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Corned Beef Hash on a white plate with a single sunny side up egg on top.

Corned Beef Hash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ben Myhre
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American


Corned Beef Hash is a classic breakfast dish and a perfect way to start your day. Whether you are using leftover corned beef or bought some just for this, you won’t be disappointed with this great recipe. 


Units Scale

  • 1 1/2 pounds Yukon potatoes, chopped fairly small
  • 2 tablespoons white vinegar (for boiling potatoes)
  • 2 tablespoons Salt (for boiling potatoes)
  • 4 tablespoons bacon fat (optionally substitute 4 tablespoons butter or lard)
  • 1 medium onion, diced
  • 1/2 pound corned beef, chopped
  • 1/2 teaspoon paprika
  • salt, to taste
  • pepper, to taste
  • Dash of cayenne powder (optional)
  • Parsley, for garnish.


  1. Parboil potatoes with vinegar and salt until slightly tender, approximately 10 minutes. 
  2. In skillet, heat corned beef until fat renders and somewhat crispy
  3. Remove corned beef
  4. Add 3 Tablespoons of the  bacon fat and heat on medium to medium high.
  5. Add potatoes
  6. Cook for 20 minutes on medium high, continuing to stir occasionally, until potatoes are crispy to your taste.
  7. Add last Tablespoon of bacon fat and onions.
  8. Cook until onions are clear and maybe have a tad of crispness to them
  9. Re-add corned beef
  10. Add paprika, salt, pepper, and cayenne(optional) to taste
  11. Heat until everything is hot and crispy
  12. Garnish and serve 


  • Use Yukon potatoes for the best results, but you can use whatever you have really
  • Vinegar in the water for parboiling potatoes creates a crispier potato
  • Take your time with the potatoes! 
  • I use Bacon Fat, but butter, lard, or oil should work fine. 
  • If you like a little zing, use cayenne pepper to spice it up