18 Delicious Corned Beef Hash Recipes Creative

Unlock the secret to turning simple corned beef into a weeknight hero with our roundup of 18 Delicious Corned Beef Hash Recipes. Whether you’re craving comfort food or looking for creative twists on a classic, these dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal that’s sure to bring everyone to the table!

Classic Corned Beef Hash with Fried Eggs

On a quiet morning like this, there’s something deeply comforting about the sizzle of corned beef hash in the pan, a dish that carries the warmth of home and the promise of a hearty start to the day.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, finely chopped
  • 1 1/2 cups russet potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup yellow onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the eggs:
  • 4 large eggs
  • 1 tbsp unsalted butter
  • Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter with 1 tbsp of olive oil until the butter is fully melted and begins to foam slightly.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until the potatoes start to soften and turn golden.
3. Tip: For crispier potatoes, resist the urge to stir too frequently. Let them sit undisturbed for a few minutes at a time.
4. Add the chopped onion to the skillet with the potatoes. Cook for another 5 minutes, until the onions are translucent and the potatoes are nearly tender.
5. Stir in the chopped corned beef, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and the edges of the corned beef start to crisp.
6. Tip: If the hash starts to stick, add a little more butter or oil to the pan.
7. While the hash cooks, heat a separate non-stick skillet over medium-low heat. Add 1 tbsp of butter and let it melt.
8. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 3-4 minutes for sunny-side-up eggs, or until the whites are set but the yolks are still runny.
9. Tip: For over-easy eggs, gently flip them after the whites are set and cook for an additional 30 seconds.
10. Divide the corned beef hash among four plates and top each with a fried egg. Serve immediately.

Layers of crispy, savory hash meld beautifully with the rich, runny yolk, creating a dish that’s as satisfying to eat as it is to make. For a twist, serve with a side of toasted rye bread or a dollop of horseradish cream.

Spicy Corned Beef Hash with Jalapenos

Dusk settles softly outside, casting long shadows that dance across the kitchen floor, where the sizzle of spicy corned beef hash begins to fill the air with warmth and anticipation. This dish, a hearty embrace of flavors and textures, invites a moment of pause, a chance to savor the simple joys of cooking and eating.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 2 medium potatoes, peeled and diced into 1/2-inch cubes
  • 1 large onion, diced
  • 2 jalapenos, seeded and finely chopped
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For serving:
  • 4 large eggs
  • 1 tablespoon butter

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until they start to soften and turn golden.
3. Tip: Resist the urge to stir too often; letting the potatoes sit allows them to develop a crispy crust.
4. Add the diced onion and jalapenos to the skillet. Cook for another 5 minutes, until the onions are translucent and the jalapenos have softened.
5. Stir in the diced corned beef, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and the flavors have melded.
6. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
7. In a separate skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, about 3 minutes for sunny-side-up.
8. Tip: For perfectly round eggs, crack them into a small bowl first, then gently slide them into the skillet.
9. Divide the hash among four plates and top each with a fried egg.

Hearty and vibrant, this spicy corned beef hash with jalapenos offers a delightful contrast of crispy potatoes and tender beef, with a kick of heat that lingers just enough. Serve it with a side of toasted sourdough to soak up the runny egg yolk, turning a simple meal into a memorable feast.

Corned Beef Hash and Sweet Potato Skillet

Evenings like these call for something hearty, a dish that wraps you in warmth with every bite. This corned beef hash and sweet potato skillet is just that—a comforting melody of flavors and textures, perfect for a quiet night in.

Ingredients

• For the hash:
  • 2 cups diced sweet potatoes
  • 1 cup diced corned beef
  • 1/2 cup diced onion
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 2 eggs
  • 1 tbsp chopped parsley

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced sweet potatoes to the skillet, spreading them in an even layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Stir in diced onion, salt, and black pepper. Continue cooking for another 5 minutes, stirring occasionally, until the onions are translucent.
4. Add diced corned beef to the skillet, mixing well with the sweet potatoes and onions. Cook for 3 minutes, allowing the flavors to meld.
5. Create two small wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
6. Sprinkle chopped parsley over the skillet before serving.

