Corned Beef Hash Skillet is a cozy, savory one-pan meal that crisps tender corned beef with golden potatoes and onions until everything is deeply caramelized. I’ve been making variations of this skillet for years; it’s the kind of dish that turns leftovers into a luxurious breakfast or a quick dinner, and if you like a hearty skillet, this beef and rice skillet will give you a similar satisfying, caramelized finish. I tested this version to get the potato texture and beef browning just right.
Why Make This Recipe
- Big flavor from simple ingredients: browned potatoes, sweet onions, and salty corned beef create a perfect balance.
- Economical and flexible: it’s a great way to use leftover corned beef or canned/pre-cooked corned beef for a budget-friendly meal.
- Quick weeknight or weekend brunch: ready in about 30–35 minutes and served straight from the skillet.
- Makes great leftovers and reheats well, so it’s convenient for meal prep.
- Personal insight: I love this recipe because the first bite gives a contrast of crisp edges and tender centers — that texture play keeps me coming back.
Recipe Overview
- Prep time: 10 minutes (peeling/dicing potatoes and chopping onion)
- Cook time: 20–25 minutes (pan-frying and finishing)
- Total time: 30–35 minutes
- Servings: 3–4 generous portions
- Difficulty: Easy
- Cooking method: Stove-top skillet sear and sautée, finished with a short pan steam if needed for potato tenderness
My Experience Making This Recipe
I tested this skillet on both a heavy cast-iron and a nonstick skillet to compare results; cast iron gave better browning and a nicer crust. I learned that par-cooking the potatoes slightly in salted water (3–4 minutes) helps reach a tender center without burning the exterior.
How to Make Corned Beef Hash Skillet
Start by parboiling 1 pound of diced Yukon Gold potatoes for 3–4 minutes until just tender, then drain and let steam dry. In a large cast-iron skillet over medium-high heat, heat 2 tablespoons of oil or butter to 375°F surface temperature, then add potatoes to brown for 6–8 minutes, turning once for even color. Push potatoes to the side, add 1 small diced onion and cook until translucent, then fold in 12–16 ounces chopped corned beef and cook until edges caramelize; finish with a squeeze of lemon or 1 tablespoon apple cider vinegar to lift flavors. Expect a total cook time of 20–25 minutes and a skillet with crisped edges and soft pockets inside.
Expert Tips for Success
- Use a heavy skillet: a 10–12 inch cast-iron skillet holds heat and creates the best crust on potatoes.
- Dry potatoes thoroughly after parboiling — moisture prevents good browning, so pat dry with paper towels.
- Don’t overcrowd the pan: give the potatoes room or work in batches to keep surfaces browning rather than steaming.
- Season in layers: salt the parboil water lightly and add 1/2 teaspoon kosher salt during cooking, then taste and adjust at the end. For a buttery finish and extra savory note, try a finishing swipe inspired by a garlic butter beef rice skillet using 1 tablespoon of herb butter off-heat.
- Use acid to brighten: a splash of apple cider vinegar or lemon at the end balances the saltiness of corned beef.
How to Serve Corned Beef Hash Skillet
- Classic brunch: top with fried or poached eggs and chopped chives for a brunch-ready plate.
- Dinner plate: serve with steamed greens or a simple cabbage slaw for crunch and acidity.
- Comfort pairing: spoon over buttered toast or alongside rye bread for a traditional feel; you can also pair it with another easy corned beef and cabbage recipe for a full Irish-inspired spread.
- Presentation tip: press the hash gently into the skillet to get a crisp crust, then scrape portions with a spatula to showcase the browned edges.
Storage and Reheating Guide
Cool the skillet completely before storing to avoid condensation. Refrigerate in an airtight container for up to 4 days; freeze in a freezer-safe container or vacuum bag for up to 3 months. To reheat from refrigerated, warm in a skillet over medium-low with a teaspoon of oil and cover for 3–5 minutes until heated through, then uncover to re-crisp at medium heat. For frozen portions, thaw overnight in the fridge and reheat as above, or bake from frozen at 350°F for 20–25 minutes covered, then uncover and bake 5–10 minutes to crisp.
Recipe Variations
- Gluten-free: naturally gluten-free as written; just check labels on any pre-packaged corned beef for additives.
- Dairy-free: swap butter for a neutral oil like avocado oil and finish with a squeeze of lemon.
- Vegetarian alternative: replace corned beef with smoked tempeh or shredded jackfruit seasoned with 1 teaspoon smoked paprika and 1/2 teaspoon liquid smoke.
- Spiced-up version: fold in 1/2 cup chopped roasted peppers and a teaspoon of caraway seeds for a tangy, aromatic twist inspired by skillet recipes like the beef enchilada tortellini skillet technique of layering bold flavors.
Nutritional Highlights
- Protein-rich thanks to corned beef, making this a filling single-pan meal.
- Potatoes provide potassium and fiber when you leave the skins on (use Yukon Gold for creaminess).
- Allergen note: contains beef and may contain dairy if you use butter; adapt to dietary needs accordingly. For portion guidance, aim for roughly 1 to 1 1/4 cups per adult serving to keep calories reasonable.
Troubleshooting Common Issues
- Potatoes too soft or falling apart: parboil less (2–3 minutes) and choose waxy Yukon Gold potatoes rather than russets.
- Hash steams and never browns: raise heat slightly and avoid covering the skillet; dry ingredients well and don’t overcrowd the pan.
- Too salty from corned beef: balance with acid (lemon or vinegar) and add unsalted potatoes or a dollop of plain yogurt when serving to mellow salt.
Frequently Asked Questions
Q: Can I make this with canned corned beef?
A: Yes — drain and flake canned corned beef well, then cook over medium heat to brown and crisp. Canned versions are often saltier and more finely textured, so taste and adjust seasoning; add acid at the end to balance salt.
Q: Should I peel the potatoes?
A: I recommend leaving the skins on Yukon Gold potatoes for texture and nutrients, but peel if you prefer a smoother interior. If leaving skins, scrub well and cut into uniform 1/2-inch cubes for even cooking.
Q: What skillet and heat settings work best?
A: A 10–12 inch cast-iron skillet over medium-high (surface around 375°F) gives the best browning. Start at medium-high to sear, then lower to medium if you see excessive darkening; adjust heat to maintain steady browning without burning.
Q: Can I add vegetables to bulk this up?
A: Absolutely — fold in diced bell pepper, shredded cabbage, or sautéed mushrooms. Add quick-cooking veggies near the end to avoid overcooking; hearty vegetables like carrots or beets should be parboiled first.
Corned Beef Hash Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A cozy, savory one-pan meal that crisps tender corned beef with golden potatoes and onions until caramelized and delicious.
Ingredients
- 1 pound Yukon Gold potatoes, diced
- 2 tablespoons oil or butter
- 1 small onion, diced
- 12–16 ounces chopped corned beef
- 1 tablespoon apple cider vinegar or juice of 1 lemon
- 1/2 teaspoon kosher salt
Instructions
- Parboil the potatoes for 3–4 minutes until just tender, then drain and let steam dry.
- In a large cast-iron skillet over medium-high heat, heat oil or butter to a surface temperature of 375°F.
- Add the potatoes to the skillet and brown for 6–8 minutes, turning once for even color.
- Push the potatoes to the side, add the onion, and cook until translucent.
- Fold in corned beef and cook until the edges caramelize.
- Finish with a squeeze of lemon or apple cider vinegar to lift the flavors.
Notes
Use a heavy skillet for the best crust and dry potatoes thoroughly after parboiling to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg