This classic Irish-American corned beef hash is so perfect for St. Patrick’s Day! Enjoy it as a tasty and hearty breakfast, or as a side dish to accompany a main meal. Corned beef is mixed with roasted potato cubes for a delicious family dish this Paddy’s Day.
Homemade Corned Beef Hash
Join in the festivities of St.Patrick’s day with this delicious corned beef hash recipe. Simple to make, I love to serve this for a hearty breakfast to start the day.
Easy to make, potatoes are roasted, and then mixed with corned beef and onions in a skillet for a tasty hot meal. You are going to love this!
Be sure to try my Crock Pot Corned Beef and Cabbage and Corned Beef Casserole too!
Why You’ll Love this Easy Beef Hash Recipe:
- GLUTEN-FREE: This recipe is gluten-free, so it’s perfect for those with intolerances to wheat.
- MAKE AHEAD: If your mornings are busy, you can easily make this ahead of time and just heat it up to serve. The leftovers taste great too!
- FILLING: This is a wonderfully hearty recipe and so comforting! It’s the perfect way to start the day, especially if you plan on drinking some green beer later on!
Rich and flavorful, this recipe comes together easily with just a few simple ingredients. Remember, it’s not just for St. Patrick’s Day!
How to Make Corned Beef Hash
Be sure to see the recipe card below for full ingredients & instructions!
- Mix the potatoes with the oil and seasonings.
- Bake in the oven til golden brown.
- Soften the onion in a skillet and add in the corned beef to warm through.
- Add the cooked potatoes to the skillet.
- Mix well, cook and serve!
Corned beef is made with brisket which comes form the breast or lower chest of a cow.
Corned beef hash is an American-Irish recipe that originated in the 1800s. While enjoyed year round, this side dish is typically served with eggs and made most often on St. Patrick’s Day, Thanksgiving, and Christmas.
I love using fresh corned beef, but canned corned beef works in a pinch.
Definitely. Diced peppers are a delicious addition to corned beef hash! Add with the onions in step 5.
Store leftover corned beef hash in an airtight container in the refrigerator for up to 3 days.
This easy corned beef hash is one delicious way to start Paddy’s day the right way! I’m sure this will become your family’s tradition too!
Tips!
- Cut the potatoes into fairly small cubes so that they cook quickly. Larger cubes will take longer to cook through.
- Feel free to mix up the seasonings on the potatoes. Other dried herbs will work well, or try adding some paprika.
- If making ahead of time, let cool fully before storing in the fridge in an airtight container.
This is one hearty dish! Super easy to make, it’s the most perfect comfort food!
What kind of skillet should I use?
I love using a cast iron skillet for this recipe. It keeps everything nice and crispy!
Can I use leftover corned beef in this recipe?
Absolutely! Add pre-cooked corned beef to the recipe in step 6. Cook until it’s warmed through.
What kind of potatoes are best for corned beef hash?
I love to use a combination of cubed red and white potatoes.
This corned beef has recipe is the perfect breakfast on Paddy’s Day. Super delicious and full of flavor and texture, this is a must make!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Corned Beef Hash Recipe
Prep: 10 minutes
Cook: 10 minutes
Total: 40 minutes
This classic Irish-American corned beef hash is so perfect for St. Patrick’s Day! Enjoy it as a tasty and hearty breakfast, or as a side dish to accompany a main meal. Corned beef is mixed with roasted potato cubes for a delicious family dish this Paddy’s Day.
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray. Set aside.
In a medium bowl combine the potatoes, oil, thyme, and pepper. Mix until the potatoes are evenly coated.
1 cup cubed red potatoes, 1 cup cubed white potatoes, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
Pour the potatoes onto the prepared baking sheet. Spread them into an even layer.
Bake the potatoes for 20 minutes, until golden brown.
While the potatoes cook, melt the butter in a cast iron skillet set over medium-high heat. Add the onions and cook for 2-3 minutes.
2 tablespoons salted butter, 1 white onion
Add the corned beef to the skillet and cook for another 4-5 minutes.
2 cups cubed fresh corned beef
When the potatoes are golden brown, remove them from the oven and add to the skillet. Mix well and cook for 2-3 minutes. Serve with parsley and enjoy.
Chopped fresh parsley
Becky’s tips
Storage: Store leftover corned beef hash in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories: 386kcal (19%) Carbohydrates: 16g (5%) Protein: 19g (38%) Fat: 27g (42%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 79mg (26%) Sodium: 1498mg (65%) Potassium: 732mg (21%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 184IU (4%) Vitamin C: 47mg (57%) Calcium: 29mg (3%) Iron: 3mg (17%)
