Got leftover corned beef and want to make the best breakfast you’ll eat this year? Corned Beef Hash is what you need! Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash.
To be honest, I love corned beef hash so much that I always ask Mike to make more corned beef just to make sure there is hash. I love the little crispy nuggets of juicy meat and the toasty roast potatoes. Add a couple of poached eggs on top and a side of toast and I’m in heaven.
What is corned beef hash?
Corned beef hash is corned beef that has been sliced, fried with onions and potatoes, and served with eggs. Originally, hash was invented as a way to creatively use leftovers, transforming them into an entirely new dish.
What is canned meat?
Before we get too deep into the hash part, you might be wondering what exactly is corned beef? For the uninitiated, corned beef is a brisket cured with salt and marinated in spices and boiled to juicy, tender perfection. It’s called corned beef because once upon a time, the big rock salt giants were called “corn.” Most corned beef is eaten as it is with cabbage and potatoes, in sandwiches or for breakfast as hash.
Why you should make this version
If you happen to have corned beef left over at home, you should make this particular recipe – it’s my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made from leftover potatoes that are soggy and sad. The potatoes in this hash are fluffy, salty and super crispy – the perfect complement to your lovingly made beef.
The best hash needs the best pan-fried potatoes
Take the time to properly crisp your potatoes and your hash will be taken to the next level. I know hash is thought of as a quick breakfast, but you deserve to slow down and do the best hash you can. And that means cooking the potatoes little by little and slowly.
One of my favorite ways to make pan-fried potatoes is to first fry them and then steam them in the pan with stock. You get the best of both worlds: crispy brown edges and deliciously salty creamy insides that echo the meatiness of corned beef.
Along with the potatoes, we’ll slowly cook some shallots in beef broth to get a sweet action of caramelized shallots as a nice counterpoint to the flavor of the corned beef. We’ll also ramp up the overall deliciousness with garlic and rosemary to add flavor. Jam, perfectly golden egg yolks finish this hash.
The best corned beef hash
And that’s it! It’s beautiful: the ruby red of the corned beef, the deep caramelized crunch of the potatoes, the sweet pink of the shallots and the poached eggs. This corned beef hash is special. All the flavors combine in one delicious dish, on top of that, you will want to eat this dish again and again. Only seven ingredients, but it’s how you carefully prepare them that really makes this dish a winner.
Where to get canned meat
You can easily make your own at home! Mike makes corned beef several times a year; I look forward to it every St. Patrick’s Day. If you don’t want to make your own corned beef (it’s very easy) you can find it at the grocery store or Costco in the meat department – they sell it pre-cooked and ready to cook. You can also find it at your local butcher or deli, especially around St. Patrick’s Day.
Canned canned meat
You can also buy canned corned beef, which is completely different from whole cuts of corned beef. Canned corned beef is thinly sliced and then pressed and stored in a can. This is the type of corned beef most diners use for their hash.
How to make corned beef hash
- Prep. Cut the shallots, corned beef and new potatoes in half.
- to fry Heat some oil and add the potatoes cut side down to a large cast iron or non-stick pan. Fry until golden and crispy.
- steam Add the garlic and shallots and the beef stock to the saucepan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
- Crunchy. Remove the lid and cook the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
- Throw in an egg. Add eggs: make a nest and fry them in a pan, scramble them, make eggs sunny side up in another pan, boil gently or heat, anything goes.
Classic corned beef hash, at least the classic kind, is pretty simple: cooked corned beef, onions, potatoes, and eggs. Sometimes people also add chilies. We like to use home-grown beef for our hash, but many people use canned.
Technically, you don’t need eggs for hash: the hash part is onions, potatoes, and corned beef. That said, eggs and hash go together like mac and cheese.
You can make the eggs in your favorite way: fry them in another pan, scramble them in the hash, or make little nests and cook them in the pan. Personally, we like soft-boiled eggs with ours. The creamy yolks are perfect with the salty and crispy beef and potatoes.
Corned Beef Hash Recipe
This homemade beef hash may be the best breakfast you’ll eat this year.
It’s useful 4
- 1 lb potatoes cubed, preferably mini potatoes
- 2 spoon neutral oil e.g. ex. grape seeds
- 2 shallots dismembered
- 4 clove garlic shattered
- 1/2 cup beef broth low/no sodium is preferred
- 1-2 twigs fresh rosemary
- 2-3 cups canned meat chopped
In a large cast iron skillet, heat the oil over medium heat. When hot and shimmering, add the potatoes, cut side down. Fry, without moving, on medium heat for 7-10 minutes depending on the size of the potato. When the time is up, use an offset spatula to lift the potatoes to see if they are golden and crispy. If necessary, add 1-2 minutes of cooking time.
Leave the potatoes cut side down and add the shallots and garlic. Add the beef stock. Bring to a simmer, then cover and cook over medium to medium-low heat until the potatoes are creamy, tender and cooked through, about 10-15 minutes, depending on size; check every 5 minutes or so.
While the potatoes are cooking, cook the poached eggs: Bring a large pot of water to the boil and turn the heat down slightly. Use a slotted spoon to gently fold in the eggs. Increase the heat back to medium-high and simmer for 7-8 minutes, depending on your preference, adjusting the heat if necessary. You don’t want a full boil, just a happy little simmer. When the time is up, immediately submerge the eggs in a bowl of very cold tap water. Peel and set aside.
When the potatoes are done cooking, lift the lid; the beef stock should be gone. Push the potatoes to the side and add the chopped corned beef and rosemary. Increase the heat and fry, warming the corned beef and tossing it so that everything is lightly browned and crispy. Season with salt and freshly ground pepper.
Serve topped with peeled and halved poached eggs.
Please cut your corned beef into your preferred size – I did a mix of larger and smaller cubes.
Corned Beef Hash Recipe
Amount per serving
Calories from fat 251
% Daily Value*
fat 27.9 g43%
Saturated fat 9.9 g62%
cholesterol 105 mg35%
sodium 1594 mg69%
potassium 751 mg21%
Carbohydrates 20.7 g7%
Fiber 2.8 g12%
Sugar 1.3 g1%
protein 25.4 g51%
* Percent Daily Values are based on a 2000 calorie diet.