Layers of tender sweet potatoes and savory corned beef come together under a perfectly cooked egg, offering a dish that’s as satisfying to eat as it is to make. Try serving it straight from the skillet for a rustic, communal meal.

Corned Beef Hash Stuffed Peppers

Wandering through the kitchen this evening, I found myself drawn to the comforting embrace of a dish that marries the hearty nostalgia of corned beef hash with the vibrant freshness of bell peppers. It’s a recipe that feels like a quiet Sunday morning, even on a bustling weekday.

Ingredients

• For the filling:
  • 2 cups corned beef hash, prepared
  • 1/2 cup diced onions
  • 1 tbsp olive oil
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a skillet over medium heat, warm the olive oil, then sauté the diced onions until translucent, about 5 minutes, to build a flavor base.
3. Add the prepared corned beef hash to the skillet with the onions, stirring occasionally, until the hash is heated through and slightly crispy, about 10 minutes. Tip: For extra crispiness, press the hash down lightly with a spatula.
4. While the hash is heating, prepare the bell peppers by cutting off the tops and removing the seeds, ensuring they’re clean and ready for stuffing.
5. Fill each bell pepper with the corned beef hash mixture, packing it gently to fit as much as possible without tearing the pepper.
6. Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper. Tip: For a golden, bubbly cheese top, place the peppers under the broiler for the last 2 minutes of baking.
7. Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted. Tip: Check the peppers at the 20-minute mark to avoid overcooking.

Here, the peppers offer a tender contrast to the crispy, savory hash inside, while the melted cheese adds a creamy finish. Serve these alongside a crisp green salad or atop a bed of quinoa for a wholesome meal that comforts and satisfies.

Corned Beef Hash Breakfast Burrito

Under the soft glow of the morning light, there’s something deeply comforting about wrapping your hands around a warm, hearty breakfast burrito, its contents a savory reminder of home and simplicity.

Ingredients

• For the hash:
  • 1 tbsp olive oil
  • 1 cup diced corned beef
  • 1 cup diced potatoes
  • 1/4 cup diced onions
  • Salt and pepper to taste
• For the burrito:
  • 4 large eggs
  • 1/4 cup milk
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow the bottoms to crisp.
3. Stir in diced onions and corned beef, seasoning with salt and pepper. Cook for another 5 minutes, stirring occasionally, until the potatoes are tender and the corned beef is slightly crispy.
4. In a bowl, whisk together eggs and milk until fully combined. Pour the mixture over the hash in the skillet.
5. Gently stir the eggs into the hash, cooking until the eggs are softly set, about 3 minutes. Tip: For fluffier eggs, resist the urge to stir too frequently.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
7. Divide the hash and egg mixture evenly among the tortillas, sprinkling shredded cheddar cheese and chopped parsley on top before rolling them into burritos. Tip: Fold in the sides of the tortilla first, then roll from the bottom up to keep the filling secure.
8. Serve the burritos immediately, or wrap them in foil to keep warm. Tip: For an extra crunch, lightly grill the rolled burritos in a skillet for 1-2 minutes on each side.

Offering a delightful contrast of textures, the crispy edges of the corned beef hash meld seamlessly with the soft, fluffy eggs, all wrapped in a warm tortilla. The sharpness of the cheddar cheese and the freshness of the parsley elevate each bite, making it a perfect start to any day.

Corned Beef Hash and Cabbage Stir Fry

Beneath the soft glow of the morning light, there’s something deeply comforting about transforming simple ingredients into a meal that feels like a warm embrace. This dish, with its hearty textures and rich flavors, is a testament to the beauty of simplicity and the joy of cooking with intention.

Ingredients

• For the stir fry:
  • 2 cups corned beef, diced
  • 4 cups cabbage, shredded
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • 4 eggs
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add the sliced onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Introduce the diced corned beef to the skillet, cooking for 5 minutes until edges begin to crisp, stirring every minute for even browning.
4. Mix in the shredded cabbage, salt, and black pepper, stirring to combine. Cover and cook for 10 minutes, uncovering twice to stir, ensuring the cabbage wilts evenly.
5. While the hash cooks, melt butter in a separate pan over medium heat. Crack eggs into the pan, cooking for 3 minutes for sunny-side-up, or until desired doneness.
6. Divide the corned beef hash among plates, topping each with a cooked egg. Serve immediately.

