Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Corned Beef Hash
Crispy-edged corned beef and potatoes sizzled in a hot skillet until caramelized and golden — a salty, satisfying classic for lazy weekend mornings.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Heat the vegetable oil in a large, preferably non-stick or cast-iron skillet, over medium heat.
- 2
Add the diced onion and diced potatoes to the skillet. Sauté for 5-7 minutes until the onions are translucent and potatoes are tender.
- 3
Open the can of corned beef and crumble or dice it into the skillet.
- 4
Season with black pepper and press the mixture down firmly into the pan with a spatula to form a solid layer.
- 5
Let it cook undisturbed for 4-5 minutes until a dark, crispy crust forms on the bottom.
- 6
Flip the hash in sections, press down again, and cook for another 3-4 minutes until the other side is crispy. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving70
Calories
1 g
Protein
9 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Corned beef hash is a thrifty diner classic that grew from the need to stretch leftover or canned corned beef, crisping it with potatoes and onions on a flat-top. Canned corned beef made it a true pantry meal, popular for breakfast and late-night suppers across North America and the British Isles. The whole point is the crusty, browned edges that develop when you let it sit undisturbed on the heat.
Listahan note
This version is patient with the browning so the hash develops genuine crispy crust instead of steaming into a soft scramble, then crowns it with a runny egg. It is built to turn two cans into a craveable, diner-style plate.
Technique cues
- Press the hash into an even layer and leave it alone so a brown crust forms before you stir, which is the entire difference between hash and mush.
- Use a hot, well-oiled pan and do not crowd it, or the potatoes will steam instead of crisp.
- Break up the corned beef but leave some chunks, so the texture has variety rather than turning to paste.
Kitchen flow
- Parallel prep
- Parboil or open the potatoes while you dice the onion and break up the corned beef, so the pan never waits.
- Make-ahead
- Dice and parboil the potatoes a day ahead and keep them chilled so the hash crisps even faster at breakfast.
- Leftover move
- Reheat leftover hash in a hot pan to re-crisp, or fold it into a breakfast burrito with cheese and salsa.
- Cleanup rhythm
- One skillet does it all; deglaze with a splash of water while warm so the crispy bits release and the pan wipes clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned corned beef
main protein
Purpose: Corned beef brings salty, savory richness and crisps beautifully on the hot pan.
Handling: Break it up roughly, leaving some larger pieces for texture.
Adaptation: Leftover roast beef, diced ham, or canned roast beef works similarly.
potatoes
starchy base
Purpose: Potatoes give the hash its bulk and the crispy edges that define the dish.
Handling: Dice small and parboil or use canned diced potatoes so they crisp quickly.
Adaptation: Frozen diced hash browns or canned potatoes skip the boiling.
onion
aromatic
Purpose: Onion adds savory sweetness and browns alongside the potatoes for depth.
Handling: Dice and cook until soft and golden before pressing the hash flat.
Adaptation: Shallot or a spoonful of onion powder works in a pinch.
eggs
rich topping
Purpose: A fried egg with a runny yolk turns the hash into a complete, sauce-making meal.
Handling: Fry separately or nestle into wells in the hash near the end.
Adaptation: Skip the egg or use a plant-based egg for a vegan-leaning plate.
butter
browning fat
Purpose: Butter helps the hash brown and adds flavor to the crust.
Handling: Combine with a little oil so it browns without burning.
Adaptation: Neutral oil or bacon fat works for a dairy-free or richer version.
Technique notes
- Pressing the hash with the back of a spatula and resisting the urge to stir for several minutes is the single technique that builds real crust.
- Finishing under the broiler for a minute gives the top an extra layer of crisp without flipping the whole pan.
- A dash of Worcestershire or hot sauce stirred in deepens the savory edge and balances the salt of the corned beef.
Ingredient swaps
- Lower-sodium direction
- Use a reduced-sodium corned beef and unsalted potatoes, and season with pepper and herbs instead of added salt.
- Dairy-free option
- Brown the hash in oil or bacon fat instead of butter.
- Higher-veg direction
- Fold in diced bell pepper or a handful of spinach for color and a vegetable boost.
Serve alongside
- Buttered toast
- Grilled tomatoes
- Baked beans
- Simple green salad
- Hot coffee
- Fresh orange juice
- Strong black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked hash for up to three days and reheat in a hot skillet to bring back the crust rather than microwaving.
- The hash freezes for up to two months without the egg; thaw and crisp in a pan, adding a fresh egg on top.
Equipment
- Cast-iron or heavy skillet
- Sturdy spatula
- Saucepan for parboiling potatoes
- Sharp knife for dicing
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