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Corned Beef Hash Recipe

Chopped cooked corned beef with chopped onions, red and green bell peppers, and minced garlic, often served with an egg for a complete breakfast!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 243 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 2 cups chopped cooked corned beef
  • 2 cups chopped cooked potatoes
  • 1/2 cup chopped white onion About ½ onion
  • 1/2 cup chopped green bell pepper About ½ pepper
  • 1/2 cup chopped red bell pepper About ½ pepper
  • 1 teaspoon minced garlic  or 1 large clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt Adjust to taste
  • 1 Dash Hot Sauce Like Tabasco - Optional
  • 2 tablespoons chopped green onions Optional for garnish

Instructions

    Cup of Yum
  1. Add 1 tablespoon butter to a large skillet over medium heat.
  2. Heat butter until melted and bubbly. Add garlic, onion, green pepper, and red pepper. Cook for 6 minutes, or until softened.
  3. Transfer cooked vegetables to a small bowl and set aside.
  4. Add remaining butter to the skillet. Once butter is melted and bubbly, add the potatoes, corned beef, salt, pepper, and smoked paprika. Stir to combine.
  5. Using a spatula, evenly distribute the beef and potato mixture evenly over the bottom of the skillet.
  6. Allow to cook over medium heat for 5 minutes, undisturbed. Adjust heat higher or lower if needed to allow the hash mixture to get crispy without burning.
  7. After 5 minutes, turn the hash mixture over to brown the other side. Cook for 5 minutes longer.
  8. Once the hash is browned, stir the vegetable mixture in. Cook for 1-2 minutes longer, allowing the vegetables to reheat.
  9. Garnish with chopped green onions. Add a dash of hot sauce, if desired.
  10. Serve topped with a fried egg, toast, and fresh fruit, if desired.

Notes

  • Cook The Potatoes First - For nice crispy potatoes, it is best to cook them ahead of time. The potatoes will work best if they are slightly undercooked and firm. Therefore, I recommend boiling the potatoes for 8-10 minutes until you can just stick a fork into the potato with ease.
  • Cool Before Dicing - Allow the potatoes to cool completely before dicing.
  • Crispy Bits - Hash is best when it has crispy bits; keep the hash over medium heat and resist stirring while cooking.
  • Stretch The Budget - Do you need to feed several people with a limited budget? Use stale bread to amp up the volume of the hash, and add it to the potatoes and corned beef when cooking.
  • Storing Leftover Corned Beef Hash. Place leftover corned beef hash in an airtight container and place in the refrigerator for up to 3 to 4 days.
  • Freezing Instructions. Place the leftover hash in a freezer-safe, airtight container and freeze for up to 3 months.

Nutrition Information

Calories 243kcal (12%) Carbohydrates 19g (6%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 46mg (15%) Sodium 1037mg (43%) Potassium 613mg (18%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1108IU (22%) Vitamin C 61mg (68%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 19g 6%
Protein 11g 22%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 46mg 15%
Sodium 1037mg 43%
Potassium 613mg 13%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1108IU 22%
Vitamin C 61mg 68%
Calcium 30mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.