Momentarily, the first bite reveals a delightful contrast between the crispy corned beef and the tender cabbage, with the runny egg yolk adding a luxurious richness. Consider serving this dish with a side of toasted sourdough to soak up every last bit of flavor.

Corned Beef Hash with Caramelized Onions

On a quiet morning like this, there’s something deeply comforting about the sizzle of corned beef hash in the pan, the sweet aroma of caramelized onions filling the kitchen. It’s a dish that carries the warmth of home, a simple yet satisfying meal that feels like a hug.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 2 medium potatoes, peeled and diced into 1/2-inch cubes
  • 1 large onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For serving (optional):
  • Fresh parsley, chopped
  • 2 eggs

Instructions

1. In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add the sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelized, about 15 minutes. Tip: Lower the heat if the onions start to burn.
2. Add the remaining tablespoon of butter to the skillet. Once melted, add the diced potatoes. Cook, stirring occasionally, until the potatoes are golden and tender, about 10 minutes. Tip: Cover the skillet for the first 5 minutes to help the potatoes cook through.
3. Stir in the diced corned beef and cook until everything is heated through and the edges of the beef start to crisp, about 5 minutes. Season with salt and pepper to taste. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
4. If serving with eggs, fry the eggs in a separate pan to your preferred doneness.
5. Serve the hash hot, topped with caramelized onions, a fried egg, and a sprinkle of fresh parsley if desired.

Soft potatoes and crispy corned beef create a delightful contrast, while the sweetness of the onions balances the saltiness of the beef. For a twist, try serving it with a dollop of sour cream or inside a toasted tortilla for a breakfast burrito.

Corned Beef Hash and Egg Muffins

Remembering the quiet mornings of my childhood, the sizzle of corned beef hash in the pan was a sound that promised comfort. These Corned Beef Hash and Egg Muffins bring that same warmth, now in a convenient, handheld form, perfect for those mornings when time slips through your fingers like sand.

Ingredients

• For the hash:
  • 1 cup cooked corned beef, finely chopped
  • 1 cup russet potatoes, peeled and diced into 1/4-inch cubes
  • 1/4 cup onion, finely diced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the egg muffins:
  • 6 large eggs
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
2. In a medium skillet over medium heat, heat the olive oil. Add the potatoes, onion, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Add the chopped corned beef to the skillet. Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through. Remove from heat and set aside.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Divide the corned beef hash mixture evenly among the muffin cups, pressing down lightly to compact.
6. Pour the egg mixture over the hash in each muffin cup, filling each about 3/4 full. Sprinkle the shredded cheddar cheese on top.
7. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
8. Let the muffins cool in the tin for 5 minutes before removing. Use a butter knife to loosen the edges if necessary.

Kindly savor the contrast of the crispy hash bottom with the fluffy, cheesy egg top. These muffins are delightful on their own or paired with a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor.

Corned Beef Hash with Avocado Salsa

Perhaps there’s no better way to greet the morning than with a plate of something hearty, something that whispers of comfort and yet dances with freshness. This corned beef hash, crowned with a vibrant avocado salsa, is just that—a melody of textures and flavors that feels both familiar and exciting.

Ingredients

• For the hash:
  • 2 cups diced corned beef
  • 3 cups diced potatoes
  • 1/2 cup diced onion
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the avocado salsa:
  • 1 ripe avocado, diced
  • 1/4 cup diced tomato
  • 2 tbsp finely chopped red onion
  • 1 tbsp lime juice
  • 1/4 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Tip: Resist the urge to stir too early; this ensures a crispy texture.
4. Add diced onion, corned beef, salt, and black pepper to the skillet. Stir to combine.
5. Continue cooking for another 10 minutes, stirring occasionally, until the potatoes are tender and the corned beef is slightly crispy.
6. Tip: If the skillet seems dry, add a tablespoon of water to prevent sticking.
7. While the hash cooks, prepare the avocado salsa by combining diced avocado, tomato, red onion, lime juice, and salt in a bowl. Gently mix to avoid mashing the avocado.
8. Tip: For extra freshness, add a handful of chopped cilantro to the salsa.
9. Serve the corned beef hash hot, topped with the avocado salsa.

