The Best Corned Beef Hash
Corned Beef Hash is such an easy breakfast to make all in one pan! Sautéed onions, tender potatoes and plenty of corned beef are the stars of the show here. It’s served simply with either a poached or fried egg and always hits the spot!
Corned Beef Hash
This is one seriously satisfying breakfast. Corned beef and potatoes really hit the spot and keeps you nice and full until lunchtime! Or, if you prefer to enjoy this hash on a lazy Sunday afternoon as brunch, it keeps you full until dinnertime.
Make sure you serve it with a fried or poached egg to really seal the deal! I also like to keep my seasonings simple with just a little salt, pepper, and fresh parsley.
Why such simple seasonings? That’s because the combo of brown sugar and tomato paste really adds a ton of flavor to this classic hash. It’s a little sweet, tangy, and oh so rich.
Plus, corned beef by itself has a lot of flavor already, so you don’t want to compete or overpower it with a medley of other seasonings you don’t really need. I think a sprinkling of fresh parsley is just the right touch!
There’s really nothing better in the morning/early afternoon than an easy one-skillet recipe. When you’re sipping on coffee and trying to make breakfast for yourself and others, it’s nice to cook everything up in one easy pan and be finished with it!
Plus, and possibly most importantly, that also leaves you with just one dish to clean… That’s always a huge win in my book.
How to Make Corned Beef Hash
This easy recipe comes together in one skillet with quick and easy to follow steps!
- Sauté the onions. Melt some butter in your skillet over medium heat. Add the onions and cook until softened and translucent.
- Make them flavorful. Stir the tomato paste and brown sugar into the onions and cook for another 2-3 minutes.
- Add the remaining ingredients. Stir in the potatoes and corned beef. Spread the mixture into an even layer in the pan. Increase the heat a little bit and press the mixture down with a spatula. This will help brown the corned beef.
- Flip it. Once the meat is caramelized and browned, use your spatula to flip sections of the corned beef in the pan. Press it down again with your spatula and let the corned beef caramelize on the other side. Continue to cook until everything is crispy, cooked, and caramelized!
- Season, serve, and enjoy. Remove the skillet from the heat and season with salt, pepper, and parsley. Top it off with eggs if you’d like, and enjoy!
Tips for the Best Corned Beef Hash
Want the best breakfast hash every single time? Use these handy little tips!
- Let it sit and caramelize. Resist the temptation to stir the corned beef when it’s first cooking. Just let it sit and caramelize before taking a peek to see if it’s browning.
- Is your corned beef sticking to the pan? No worries! If the corned beef starts to stick, add a bit more butter to the pan. Continue to cook the corned beef and potatoes are crispy and caramelized.
- Use the right potatoes. For potatoes that are so tender and soft on the inside but crisp up perfectly on the outside, consider using Yukon gold potatoes! They’re always my go-to when making this breakfast hash recipe.
When your corned beef hash fully cools to room temperature, you can transfer your leftovers to an airtight container and keep it in the fridge for about 3-4 days. Reheat either in the microwave or back in your skillet over medium-low heat until warmed all the way through.
Enjoy your mornings with more of my favorite savory breakfast recipes!
- Breakfast Tacos
- Quiche Lorraine
- Turkey Breakfast Sausage
- Homemade Egg McMuffin
- Creamed Chipped Beef Recipe
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Get the Recipe: The Best Corned Beef Hash Recipe
- 2 to 3 tablespoons unsalted butter
- 1 medium sweet onion, finely chopped (about 1 cup)
- 2 1/2 tablespoons tomato paste
- 1 1/2 tablespoon brown sugar
- 2 to 3 cups finely chopped cooked corned beef
- 2 to 3 cups finely cubed cooked potatoes, preferably Yukon gold
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley
- 1 skillet
- Heat a large skillet on medium heat and add the butter. When the butter is melted and begins to foam, stir in the onion and cook until translucent, approximately 2-3 minutes.
- Stir in the tomato paste and brown sugar. Cook for 2-3 minutes longer.
- Add the potatoes and corned beef, stirring to combine.
- Spread the mixture out evenly in the pan and turn the heat to medium high. Press down on the mixture with a spatula to increase the contact with the pan and help the corned beef brown.
- Resist the temptation to stir the corned beef. Just let it sit and caramelize before taking a peek to see if it’s browning.
- When caramelized and browned, use the spatula to flip sections of the corned beef in the pan. Press down again with the spatula and allow the corned beef to caramelize on the opposite side.
- If the corned beef starts to stick, add a bit more butter to the pan. Continue to cook the corned beef and potatoes are crispy and caramelized.
- Remove from heat, season with salt and pepper to taste. Sprinkle with parsley.
- Serve with fried or poached eggs for breakfast.