Corned Beef Hash is a skillet dish made with diced corned beef brisket, potatoes, and aromatics cooked together until tender, then crisped into a golden crust.
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This Corned Beef and Cabbage Hash recipe is made with tender potatoes and cooked corned beef, with cabbage added as an optional ingredient for extra texture and flavor.
It's perfect for St. Patrick's Day or for using up leftover corned beef after a holiday meal. If you're cooking corned beef from scratch, see my Roasted Corned Beef and Cabbage recipe.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cooked corned beef brisket: Adds savory, salty depth, and protein. Corned beef is available both raw and fully cooked.
For convenience, purchase fully cooked corned beef from the deli counter and ask for it sliced about ½ inch thick. Leftover cooked corned beef from a boiled dinner works well, too. - Russet potatoes: Provide structure and crisp edges
- Green cabbage (optional): Adds moisture and mild sweetness.
- Yellow onion: Builds base flavor
- Carrots: Add subtle sweetness and color
- Garlic: Enhances savory notes
- Fresh thyme: Adds an earthy aroma
- Black pepper: Balances richness
- Dijon mustard: Adds mild tang and contrast
- Ground allspice: Subtle warmth
- Neutral oil: Prevents sticking and supports browning
- Butter: Helps form a golden crust.
How to Make Corned Beef Hash
Note: Full instructions are provided in the recipe card below.
- In a large bowl, combine the potatoes, corned beef, cabbage, onion, carrots, garlic, thyme, black pepper, mustard, salt, allspice, and oil. Toss everything together until evenly coated.
- Transfer the mixture to a 12-inch nonstick skillet set over medium heat. (The pan will seem very full at first, but the vegetables will reduce as they cook.) Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove the skillet from the heat. Using a potato masher, gently press and mash the mixture until it forms a coarse, cohesive hash. Spread it out into an even layer. Dot the butter around the edges of the skillet, letting it melt into the hash.
- Return the skillet to medium heat. Cook uncovered, without stirring, for 5 to 7 minutes, or until the bottom develops a deep golden crust.
- Using a spatula, flip sections of the hash and lightly press them back into the pan. Cook for about 2 minutes until browned on the second side. Flip once more and cook another 2 minutes to crisp the bottom again. Serve warm.
Hint: Let the hash cook undisturbed while forming the crust. Stirring too early prevents proper browning and reduces crisp texture.
Storage, Make Ahead, & Freezing
Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet to restore crispness.
Make Ahead: Dice vegetables and corned beef up to 24 hours in advance and refrigerate separately.
Freezing: Not recommended.
Camila's Tips & Variations
- Hash too soft: Cook uncovered longer before mashing to reduce excess moisture.
- Not browning: Increase the heat slightly and avoid moving the mixture too soon.
- Want extra crisp edges: Use a cast-iron skillet instead of nonstick.
- Prefer spice: Add crushed red pepper or a pinch of smoked paprika.
Frequently Asked Questions
Can I use leftover corned beef?
Yes. Leftover cooked corned beef works best because it holds its shape and crisps well in the skillet.
Why is my hash mushy?
The potatoes may be overcooked or too wet. Cook uncovered longer before forming the crust to remove moisture.
How do I get a crisp crust?
Press the mixture into an even layer and cook without stirring for several minutes to allow browning.
Can I add eggs on top?
Yes. Make small wells in the hash and crack eggs into them during the final cooking stage.
Pair with
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Recipe
Corned Beef Hash
Equipment
- 12-inch nonstick or cast-iron skillet
Ingredients
- 340 g cooked corned beef brisket , cut into ½-inch dice
- 2 tablespoons extra virgin olive oil
- 454 g russet potatoes , unpeeled, cut into ½-inch dice
- ¼ head of green cabbage , shredded (optional)
- 1 medium onion , thinly sliced
- 1 large carrot , peeled and cut into ½-inch dice
- 2 garlic cloves , sliced thin
- 2 teaspoons fresh thyme , coarsely chopped
- 1 teaspoon black pepper , freshly ground
- 1 ½ teaspoons ground dry mustard
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon ground allspice
- 4 tablespoons unsalted butter , cut into 16 pieces
Instructions
- In a large bowl, combine the potatoes, corned beef, cabbage, onion, carrots, garlic, thyme, black pepper, mustard, salt, allspice, and oil. Toss everything together until evenly coated.
- Transfer the mixture to a 12-inch nonstick skillet set over medium heat. (The pan will seem very full at first, but the vegetables will reduce as they cook.) Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove the skillet from the heat. Using a potato masher, gently press and mash the mixture until it forms a coarse, cohesive hash. Spread it out into an even layer. Dot the butter around the edges of the skillet, letting it melt into the hash.
- Return the skillet to medium heat. Cook uncovered, without stirring, for 5 to 7 minutes, or until the bottom develops a deep golden crust.
- Using a spatula, flip sections of the hash and lightly press them back into the pan. Cook for about 2 minutes until browned on the second side. Flip once more and cook another 2 minutes to crisp the bottom again. Serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