On the plate, the hash offers a satisfying crunch against the creamy, tangy salsa, a contrast that’s as pleasing to the palate as it is to the eye. Try serving it with a side of toasted sourdough or a poached egg for an even more indulgent breakfast.

Corned Beef Hash and Cheese Quesadilla

Mornings like these call for something comforting, a dish that bridges the gap between hearty breakfast and satisfying lunch. The corned beef hash and cheese quesadilla does just that, with its crispy exterior and melty, savory interior.

Ingredients

• For the quesadilla:
  • 2 cups corned beef hash, prepared
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas
  • 2 tbsp unsalted butter, divided

Instructions

1. Heat a large non-stick skillet over medium heat (350°F) and melt 1 tbsp of butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, then evenly spread 1 cup of corned beef hash over half of the tortilla.
3. Sprinkle ½ cup of shredded cheddar cheese over the corned beef hash, then fold the tortilla in half, pressing gently with a spatula.
4. Cook for 2-3 minutes until the bottom is golden brown and crispy, then flip carefully and cook the other side for another 2-3 minutes. Tip: Ensure the skillet is not too hot to avoid burning the tortilla before the cheese melts.
5. Remove the quesadilla from the skillet and repeat the process with the remaining ingredients, using the rest of the butter as needed.
6. Let the quesadillas rest for a minute before cutting into wedges. Tip: Resting allows the cheese to set slightly, making them easier to cut.
7. Serve immediately. Tip: For an extra kick, serve with a side of salsa or sour cream.

Warm and crispy on the outside, the quesadilla reveals a tender, flavorful filling that’s perfectly balanced between the salty corned beef and the creamy cheese. Try pairing it with a bright, citrusy salad to cut through the richness for a complete meal.

Corned Beef Hash with Roasted Garlic

Zesty mornings call for comforting dishes that warm the soul and awaken the senses. This corned beef hash, with its rich flavors and aromatic roasted garlic, is a humble yet satisfying meal that feels like a gentle hug on a quiet morning.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 3 medium potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium onion, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the roasted garlic:
  • 1 whole garlic bulb
  • 1 tsp olive oil
  • Pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C) for roasting the garlic.
2. Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tsp olive oil, and sprinkle with a pinch of salt. Wrap in foil and roast for 30-35 minutes until soft and golden.
3. While the garlic roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
4. Add the diced onion to the skillet and cook for another 5 minutes until the onion is translucent and the potatoes are golden.
5. Stir in the diced corned beef and cook for 5-7 minutes until everything is heated through and slightly crispy. Season with salt and pepper to taste.
6. Once the garlic is roasted, squeeze the soft cloves out of their skins and mash them lightly with a fork. Stir the mashed garlic into the hash just before serving.

The roasted garlic melds beautifully with the savory corned beef and crispy potatoes, creating a dish that’s rich in flavor with a delightful contrast in textures. Serve it topped with a fried egg for an extra layer of comfort, or alongside a slice of crusty bread to soak up all the deliciousness.

Corned Beef Hash and Spinach Omelette

Kindly imagine a quiet morning where the sizzle of corned beef hash meets the gentle fold of eggs cradling fresh spinach. This dish, a harmonious blend of hearty and wholesome, invites a moment of pause before the day unfolds.

Ingredients

• For the hash:
  • 1 cup corned beef, diced
  • 1 medium potato, peeled and diced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the omelette:
  • 3 large eggs
  • 1/4 cup fresh spinach, chopped
  • 1 tbsp butter
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) for 1 minute until shimmering.
2. Add diced potatoes to the skillet, spreading them in a single layer. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Stir in corned beef, salt, and pepper. Cook for another 3 minutes until the beef is slightly crispy. Remove from skillet and set aside.
4. In a bowl, whisk eggs with salt and pepper until fully blended. Tip: For a fluffier omelette, whisk vigorously to incorporate air.
5. Melt butter in the same skillet over low heat (250°F), tilting to coat the surface evenly.
6. Pour eggs into the skillet, letting them set for 30 seconds before sprinkling spinach over one half.
7. Once the edges begin to set, gently fold the omelette in half over the spinach. Cook for 1 minute, then flip carefully to cook the other side for another minute.
8. Slide the omelette onto a plate and top with the prepared corned beef hash. Tip: Let the omelette rest for a minute before serving to allow the residual heat to cook the spinach perfectly.

