Breakfast / Bacon, sausage & potatoes
Crispy Corned Beef Hash
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Leftover corned beef gets a second chance in a hot cast-iron skillet, with browned potatoes and a crust that crackles. Press it flat, leave it alone for eight minutes, then break a fried egg over the top.
The short version
Boil diced potatoes until just tender and dry them well. Brown them with onion and corned beef in a hot cast-iron skillet, press into a cake and don't stir for 8 minutes. Flip in sections, crisp again, top with eggs.
What makes ours better
small changes, very loud compliments
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Boil the potatoes first, then dry them. Parboiled potatoes cook through before they brown, so you don't scorch the outside waiting on the middle. Dry potatoes crisp; wet ones steam.
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Press the hash and leave it alone. Browning needs steady contact with the hot pan. Stirring breaks the crust before it forms. Press, wait for the sizzle to quiet down, then turn.
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Add a splash of broth. Corned beef can taste dry when it hits the skillet. A few tablespoons of broth steam into the hash and keep the meat moist while the potatoes brown.
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Finish with lemon and parsley. Corned beef is salty and rich. A little lemon zest and fresh parsley brighten it so the last bite tastes as good as the first.
What you need
check the pantry before you promise anyone
- Yukon gold potatoes1¼ pounds
- Cooked corned beef12 ounces
- Yellow onion1 large
- Beef or chicken broth3 tablespoons
- Dried thyme½ teaspoon
- Chopped fresh parsley2 tablespoons
- Finely grated lemon zest½ teaspoon
yes, all of the butter
Steps
apron on. phone down. mostly.
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Boil the potatoes
Put the potatoes in a pot, cover with cold water by an inch and add the salt. Bring to a boil, then simmer for 8 to 10 minutes, until a knife slides in with a little resistance. Drain, spread on a clean towel or paper towels and let them steam dry for 5 minutes.
Don't boil them until soft. They'll finish cooking in the skillet, and mushy potatoes turn to paste.
About 10 min. Cook mode has a timer for this step.
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Soften the onion
Heat 1 tablespoon of the oil in a 12-inch cast-iron or heavy skillet over medium heat. Add the onion and cook, stirring, until soft and starting to brown, about 5 minutes. Scrape it into a bowl.
About 5 min. Cook mode has a timer for this step.
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Brown the potatoes and beef
Add the remaining 2 tablespoons oil and turn the heat to medium-high. When it shimmers, add the potatoes in one layer and cook, stirring only every minute or two, until golden in spots, about 8 minutes. Stir in the corned beef, onion, broth, thyme and pepper. Taste before you add any salt, because corned beef is salty.
About 8 min. Cook mode has a timer for this step.
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Press the hash
Lower the heat to medium. Press the hash down firmly with a spatula into an even cake and cook without stirring for 6 to 8 minutes, until the bottom is deep brown and you can smell toasting.
Lift an edge to peek. If it's still pale, give it a few more minutes.
About 7 min. Cook mode has a timer for this step.
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Flip and crisp again
Cut the hash into 4 sections and flip each one over with a wide spatula. Press down again and cook another 5 to 6 minutes, until the second side is browned.
About 6 min. Cook mode has a timer for this step.
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Top and serve
Fry or poach the eggs while the hash finishes. Scatter the parsley and lemon zest over the hash and serve straight from the pan with an egg on each portion.
Good to know
the stuff I’d tell you over the phone
- Use leftover corned beef from oven-braised corned beef and cabbage with a mustard crust, thick deli corned beef cut into cubes, or one 12-ounce can. Drain canned corned beef well and crumble it.
- Don't have a cast-iron skillet? A heavy nonstick pan works, but the crust is a little less deep.
- To make red flannel hash, replace a third of the potatoes with diced cooked beets and add them with the corned beef.
- Storage. Fridge, 4 days in an airtight container. Reheat in a skillet over medium heat until crisp, about 5 minutes. It doesn't freeze well because the potatoes turn grainy.
Questions, answered
asked and answered at the kitchen counter
Why is my corned beef hash mushy?
Usually the potatoes were overboiled or still wet, or the pan was too crowded. Boil them until just tender, dry them well, use a big skillet and don't stir once the hash is pressed down.
Can I use canned corned beef?
Yes. Drain it, crumble it and cook it in the pan for a couple of minutes before adding the potatoes. Canned is saltier, so skip any extra salt until you taste it.
Do I have to boil the potatoes first?
It gives the best texture. Raw diced potatoes take 20 minutes or more to cook through in the pan, and by then the corned beef is dry. Parboiling takes 10 minutes and makes the crust easier.
What potatoes are best for hash?
Yukon golds, which hold their shape and brown well. Russets also work but are more likely to fall apart when you press the hash.
Can I make corned beef hash ahead of time?
Boil and dry the potatoes and cube the corned beef up to 2 days ahead and keep both in the fridge. Brown them in the skillet right before serving, since the crust is the point.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.