2 corned beef hash recipe from scratch ideas are here. The traditional way which is a great hearty breakfast as well as a creamy version that my family loves! Both are great leftover corned beef recipes.
Occasionally we need a leftover corned beef recipe for after St. Patrick’s day. I’ve always wanted to make a homemade corned beef hash recipe. It was so good! I made it two ways because I was curious to see what it would taste like with some creaminess, I prefer the second version you see here. Try them both!
Let me start by saying that I hate wasting food, like it is my worst pet peeve. On top of that I truely love this stuff, like I could eat it every week! We make it any time of year really and starts with this beauty right here. Many times it is all gone but if we have anything left I surely make this for breakfast the next morning!
Whether you make your corned beef brisket in the oven, air fryer corned beef, made in your pressure cooker, or a smoked corned beef it all works for this day after dish.
I will share 2 recipes with you here today, both are great. This gave it a creaminess and bit of added flavor, but it is totally up to you. If you’re curious I encourage you to make the one below. Then set aside a bowl and add just a bit of sour cream to it and see if you prefer that one. If so, then make that version the next go around. 😉
Corned Beef Hash Ingredients
Butter is what I used to make ours. If you need a dairy free version I have made it that for my husband in years past. You can find a lactose free version in most stores and Country Crock has a plant based butter product that is quite good.
Olive oil is just a bit of fat added into the mix when you are sauteeing the ingredients to get them as tender as you’d like them to be. Avocado oil is the best alternative.
I will use leftover slow cooker corned beef brisket that has been diced into small bite sized pieces. When using corned beef in dishes you really don’t need any additional seasonings because the spices and marinade on the meat itself is more than enough.
I like to add some diced fine onions and garlic into the mix myself. Yellow and white varieties are best. I wouldn’t recommend dry minced as there isn’t a lot of liquid to rehydrate them properly.
Yellow potatoes diced fine is typically what I use for the texture and they give a nice color. Russets are similar but more white in color and have more starch to them. Red are firmer and may take longer to get tender.
Sour cream is necessary if making creamy version, a dairy free alternative will work well but in either case choose the full fat (not low-fat) to make thick. Season with salt and pepper when it’s done
Made With Frozen Hashbrowns
If you want it to be faster you could use bagged frozen hashbrowns or refrigerated potatoes that are already shredded. Defrost them a bit if they are right out of the freezer for best results. I went all out and made it from scratch but either way this is amazing.
How to make this creamy
If you want to make the creamy corned beef hash version add your sour cream once your potatoes are softened, fold in, and keep on low for 3-4 minutes or just until heated. Top with diced green onions and serve! Nutritional information is listed below with saturated fat, calories etc. It is calculated including the sour cream.
Corned Beef Hash Recipe
Equipment
- 1 pan
Ingredients
- 3 tbsp butter
- 1 tbsp garlic, minced
- 1 small onion, diced
- 2 cup corned beef, cooked, cubed
- 2 large potatoes, gold are best, diced fine, or bagged defrosted cubed hashbrowns
- 1/4-1/2 tsp salt
- 1/4 tsp garlic salt
- 1/4 tsp dill, optional
Creamy Version
- 1/2 cup sour cream, optional, used for creamy corned beef hash recipe
Instructions
- Melt your butter in your pan on low heat, add diced onions and saute until onions soften.
- Add minced garlic and finely diced potatoes. Mix
- Add cubed leftover corned beef, mix in seasonings (I use 1/4 tsp salt and when done test to see if I want another 1/4 tsp).
- Cover your pan that is on low/med. heat.
- Stir every 3 minutes to bring bottom potato mixture to top and mix.
- Continue with covering it again, stirring for 12-15 minutes total or until your potatoes are softened to the texture you desire. If you want to make the creamy corned beef hash version add your sour cream once your potatoes are softened, fold in, and keep on low for 3-4 minutes or just until heated.
- Top with diced green onions and serve!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
I go heavier on the onions and garlic because I just feel it gives it an extra helping of flavor. Adjust as you’d like. Two cups of diced corned beef were left over so that is what I used. I made the ratio about 50/50 meat & potatoes. That is up to you too.
Tastes great cooked in a cast iron pan if you have one (this is the one I have). You can use a nonstick skillet or frying pan too. Cast iron is just my preference.
Dice your potatoes rather small so they can soften in a shorter amount of time and season throughout the cooking process, tasting as you go until you achieve the levels you love. Slow and steady is the key, allow to simmer on low for best results but you could make air fryer corned beef hash as well!
If it isn’t February you can make Instant Pot corned beef and cabbage throughout the year. Cooking this popular dish is easy really and should be made a few times for sure. And then make this with what you didn’t finish for dinner.
There are really very few ingredients to it which I love. I had most of them at home other than a bag of potatoes which I was out of and had to run to the store for. Quite inexpensive as well which I love and great for breakfast, brunch, or dinner as I had it. 😉
Either way you make it this is a great recipe we all loved. Some love it with an easy over egg on top or fried eggs when served over the potatoes and onions. Poached eggs are yummy too. If you have more leftover corned beef, make our corned beef soup too!
I love how delicious this corned beef hash is. Definitely the recipe I make again this weekend!
I love recipes that use up leftovers. This was really tasty!
Wow. Never made this before. So tasty! Thank you for sharing!
Can you freeze this at all?
I’m a bit embarrassed to post this to you. I’m soon to be 68 years old and never made or ate corn beef ! What cut of beef do you buy ? I’d want to use my instant pot if possible or I do have iron cookware. (The southern in me keeps my cast iron ).
It sounds really tasty and I’m ready to make it soon as I know kind of beef to purchase. Hope this message is allowed.
@Lana,
In my 70+ years, I’ve only cooked Corned Beef Hash from canned corned beef (not the kind with potatoes already added, just the pure beef which is “corned” before canning). My mother made Corned Beef Hash from left over corned beef which she had boiled with potatoes, cabbage and carrots (like for St. Patrick’s Day). I’m still trying to reproduce my mother’s results – she made it perfectly, IMHO.