The day after St. Patrick’s Day might be better than the holiday itself, because that’s when you make corned beef hash.
If you’ve ever had the canned stuff, forget it. Homemade hash with leftover corned beef is salty, savory, and crispy in all the right ways. The potatoes get golden in the pan, and the corned beef warms through with those delicious spices still clinging to it.
This is my favorite way to use leftover corned beef from my slow cooker corned beef recipe. Top it with a runny fried egg and you’ve got the perfect breakfast.
Ingredient Notes
- Leftover corned beef – This recipe is designed for leftover cooked corned beef, not canned. If you have celiac disease or a gluten intolerance like me, make sure your corned beef is labeled gluten-free (gluten can hide in the brine or spice packet). I used my slow cooker corned beef recipe.
- Russet potatoes – They get nice and crispy. Be sure to peel them. Yukon golds also work if you prefer a creamier texture and you also don’t have to peel them if you don’t want to. For faster prep, use frozen diced potatoes (check they’re gluten-free). Ore Ida is labeled gluten-free.
- Avocado oil – Neutral oil with a high-smoke point for getting those potatoes crispy. Olive oil would work here too even with a lower smoke point.
The Secret to Crispy Hash
The secret to great hash is all in the CRUST. Most people stir too much and end up with soggy potatoes that have stuck to the pan. Let the potatoes sit for a few minutes before stirring so they develop a golden crust on the bottom. Don’t stir too often, just enough to make sure nothing burns.
Recipe FAQs
Russet or Yukon gold. For faster prep, use frozen diced potatoes (check they’re gluten-free if needed).
I cook raw diced potatoes right in the skillet for about 15-20 minutes. You can also use leftover cooked potatoes or parboil them first to speed things up.
Storage instructions
Refrigerator: Store in an airtight container for 3-4 days. Reheat in a skillet to get the crispiness back, the microwave will make it soggy.
Freezer: Freeze for up to 2-3 months, but the potatoes can get a little soft when thawed. Thaw overnight in the fridge, then reheat in a skillet.
Serving Suggestion
Top with a runny fried egg. I like mine sunny side up so I can break the yolk over the hash. A side of gluten-free Irish soda bread is great for dipping.
If you’re making a whole St. Patrick’s Day spread, check out my potato nachos (Irish nachos) and gluten-free shepherd’s pie.
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Leftover Corned Beef Hash
Ingredients
- 2 tablespoons avocado oil - or olive oil
- 1 cup white onion - diced (from 1/2 large onion)
- 1 cup red bell pepper - diced (from 1 bell pepper)
- 2 cloves garlic - minced
- 1.5 lbs russet potatoes - peeled and diced in 1/2 inch pieces (about 4-5 medium potatoes)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups leftover cooked corned beef - diced into 1/2 inch pieces (make sure it's gluten-free if needed)
- 1/4 cup fresh parsley - roughly chopped
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Instructions
- Heat 2 tablespoons avocado oilin a large skillet (cast iron works great) over medium heat.
- Add 1 cup white onion and 1 cup red bell pepper. Cook for 4-5 minutes, until softened.
- Add 2 cloves garlic and cook for 1 minute, stirring so it doesn't burn.
- Add 1.5 lbs russet potatoes, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Spread in an even layer and let cook without stirring for 3-4 minutes to develop a crust. Stir, then repeat. Continue cooking 15-20 minutes total, until potatoes are golden and tender.
- Stir in 2 cups leftover cooked corned beef and cook 3-4 minutes until warmed through and slightly crispy.
- Garnish with 1/4 cup fresh parsley and serve with a fried egg if desired.
Notes
- Corned beef: Use leftover cooked corned beef, not canned. If you’re gluten-free, make sure your corned beef is labeled gluten-free. Gluten can hide in the brine or spice packet. Try my slow cooker corned beef recipe.
- Storage: Refrigerate for 3-4 days or freeze for 2-3 months. Reheat in a skillet. The microwave will make it soggy.
Nutrition
