. Allow to drain on paper towels.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped corned beef and cook for about 3–4 minutes, allowing some of the fat to render and the meat to crisp slightly.
- Add the diced onion and garlic. Cook for another 2–3 minutes, until softened.
- Add the par-boiled potatoes to the skillet. Season with salt, pepper, paprika, and garlic powder.
- Toss. Add a touch more oil, if needed.
- Spread the mixture evenly in the skillet and press it down lightly with a spatula.
- Let the hash cook undisturbed for 4–5 minutes to develop a crispy crust on the bottom.
- Flip sections of the hash and continue cooking for another 4–5 minutes, until the potatoes are golden and crispy.
- Sprinkle with fresh parsley before serving.
- If adding poached eggs, be sure to check out how to perfectly poach eggs.
- Top with the eggs.
- Garnish with a little more fresh parsley. Optionally, serve with hot sauce.
- ENJOY!
Notes
- Par-boiling the diced potatoes for a few minutes helps them cook through, while still crisping nicely in the skillet. Allow to dry on paper towels to make them extra crispy.
- Chilled leftover corned beef works best for this recipe, because it is easier to chop and develops crispy edges when cooked.
- Let the hash cook undisturbed in the skillet for several minutes at a time to create a golden, crispy crust on the potatoes.
- Avoid stirring too often. Flip sections of the hash instead of constantly mixing so the potatoes can properly brown.
- A poached egg or fried egg on top is optional, but highly recommended. The runny yolk creates a rich sauce that coats the crispy potatoes and corned beef.
- If you like extra savory flavor, add a small splash of Worcestershire sauce while the hash cooks.
- This recipe works best in a large skillet so the potatoes have room to crisp instead of steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Easy
- Cuisine: American
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