Crispy Corned Beef Hash Recipe with Sauteed Potatoes

Leftover corned beef shines in this comforting, savory Deluxe Corned Beef Hash. Whether you’re repurposing last night’s dinner or cooking corned beef specifically for this dish, the combination of caramelized onion, tender potatoes, shredded carrot and seasoned corned beef creates a hearty breakfast, brunch or dinner option that’s simple to prepare and full of flavor.

This Deluxe Corned Beef Hash turns a handful of pantry staples into a satisfying, flavorful meal. It’s ideal for busy mornings, a weekend brunch, or a cozy evening when you want something filling and easy. The recipe balances the sweetness of browned onions with the savory, rich taste of corned beef and crisp, golden potatoes — a classic comfort-food combination that’s hard to resist.

Why this recipe works

The success of this hash comes from layering flavors and textures: first sauté the onions until they begin to brown to develop sweetness, then cook the potatoes until tender so they can crisp up later, and finally add the corned beef so it browns without drying out. Fresh parsley and a touch of thyme brighten the dish, while salt and pepper let you finish to taste.

Frequently asked questions

Q. What makes this Deluxe Corned Beef Hash special?
A. It’s a budget-friendly, filling dish that mixes sweet caramelized onion, tender potatoes and savory corned beef for bold, satisfying flavor. Simple seasonings let the ingredients shine.

Q. Can I substitute canned corned beef?
A. Yes — if you don’t have canned corned beef, use an equal amount of cooked, diced corned beef brisket or corned beef round. Cooked, cubed corned beef gives the most authentic texture.

Q. How can I make this gluten free?
A. The recipe is naturally gluten-free if you replace any prepared horseradish or other condiments with certified gluten-free alternatives. Check labels on processed products when in doubt.

Ingredients

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil

• 1 large onion, chopped

• 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

• large carrot, coarsely shredded

• 2 pounds cooked corned beef, cubed

• 2 tablespoons chopped fresh parsley

• 1/4 teaspoon dried thyme leaves

• salt to taste (optional)

• 1/2 teaspoon ground black pepper, or to taste

Directions

• In a large skillet, melt the butter with the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion begins to brown and sweeten, about 8 minutes.
• Stir in the cubed potatoes and shredded carrot. Continue to cook, stirring from time to time, until the potatoes are tender when pierced with a fork, about 15 minutes. If the pan starts to dry, add a splash of water or a little extra oil.
• Add the cubed corned beef, chopped parsley and dried thyme. Season with salt if desired and black pepper to taste. Stir everything together and spread the mixture in an even layer.
• Let the hash cook without stirring for a few minutes at a time so the bottom can crisp and brown. Stir and repeat until the hash develops a golden, slightly crispy crust and is heated through, about 10 to 15 more minutes total.
• Taste and adjust seasonings. Serve hot with eggs, toast, or your favorite breakfast sides.

Tips and Variations

• For extra crispiness, press the hash down firmly in the skillet and leave undisturbed for 3–5 minutes before stirring.
• Swap Yukon Golds for russet potatoes if you prefer a fluffier interior and crisp edges.
• Add diced bell pepper, garlic, or a pinch of smoked paprika for additional flavor variations.
• To make smaller portions, halve the recipe and use a smaller skillet to help with browning.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of oil if needed, or warm in the oven until heated through. You can also freeze cooked hash for up to 2–3 months; thaw overnight in the refrigerator before reheating.