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A close-up overhead view of a cast-iron skillet filled with corned beef hash with a wooden spoon inserted in the middle of it all.

Best Corned Beef Hash

Course: Breakfast / Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 263kcal
Author: Kris Longwell
Corned Beef Hash is perfect for a special breakfast or brunch, but it's so comforting and filling, that you and your family will love it any time of the year. If not using leftover corned beef, check with your deli for quality corned beef. Canned corned beef should be a last resort for this dish.
Print Recipe

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • 1 lb baby yellow potatoes or red, see NOTES
  • Salt and pepper
  • 3 tablespoon bacon grease or butter or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2½ cups corned beef fully cooked and cubed
  • 2 tablespoon chili sauce or ketchup
  • 3 tablespoon beef broth or chicken broth
  • 1 teaspoon thyme dried
  • ½ teaspoon cayenne pepper more, for extra heat
  • Fried eggs for serving
  • hot sauce such as Tobasco, for serving, optional

Instructions

  • Add the potatoes to a large pot and cover with tap water. Add 1 teaspoon salt. Bring to a boil and then let simmer for 10 minutes. Drain and when cool enough to handle, cut into 1-inch cubes. Set aside.
    1 lb baby yellow potatoes
  • Heat the grease in a large skillet over medium heat. Add the onion, bell peppers, and jalapeño and cook, stirring often, until softened, about 4 minutes.
    3 tablespoon bacon grease, 1 medium onion, 1 red bell pepper, 1 jalapeño
  • Add the cooked potatoes and cook for 5 minutes, stirring once or twice.
  • Gently stir in the cubed corned beef.
    2½ cups corned beef
  • In a small bowl, whisk together the chili sauce, broth, thyme, and cayenne. Pour the mixture over the hash. Add 1 teaspoon salt and ½ teaspoon pepper. Gently stir to fully coat the potatoes and beef.
    2 tablespoon chili sauce, 3 tablespoon beef broth, 1 teaspoon thyme, ½ teaspoon cayenne pepper, Salt and pepper
  • Continue cooking for another 15 minutes, stirring occasionally. The potatoes and beef should start to brown and become slightly crispy.
  • Remove from the heat and serve with fried eggs and hot sauce, if desired.
    Fried eggs, hot sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
For the potatoes, we use baby (or petite, or small) yellow (or gold), but you can also go with red potatoes. If using large potatoes, then quarter them before boiling. If they are large chunks, it may take closer to 15 minutes to cook them. When you think they may be close to ready, use a sharp knife to see if they can easily be pierced. Don't overcook them, otherwise they will become too mushy. It's okay if they are slightly al dente (undercooked, but not too much). They will continue to cook in the skillet.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with a few splashes of broth or water. We love to stir leftovers in with a big batch of scrambled eggs. 

Nutrition

Calories: 263kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -8g | Cholesterol: 48mg | Sodium: 1020mg | Potassium: 363mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 66mg | Calcium: 18mg | Iron: 2mg