Canned Corned Beef Hash Recipe

I love a plate of warm corned beef hash topped with a runny yolky egg for a comforting breakfast. I am not ashamed to admit that I often make canned corned beef hash. As it keeps it simple and ready to make when the mood strikes! This easy canned corned beef hash recipe uses only a few simple ingredients. And makes a tasty breakfast topped with eggs and is gluten free.

Over the years I have made many variations of corned beef hash from using leftover beef brisket to mashed potatoes with cabbage and recently using canned corned beef. All of which are full of flavor and easy to make.

This canned corned beef recipe is all about keeping it simple and budget-friendly for a comforting warm breakfast, side dish, or dinner. If you love comforting hearty beef recipes then you might also like to try my easy beef stew.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Recipe FAQs
• 📖 Recipe
• 💬 Comments

Ingredients

• Potatoes - Floury potatoes are preferred. I used Rooster potatoes but have also used Maris Piper and King Edward potatoes when making corned beef hash. You can use your favorite type of floury potatoes.
• Salt
• Onion - I used a large onion and diced it evenly with a sharp knife.
• Garlic - I use fresh garlic and minced with a garlic press but you can also do this with a sharp knife. You can use ready minced garlic from a jar if you prefer.
• Canned Corned Beef - I used 1 can of Corned beef which I Sliced and shredded but you can cut into cubes if prefered.
• Fresh Parsley - To garnish this is optional.

See the recipe card for quantities.

Instructions

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• Peel and dice potatoes evenly into cubes. Place the cubed potatoes in a pan of water with ½ teaspoon salt and bring to a boil for approximately 10 mins until slightly softened but not fully cooked. Drain with a colander and set aside to steam dry.
• Heat 2 tablespoons of oil in a large skillet or pan over a medium/hot temperature. Add diced onion and minced garlic and cook for 5 minutes.
• Carefully add the diced potatoes and let them brown slightly. Stirring gently to ensure that the onions and potatoes cook evenly.

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• After the potatoes begin to crisp add the diced or shredded corned beef into the pan distributing evenly. Continue cooking for a further 5 minutes until the corned beef is hot and potatoes are crispy.
• Garnish with chopped parsley and a yolky fried egg if desired.

Hint: I don't feel the need to add any extra salt to the finished dish as the canned corned beef has enough salt added already. Best served immediately. Add a fried egg for a comforting breakfast.

Substitutions

This recipe is for how to make corned beef hash using canned corned beef. If you have leftover corned beef brisket you can easily use this instead of canned corned beef. Slice and cube the leftover corned beef and follow the recipe as directed.

Variations

You will be surprised at how flavorsome this corned beef hash will be. I wanted to keep the recipe short and easy. I thought I would include other variations that go really well that you might also like to add and try.

• Cabbage - Adding any leftover cooked cabbage just adds a little extra texture and pairs really well with the corned beef and potatoes.
• Black Pepper - Season with ground black pepper to enhance the flavor of the dish.
• Yolky egg - Top with a fried yolky egg. Add the eggs to the pan during the last 5 minutes of cooking or fry in a separate pan and add on top of the corned beef hash when serving.

Recipe FAQs

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📖 Recipe

I hope you enjoyed this canned corned beef hash recipe.

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