Got leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! Give me all the juicy corned beef! I love cabbage corned beef, corned beef sandwiches and especially this hash.
To be honest, I love corned beef hash so much that I always ask Mike to make some extra corned beef just to make sure the hash is happening. I love the juicy crispy little beef nuggets and the roasted roasted potatoes. Add a few candied eggs on top and a side of toast and I’m in heaven.
What is corned beef mince?
Corned beef hash is corned beef that has been chopped, fried with onions and potatoes, and served with eggs. Originally, hash was invented as a way to use leftovers creatively – turning them into an entirely new dish.
What is corned beef?
Before you go too deep into the minced part, you might be wondering what exactly is corned beef? For the uninitiated, corned beef is a brisket that has been salted and marinated with spices and boiled to juicy and tender perfection. This is called corned beef because, at the time, giant grains of rock salt were called “corns”. Most corned beef is eaten as is with cabbage and potatoes, in a sandwich or for breakfast in the form of hash.
Why should you create this version
If by any chance you have some leftover corned beef at home, this particular recipe is a must – this is my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made with soggy, sad leftover potatoes. The potatoes for this hash are chewy, salty, and super crunchy – the perfect complement to the corned beef you’ve lovingly made.
The best hash needs the best pan-fried potatoes
Take the time to crisp your potatoes and your hash will take it to the next level. I know hash is considered a quick breakfast, but you deserve to slow down and make the best hash you can make. And that means, cook your potatoes slowly and slowly.
One of my favorite ways to make potatoes in the pan is to fry them first and then steam them in the pan with broth. You get the best of both worlds: crispy brown edges and deliciously flavorful creamy interiors that echo the meaty character of corned beef.
Along with the potatoes, we’ll slowly braise shallots in beef broth for a sweet caramelized shallot action as a nice counterpoint to the corned beef flavor. We will also increase the overall flavor with garlic and rosemary for more flavor. Jammy and perfectly browned eggs complete this hash.
The best corned beef hash
And that’s all! It’s beautiful: the ruby red of the corned beef, the deeply caramelized crunch of the potatoes, the sweet pink of the shallots and the candied eggs. This corned beef hash is special. All the flavors combine into one delicious, over the top, you’re going to want to eat this dish over and over again. Only seven ingredients, but it’s the way you carefully prepare them that really makes this dish a winner.
Where to get corned beef
You can easily create your own at home! Mike makes corned beef several times a year – I look forward to each St. Patrick’s Day. If you don’t want to make your own corned beef (it’s really easy) you can find it at the grocery store or at Costco in the meat department – they sell it already cooked and ready to cook. You can also find it at your local butcher or deli, especially around St. Patrick’s Day.
Canned corned beef
You can also buy canned corned beef, which is completely different from whole cuts of corned beef. Canned corned beef is finely chopped, then squeezed and stored in a can. This is the kind of corned beef that most diners use for their hash.
How to make corned beef hash
- Preparation. Chop your shallots, your corned beef and cut a few new potatoes in half.
- Fry. Heat a little oil and add the potatoes, cut side down, in a large cast iron or nonstick skillet. Fry until golden and crisp.
- Steam. Add the garlic and shallots and beef broth to the pan, bring to a boil, cover and cook until the potatoes are creamy and cooked through.
- Crisp. Remove the lid and cook the remaining liquid. Add the corned beef and a little rosemary and cook, stirring, until hot and crisp.
- Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them, make eggs on the sunny side in another pan, boil or poach, anything goes.
Classic corned beef mince, at least the classic type, is pretty straightforward: cooked corned beef, onions, potatoes, and eggs. Sometimes people also add peppers. We like to use homemade corned beef for our hash, but a lot of people used it canned.
Technically, you don’t need eggs for hash – the hash portion is made up of onions, potatoes, and corned beef. That being said, eggs and hash go hand in hand like mac and cheese.
You can make the eggs your favorite way: fry them in another pan, scramble them in hash, or make little nests and cook them in the pan. Personally, we love hard boiled eggs with our own. Creamy yolks are perfect with crispy, salty beef and potatoes.
Minced beef recipe
This homemade corned beef hash just might be the best breakfast you’ll eat this year.
- 1 kg potatoes in cubes, mini potatoes preferably
- 2 tablespoon neutral oil for example grape seeds
- 2 shallots cut in four
- 4 cloves Garlic broken
- 1/2 Cup Beef broth low / no sodium preferred
- 1-2 strands fresh rosemary
- 2-3 cups corned beef chopped
In a large cast iron skillet, heat oil over medium heat. When hot and shimmering, add the potatoes, cut side down. Fry, without moving, over medium heat for 7 to 10 minutes depending on the size of the potato. When the time is up, use an offset spatula to lift the potatoes to see if they are golden and crisp. If necessary, add 1 to 2 minutes of cooking.
Leave the potatoes cut side down and add the shallots and garlic. Add the beef broth. Bring to a boil, then cover and cook over medium to medium-low heat until potatoes are creamy, tender and cooked through, about 10 to 15 minutes, depending on size – check every 5 minutes or so.
While the potatoes are cooking, cook the candied eggs: bring a large saucepan of water to a boil, then lower the heat slightly. Use a slotted spoon to gently add the eggs. Return the heat to medium-high and simmer for 7-8 minutes depending on your preference, adjusting the heat if necessary. You don’t want an intense boil, just a happy little quiver. When the time is up, immediately submerge the eggs in a bowl of very cold tap water. Peel and set aside.
When the potatoes are cooked, lift the lid – the beef broth should almost be gone. Push the potatoes to the side and add the chopped corned beef and rosemary. Increase the heat and fry it, heat the corned beef and mix it so that everything is lightly seared and crispy. Season with salt and freshly ground pepper.
Serve, garnished with peeled and halved candied eggs.
Please chop your corned beef to your preferred size – I made a mixture of bigger and smaller cubes.
Minced beef recipe
Quantity per serving
Calories from Fat 251
% Daily Value *
Large 27.9 g43%
Saturated fat 9.9 g62%
Cholesterol 105 mg35%
Sodium 1594 mg69%
Potassium 751 mg21%
Carbohydrates 20.7 g7%
Fiber 2.8 g12%
Protein 25.4 g51%
* Percent Daily Values are based on a 2000 calorie diet.