Chef John's Corned Beef Hash Recipe -
Chef John's Corned Beef Hash Recipe
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How to Make Corned Beef Hash
See how to make corned beef hash with the perfect crispy crust. See more
  • READY IN 50 mins

Chef John's Corned Beef Hash

Recipe by  

"When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  2. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  3. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2014

Take a while to make, but absolutely worth it!

Most Helpful Critical Review
Jul 03, 2014

This was ok to me. It would have been terrible without a sunnyside egg dropped on top. That added some extra flavor it needed.


12 Ratings

Mar 18, 2014

This was extremely tasty. I used white onion (I had one on hand) and garnished with a little cilantro. Worth the time making a corned beef brisket just for this.

Mar 24, 2014

Excellent!!! After my first attempt making corned beef, which was delicious, I wanted to transform the leftovers into something different and found this recipe that was unrated at the time but looked intriguing. I watched the video and book marked it in anticipation for our weekend brunch even though I am not a fan of hash like my hubby is. While I was preparing to make it I realized I forgot to buy the roasted tomato salsa, but I decided to make it anyway and it was absolutely scrumptious. I am now converted to a corned beef hash lover and look forward to making it again to include the secret ingredient. Thank you Chef John for this easy recipe!

Mar 17, 2014

The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of poached egg I topped the hash with more salsa and some sour cream. I had trouble flipping the hash in pieces so I did the best I could and just cooked it until it was crisp in pieces. Delicious!!

Jul 22, 2014

This was so tasty! I only had a regular onion, so I used half an onion finely chopped. I used left over pot roast to make it " roast beef hash". Yum! The salsa gave it great flavor and because the roast was a wee bit dry I added about 1TBS. veg oil to help crisp it up. Perfect, not greasy like some of the canned kind. Definitely a keeper. My husband loved it, there were no leftovers. ;-)

Jul 01, 2014

I have never made hash of any kind before, and thought this was very good! I used leftover sliced corned venison for this (no fat at all) so did not cook it before adding the potatoes, onions, etc. the salsa added a nice touch and we had it for brunch, both hubby and I like it very much. thanks!

Apr 28, 2014

Perfect corned beef hash. I have made hash before and liked it, but the salsa was the perfect touch. We loved this. The key ingredient is patience. It really takes a long time to get the crust right but it is definitely is worth the time and effort. Thanks Chef John


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  • Calories
  • 608 kcal
  • 30%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 2165 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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