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Chef John's Corned Beef Hash

Rated as 4.78 out of 5 Stars
56k

"When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg."
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Ingredients

50 m servings 608
Original recipe yields 4 servings

Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  2. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  3. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Nutrition Facts


Per Serving: 608 calories; 35.5 36.2 35.8 174 2068 Full nutrition

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Reviews

Read all reviews 55
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...

Most helpful critical review

This was ok to me. A sunnyside egg dropped on top added some extra flavor it needed.

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For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...

Take a while to make, but absolutely worth it!

Love this recipe, cannot say how many times I make this! My hubby loves it!!

The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of ...

The only thing I changed was to use regular medium salsa. It was yummy!! I used red potatoes and left over corned beef from St. Patrick's Day. Great breakfast for dinner. I said it in another re...

I just made this and it is the best corned beef hash ever! Excellent recipe!

I added a yam and a golden to the mix and it was great!!!

I made this recipe without the tomato salsa and it was delicious! I think you need to use a cast iron skillet to get a good crust on your hash.

Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roas...