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    Home » Breakfast » Corned Beef Hash From Scratch is the Best Breakfast Around

    Published: Aug 27, 2020 · Modified: Feb 26, 2022 by Nancy · This post may contain affiliate links.

    Corned Beef Hash From Scratch is the Best Breakfast Around

    Jump to Recipe Print Recipe

    Corned beef hash is a hearty favorite with its stick-to-your-ribs goodness. It takes a while to make but is definitely worth waiting for!

    Guess What -- It's not Irish

    Many people think corned beef is Irish because it is commonly served at St. Patrick's Day, but it has no origins in Ireland. It became popular in America with Irish settlers because corned beef was used as a less expensive alternative to bacon in the Irish dish of bacon and cabbage. Often served by Irish-Americans at celebrations, it then became associated with St. Patrick's Day.

    Corned beef hash came about in post WWII England when foods were being rationed. Corned beef was readily available because it was stored in tins with a long shelf life, and shipped to England from various points around the world. When combined with potatoes, it provided a filling and cost effective family meal.

    Until recently, I had only eaten corned beef in restaurants or from a can. It never occurred to me to make it from scratch. But one day as I was doing my "recipe archeology," as Kevin likes to call it, (studying my collection of vintage handwritten recipes) I came across this one. All I know about it is that it came from an estate sale in Utah. I thought I'd give it a try.

    • Photo of handwritten recipe cards showing vintage corned beef hash recipe

    There were so few ingredients in the recipe that our expectations weren't high -- we thought it would be rather plain. WOW - were we wrong! Kevin took the first bite when it came out of the oven and gasped -- I thought that meant it was bad. Then he managed to sputter out that it was the best he had ever tasted. I took the next bite and had to agree, it was out of this world! There's no going back to canned corned beef hash now.

    This recipe is super simple to make

    Making corned beef hash only takes a few ingredients. Here's what you'll need:

    • Corned beef brisket with seasoning packet
    • Potatoes
    • Minced Onion
    • Minced Parsley
    • Salt (optional)

    Though the recipe comes together quickly once the corned beef is cooked, you have to allow quite a bit of time to cook it. If you're planning on making corned beef hash for breakfast, I would cook the brisket the day before. I bought a packaged raw corned beef brisket that came with a seasoning packet at the grocery store meat counter, covered it in water and let it simmer according to package directions, about 2-½ hours. When it was done I removed the brisket to a cutting board but kept the corned beef stock it was cooked in. I used it for cooking the hash both on the stovetop and to moisten it periodically in the oven. Using the brisket stock enhances the flavor more than using plain water.

    Tips for Success

    While this dish is not complicated, there are a few things to keep in mind to ensure it stays moist and tender:

    • Cut the brisket into ¼ in thick slices and then cut that into cubes.
    • Don't over mix the ingredients so that they break down. The goal is to have distinct ingredients so that you can taste the various flavors.
    • Save the stock from cooking the brisket and add that to the frying pan when stovetop cooking.
    • Be sure to check for dryness every 10 minutes while it's in the oven. Add stock to keep it from drying out and getting too tough. I added 4 half-cups of stock at various points during baking.

    The last thing you may want to do is fry some sunny side up or over easy eggs and set them on top when it comes out of the oven. This is one breakfast sure to satisfy the whole family!

    Corned Beef Hash From Scratch is the Best Breakfast Around

    Kevin Mayfield
    This hearty breakfast side dish is simple to make and sticks to your ribs. It is easy to make, but takes some time, so plan ahead. Serve it with a poached egg on top for a delicious start to your day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Side Dish
    Cuisine British
    Servings 4 Servings
    Calories 269 kcal

    Ingredients
     
     

    • 1 ½ cups cooked cubed corned beef
    • 2 cups cubed raw potatoes
    • 1 teaspoon minced onion
    • 1 tablespoon minced parsley
    • Salt optional
    • 1 cup corned beef stock

    Instructions
     

    • Preheat oven to 375 degrees
    • Mix the meat, potatoes and seasonings in a mixing bowl
    • Add ½ to 1 cup of corned beef stock, until mixture is moist
    • Pour into oven-safe frying pan and cook on stove top for 5 minutes
    • Transfer frying pan into oven and bake for 40-45 minutes
    • Add corned beef stock a half cup at a time as needed while baking to keep moist

    Notes

    Remember to keep the stock from cooking the corned beef because you'll need to add some in as you cook this in the oven and on the cooktop to ensure it stays nice and moist
    Make sure your skillet is safe to use in the oven and doesn't have a  plastic handle

    Nutrition

    Calories: 269kcalCarbohydrates: 20gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 48mgSodium: 1206mgPotassium: 842mgFiber: 2gSugar: 2gVitamin A: 87IUVitamin C: 47mgCalcium: 28mgIron: 3mg
    Keyword Big Breakfast, British Food, Corned Beef, Hash, Potatoes, Side Dish
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Tony says

      October 12, 2021 at 6:38 am

      5 stars
      What? This recipe was listed over a year ago, with no reviews? During COVID? I had to try it, and see why!

      I deviated just a bit, making my corned beef in the pressure cooker, using a nice stout beer. i had been looking for a recipe, and discarded the liquid from cooking (oops). To keep the mixture moist, I used beef bone stock. I also added a chopped Vidalia onion, 2 cloves of garlic, a tablespoon of Worchestshire and a pinch of thyme, along with salt and pepper to taste.

      I like a bit bolder taste, and this recipe did not let me down. Thank you Flour Child, I know I modified what I made, but your base recipe is great!

      Reply
      • Nancy says

        October 18, 2021 at 3:12 pm

        I love your twist on our old fashioned recipe! Thanks for giving it a try!

        Reply
    2. Tom says

      January 12, 2022 at 10:55 am

      I'm not sure where you acquired your history of Corned beef hash, "but it has no origins in Ireland." Not a correct statement.
      I am 100% Irish. My entire family are from Ireland. I grew up eating Corned beef hash. My Papa cooked Corned beef hash regularly. I am now 62 which puts my Papa well past 100 if he were still living. He learned to cook Hash when he was a boy long, long ago in the town of "Wexford" Ireland. I state this to show that this meal was made long before WW II.

      On another note. Real Corned beef hash does not come from a can. Period.
      Now. One question. Where is the Ale? No self respecting Irishman would ever leave out the Ale .

      Reply

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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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      Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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