Best enjoyed when the creamy eggs contrast the crispy hash, each bite a delightful mix of textures. Serve with a side of toasted sourdough for a complete meal that comforts and satisfies.

Corned Beef Hash with Dijon Mustard Sauce

Remembering the quiet mornings of my childhood, the sizzle of corned beef hash in the pan was a comforting sound. This dish, with its rich flavors and hearty texture, feels like a warm embrace on a slow morning.

Ingredients

• For the hash:
  • 2 cups diced corned beef
  • 2 cups diced potatoes
  • 1/2 cup diced onion
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
• For the Dijon mustard sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp honey

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow the bottoms to brown.
3. Stir the potatoes, then add the diced onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent.
4. Add the diced corned beef to the skillet, mixing well with the potatoes and onions. Cook for 5 minutes, stirring occasionally, until everything is heated through and slightly crispy.
5. While the hash cooks, whisk together the mayonnaise, Dijon mustard, lemon juice, and honey in a small bowl until smooth to make the sauce.
6. Season the hash with salt and pepper to taste, then serve hot with the Dijon mustard sauce on the side or drizzled over the top.

Just as the hash combines the crispiness of the potatoes with the tenderness of the corned beef, the Dijon mustard sauce adds a tangy sweetness that elevates the dish. Try serving it with a poached egg on top for an extra layer of richness.

Corned Beef Hash and Mushroom Gravy

Gently, the morning light filters through the kitchen window, casting a warm glow over the stove where a comforting dish begins to take shape. This recipe, a humble yet hearty combination of corned beef hash and mushroom gravy, is a testament to the simple pleasures of home cooking.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, finely chopped
  • 2 cups potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup onion, finely chopped
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the gravy:
  • 1 cup mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter. Add the potatoes, onion, salt, and pepper. Cook for 10 minutes, stirring occasionally, until the potatoes are golden and tender.
2. Add the chopped corned beef to the skillet. Cook for another 5 minutes, stirring occasionally, until the beef is heated through and slightly crispy. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
3. Transfer the hash to a plate and cover to keep warm. In the same skillet, melt 1 tbsp of butter over medium heat. Add the mushrooms and cook for 5 minutes, until softened.
4. Sprinkle the flour over the mushrooms and stir to combine. Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 3 minutes, until the gravy thickens.
5. Stir in the heavy cream, salt, and pepper. Simmer for another 2 minutes, then remove from heat. Tip: If the gravy is too thick, add a little more broth to reach your desired consistency.
6. Pour the mushroom gravy over the corned beef hash and serve immediately. Tip: For a brunch twist, top each serving with a poached egg.

The hash boasts a delightful contrast of crispy edges and tender centers, while the gravy adds a rich, umami depth. Together, they create a dish that’s both comforting and satisfying, perfect for a leisurely weekend morning or a cozy dinner.

Corned Beef Hash with Crispy Brussels Sprouts

Just imagine the comfort of a hearty breakfast, where the savory notes of corned beef meet the earthy crunch of Brussels sprouts, all coming together in a skillet of golden perfection. This dish is a humble yet profound celebration of flavors, perfect for those slow weekend mornings when time seems to stand still.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 2 cups potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Brussels sprouts:
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for the Brussels sprouts later.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Add the chopped onion to the skillet, stirring gently to combine with the potatoes. Cook for another 3 minutes until the onions are translucent.
4. Mix in the diced corned beef, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until everything is heated through and the flavors meld.
5. While the hash cooks, toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.
6. Roast the Brussels sprouts in the preheated oven for 15 minutes, or until they’re crispy and lightly charred at the edges.
7. Combine the roasted Brussels sprouts with the corned beef hash in the skillet, gently folding them together to distribute evenly.

