Corned beef hash for a crowd recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Leftover beef

Forget the tinned stuff, using homemade corned beef, spiced beef or leftover roast beef will give you the most flavour in this retro brunch dish. Serve with a poached egg on top.

33 people made this

IngredientsServes: 8

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 5 large potatoes, peeled and cubed
  • 1 large carrot, coarsely grated
  • 1kg corned beef or leftover roast beef, cubed
  • 2 tablespoons freshly chopped parsley
  • 1/4 teaspoon dried thyme leaves
  • salt to taste
  • 1/2 teaspoon ground black pepper, or to taste

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Melt butter with the olive oil in a large pan over medium heat; add onion and cook until it begins to turn golden brown, about 8 minutes; stir in the cubed potatoes and grated carrot. Cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed beef, parsley, thyme, salt and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(160)

Reviews in English (123)

by Ashley

Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.-10 Jul 2011

by Georgia Miseyko Gutekunst

This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!-25 Mar 2011

by Kim

This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.-20 Mar 2011

Corned Beef Hash Recipe

Saint Patrick's Day is undoubtedly the greatest day corned beef ever knows, but the day after St. Pat's is the perfect time to use the remaining corned beef to make a breakfast delight that nearly everyone loves.

Hash is simply a mixture of beef (most often corned beef or roast beef ), onions, potatoes, and spices that are combined and cooked.

It is not difficult to use your leftover corned beef to make your own delicious hash. Add onions, potatoes and some seasonings and serve with an egg or two, some buttermilk biscuits or toast.

Related Video

This was delish & my 1st time making it. Had leftover corned beef from St Pat's day subbed frozen hash brown potatoes for diced & added a handful of cheese to the top of the mixture. Laid in a few eggs & covered it til the eggs were set - OMG the 3 of us ate the whole 10" skillet. Definitely a keeper!

The basic idea here is sound, but there are some variables to consider. A lot depends on the corned beef that lends its flavor to the dish if it's mild, you might want to use additional salt. I like to season this with some good Hungarian paprika. The ratio of meat to potato is also important with 2 lbs. of potatoes, I like to use a pound and a half of meat, and I use corned beef that has been properly diced, and would never allow it to come within ten feet of a food processor. I don't want the has to seem like it came out of a can, so I leave the meat pleasantly diced, sometimes even as half-inch chunks. After parboiling the potatoes, add them to the skillet first, then the onions and peppers (peppers are very optional) and even a little garlic. Add the meat when the onions have begun to caramelize. As for the cream, it really is optional, but if you use it, add it at the end and don't mix it in thoroughly let it drizzle through the mixture to the bottom of the pan where it will had a lovely crispiness.

Very good hash! My corned beef was a little salty, so no salt was needed. Also used another reviewers suggestion about using frozen hash browns. It was a tad dry, but my fault for taking off literally every piece of fat. Will make again.

The recipe calls for 1 lb. of corned beef. I don't have a scale and was wondering what the measurement would be. Like 2 cups chopped, etc. People are raving on the reviews and I want to make sure I make it right.

I love corned beef hash so I decided to make extra corned beef for dinner so I could use the leftovers for corned beef has. This is an awful recipe and nothing like what I've had at restaurants. The flavor was nothing special but what really made this bad was the texture. It was like dog food. I do not recommend any recipe that calls for putting the corned beef through the food processor.

Made this tonight, only to discover I had only one potato, so added some left over rice. It was just delicious.

Excellent corned beef hash! Followed the recipe, including the cream, and the result was just what Iɽ hoped for. Easy, fast, and it freezes well for later.

Incredibly delicious and easy. I made it at my friends house but if I had had my own pans it would have been even better (if that is possible). Looking forward to making it again. Yum.

I can't locate the forks to give a rating but this is definitely a 4 Fork rating. I finally had enough corned beef left from St Patrick's day dinner to make this recipe. This is what corned beef hash is meant to taste like. Only change to recipe was to add minced large jalapeno pepper to the onions. The 1/4 C heavy cream adds a smoothness to the hash. I made the eggs per the recipe, but the yolks were too firm by the time the whites were done, so next time I will poached the eggs separately and top the hash when plating. This is definitely a keeper.

I made this recipe last night for St. Patrick's day and it was so good! I added garlic and cilantro instead of parsley and it was perfect. Anything with a fried egg on top is going to be good.

I original found this recipe when I subscribed to Gourmet Magazine and this recipe was featured in the December 1999 edition. Made it exactly as the recipe says only I pan fry my potatoes instead of boiling them. This is the only Corned Beef Hash that one should eat. It is hearty but is elevated to a Gourmet level with the addition of the cream. I have made this every year since 1999 and my husband is already drooling while tomorrow's beef is slow cooking right now. Don't over do the cream or your leftovers will be too mushy. Add a little cream come rewarming time and cook it in a skillet, DO NOT REHEAT IN MICROWAVE! The bomb.

It's OK. but there is NO need for the cream!! a wee bit of stock is fine.

Yep, this is the bomb. I added garlic and used Penzey's red bell pepper flakes for convenience but other than that, changed nothing. I could not understand the cream until I read the other reviews saying it made all the difference and I concur. What a delicious addition to our recipe collection. Husband called this one a keeper

I found 2 pounds of sliced corned beef in my freezer. in October, left over from St. Patrick's Day. Whoops! Made this recipe as directed, except subbed olive oil for butter. and it was delicious! I tasted it before the finish and didn't think it needed it, but I added it anyway and it sent it over the top! Served it "Irish-Mexican"-style with sliced avocado, cilantro (in lieu of parsley) and hot sauce. OMG.

Excellent! I was a bit hesitant because of the cream when a friend raved over the recipe, but knowing how well he cooks I tried it and am so glad I did. The cream throws it over the top!

Now THIS is a good corned beef hash recipe! The only way to blow this would be insufficient caramelization of the onions, peppers and potatoes. I also add a little chipotle powder. The cream brings it all together. Over- easy eggs are a lot less work and actually add more taste than poached.

This is unbelievably good. I would give it 10 starss. Dont change a thing just follow the recipe. This might be the best recipe we have ever found on this website and we use it every week.

Great recipe for the day after St. Patrick's Day.

I made this dish last night in hopes for a delicious corned beef hash. This is not it. It was weirdly sweet and very dry. The corned beef was very flavorful before mixing with the rest of the ingredients, then all of the flavor went somewhere. won't make again, as it was a waste of very good ingredients.

First time making hash with leftover corned beef. Seemed like a solid recipe. I didn't get what the cream was about, but I added it anyway. I don't think it would be missed. I did poached eggs, but next time I'll do over-easy.

Wow, this was yummy. I used leftover corned beef from St. Patty's day. Had a poblano pepper instead of red bell, that worked out great anyway. Served w/side of buttered rye toast, eggs, sliced avocado and tobasco sauce. Great start to any weekend.

The splash of cream and handful of parsley are what make this better than your average hash. I made my own corned beef for this and it was a great way to highlight it.

One fork, because this recipe was just OK. I was disappointed because of all of the great reviews. I followed the recipe exactly, except I added more onion and peppers for more flavor. and we all thought it tasted very bland. I put it under the broiler to crisp it, but even that didn't help make it tasty enough to make again.

I joined this site because of this recipe! I cooked a 4 pound brisket (flat cut) in the crockpot with onion, garlic and a bay leaf and the amount was just right for the recipe. Like others, I used a bag of Simply Potatoes and cut the potatoes up a bit. Food processor worked well for the brisket and I added some extra onion. It was soooo delicious! Served it for Christmas Day brunch.

