Corned Beef Hash made in the skillet

Corned Beef Hash made in the skillet is the perfect way to enjoy your leftover corned beef, tossed with crispy potatoes and top with your favorite style egg!

corned beef hash

Growing up, my mom would make a feast on Sundays for breakfast! Her corn beef hash was always on the menu and it was something we all looked forward to every week. But mom’s corned beef hash came from a can, mixed with fresh veggies. And damn, if it’s not delicious but it’s pretty processed.

Using fresh leftover corned beef makes this easy skillet breakfast hearty and comforting, but minimally processed. And it couldn’t be easier; this hash recipe is made using just one skillet from start to finish.

WHAT KIND OF SKILLET TO USE

Truly, any skillet will do; nonstick, stainless steel or cast iron. However, to achieve the crispiest breakfast potatoes without roasting, I highly suggest using a cast iron skillet to make your Corn Beef Hash.

A 10-inch skillet is perfect for this corned beef hash recipe. If you’re making this for a large crowd, you can double the recipe below. If you double this recipe, I’d recommend a 12-inch skillet.

To ensure this hash is whole30 compliant, make sure your corned beef is free of sugars or additives that sound like sugar (maltodextrins, etc.) If you make my Instant Pot Corned Beef, this leftover hash recipe is whole30 and gluten-free

HOW TO MAKE THIS SKILLET RECIPE

No matter what kind of skillet you use to make this recipe, I love to use both avocado oil and ghee to make my Corned Beef Hash recipe. The ghee provides flavor, while the oil helps to cook. You can also use olive oil, but avocado oil has a higher smoke point.

Alternatively, if you’re just looking for a solid corned beef hash recipe, you can use butter in place of ghee.

1. Start by peeling and dicing your potatoes. You can use any potato you want. Traditionally, corned beef hash calls for a waxy ‘tater like red, white or Yukon golds. But I’ve also used Russets plenty of times. Just make sure your diced potatoes are roughly the same size as you prep for a more even cooking.
2. Slice 1/2 an onion; white or yellow. If you want to add in a chopped bell pepper, have at it! The recipe below does not call for bell pepper, but feel free to add if you enjoy.
3. Melt ghee and avocado until skillet is hot. Once hot, add in diced potatoes and let cook, undisturbed for 6-8 minutes. If you try to flip or saute the potatoes and they are sticking to the skillet, allow 1-2 additional minutes before moving.
4. Season potatoes with dried spices (recipe card below) and stir to flip. Add in diced onion and and mix to combine. Let cook together 4-6 minutes, until onions are translucent.
5. Add in 2 cups leftover corned beef hash that has been cubed. Saute together 5-minutes.
6. Remove from heat and top with fresh parsley. Make your favorite style eggs and make it a complete meal.

how to store

This classic Corned Beef Hash recipe is perfect for the weekend, and makes a ton for weekday prep if you want to enjoy this easy, but hearty breakfast throughout the week.

• To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
• To Reheat. Warm leftovers on the stovetop in a skillet over medium-low heat or in the microwave.
• To Freeze. Freeze Corn and Cauliflower Chowder in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. To reheat: completely thaw and reheat in a skillet or oven. I would not recommend microwaving these leftovers after thawing, as the texture will be off.

MORE EASY BREAKFAST RECIPES

• jicama home fries
• sweet potato hash with apple, and bacon
• sausage, spinach. and cheese egg cups
• sausage brunch bake

whole30 corned beef hash

Corned beef hash is the perfect way to enjoy your leftover corned beef, tossed with crispy skillet potatoes and top with your favorite style egg!

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 7 minutes minutes

Cook Time: 22 minutes minutes

Servings: 6

Calories: 326kcal

Author: Nichole Crews

Ingredients

• 2 tablespoons avocado oil - can also use olive oil
• 2 tablespoons ghee - or butter
• 2 large russet potatoes, peeled and cubed
• 1/2 yellow onion, finely chopped
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon paprika spice
• Kosher salt and fresh ground black pepper - to taste
• 2 cups leftover corned beef, cubed
• fresh parsley, chopped for garnish - optional
• 6 large eggs - any style

Instructions

• Heat a 10" or 12" skillet on medium high, once hot add in 2 tablespoons avocado oil and 2 tablespoons ghee.
• Melt ghee and avocado oil until skillet is hot. Once hot, add in diced potatoes and let cook, undisturbed for 6-8 minutes. If you try to flip or saute the potatoes and they are sticking to the skillet, allow 1-2 additional minutes before moving.
• Add in diced onion, garlic powder, onion powder and paprika – mix to combine. Let skillet cook together 4-6 minutes, until onions are translucent.
• Add in 2 cups leftover corned beef that has been cubed. Saute together 5 minutes until corned beef is warmed through and crispy. Season to taste with salt and pepper, if needed.
• Remove from heat and top with fresh parsley.
• Make your favorite style eggs and make it a complete meal.

Notes

recipe will make approx 5 3/4 cups. 

Nutrition info does not include eggs

Nutrition

Serving: 1cup | Calories: 326kcal | Carbohydrates: 10g | Protein: 10g | Fat: 23g | Fiber: 1g | Sugar: 1g

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