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Turn your leftovers into a dreamy, comforting breakfast or brunch with this crispy corned beef hash recipe that’s finished in the oven.
Why we love this recipe
Crispy corned beef hash topped with a fried egg has that pleasingly retro vibe that we all just crave sometimes. Whether you’re starting with St. Paddy’s leftovers or simply can’t resist making it from scratch, this recipe is easy and satisfying.
Our version:
- Leans into the savory flavors without overcomplicating things
- Ensures crispiness with three easy tips
- Can be made by itself or “toad in the hole” style with baked eggs
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- I like to use Yukon Gold potatoes for their excellent ratio of creaminess to starchiness, but feel free to substitute a starchy variety like Russets or Idahos if that’s what you’ve got. You can also make this hash from the leftovers of a boiled dinner, including here whatever starchy vegetables you used there.
- Use a medium yellow onion or, as I’ve done in the photos, two medium shallots.
- Good old green bell pepper bulks up the hash with colorful, gently flavorful nutrition. For a slightly spicy twist, substitute a poblano pepper.
- Hash is usually made from cooked corned beef leftovers, but if you feel like starting from scratch, you can use a good-quality corned beef from the deli.
- Not pictured (whoops!): Safflower oil and butter. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend. The butter, dotted on before baking, adds tons of great flavor. I use a cultured, salted, grass fed version. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold at many supermarkets. If you need to avoid butter for any reason, you can omit it.
- A generous sprinkle of sliced scallion brightens up the color and flavor after cooking.
How to make it
Here’s an overview of what you’ll do to make a great batch of this crispy corned beef hash recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll boil the potatoes in well-salted water until just tender. Then you’ll dry them well according to one of the methods below.
- Cook the onion and green pepper in a cast-iron skillet until tender and lightly browned.
- Add the cooked corned beef and potatoes and stir well. Press into an even layer in the pan. Dot with the butter.
- Place in the center of a 450°F oven and bake for 20 minutes. That’s it!
How to dry the potatoes
Pre-cooking the potatoes creates a layer of gelatinized starch on the exterior that helps them crisp up when you fry them. Drying out that layer before frying makes things even better. You’ve got a couple of easy options.
- If you’ve got an extra 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight).
- If you’re short on time, skip the fridge and just pat them dry after draining.
- Starting with leftovers? Still go ahead and dry them with one of the methods above.
How to serve it
Corned beef hash is great topped with poached, fried, or baked eggs. You can cook them separately or follow this method: Before transferring to the oven, use the back of a spoon to create divots in the hash. Crack an egg into each one, and bake as directed.
Feeling fancy? Top the whole situation with our super-popular, couldn’t-be-easier immersion blender hollandaise.
Expert tips and FAQs
You can. Just substitute sweet potatoes for some or all of the Yukon Golds and proceed with the recipe as directed.
Definitely. For a more elevated take on corned beef hash, use a mix of root vegetables. Think turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You can include small amounts of these along with potatoes, or substitute entirely.
Hash is at its best straight out of the oven. You can do all the prep, including the stovetop cooking, in advance — but don’t pop it into the oven until shortly before serving.
Leftovers will keep well in an airtight container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.
More favorite corned beef recipes
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Crispy Corned Beef Hash Recipe in the Oven
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 1 tablespoon plus 1/2 teaspoon fine sea salt, divided
- 2 tablespoons safflower oil
- 1 medium onion, 165 grams, diced small
- 1 medium green bell pepper, 165 grams, diced small
- ½ pound cooked corned beef, diced small (about 2 cups chopped)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, diced
- ¼ cup sliced scallions
Instructions
- Peel the potatoes and cut into 1/2-inch dice. (Maybe look at a ruler for reference — this is smaller than you may think.)
- Place potatoes and the tablespoon of salt into a medium pot and cover by at least an inch with cold water.
- Bring to a boil, then simmer until just barely tender. Drain well.
- Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight). If you're short on time, skip the fridge and just do a good job patting them dry after draining.
- Preheat oven to 450°F with a rack in the center.
- In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
- Add onion, green pepper, and remaining 1/2 teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
- Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
- Dot the top of the hash with the diced butter.
- Transfer to oven and bake for 20 minutes. (See note 8.)
- Sprinkle with the scallions and serve.
Notes
- Small dice means about 1/4 inch.
- I like to use Yukon Gold potatoes for their excellent ratio of creaminess to starchiness, but feel free to substitute a starchy variety like Russets or Idahos if that's what you've got. You can also make this hash from the leftovers of a boiled dinner, including here whatever starchy vegetables you used there.
- For a slightly spicy twist, substitute a poblano pepper.
- If you don’t have leftover corned beef, you can use a good-quality corned beef from the deli.
- You can substitute sweet potatoes for some or all of the Yukon Golds and proceed with the recipe as directed. Or use a mix of root vegetables. Think turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You can include small amounts of these along with potatoes, or substitute entirely.
- Hash is at its best straight out of the oven. You can do all the prep, including the stovetop cooking, in advance — but don't pop it into the oven until shortly before serving.
- Leftovers will keep well in an airtight container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.
- Corned beef hash is great topped with poached, fried, or baked eggs. You can cook them separately or follow this method: Before transferring to the oven, use the back of a spoon to create divots in the hash. Crack an egg into each one, and bake as directed.
- Feeling fancy? Top the whole situation with our super-popular, couldn't-be-easier immersion blender hollandaise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
