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    Home » Recipes » Breakfast

    Corned Beef Hash with Canned Corned Beef

    Published: Jan 9, 2024 by Fox Valley Foodie · This post may contain affiliate links

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    Corned Beef Hash Recipe - A traditional classic

    Whether you want to make it from scratch, or make homemade corned beef hash with canned corned beef, this recipe is for you.

    Of course, the best way to make this hearty breakfast is with my homemade corned beef recipe, but unfortunately, that takes many days to prepare. I get it, not everyone has time for that. So instead, let's make things straightforward and grab a can of corned beef and some simple ingredients from the grocery store and get cooking this easy recipe!

    Corned Beef Hash Recipe with canned corned beef.

    Ingredients and Substitutions

    • Yukon Gold potatoes - Yukon Gold potatoes are best for corned Beef hash. I tested cubed Yukons, cubed Russet potatoes, and shredded Russets. The Yukon Golds held up best without falling apart or becoming mushy. Red potatoes will work equally well if you have them on hand. Russets cooked up as the crispiest potatoes, but fell apart easily.
    • Corned Beef - Any canned corned beef will work. However, this would taste incredible with my smoked corned beef recipe. This recipe is great to use up any leftover corned beef brisket from St. Patrick's Day!
    • Medium onion - Red onion or yellow onion are both fine.
    • Worcestershire sauce - This can be optional but adds a lot of flavor.
    • Cooking oil - Using a vegetable oil, such as olive oil is essential for making crispy corned beef hash as the oil is what does the crisping. Butter or bacon grease can also be substituted, however butter burns more easily than a high temp oil.
    • Optional - For some heat, hot sauce or cayenne pepper can be added. Savory seasonings like garlic powder would also be a great addition.
    Serving Corned Beef Hash.

    How to make it

    To make this corned beef hash recipe with corned beef, begin by boiling the raw potatoes in a large pot of salted water for 10 minutes, or until tender. Then drain the potatoes from water.

    In a large skillet, add cooking oil along with diced potatoes, corned beef, chopped onion, and Worcestershire sauce in an even layer. Stir together and cook over medium high heat until potatoes and onion begin to get a crispy texture and turn golden brown, stirring as needed.

    In a separate skillet set over medium heat add additional cooking oil, and fry eggs over easy or sunny side up. The runny yolk is the best condiment to mop up your crispy potatoes and seared corned beef.

    Tip: If you don't enjoy egg yolk, I recommend serving this delicious meal with scrambled eggs instead.

    Storing and Reheating Leftovers

    Any leftover corned beef hash should be stored in an airtight container and kept refrigerated for up to one week. I recommend making the eggs fresh when you serve the leftovers, but these can be refrigerated as well.

    Leftover hash can be reheated easily in individual servings in the microwave until warmed through, or gently warmed in a skillet.

    Corned Beef Hash Recipe

    Crispy Corned Beef Hash

    Whether you want to make it from scratch or make homemade corned beef hash with canned corned beef, this recipe is for you.
    4.20 from 5 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: Irish
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 322kcal
    Author: Fox Valley Foodie

    Equipment

    • Large pot
    • 12" non-stick skillet

    Ingredients

    • 2 cups cubed Yukon gold potatoes
    • 12 ounces canned corned beef (cubed)
    • ½ medium onion (chopped)
    • 2 tablespoons cooking oil
    • 1 teaspoon Worcestershire sauce
    • salt and black pepper to taste

    Serving

    • 4 large eggs
    • 1 tablespoon cooking oil

    Instructions

    • Bring salted pot of water to a boil and add cubed potatoes. Cook until tender, but not falling apart. Approximately 10 minutes depending on size.
    • Drain potatoes from water and heat oil in a large skillet over medium-high heat.
    • Add tender potatoes, onions, corned beef, and Worcestershire sauce to the skillet and cook until ingredients are browned and forming crispy edges, approximately 10 minutes. Stir with a rubber spatula as needed.

    Serving

    • In a separate skillet heat oil over medium heat and add eggs. Cook sunny side up or over easy with runny yolks.
    • Serve the cooked hash on plates and top with fried egg.

    Nutritional Information

    Calories: 322kcal | Carbohydrates: 12g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 194mg | Sodium: 759mg | Potassium: 599mg | Fiber: 2g | Vitamin A: 240IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4.5mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on February 7, 2018, on FoxValleyFoodie.com.

    More Corned Beef Recipes

    • Corned beef sandwich recipe
      Corned Beef Sandwich
    • Corned venison recipe.
      Corned Venison
    • How to make corned beef
      How to Make Corned Beef
    • How to Make a Reuben Sandwich
      How to Make a Reuben Sandwich

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    Reader Interactions

    Comments

    1. Berta Anne

      July 28, 2021 at 4:51 pm

      3 stars
      Hello again, if you decide to try deli corned beef I recommend, purchasing at a gourmet deli. Have the meat thick sliced. Then, cook all veggies first. Once done level out and place meat strips on top cover to allow indirect warming. If deli corn beef is placed on direct heat it will dry out becoming tough.raf

      Reply
    2. Donavon Petersen

      December 24, 2018 at 5:23 am

      5 stars
      I've always loved the 'grotesque canned gruel' and am usually disappointed when a restaurant serves their 'homemade' version. That said, I'll give this a try.

      Reply
      • Fox Valley Foodie

        December 24, 2018 at 8:37 am

        Haha, don't worry I get what you are saying. Just because something is homemade, doesn't make it better... just ask any kid who receives a knitted present for Christmas.

        Reply
      • Berta Anne

        July 28, 2021 at 4:42 pm

        3 stars
        Hello Donovan, I am right there with you. I do use leftover corned beef once a year. Now that I cook for one, I do take out which is not as good as mine. But, canned corn beef is the best. Also, I add the cooked carrots celery and onions to my hash with just enough au jus to keep it moist. I have served the canned to family and friends, never once a complaint!
        Thanx for sharing!raf

        Reply
    3. Jon

      March 12, 2018 at 12:30 pm

      5 stars
      This is exactly what I wanted for St Pattys day!

      Reply
    4. Andrew D

      February 07, 2018 at 3:42 pm

      Man. This just sounds too awesome not to try, and I loves me a good Reuben. Corned beef brisket here I come!

      Reply
      • Fox Valley Foodie

        February 07, 2018 at 5:00 pm

        I hope you love it as much as I do! I'm using the leftover corned beef I still have on hand to whip up a nice big Reuben for supper tonight!

        Reply
    4.20 from 5 votes (1 rating without comment)

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