This is a great recipe. For years I have been buying the Swenson Corned Beef in the package which you can find at your local grocery store (Safeway for me in Oakland, CA). However they come in 4 pound packages roughly which ends up being about 3 pounds of cooked corned beef when cooked. So I tripled the recipe. I added a twist however because as a kid I would always want my corned beef hash to have a "crispy top." Mincing the beef in a Cuisinart is a great idea too. Just 5 or 6 quick pulses gets the meat finely chopped but don't go too much or you will get mush. I then combined everything in two casserole dishes (remember, I had tripled the recipe so had enough for about one 9 X 13 dish and a smaller maybe 6 X 9 dish). I put the casserole dishes in the over at 450 degrees for about 20 minutes to get a nice "crust" on the top - this is now the perfect corned beef recipe and my family absolutely LOVED IT including my 7 and 11 year old girls. Also, the corned beef itself is salty enough so you do NOT have to add any additional salt.

Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.

In a large frying pan, heat oil, add onion and fry until soft.

Add potatoes and continue frying until they begin to turn brown.

Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.

Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.

Delicious served with crusty bread.

This Corned Beef Hash is a fantastic main meal on its own and can be followed by these desserts:

Chocolate Mud Pie

Spiralized Apple Nests

Cheesecake Stuffed Strawberries

Spiced Rice Pudding

Classic Corned Beef Hash

  • shellfish-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • Calories 377
  • Fat 22.1 g (34.1%)
  • Saturated 9.1 g (45.5%)
  • Carbs 25.9 g (8.6%)
  • Fiber 2.8 g (11.3%)
  • Sugars 3.1 g
  • Protein 18.7 g (37.4%)
  • Sodium 837.5 mg (34.9%)


russet potatoes, peeled and medium dice

medium yellow onion, diced

medium red bell pepper, cored, seeded, and diced

Freshly ground black pepper

finely chopped fresh parsley leaves

fried eggs, for serving (optional)


Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper.

Melt the butter in a large nonstick skillet or frying pan over medium heat. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Remove the pan from the heat if the potatoes aren't ready yet.

Drain the potatoes. Add the potatoes and corned beef to the pan and stir to combine. Cook over medium heat until the mixture is golden-brown, stirring and pressing the mixture into the pan with the back of a flat spatula to compact slightly every 5 minutes, 15 to 20 minutes total. When the mixture is almost ready, fry the eggs in a separate pan.

Sprinkle the hash with the parsley and serve with the fried eggs.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

You can mix up your favorite piecrust recipe and line a 10-inch deep-dish pie pan. Alternatively, you can buy pre-made, frozen pie crusts at the grocery store. (If you do decide to buy the frozen pie shells, make sure to buy 9-inch or 10-inch deep-dish pie shells.)


1 and ½ cups whipping cream

5 ounces Pepper Jack cheese, shredded (approximately 2 cups–measure AFTER grating)

1 can (15 ounces by weight) corned beef hash

¼ cup finely chopped onion (measure AFTER chopping)

¼ teaspoon freshly ground black pepper


Combine the eggs with the whipping cream and whisk them (or beat them at MEDIUM speed) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator.

Sprinkle the grated cheese in the bottom of your cooled pie shell.

Open the can of corned beef hash and spread it over the top of the cheese.

Sprinkle on the onion, and add as many drops of hot sauce as your family would like.

Sprinkle the ground black pepper over the salt.

Sprinkle the ground nutmeg over the pepper.

Put a drip pan under your pie pan.

Take the egg and cream mixture out of the refrigerator and give it a good stir with a whisk or a mixing spoon.

Pour the mixture over the top of your Corned Beef and Pepper Jack Quiche until about half of the filling is covered.

Open your oven, pull out the rack, and set your pie tin and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.

Bake your Corned Beef and Pepper Jack Quiche at 350°F. for 60 minutes, or until the top is golden brown and a table knife inserted one inch from the center comes out clean.

When your quiche tests as done, remove it from the oven and set it, drip pan and all, on a cold stovetop burner or a wire rack. Let it cool for 15 to 30 minutes before you cut it into pie-shaped wedges and serve it.

I’m not sure if there’s a Midwestern type of store-bought, deep-dish pie crust that can fully contain all the egg custard whipped up here, but the mid-Atlantic version I had certainly could not. I had about half of the mix left over by the time the quiche was finally in the oven, which was a good thing because it meant I could make a whole new quiche after we devoured the entire thing in one evening, a rarity in my family even with the help of my lovely assistant Karin.

