Corned Beef Hash

By Ali Slagle

Published Sept. 20, 2023

Corned Beef Hash
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(300)
Comments
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A jumble of salty meat, crisp potatoes and sweet onions, corned beef hash is a satisfying and hearty breakfast, lunch or dinner. The New England classic is also pragmatic, borne as Julia Moskin wrote “on leftovers from endless boiled dinners of beef, cabbage, potatoes and onions.” This recipe doesn’t require already-cooked potatoes, though you can swap them in if you have them. And instead of corned beef, use 1½ cups bite-size pieces of another cooked protein, such as pastrami, roast beef, sausage, bacon, chicken or tofu — or omit for excellent home fries.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 1tablespoon unsalted butter
  • 1pound Yukon gold potatoes (about 2 large), scrubbed and diced into ½-inch pieces
  • 1yellow onion, diced into ½-inch pieces
  • Salt and pepper
  • 1½cups (8 ounces) bite-size pieces corned beef
  • Fried or poached eggs, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

313 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 730 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large (12-inch) nonstick skillet, heat the oil and butter over medium. Add the potatoes and onion and season with salt and pepper (1 teaspoon Diamond Crystal kosher or ½ teaspoon fine sea salt). Stir to coat in the oil and butter, add ¼ cup water and spread into an even layer. Cover and cook, stirring once or twice and lowering the heat if necessary to keep from scorching, until fork tender and golden in spots, 13 to 18 minutes.

  2. Step 2

    Increase the heat to medium-high, add the corned beef and cook, stirring every couple of minutes, until the corned beef is warmed through and browned in spots, 6 to 8 minutes. Season to taste with salt and pepper. Serve with an egg on top if you like.

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Ratings

4 out of 5
300 user ratings
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Comments

De Gustibus

I’m sure it’s tasty, but it’s just too refined, too chunky and too pretty for me to think of it as hash. It simply looks like arranged home fries, chopped corned beef and an egg. My extensive experience with hash tells me that it is a hodgepodge, a jumble staring a meat. The supporting ingredients are mushed in so the texture is more like refried beans. You may detect a chunk here and there but it stands out against a soft, creamy background.

Robert

Good basic recipe but needs a couple healthy splashes of Worcestershire Sauce to make it perfect.

mmtacoma

I remember an old article in Cooks Illustrated that subbed cream for the water. Made for a richer potato to offset the salty, tangy meat. I’ll try that again…

Jodie

I'm still trying to make the perfect corned beef hash from St. Patrick's Day leftovers. This is a good recipe, but I used our leftover potatoes. I like smaller bits, somewhat shredded beef, and leftover potatoes make it a bit more homogenous and mushy, which I like. I never get the browning right though, and I think it's because I try to use less butter to make it 'healthy'. Ha ha! I did add a garlic clove and parsley.

gfweb

Not a diner-style hash which is basically fried mushed-up leftovers and is disgusting. Consider finishing with a splash of ketchup which is cooked-off before serving. Try red onions

Russ

Always a good landing place for leftover pulled pork, sauced or not. Just make sure the pork is pressed in a hot pan to get the desired level of crispiness.

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