The short answer: to make crispy corned beef hash, parboil diced potatoes for 5 to 6 minutes, fry them with onion in a hot skillet without stirring until a crust forms, then add diced corned beef, crisp it and top each serving with an egg.
- Key numbers: 1½ pounds potatoes · about 3 cups (¾ to 1 pound) cooked corned beef, or one 12-ounce can · 5 to 6 minutes untouched per side · 4 eggs · serves 4
- Top moves: dry the potatoes well, use cast iron, press the hash flat, and flip in sections instead of stirring
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your final version in the Family Recipe Binder ($6.99).
Our picks for corned beef hash
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Save 38%Bundles
Holiday Season Bundle
Plan Christmas, save for it all year, and host without the January money hangover.
Prep time: 20 minCook time: 27 minTotal time: 57 minServings: 4 servingsTotal includes 10 min of resting, chilling or rising.
Amounts in this corned beef hash recipe were checked November 3, 2026. The sections below cover ingredients, steps, leftover versus canned corned beef, variations and storage.
Corned beef hash ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet or Yukon Gold potatoes | 1½ pounds (about 4 cups diced) | ½-inch cubes |
| Cooked corned beef | About 3 cups diced (¾ to 1 pound) | Or one 12-ounce can |
| Yellow onion | 1 medium, diced | |
| Green bell pepper | ½, diced | Optional |
| Butter | 2 tablespoons | |
| Neutral oil | 1 tablespoon | Keeps the butter from burning |
| Garlic | 2 cloves, minced | Optional |
| Smoked paprika | ½ teaspoon | |
| Salt and black pepper | To taste | Corned beef is salty, so taste first |
| Eggs | 4 | For topping |
| Parsley or green onion | For serving |
How to make corned beef hash
- Parboil the potatoes. Put the diced potatoes in a pot of cold salted water, bring it to a boil and cook 5 to 6 minutes, until just tender at the edges. Drain and let them steam dry for 5 minutes.
- Cook the onion. Heat the butter and oil in a 12-inch cast-iron or heavy skillet over medium-high heat. Cook the onion and pepper for 4 to 5 minutes.
- Crisp the potatoes. Add the potatoes, season lightly with pepper and paprika, and press them flat with a spatula. Leave them alone for 5 to 6 minutes, until a deep golden crust forms.
- Flip in sections. Turn the hash in big pieces, press again and cook another 5 minutes.
- Add the corned beef. Stir in the corned beef and garlic, press flat and cook 4 to 5 minutes more, flipping once, until the beef is crisp at the edges and the hash is hot throughout. Reheated leftovers should reach 165°F.
- Add the eggs. Make 4 wells, crack an egg into each, cover and cook over medium-low heat for 4 to 6 minutes. FDA egg safety advice is to cook eggs until the yolks and whites are firm.
- Serve. Top with parsley, black pepper and hot sauce.
Leftover, deli or canned corned beef
| Type | Amount for 4 servings | When to add | Texture |
|---|---|---|---|
| Leftover brisket | About 3 cups diced | After the first flip | Meaty, crisp edges |
| Deli corned beef | ¾ pound, chopped | After the first flip | Tender, slightly softer |
| Canned corned beef | 1 can (12 ounces) | After the first flip, in chunks | Soft, diner style |
Diced leftover brisket gives the best texture. Canned corned beef is softer and saltier, so skip the added salt.
Mistakes that make hash soggy
- Wet potatoes. Let them steam dry, or pat them with a towel.
- A crowded pan. Use a 12-inch skillet or cook in two batches.
- Stirring too often. The crust only forms when the hash sits still.
- Low heat. Medium-high heat browns; medium heat steams.
Easy variations
- Sweet potato hash: use half sweet potatoes for a sweeter, softer hash.
- Cabbage hash: stir in 2 cups of shredded cooked cabbage with the beef.
- Cheesy hash: top with shredded cheddar before adding the eggs.
- Sheet pan hash: toss parboiled potatoes with oil, roast at 425°F for 25 minutes, add the beef for 10 more, then bake eggs in wells for 8 to 12 minutes, until firm.
- Pot roast hash: swap in leftover pot roast or roast beef.
Storing, freezing and reheating
Refrigerate leftovers within 2 hours. USDA says cooked leftovers keep 3 to 4 days in the refrigerator. Store the hash without the eggs and cook fresh eggs when you reheat. Recrisp portions in a hot oiled skillet for 5 to 6 minutes. Hash freezes for up to 3 months for the best quality.
Malaysia loves cooking, and hash is the kind of recipe that turns one big dinner into a second easy meal. For more mornings, see our quick breakfast ideas and Christmas breakfast casserole, and for stretching groceries, meal planning on a budget.
Save the recipe and plan the shopping
- Family Recipe Binder, $6.99. A 23-page printable with a recipe index, dividers, 4x6 cards and a fillable version.
- Meal Planner & Grocery List, $3.99. An aisle-sorted grocery list and pantry inventory so leftovers get a planned second meal.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). It includes the Meal Planner & Grocery List for hosting season.
Browse every recipe and kitchen planner in our printables shop.
Frequently asked questions
What is corned beef hash? Corned beef hash is a skillet dish of diced corned beef, potatoes and onions fried until crisp, usually topped with eggs. It is a classic way to use leftover corned beef.
How do you get corned beef hash crispy? Dry the parboiled potatoes well, use a hot cast-iron or heavy skillet, press the hash flat and leave it alone for 5 to 6 minutes before flipping. Moving it too often keeps it from browning.
Do you have to boil the potatoes first? Parboiling the diced potatoes for 5 to 6 minutes is the most reliable way to get soft centers and crisp edges. You can skip it by using leftover roasted or baked potatoes.
Can I use canned corned beef for hash? Yes, one 12-ounce can of corned beef works in place of about 3 cups of leftover corned beef. Break it into chunks and add it after the potatoes start to brown, since it is softer.
What kind of potatoes are best for corned beef hash? Russet potatoes give the crispiest edges, and Yukon Gold potatoes hold their shape and taste buttery. Cut either into ½-inch cubes so they cook evenly.
How do you cook eggs on corned beef hash? Make wells in the hash, crack an egg into each, cover the pan and cook over medium-low heat for 4 to 6 minutes. FDA advises cooking eggs until the yolks and whites are firm.
Is corned beef hash already cooked? Leftover and canned corned beef are already cooked, so you are reheating them. Heat the hash until it is hot throughout, 165°F, the target for reheated leftovers.
What goes with corned beef hash? Serve corned beef hash with eggs, toast or biscuits, fruit and hot sauce or ketchup. It also works as a quick dinner with a green salad.
How long does corned beef hash last in the fridge? Corned beef hash keeps 3 to 4 days in the refrigerator when stored within 2 hours of cooking. Recrisp it in a hot skillet rather than the microwave.
Can you freeze corned beef hash? Yes, freeze cooled hash flat in a freezer bag for up to 3 months for the best quality. Cook it from frozen in a hot oiled skillet, breaking it up as it thaws.
How do I plan a leftovers night with corned beef hash? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and pantry inventory, so leftover corned beef gets a planned second meal instead of getting lost in the fridge. Add potatoes and eggs to the list when you buy the brisket.
Where can I save my corned beef hash recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your hash and your corned beef recipe sit side by side. It prints on US Letter paper.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: What you need to know about egg safety fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov