Sizzling Skillet Corned Beef Hash: Your Ultimate Leftover Breakfast Recipe
Transform your leftover corned beef into a mouthwatering breakfast masterpiece with this easy skillet corned beef hash recipe! Packed with perfectly crispy potatoes, savory corned beef, and topped with your favorite style egg, it’s the ideal way to kickstart any day.
Why Homemade Corned Beef Hash is a Breakfast Must-Have
For many, corned beef hash evokes warm memories of weekend breakfasts and hearty family meals. I still remember the aroma of my mom’s Sunday breakfast spread, and her corned beef hash was always the star of the show. While her version, made with canned corned beef and fresh vegetables, was undeniably delicious, it was also quite processed. This inspired me to create a homemade skillet corned beef hash recipe that captures all the comforting flavors without relying on processed ingredients.
This recipe uses fresh, leftover corned beef, making it incredibly flavorful and robust, yet minimally processed. It’s not just a meal; it’s a celebration of simple ingredients transformed into something extraordinary. The beauty of this dish lies in its simplicity and versatility. It’s a fantastic way to repurpose leftover corned beef from a holiday dinner, ensuring no delicious morsel goes to waste. Plus, this entire hash recipe comes together in a single skillet, making cleanup a breeze!
Ditching the can for fresh ingredients allows you to control the quality and flavor profile of your hash. You’ll taste the difference immediately—the tender, savory cubes of corned beef, the perfectly caramelized onions, and the golden-brown potatoes come together in a symphony of textures and tastes that a pre-packaged version simply can’t replicate. It’s a hearty and satisfying meal that feels both indulgent and wholesome.
Choosing the Perfect Skillet for Crispy Hash
When it comes to making the best corned beef hash, your choice of skillet can significantly impact the final texture of your potatoes. While any skillet—nonstick, stainless steel, or cast iron—can certainly get the job done, I highly recommend a cast iron skillet for achieving those coveted extra-crispy breakfast potatoes without the need for oven roasting. Cast iron retains heat exceptionally well and distributes it evenly, which is crucial for browning potatoes to perfection.
A 10-inch cast iron skillet is ideal for this specific corned beef hash recipe, yielding enough servings for a delicious family breakfast. If you’re planning to feed a larger crowd, you can easily double the recipe. For a doubled batch, I’d suggest upgrading to a 12-inch cast iron skillet to ensure there’s ample surface area for the potatoes and beef to crisp up without overcrowding the pan. Overcrowding can lead to steaming instead of frying, resulting in softer, rather than crispy, potatoes. For optimal results, ensure your cast iron skillet is well-seasoned, creating a natural nonstick surface that will release your ingredients effortlessly.
Making Your Corned Beef Hash Whole30 Compliant
For those following a Whole30 diet, this corned beef hash can be a fantastic compliant meal, provided you pay close attention to your ingredients. The key to ensuring your hash is Whole30-compliant lies in the corned beef itself. Always check the labels to confirm that your corned beef is free of any added sugars or additives that often hide under various names, such as maltodextrins or dextrose. Many store-bought corned beef options contain these non-compliant ingredients, so vigilance is important.
If you’ve made my Instant Pot Corned Beef recipe, you’re already halfway there, as that recipe is specifically designed to be Whole30 and gluten-free. Using leftovers from that preparation guarantees a compliant base for your hash. Beyond the corned beef, ensure all other ingredients—like oils, potatoes, onions, and spices—are also naturally compliant. With mindful ingredient selection, this hearty skillet hash becomes a guilt-free and delicious breakfast or brunch option that aligns perfectly with your dietary goals.
Mastering Your Skillet Corned Beef Hash: A Step-by-Step Guide
No matter which type of skillet you choose for this recipe, the combination of avocado oil and ghee is my secret to achieving both incredible flavor and perfect crispiness. Ghee, clarified butter, adds a rich, nutty depth that butter provides, but with a higher smoke point, while avocado oil has an even higher smoke point, making it ideal for high-heat cooking without burning. This dynamic duo ensures your potatoes get that beautiful golden-brown crust. If you’re not concerned about Whole30 compliance, feel free to use regular butter in place of ghee for a equally delicious result.
- Prepare Your Potatoes: Begin by peeling and dicing your potatoes. While traditional corned beef hash often features waxy potatoes like red, white, or Yukon Golds for their creamier texture, Russets also work wonderfully and contribute to a crispier exterior. The most crucial tip here is to ensure all your diced potatoes are roughly the same size. This consistency is vital for even cooking, preventing some pieces from becoming mushy while others are still hard. Aim for about 1/2-inch cubes.
- Slice the Onion: Thinly slice half an onion. Both white and yellow onions are suitable; yellow onions tend to caramelize a bit sweeter. This recipe focuses on simplicity, but if you enjoy more vegetables, feel free to add a chopped bell pepper along with the onion. It adds a touch of color and extra flavor, though it’s optional.
- Heat Your Skillet and Start Potatoes: Place your chosen skillet (preferably cast iron) over medium-high heat. Once hot, add the avocado oil and ghee (or butter). Allow them to melt and shimmer. Once the fats are hot and ready, carefully add your diced potatoes to the skillet in a single layer. Resist the urge to stir them immediately. Let them cook, undisturbed, for 6-8 minutes. This crucial step allows a crispy crust to form on one side. If they stick when you try to flip them, give them another 1-2 minutes before moving. Patience is key for truly crispy potatoes.
- Season and Add Onions: After the initial browning, season the potatoes generously with your dried spices (garlic powder, onion powder, paprika, salt, and pepper – as detailed in the recipe card below) and stir to flip them, exposing new surfaces to the hot pan. Immediately add the sliced onion to the skillet and mix it in with the potatoes. Continue to cook for another 4-6 minutes, stirring occasionally, until the onions soften and become translucent and the potatoes are tender-crisp.
- Incorporate Corned Beef: Now, add the cubed leftover corned beef to the skillet. Gently sauté everything together for about 5 minutes, allowing the corned beef to warm through and some of its edges to crisp up slightly, melding its savory flavor with the potatoes and onions.
- Finish and Serve: Remove the skillet from the heat. Garnish the hash with fresh chopped parsley for a bright, herbaceous finish. While the hash is still warm, prepare your favorite style of eggs—whether fried, poached, scrambled, or sunny-side up—and serve them immediately over the hash to complete this delightful and comforting meal.
Storage and Reheating Tips for Corned Beef Hash
This classic skillet corned beef hash recipe is not only perfect for a leisurely weekend breakfast or brunch, but it also makes a generous batch that’s ideal for meal prepping throughout the week. Having pre-made hash ready to go means you can enjoy a hearty and delicious breakfast even on busy mornings.
- To Store: Allow any leftover corned beef hash to cool completely before transferring it to an airtight storage container. Properly stored, it will keep well in the refrigerator for up to 4 days.
- To Reheat (Stovetop): For the best texture, especially for crispy potatoes, reheat leftovers on the stovetop. Place the hash in a skillet over medium-low heat, stirring occasionally, until thoroughly warmed through. Adding a tiny bit of oil or ghee can help restore some crispness.
- To Reheat (Microwave): While convenient, microwaving is generally not recommended for hash as it can make the potatoes soggy. If you must use a microwave, heat in short intervals, stirring often, until warmed.
- To Freeze: Corned beef hash freezes surprisingly well. Once cooled, transfer the hash to an airtight, freezer-safe storage container or a heavy-duty freezer bag. It can be frozen for up to 3 months. For best results, thaw the frozen hash overnight in the refrigerator before reheating.
- To Reheat from Frozen: After thawing, reheat the hash in a skillet over medium heat or in the oven at 350°F (175°C) until hot and crispy. I would strongly advise against microwaving the hash directly from frozen or even after thawing, as the texture of the potatoes tends to suffer significantly.
More Easy and Delicious Breakfast Recipes to Try
If you loved this skillet corned beef hash, you’ll be thrilled to discover more simple and satisfying breakfast ideas to elevate your mornings. From savory potato dishes to convenient egg cups, these recipes are designed to make breakfast the highlight of your day:
- Jicama Home Fries: A unique and refreshing twist on classic home fries, using jicama for a lighter, crispier texture.
- Sweet Potato Hash with Apple and Bacon: A delightful combination of sweet and savory, featuring tender sweet potatoes, crisp apples, and smoky bacon.
- Sausage, Spinach, and Cheese Egg Cups: Perfect for meal prep, these individual egg cups are packed with protein and flavor, ready to grab and go.
- Sausage Brunch Bake: A fantastic make-ahead option for feeding a crowd, combining savory sausage, fluffy eggs, and cheese in a delicious casserole.
Whole30 Skillet Corned Beef Hash
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Ingredients
- 2 tablespoons avocado oil – can also use olive oil, but avocado oil has a higher smoke point
- 2 tablespoons ghee – for a non-Whole30 version, use butter
- 2 large russet potatoes, peeled and cubed – Yukon Golds or red potatoes also work well
- 1/2 yellow onion, finely chopped – or white onion
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon paprika spice
- Kosher salt and fresh ground black pepper – to taste, adjust seasoning as needed
- 2 cups leftover corned beef, cubed – ensure Whole30 compliant if following the diet
- fresh parsley, chopped for garnish – optional, but adds freshness
- 6 large eggs – prepared any style you prefer (fried, poached, scrambled)
Instructions
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Heat a 10″ or 12″ skillet over medium-high heat. Once the pan is hot, add in 2 tablespoons avocado oil and 2 tablespoons ghee.
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Allow the ghee and avocado oil to fully melt and become hot and shimmering. Carefully add the diced potatoes to the hot skillet. Let them cook undisturbed for 6-8 minutes to develop a beautiful, crispy crust. If the potatoes are sticking when you attempt to flip them, allow an additional 1-2 minutes of cooking time before moving them.
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Add the diced onion, garlic powder, onion powder, and paprika to the skillet. Stir thoroughly to combine all ingredients, ensuring the potatoes are well-coated with the spices. Continue to cook for another 4-6 minutes, stirring occasionally, until the onions become soft and translucent.
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Introduce the 2 cups of cubed leftover corned beef to the skillet. Sauté the mixture for approximately 5 minutes, or until the corned beef is completely warmed through and has developed some crispy edges. Taste and season with additional salt and pepper as needed.
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Remove the skillet from the heat. Garnish the freshly made corned beef hash with a generous sprinkle of chopped fresh parsley.
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Serve immediately with your favorite style of eggs (fried, scrambled, poached, etc.) to create a complete and incredibly satisfying meal.
Notes
Please note that the nutrition information provided does not include the eggs, as their caloric and nutritional content will vary based on preparation style.
Nutrition
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