Corned Beef Hash
Ingredients
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- 1 1/4 pounds russet potatoes – peeled and cut into 0.5-inch dice (~2.5 medium russet potatos)
- 8 cups water
- 12 ounces corned beef – finely chopped
- 1 cup onion – finely chopped (~1 medium onion)
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley – chopped
- egg – fried (for serving)
- hot sauce – for serving
Instructions
1. Place the diced potatoes in a medium saucepan with the water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced, 5–7 minutes. Drain well and return to the hot pot to steam-dry for 2 minutes.
2. While the potatoes cook, finely chop the corned beef and onion.
3. Heat a 12-inch skillet over medium heat. Add the vegetable oil and 1 tablespoon of the butter. When the butter foams, add the onion and cook, stirring, until softened and translucent, 4–5 minutes.
4. Add the potatoes to the skillet. Sprinkle in the kosher salt and black pepper, toss to coat, then spread the mixture into an even layer. Cook undisturbed until the underside is golden and crisp at the edges, 4–6 minutes.
5. Scatter the corned beef over the potatoes, fold to combine, then press firmly into an even layer. Dot the remaining 1 tablespoon butter around the edges of the skillet.
6. Cook undisturbed until a deep brown crust forms on the bottom, 4–6 minutes. Flip the hash in large sections and continue cooking until the second side is browned and the potatoes are tender and the beef has crisped, 3–5 minutes more.
7. Remove from the heat and fold in the fresh parsley.
8. Divide the hash among plates. Top with eggs if using, and serve with hot sauce alongside.
Corned beef hash is a hearty skillet dish built on small dice of potatoes, onions, and cured brisket, cooked until the edges turn deeply crisp and the interior stays tender. The flavor rides a savory line between salty corned beef and sweet browned onions and potatoes, with a satisfying, spoonable crust from pressing the mixture in the pan. It’s beloved at breakfast, but its comforting richness makes it welcome any time of day, especially with a runny-yolked egg on top.
Rooted in the practice of repurposing leftovers, corned beef hash grew in American home kitchens and diners, particularly in the Northeast, where corned beef dinners were common among Irish-American communities. By the early 20th century, it had become a diner staple: economical, filling, and easy to prepare on a flat-top griddle. While canned versions later appeared, the enduring reputation of the dish comes from skillet-cooked, from-scratch hash that celebrates texture and browning.