If you’re seeking a simple yet delicious Restaurant-Style Corned Beef Hash recipe, you’re in the right place! It’s an ideal way to utilize leftover corned beef, especially from our Guinness Braised Corned Beef recipe.
Forget the canned version; this homemade dish is fresh, easy, and absolutely fantastic, far surpassing anything from a can. We roast the potatoes to perfection for added crispiness, then sauté everything to perfection before topping it off with sunny-side-up eggs.
- 1 teaspoon butter
- 2 large eggs
- Kosher sea salt and freshly ground black pepper, to taste
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or oil to the skillet and let it melt or spread evenly.
- Crack the eggs into the skillet, taking care not to break the yolks.
- Cook the eggs uncovered until the whites are set but the yolks are still runny, usually for about 3-4 minutes.
- If desired, spoon some of the hot butter or oil over the egg whites to help them cook evenly.
- Season the eggs with salt and pepper to taste.
- Once the whites are fully cooked and the edges are lightly browned, carefully slide a spatula under each egg and transfer them to a plate.
- Serve the sunny side up eggs immediately while the yolks are still runny for the best flavor and texture.
Rich history and cultural significance of corned beef!
- Corned beef gets its name from the large grains of salt, known as “corns,” used in the brining process.
- The tradition of corned beef dates back centuries, originating as a method of preserving meat before refrigeration.
- Corned beef was a staple food for sailors and explorers due to its long shelf life and high protein content.
- In Ireland, corned beef was historically a luxury item exported to England, while Irish people typically consumed bacon or salted pork.
- The St. Patrick’s Day tradition of eating corned beef and cabbage originated in the United States, where Irish immigrants adapted their traditional cuisine to local ingredients.
- The brisket is the most common cut of beef used for making corned beef, although other cuts like round or rump can also be used.
- Corned beef is enjoyed in various dishes around the world, including sandwiches, hash, and stews.
- While corned beef is often associated with St. Patrick’s Day, it is enjoyed year-round in many cultures and cuisines.
- Corned beef is a good source of protein, vitamins, and minerals, including iron and zinc.
- Making homemade corned beef allows for customization of flavors and spices, offering a unique twist on this classic dish.
Is it possible to use leftover Corned Beef for making hash?
Absolutely! If you’ve got some leftovers, this recipe is a fantastic way to make the most of them. We often use our Guinness Braised Corned Beef, and it works like a charm!
Storing Corned Beef Hash: Tips for Freshness
To safely store Corned Beef Hash:
Cooling: Allow the Corned Beef Hash to cool to room temperature before storing to prevent bacterial growth.
Refrigeration: Transfer the Corned Beef Hash to an airtight container or wrap it tightly with aluminum foil or plastic wrap.
Shelf Life: Corned Beef Hash can be stored in the refrigerator for up to 3-4 days.
Labeling: Label the container with the date it was prepared to keep track of freshness.
Reheating: When ready to eat, reheat the Corned Beef Hash gently on the stovetop or in the microwave until heated through.
By following these storage guidelines, you can safely store Corned Beef Hash and enjoy it fresh for several days.
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How to Make Corned Beef Hash
Ingredients
- 2 Tablespoons butter
- 3 cloves garlic, smashed + chopped
- 1 medium onion, diced
- 3 cups Guinness Braised Corned Beef, diced
- Kosher sea salt + freshly ground black pepper, to taste
- fresh Rosemary, for garnish
Potatoes
- 1 pound Idaho Russet potatoes, scrubbed + diced
- 2 Tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon rosemary, dried
- 1/2 teaspoon thyme, dried
- Kosher sea salt + freshly ground black pepper, to taste
Instructions
Potatoes
- Preheat the oven to 400°F/200°C and line a sheet pan with parchment paper.
- Dice the scrubbed potatoes into roughly 1/4-inch pieces and toss into a bowl. Add the EVOO, dried basil, oregano, rosemary, thyme, Kosher sea salt, and fresh cracked black pepper to taste. Toss to coat potatoes thoroughly.
- Spread the potatoes in an even layer onto the parchment lined sheet pan. Place into the preheated oven and bake for 10 minutes, flip potatoes and then bake another 10 minutes or until golden brown and crisp.
Hash
- Heat a large heavy-bottomed pan over medium-high heat, add the onion and sauté about 3 minutes until translucent, then add the garlic and sauté an additional 1 minute while stirring.
- Add the diced Guinness Braised Corned Beef and cook, stirring frequently until lightly browned about 3 minutes.
- Combine the potatoes into the corned beef and cook about 4-5 minutes until the has is browned to your liking.
- Serve with sunny side up or poached eggs (if desired), and season with Kosher sea salt and fresh cracked black pepper to taste.
Notes
- Prep time is approximate.
Creative Recipe Inspiration
Indulge in the comforting flavors of the South with our Easy Country Sausage Gravy recipe. Rich, creamy, and packed with savory sausage goodness, this classic Southern dish pairs perfectly with fluffy biscuits for a hearty and satisfying breakfast or brunch.
Savor the delightful flavors of our Ham and Cheddar Quiche. This savory dish features a flaky homemade crust filled with tender chunks of ham, creamy cheddar cheese, and a fluffy egg mixture seasoned to perfection.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I absolutely LOVE corned beef hash! You took this one to a whole other level with the Guinness braise, and rosemary potatoes. I’ll come back and let you know when I try it!
Can’t wait to hear how it goes, Tamara! Thanks so much for checking out our recipe 🙂
This would be a great brunch recipe for the coming weekend, going to start looking for a great piece of beef! Yum.
Would be a great brunch recipe for sure, Beth! Please be sure to share your results when you whip up a batch 🙂
I rarely eat corned beef, but this looks soooo good.
We make it once a year here typically unless requested but it’s always a treat! Thanks for stopping by, Erika!
This looks incredible! Breakfast food is my weakness, so I’m over here drooling on my keyboard…
Weekend breakfast is always such a treat, this hash was perfect with our Guinness Braised Corned Beef! Thanks so much for checking it out, Colleen 🙂
There is so much to love about this breakfast – salty tender brisket, runny creamy yolk, & sweet onions —- heaven! I am one of those breakfast for dinner sort of gals and this is a serious dinner fav at my house. This is a keeper recipe.
Agreed, Angela, I LOVE breakfast for dinner too! Always a winner, thanks so much for stopping by to check out our recipe 🙂
This looks amazing!! That corned beef with the eggs and potatoes sounds absolutely delicious!!
Thanks so much, Morgan, so happy that you like it! 🙂