With each bite, you’ll discover the delightful contrast between the tender, flavorful hash and the crispy, caramelized Brussels sprouts. Serve this dish with a sunny-side-up egg on top for an extra layer of richness, or enjoy it as is for a satisfying meal that feels like a warm embrace.

Corned Beef Hash and Scalloped Potatoes

Fondly remembering the comfort of home-cooked meals, this dish brings together the hearty richness of corned beef with the creamy, tender layers of scalloped potatoes. It’s a symphony of flavors that warms the soul on any given day.

Ingredients

• For the corned beef hash:
  • 2 cups cooked corned beef, diced
  • 1 large onion, diced
  • 2 tbsp vegetable oil
  • 4 cups potatoes, peeled and diced
  • Salt and pepper to taste
• For the scalloped potatoes:
  • 4 cups potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
2. Heat vegetable oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
3. Add diced corned beef and potatoes to the skillet. Cook, stirring occasionally, until the potatoes are golden and tender, about 15 minutes. Season with salt and pepper.
4. While the hash is cooking, layer the thinly sliced potatoes in a greased baking dish. Pour heavy cream over the potatoes, ensuring they are fully covered.
5. Sprinkle shredded cheddar cheese, garlic powder, salt, and pepper over the potatoes. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let the scalloped potatoes rest for 5 minutes before serving to allow the sauce to thicken.

Uniting the crispy, savory notes of the hash with the velvety smoothness of the scalloped potatoes creates a dish that’s both comforting and sophisticated. Serve it with a side of steamed greens for a balanced meal, or enjoy it as is for a truly indulgent experience.

Corned Beef Hash with a Poached Egg on Top

Nestled in the quiet of the morning, there’s something profoundly comforting about the sizzle of corned beef hash in the pan, a dish that carries the warmth of home and the promise of a hearty start to the day.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 2 cups potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the poached egg:
  • 4 large eggs
  • 1 tbsp white vinegar
  • 4 cups water

Instructions

1. In a large skillet over medium heat, melt the butter with olive oil. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add the chopped onion to the skillet and cook for another 5 minutes, until the onions are translucent and the potatoes are golden.
3. Stir in the diced corned beef and season with salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld and the hash to crisp slightly.
4. While the hash is cooking, bring water and vinegar to a gentle simmer in a large pot. Crack each egg into a small cup, then gently slide it into the simmering water. Poach for 3-4 minutes for a soft yolk.
5. Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain.
6. Divide the corned beef hash among four plates and top each with a poached egg. Serve immediately.

Delightfully crispy on the outside with tender potatoes and savory corned beef, this dish is perfectly balanced by the creamy yolk of the poached egg. For an extra touch of freshness, serve with a side of lightly dressed arugula.

Corned Beef Hash and Butternut Squash Hash

How comforting it is to stand by the stove, the sizzle of onions and the rich aroma of corned beef filling the kitchen, as you prepare a dish that feels like a warm embrace. This recipe, a humble yet hearty combination of corned beef hash and butternut squash hash, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• For the hash:
  • 2 cups cooked corned beef, diced
  • 2 cups butternut squash, peeled and diced into 1/2-inch cubes
  • 1 large onion, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 4 eggs
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, cooking until translucent, about 5 minutes, stirring occasionally.
3. Add butternut squash to the skillet, seasoning with salt and pepper. Cook for 10 minutes, stirring occasionally, until the squash begins to soften.
4. Mix in the diced corned beef, cooking for an additional 5 minutes, until everything is heated through and the squash is tender.
5. In a separate skillet, melt butter over medium heat. Crack eggs into the skillet, cooking to your preferred doneness, about 3 minutes for sunny-side up.
6. Divide the hash among four plates, topping each with a fried egg.

Each bite offers a delightful contrast between the crispy edges of the corned beef and the creamy sweetness of the butternut squash, with the runny egg yolk tying it all together. Consider serving this dish with a side of toasted sourdough to soak up every last bit of flavor.

Conclusion

Mastering the art of corned beef hash is easier than ever with these 18 creative recipes! Whether you’re craving classic comfort or a bold new twist, there’s something here for every home cook. We’d love to hear which recipe stole your heart—drop us a comment below. Loved this roundup? Share the delicious inspiration with fellow foodies on Pinterest!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.