Easy Corned Beef Hash

Easy Corned Beef Hash

Not sure what to make with leftover corned beef and cabbage? Try making this one skillet corned beef hash with onions, garlic, sweet bell peppers and Yukon gold potatoes. With just 10 ingredients this recipe comes together in 40 minutes and it’s packed full of flavor in every bite. Pair this corned beef hash with runny poached eggs or buttered sourdough toast. Sometimes we make corned beef just so we can make this hash. We promise it’s that good! Make a large batch of corned beef hash and freeze for an easy weekday breakfast or dinner that can be heated up in a cast iron pan.

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Cooking Variations

Don’t have any leftover Corned Beef?

Trying substituting another one of our grass fed meats! Now it won’t be the same but it will still be tasty.

  • Bacon
  • Pork, Turkey or Beef Italian Sausage
  • Ham Pieces

Want more veggies?

Use this recipe as a guideline. Add more potatoes or swap in whatever veggies you have in your fridge.

How to get crispy potatoes and corned beef pieces without sticking to the skillet?

  • Use a well seasoned skillet, such as a 10 inch cast iron that regulates heat much more evenly.
  • More fat is usually necessary throughout cooking.
  • Start out on medium-high heat and then gradually lower heat as the potatoes and the corned beef cooks to keep from burning.
  • Just like a crust on a steak, don't mess with the potatoes or the corned beef at first. To get a crispy crust, let it cook before flipping it.

How to cut the corned beef for the hash?
Cut the corned beef into ½ inch pieces. We like to do a mixture of cubes and strips to add texture. Plus that way some pieces will get more crispy than others.

Learn How To Make Corned Beef - Click Here For Recipe

Easy Corned Beef Hash

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 4-6

½ pound cooked corned beef, chopped into ½ inch cubes and/or strips (about 1 to 2 cups)
2 - 3 tbsp unsalted butter
1 medium yellow onion, diced (about 1 cup)
3-4 Yukon gold potatoes, cubed into ¼ inch pieces ( about 2 cups)
4 - 6 small red/orange sweet bell peppers, diced (about 1 cup)
1 ½ tsp kosher salt (plus additional for seasoning each step)
1 tsp ground black pepper (plus additional for seasoning each step)
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper

  1. Cook onions & peppers: Heat a 10 inch cast iron skillet on medium-high heat. Once hot, add 1 tbsp of butter and let it melt. Then add the onions and bell peppers. Stir until well combined and cook for about 5 minutes or until soft. Season with salt and pepper. Once cooked, set aside in a bowl.
  2. Cook the potatoes: If more fat is needed, add ½ tbsp of butter and let it melt. Place the cubed potatoes in a single layer in the skillet. Depending on the skillet more fat may need to be added as the potatoes cook. Let the potatoes get crispy for about 5 minutes. Do not mix the potatoes until they have a crispy bottom (make sure not to burn). Using a spatula, flip the potatoes in sections. Let cook for another 5 minutes, without flipping. Once crispy, use the spatula to flip the potatoes again. Continue to cook and flip for another 10 minutes until the potatoes are fully cooked. Season with salt and pepper before removing potatoes from the skillet and adding them to the bowl of veggies. Set aside.
  3. Get the meat crispy: On medium-high heat, add about 1 tbsp of butter into the skillet and let melt. Then add the corned beef pieces in a single layer. Let cook for about 5 minutes or until the pieces have a crispy crust. Using a spatula, flip the meat in sections. Let cook for another 5 minutes or until crispy.
  4. Make the hash: Add the bowl of onions, peppers and crispy potatoes into the skillet. Using the spatula mix the hash until fully combined. Then add in the kosher salt, ground pepper, smoked paprika, garlic powder, onion powder and cayenne pepper. Toss the hash mixture until all spices are mixed well. Cook for about 5 minutes or until the hash is hot. Taste and adjust seasoning as necessary. Remove from the skillet and serve immediately with poached eggs or buttered sourdough toast.
  5. Save the leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze into portions for up to 3 months.