Corned Beef Hash

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Corned Beef Hash

In our family, breakfast is a loose term meaning it doesn’t necessarily get eaten in the morning. We’ve been known to have breakfast for lunch and of course, for dinner. There are just certain breakfast recipes that are good any time of day.

Corned Beef Hash qualifies as an any time-of-day meal as it’s hearty, flavorful and easy to make homemade. It’s also the perfect starter to St. Patrick’s Day, with the use of corned beef and potatoes. We’ve added a kick with a dash of Creole seasoning and of course, a fried egg on top.

Prepping the Ingredients

Once this recipe is prepped, it comes together easily. Start by peeling the potatoes and using a 7-5/8” Petite Chef to cut them in half then into sticks and finally into a dice. Follow our easy tutorial on how to dice potatoes.

Use the same knife to dice the onion.

Diced potatoes and onions with a Petite Chef.

Use the 7” Santoku knife to mince the garlic.

Mincing garlic with a Santoku.

If you need some tips on how to mince garlic, you can view a video here.

For the corned beef, we’ve recommended using a thick cut to match the size of the potatoes. Use a Trimmer to cut into strips and then into a dice. 

Finish the prep work by using the 7-5/8” Petite Chef to chop the parsley.

Making the Dish

The key with this dish is ensuring you don’t overcook the potatoes to start. You want them to have a bit of a bite so they don’t become mashed when you cook them with the corned beef. Once they potatoes are cooked, it’s a simple matter of combining the potatoes, onion, salt and pepper then cooking until the onion is soft and then adding the garlic. Adding the garlic later ensures it won’t burn.

When adding the corned beef and the Creole seasoning, be gentle in incorporating it into the potato mixture. Again, you don’t want the potatoes to become completely mashed. The hardest part of making this dish is the patience it requires to allow the potatoes and corned beef to brown. Using the Slotted Turner, press down on the corned beef so you get an even browning and crispness. Then turn the mixture over and do the same thing.

Pressing down the hash with a Slotted Turner.

While the Corned Beef Hash is cooking, fry a couple of eggs to serve alongside the hash. When the corned beef is lightly browned and slightly crispy, sprinkle a bit of parsley over the mixture, top with an egg and serve. This homemade Corned Beef Hash is delicious and the perfect start to any day!

Corned Beef Hash

Print Recipe


  • 3 cups peeled and diced Yukon Gold potatoes, (1/2-inch dice)
  • 6 tablespoons unsalted butter, divided
  • 1 small sweet onion, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 3 cups cooked corned beef or deli corned beef, thick cut and chopped (about 1 1/2 pounds)
  • 1/2 teaspoon Creole seasoning
  • Chopped fresh parsley, for garnish
  • Fried egg, optional


  1. Peel Yukon Gold potatoes and dice them into 3 cups. Place them in a large saucepan and boil the potatoes until they just start to get tender, approximately 6-8 minutes.
  2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the cooked potatoes, onion, salt and pepper. Cook, stirring occasionally, until the onions are softened and the potatoes and onion start to brown, approximately 8-10 minutes. Add the garlic and cook for 1 minute.
  3. Add the corned beef and Creole seasoning to the skillet, incorporating it into the onion mixture. Spread out the mixture in the skillet and use the back of a spatula to press the mixture down into the skillet, forming an even layer. Cook for approximately 3 minutes or until the bottom starts to turn golden brown (use the spatula to take a quick peek underneath to make sure they’re browning, but also not burning).
  4. Once browned, use the spatula to flip over the hash so the browned sections are now on top. Add the remaining 2 tablespoons of butter.
  5. Press down again on the mixture with the spatula to form an even layer and cook for an additional 3 minutes until the bottom is again, golden brown.
  6. Sprinkle with fresh parsley and use the spatula to loosen the mixture up. Serve warm with an optional fried egg on top.

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