Corned Beef Hash

Corned beef is such a staple this time of year!  

I tried making Corned Beef Hash once before and while it was delicious, it wasn’t quite right.  It was drier than I thought it should be.

This time I did my research and started with boiled potatoes instead of raw and an equal potato to corned beef ratio and it was perfection!

This is the canned corned beef hash we grew up with only so so much better!

Sunday Funday

Hot Breakfast

Recipe Note:

*I either boil my corned beef or cook it in the crockpot.   To store overnight, I like to add some cooking liquid to keep the meat tender.

Corned Beef Hash

Adapted slightly from Maine Potatoes

2 cups potatoes, diced small (about ¼-inch square)

1 tablespoon butter

1 onion, diced (about ½ cup)

1 clove garlic, minced

Salt & pepper, to taste

2 cups cooked corned beef, diced small

Cook the potatoes in a medium pot with lightly salted water until fork-tender, about 10 minutes.  Drain and set aside

Heat the butter in a large skillet over medium heat.  Add the onions and cook until tender, about 5 minutes.  Add the garlic and cook a minute longer.

Stir in the potatoes and season lightly with salt and pepper.  Stir in the corned beef.  Cook for 5-7 minutes or until any liquid is cooked off and hash is lightly fried.


  1. Oooh, such a wonderful recipe to use up leftover corned beef, Amy! Great tip about cooking the potato first so the hash isn't dry.

  2. This is a breakfast I could happily eat any day of the week. So happy to hear that your recipe turned out better the second time around. Dry corned beef is all too common...good to know that adding more potatoes was a good solution to the problem. - Faith, Hope, Love, & Luck - Colleen

  3. My family would love this healthy and hearty breakfast.

  4. This would be great for a St. Patrick's day breakfast!


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