This is the Corned Beef Hash Recipe you'll reach for when you want a fast and foolproof meal. Simple ingredients, a hot skillet, and a no-fuss approach come together for a quick, deeply golden hash that works for a hearty breakfast, or a quick anytime meal.
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This quick and easy Crispy Corned Beef Hash is the kind of recipe you make when you want real breakfast comfort without a long prep list or extra pots to wash. It uses diced potatoes that are quickly steamed in the microwave to cut cooking time in half. They are combined with savory onions, chopped corned beef in a hot skillet to create that golden, crispy hash that everyone loves.
This recipe works best with my crispy corned beef because it brings the perfect amount of fat and flavor to the pan it also works with deli corned beef, or even canned corned beef. After prepping your ingredients, your hash is ready in about 15 minutes from start to finish. It is perfect for breakfast, brunch, or a simple dinner topped with a fried egg.
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Why you'll love this recipe
- Fast - This hash is on the table in about 15 minutes without roasting or boiling potatoes.
- Crispy - Microwave-steamed potatoes release starch that helps everything hold together and brown better.
- Flexible - Use leftover corned beef, deli corned beef, or canned corned beef with great results.
- One Pan - Everything cooks in a single skillet for easy cleanup.
- Any Time - Perfect for breakfast, brunch, or a quick dinner with eggs on top.
This is a no-nonsense recipe that tastes better than any diner. Great texture, simple ingredients, and results that taste a whole lot better than the usual corned beef hash.
Ingredients & Substitutions
The photo below shows everything you need to make this crispy corned beef hash. Below are the key ingredients and easy substitutions if needed.
- Potatoes - Yukon gold or russet potatoes work best. Fresh or frozen diced potatoes can be used if fully thawed and dried well.
- Corned Beef - Homemade corned beef gives the best texture, but chunks of deli corned beef or even canned corned beef work. Chop or shred finely for even crisping.
- Onion - Yellow or white onion are ideal, but shallots can be used for a milder flavor. If you don't like onions or you have an allium allergy, feel free to leave that out.
- Butter and Oil - The combination gives flavor from the butter and high-heat crisping from the oil. You can use all oil if needed, or even bacon fat if you're feeling some down home cravings..
See recipe card below for a full list of ingredients and measurements.
Variations
This crispy corned beef hash is a great base recipe that can easily be customized.
- Classic Breakfast Hash - Top with fried eggs or poached eggs and a sprinkle of chives.
- Veggie Boosted - Add diced bell peppers and onions for a corned beef hash meets potatoes o'brien vibe.
- Spicy Hash - Stir in a pinch of red pepper flakes or a splash of hot sauce at the end.
- Bubble and Squeak Hash - Bubble and squeak is a British dish of leftover cabbage and potatoes fried together. Adding corn beef to this gives you a kind of bubble squeak hash and it's pretty delicious. Any cooked cabbage will do, but my crispy southern fried cabbage adds the perfect flavor to this dish.
Cynthia's Recipe Review
If you love corned beef hash for the crispy bits, this one delivers. It cooks fast, holds together beautifully, and hits that perfect balance between crunchy and tender that makes you keep stealing bites straight from the pan.
Quick Recipe Video
Step-by-Step Instructions
This quick recipe for corned beef hash is quick and easy to follow. Use the process photos as a guide and trust the skillet to do the work once everything is pressed and sizzling.
Step 1: Place the diced potatoes in a microwave-safe bowl. Add 1 teaspoon of salt and 2 tablespoons of water. Toss to combine, then cover the bowl with a dinner plate. Microwave for 5 minutes until just tender.
Step 2: Carefully drain off any remaining water. Transfer the potatoes to a clean kitchen towel and pat dry. Rub them gently with the towel to rough up the edges slightly.
Step 3: Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Add the diced onion, a little more salt and pepper and cook until softened.
Step 4: Add the chopped corned beef to the skillet. Stir and cook for 1 to 2 minutes until warmed through. Add the potatoes and stir.
Step 5: Use a large spatula to press the hash firmly into the bottom of the pan. Let it cook undisturbed for 3 to 5 minutes until deeply golden on the bottom.
Step 6: Flip large sections of the hash and let the other side crisp. Repeat flipping once or twice more until your desired level of crispiness is reached.
Serve: This corned beef hash is great on its own or topped with fried eggs, poached eggs, or even with a dollop of sour cream and some chopped chives.
Cynthia's Helpful Tips
- Dry Potatoes Matter - Excess moisture will steam instead of crisp, so take the extra minute to dry them well.
- Cast Iron Helps - A heavy pan gives the best browning.
- Medium High Heat Wins - Too high and the butter burns, too low and nothing crisps.
- Do Not Rush - Let the hash sit untouched to form a crust before flipping.
- Use a Wide Spatula - Flipping in large sections keeps the hash together.
- Medium Heat Wins - Too high and the butter burns, too low and nothing crisps.
Recipe FAQs
Yes. Chop it finely and expect a softer texture, but it will still crisp nicely.
This recipe is best fresh, but leftovers can be stored and reheated.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to bring back the crisp. Avoid the microwave if possible.
Did you try this recipe?
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-Cynthia
📖 Recipe
Quick Skillet Corned Beef Hash With Crispy Potatoes
Recommended Equipment
- Cast iron pan or other heavy skillet
Ingredients
Par-cooked potatoes
- 3 medium potatoes diced (or 3 cups diced fresh or frozen and thawed)
- 2 tablespoons water
- 1 teaspoon kosher salt
Corned beef hash
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup onion finely diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups corned beef chopped or shredded
Instructions
- Place diced potatoes in a microwave-safe bowl with 1 teaspoon salt and 2 tablespoons water. Cover and microwave for 5 minutes.
- Drain and dry potatoes well on a clean kitchen towel, roughing up the edges slightly.
- Heat skillet over medium heat with 1 tablespoon butter and 1 tablespoon oil. Cook onion until softened. Season with salt and pepper.
- Add corned beef and warm briefly.
- Add potatoes and remaining butter and oil. Stir gently.
- Press hash firmly into the pan and cook undisturbed for 3 to 5 minutes.
- Flip in large sections and continue flipping and cooking until crisped to your liking.
- Dry potatoes thoroughly before adding to the skillet. Press the hash firmly and be patient for proper browning.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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