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
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2014

For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the smell in my house and also it made chopping it easier, it just falls apart. I have never cooked corned beef so I never dreamed I could make corned beef hash. The recipe is simple and tasty! Huge success. And it freezes well, this makes a lot for two people to eat so we froze most of it. We just take it out and put it in the fridge the night before then pop it in the microwave. Yumm! Great Recipe!

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.


27 Ratings

Mar 30, 2014

Take a while to make, but absolutely worth it!

Mar 17, 2015

I added a yam and a golden to the mix and it was great!!!

Feb 15, 2015

I just made this and it is the best corned beef hash ever! Excellent recipe!

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. ;-)

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!!

Dec 28, 2014

Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roasts) and I recall her grinding the cooked meat but I just chopped it up. I used olive oil and regular onion as that was what I had. I didn't have the proper salsa but served it with ketchup like my mom did. Delish!! It brought back good memories, too. Thank you for the recipe. Next time I'll try it with the salsa.


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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
  • 2068 mg
  • 83%

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

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