Even if you aren’t a fan of corned beef hash, you have to try this homemade version. Crispy potatoes with soft onions make this the best hash you’ll ever have.
I’m not going to lie. I am a picky eater. To the point that I’m horrified to have to admit it, but my food cannot touch. As a kid, everyone made sure that we had divided plates around to give my sister and me. (Yes, she is the same way.)
So when I set out to make this corned beef hash, I honestly was only making it for my dear, sweet husband. He likes hash, so I figured having had corned beef and cabbage not long ago, why not use up the leftovers by making hash for him.
I’ve always hated corned beef hash. It’s just yucky. Maybe it’s because all I have ever had was the out of the can stuff. Bleck.
Canned Corned Beef Hash??? Yuck
Texture plays a big role in the foods I do and don’t like. Canned corn beef hash has an almost pudding texture to it. It’s soft and mushy, and to me, that’s just gross. I like definite texture to my foods, not all the same mush in my mouth. Yuck.
Homemade Corned Beef Hash
The trick to the perfect hash is definitely the potatoes. I wanted more crisp to them, more like a home fry than mushy ones.
You want your potatoes diced rather small. Think 1/2″ cubes of potato. That’ll be just about perfect.
Then you are going to boil them before you fry them. Not too long, just about 5 minutes in salted water. Then drain and rinse with cool water to remove most of the starch.
Because you have already cooked the potatoes slightly, the rest of the cooking goes by much quicker. I hate how long raw potatoes take to cook through. By pre-boiling your potatoes, half of the work is done and you can focus on getting the perfect crisp outside instead of worrying about the inside still being crunchy.
This method gives you a perfect fluffy inside of the potato and a gorgeous crisp edge on the outside.
Best-Ever Homemade Corned Beef Hash
- 2 lb potatoes diced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 small onion diced
- 1 lb corned beef diced
- 4 cloves garlic minced
- 1 tsp paprika
- 1 1/2 tbsp Worcestershire sauce
- In a large pot, boil potatoes in salted water until just barely tender, 5-7 minutes.
- In a large skillet, heat butter and olive oil.
- Ad onion and cook on medium heat 3-4 minutes or until soft.
- Turn up the heat to medium hegh and add potatoes and corned beef.
- To get crispy and browed edges, stir only occasionally for about 10 minutes.
- Add garlic, paprika, and Worcestershire sauce.
- Salt and pepper to taste and cook another minute or two.
- Serve with poached or fried eggs, if desired.
Need more breakfast or brunch ideas? Try our Sour Cream Coffee cake too.