A diner-style corned beef hash — corned beef and potato fried in butter with onion until crisp and golden. A glorious brunch, especially topped with a fried egg.
Corned beef hash is the ultimate use-it-up comfort breakfast — corned beef and potato fried in butter until golden and crisp. Brilliant with a fried egg on top, it's simple, savoury and deeply satisfying any time of day.
Prep 10 min
Cook 20 min
Total 30 min
Easy
- 3 tablespoons Unsalted Butter
- 1 medium chopped Onion
- 3 Cups Corned Beef
- 3 chopped Potatoes
- Dash Kosher Salt
- Dash Black Pepper
- Chopped Freshly Chopped Parsley
Video
Preparation
- Heat the butter in a large skillet (preferably cast iron) over medium heat, add the onion, and cook for a few minutes until translucent.
- Mix in the chopped corned beef and potatoes, spread evenly over the pan, then increase the heat to high or medium-high and press down with a metal spatula.
- Don't stir — let the mixture brown (a sizzle is good). Peek underneath with the spatula and, once nicely browned, flip sections over to brown the other side, pressing down again. Add a little more butter if it sticks, and continue until the potatoes and corned beef are nicely browned.
- Remove from the heat, stir in the chopped parsley, and season with plenty of black pepper and salt to taste.
Tips from the ZestyPlate Kitchen
- Press the mixture down and resist stirring so it forms a proper crispy crust.
- Once browned underneath, flip in sections to crisp the other side.
- Use a cast-iron pan if you can — it holds heat for the best browning.
- Add a little extra butter if it sticks, and top with a runny fried egg to serve.
Frequently Asked Questions
Either works — leftover home-cooked corned beef is classic, but tinned is a handy, tasty shortcut.
Spread it out, press down, and let it sit undisturbed over decent heat before flipping — patience is key.
Yes — onions are traditional, and peppers or leftover greens work well too.
