Corned Beef Hash

  • 15min prep
  • 30min cook
  • 4 Servings


  • 1 pound cooked corned beef

  • 5 to 6 small (about 1 pound) potatoes (white, red, or Yukon gold)

  • ¼ large onion (about ½ cup after chopping)

  • 1 clove garlic

  • ¼ teaspoon paprika

  • salt and freshly ground black pepper


  • Cut the potatoes into quarters and transfer simmer them in a large pot of salted water for about 15 minutes. They should be slightly undercooked when you take them out. Let them cool.

  • In the meantime, chop up the corned beef (about ½-inch dice is perfect), onion, and garlic, and combine.

  • Chop up the cooked potatoes about the same size as you chopped the corned beef, and combine them with the corned beef mixture.

  • Season the mixture with paprika, salt, and freshly ground black pepper to taste. (See note below.)

  • Press the corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.

  • Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.

  • Serve right away with your favorite eggs.