How to Get a Crust on Canned Corned Beef Hash
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It's amazing how a simple recipe like corned beef hash is as popular as it is, but there's a reason as it is great not only for breakfast, but dinner as well. And no I'm not talking about canned corned beef.
St. Patrick's Day is today so I figured it was appropriate to share something everyone eats during this time of year - corned beef.
What's funny is while eating corned beef on its own in the US is somewhat limited to March, corned beef hash seems to be eaten year round. It really became popular back in the 1940's during World War II as fresh meat was rationed while corned meat was more available.
It seems like almost every diner, especially in the south, carries it these days and even national restaurants like IHOP do as well.
However to me and others I know, there is a big difference between a homemade corned beef hash recipe, and canned corn beef hash which is what a lot of restaurants make.
If you've only had the canned version, then all I can say is you are really missing out. To make your own you just buy some corned beef and throw it in the slow cooker with some water and curing spices for 6-8 hours. Or if you really want to step your game up, try this smoked corned beef.
It really isn't hard and will give you enough to make multiple meals including comfort food like corned beef poutine or corned beef fritters.
So I'm of the opinion with a hash like this, it should be equal ratio of corned beef to potatoes. I mean think about it - the reason you're eating a hash like this is for the corned beef so might as well go all out right?
And no you don't need the excuse of March to give this corned beef hash recipe a try!
Jump to:
- Ingredient Notes
- Ingredient Swaps
- Step-by-Step Photos
- FAQs
- Equipment
- Pro Tips/Recipe Notes
- Other Hash Recipes
- Corned Beef Hash
Ingredient Notes
- Unsalted butter - helps cook the vegetables and adds flavor.
- Russet potatoes - best potatoes for this homemade hash.
- Sweet onion, green bell pepper, garlic - all meant to enhance the flavor of the hash.
- Corned beef - make in the slow cooker before using in the hash.
- Worcestershire sauce - adds some umami flavor.
- Salt and black pepper - enhances the flavor.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- I like butter, but other fats like canola or vegetable oil work great.
- Russet potatoes are my go-to for hash, but Yukon Golds are a good substitute.
- It's called corned beef hash for a reason, but if you don't have any, you can use ham, bacon, roast beef, sausage or even hot dogs.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Boil the diced potatoes for 5 minutes before draining and rinsing with cold water. Set aside. Cook the onion and pepper in a skillet over medium heat with butter for 5 minutes.
Add the rest of the ingredients to the skillet and flatten in an even layer. Cook for about 10 minutes before flipping and cook for another 10 minutes or so until you get a good char and the potatoes are cooked through.
FAQs
What is Corned Beef?
Corned beef is brisket that has been preserved through salt-curing, which gives the beef its distinctive pink color.
What are the Best Potatoes for Hash?
The type of potato you use really affects this corned beef hash recipe. Waxy red or new potatoes turn creamy but don't get crisp. Yukon golds develop a good crust but have a buttery interior.
The real winner when it comes to hash is the russet potato as it develops a nice, crispy crust.
How Can I Make My Corned Beef Hash Crispy?
The key to crispy hash is to add it in an even layer about ½ inch thick and let it cook over medium heat. Let it sit undisturbed for 10 or so minutes before flipping.
How to Keep Hash from Sticking or Burning?
You want a good skillet with a heavy bottom, which regulates heat. Also use plenty of fat (butter) and add more if needed. And as mentioned, don't flip it a bunch.
Can I Make for Breakfast?
If you're having hash for breakfast, it never hurts to have some eggs. Actually you don't even need to have it for breakfast. You can add eggs in two ways.
1. Create some nests in your skillet around the hash and crack eggs into them. Cover the skillet until the whites are set and serve everything together.
2. Fry or poach your eggs in a separate pan to your liking and serve them alongside the hash.
Equipment
The equipment you use is important to how the hash turns out. What is needed is the following:
- Chef knife - you want a good quality knife so you can chop up everything.
- Skillet - you want a large, heavy bottom skillet like a cast iron.
- Spatula - need to be able to flip the pancakes.
Pro Tips/Recipe Notes
- Beconsistent whencutting the potatoes so they will cook evenly.
- Do not skip boiling your potatoes for 5 minutes to start the cooking process. Otherwise you'll have to cook in the skillet for an extra 10 minutes to get them cooked through.
- When cooking the hash, do not move around with the spoon constantly so you can form a nice charred crust.
- Leftovers willstore well in the fridge for 2-3 days in an air-tight container or befrozen for 3 months.
Other Hash Recipes
-
Sweet Potato Chorizo Hash
-
Turkey Hash
-
Sweet Potato Brussels Sprouts Hash
-
Maple Glazed Chicken and Sweet Potato Hash
If you've tried this corned beef hash recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Corned Beef Hash
You don't need March as an excuse for this hash recipe with corned beef that can be made in under 30 minutes and is great for breakfast or dinner.
Servings: 4
Calories: 500 kcal
- 4 tablespoon unsalted butter
- 2 small russet potatoes, diced into ½" cubes (should yield 3 cups)
- 1 small sweet onion, diced
- 1 green bell pepper, diced
- 3 cups corned beef, finely chopped
- 1 teaspoon Worcestershire sauce
- 3 garlic cloves, minced
- salt and pepper to taste
-
Bring medium pot of water to boil. Rinse, peel, and chop the potatoes into ½" cubes. Add salt to water. Boil potatoes for 5 minutes and then drain, rinsing with cold water to stop the cooking process.
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In a large skillet, heat butter over medium heat. Add the diced onion and pepper and cook for 5 minutes or until translucent. Add diced potatoes, corned beef, Worcestershire sauce, garlic and some salt and pepper.
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Flatten everything so it's in an even layer. Cook for about 20 minutes, but don't flip for the first 7-10 minutes so you get a char. From there you can flip every few minutes so it doesn't get burned.
- Beconsistent whencutting the potatoes so they will cook evenly.
- Do not skip boiling your potatoes for 5 minutes to start the cooking process. Otherwise you'll have to cook in the skillet for an extra 10 minutes to get them cooked through.
- When cooking the hash, do not move around with the spoon constantly so you can form a nice charred crust.
- Leftovers willstore well in the fridge for 2-3 days in an air-tight container or befrozen for 3 months.
Serving: 2 cups | Calories: 500 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 24 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 103 mg | Sodium: 870 mg | Potassium: 1163 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 650 IU | Vitamin C: 113.9 mg | Calcium: 70 mg | Iron: 4 mg
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