Since Karin doesn’t eat spicy foods, we made the first quiche with half pepper jack and half Monterey Jack, and both sides came out tasting amazingly delicious. The nutmeg really does pair well with the corned beef hash, as do the hot sauce and egg custard in the second, fully pepper jacked quiche I baked. Oh gosh, I honestly want to go make this dish again now just thinking about it. I will definitely be using it to stave off the cravings I will inevitably have for the next book in the Hannah Swensen series!

Next week, we head to the East Coast to bake a cake that we fortunately won’t find a body in, unlike the unfortunate heroine of our next culinary cozy read. Do join me!

Fried corned beef hash with peppers recipe

This delicious fried corned beef hash with peppers recipe is a filling family favourite which is quick and easy to make. Try to use the waxiest potatoes possible as they hold their shape better then floury ones. This recipe serves 4 people and will take 25 mins to cook. This recipe is a great way of using up leftovers from other meals during the week. The peppers in this recipe count towards your 5-a-day as well as adding a sweet burst of flavour in this mouth-watering brunch.

Corned Beef Hash


2 to 3 tablespoons unsalted butter

1 medium onion , finely chopped (about 1 cup )

2 to 3 cups finely chopped, cooked corned beef

2 to 3 cups chopped cooked potatoes , preferably Yukon gold


Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.

Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

The Ultimate Recipe

  • 1 2-3 lb cooked corned beef*
  • 2-3 medium Yukon gold potatoes**
  • 1 medium onion
  • 2-3 Tbsp of butter (vegetable oil would also work)
  • salt and pepper to taste
  • eggs (1-2 per person – we usually fry them)

* see below for directions – you need to cook this BEFORE your camping trip

** other potatoes work great too, but I prefer Yukon Golds for their mild flavor and thin skins

Home Prep

  1. The day or two before your camping trip, cook your corned beef in a slow cooker for 8-10 hours on low. It’s not hard I promise! You simply put the corned beef in the slow cooker (fatty side up) and cover it completely with water. Don’t forget to add the spices and juices from the packaging the corned beef came in. You don’t want to waste any of that good stuff!
  2. Once the corned beef is cooked, cut it into 1/2″ cubes. I use this opportunity to remove as much of the fat from the corned beef as I can.
  3. Cut potatoes into small cubes (I leave the skins on, but feel free to peel them first if you prefer.) (See my note in the quick recipe above about cut potatoes turning brown.)
  4. Dice onion.
  5. Refrigerate corned beef, potatoes, and onions in separate containers (zip-top plastic bags work great and save space in your cooler – just make sure your corned beef is totally cool before you put it in a plastic bag.)

Cooking Day

  1. Melt butter in pan.
  2. Add onions and cook until soft and translucent (approximately 3 minutes.)
  3. Add potatoes to onions and cook until soft.
  4. Add corned beef cubes to potatoes and onions and cook until heated through.
  5. Remove hash from skillet and fry eggs in same pan.
  6. Serve hash and eggs together with salt and pepper to taste.

Corned beef hash is ideal for cast iron or non-stick pans. We’ve used both with good results. Only difference is that you might need a little extra oil or butter for cast iron. This is also easy to cook over the campfire or over a camp stove. Here in Arizona during the summertime, campfires tend to be restricted for large chunks of time, so foods that work just as well on the camp stove as they do on the campfire are ideal.

Some people add cheese or bell peppers to the mix – those variations are wonderful additions. We tend to keep it as simple as possible because I think the corned beef is so flavorful it doesn’t need much embellishment.

I hope you enjoy this hash as much as we do!

Guest Post by Robin Laulainen. Robin writes about camping and other outdoorsy stuff at Trek Southwest, pets every dog she meets, and drinks more coffee than she should. She blogs about her other passion - creating - at Make It Yourself Girl.

Previous Article

Smoked salmon salad

Next Article

Whisky Contardo