Irish Corned Beef Hash is a flavorful dish that combines the savory taste of corned beef with potatoes, peppers, onions, and spices. It is a perfect meal for a hearty breakfast, brunch, or dinner. It is a great recipe to use leftover corned beef from your St. Patrick’s day celebration but you can make it any time of year by purchasing some thick cut corned beef from the deli counter at the local grocery stores.
By using frozen hash brown potato cubes in the recipe you can really cut the preparation time. They are small cubes of raw potatoes which will cook fast and brown up nicely in the hash. This homemade corned beef hash recipe is a simple quick fix meal with a cooking time of under 15 minutes. You can make it ahead of time as it will even taste better the next day!
Make this Corned Beef Cabbage Dinner before you make the hash. Serve it with some rye bread and Irish Soda Bread. Check out St Patrick’s Day Irish Foods for some additional recipes.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Corned beef is a beef brisket that has been cured. Read What is Corned Beef? to learn more about it.
- Feel free to experiment with other seasonings like smoked paprika, cayenne pepper for a bit of heat, or a dash of Worcestershire sauce for depth.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet or Frying Pan: A large, heavy-bottomed skillet or frying pan is essential for cooking the hash. A large cast iron skillet is good for this recipe because it will provide even heat distribution and can develop a nice crust on the hash.
- Spatula or Turner: A spatula or flat turner is useful for flipping and pressing the hash in the skillet to ensure even browning and crispiness.
- Cutting Board and Knife: A good cutting board and sharp knife are necessary for dicing the bell pepper, onions, and corned beef.
- Measuring Cups and Spoons: Measuring cups and spoons are helpful for adding the right amount of the corned beef, potatoes and parsley.
SUBSTITUTIONS:
- Shallots or leeks can be used in place of onions for a milder, slightly sweet flavor. Green onions or chives can be added towards the end of cooking for a fresh, less intense onion taste.
- If you cannot find the cubed hash brown potatoes, substitute 3 medium size potatoes which have been cooked, peeled and cut into small ½ inch cubes. Yukon gold potatoes, red potatoes or russet potatoes would all be good choices or sweet potatoes for a different flavor. You could also used cooked leftover potatoes from your corned beef dinner.
- You can substitute roast beef in the hash if corned beef is not available.
- If you prefer fresh herbs, replace the dried parsley flakes with 2 tablespoons of chopped fresh parsley.
- The olive oil and butter can be substituted with vegetable oil or another neutral oil.
HOW TO STORE CORNED BEEF HASH:
- Properly stored, the corned beef hash can last in the refrigerator for 3 to 4 days. Allow the hash to cool to room temperature before storing it. Transfer the cooled hash to an airtight container.
- Corned beef hash can be frozen for up to 3 months. Make sure that the hash is completely cooled before freezing it. Place the hash into a freezer bag or an airtight freezer container.
HOW TO REHEAT CORNED BEEF HASH:
- Reheat the hash in a frying pan over medium heat on the stovetop, adding a tablespoon of butter or oil to prevent sticking and to help bring back the crispy potatoes. Stir occasionally until heated through.
- For a quick option, reheat the corned beef hash in the microwave covered, stirring occasionally until heated through. This method may not preserve the hash’s crispy texture.
In a large skillet, heat the 2 tablespoons of butter and olive oil over medium heat. Add the bell pepper and diced onion and cook until they start to become translucent, about 3 minutes.
Add the cooked corned beef to the skillet. Stir it in well to combine.Add the potatoes to the skillet. Sprinkle the salt, and pepper over the mixture. Stir well so the corned beef and potatoes are evenly mixed. Continue cooking the hash over medium heat, pressing down with a spatula occasionally and flipping the mixture every few minutes. Cook until the hash is golden brown and crispy on the edges, about 10 minutes.
Corned Beef Hash
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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 orange bell pepper, diced
- 1 medium onion, diced
- 2 cups cooked corned beef, diced or shredded
- 2½ cups frozen cubed hash brown potatoes, defrosted
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried parsley flakes
Instructions
In a large skillet, heat the 2 tablespoons of butter and olive oil over medium heat. Add the bell pepper and diced onion and cook until they start to become translucent, about 3 minutes.
Add the cooked corned beef to the skillet. Stir it in well to combine.
Add the potatoes to the skillet. Sprinkle the salt, and pepper over the mixture. Stir well so the corned beef and potatoes are evenly mixed.
Continue cooking the hash over medium heat, pressing down with a spatula occasionally and flipping the mixture every few minutes so it will cook evenly. Cook until the hash is golden brown and crispy on the edges. This should take about 10 minutes.
Stir in the parsley flakes and serve.
You can top the hash with a fried egg or poached egg on top if desired. Runny eggs make a good addition to the hash.
