One Skillet Corned Beef Hash

One Skillet Corned Beef Hash

David Cummins 0

"Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs."

Ingredients 35 m {{adjustedServings}} servings 450 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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  1. Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
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Reviews 62

  1. 83 Ratings


Hash was originally a way to use up leftovers and although this recipe is nice (a bit plain) probably best to keep it that way. In a lot of places hash is vinegary - just like barbeque..probably originally the vinegar was, like bbq sauce and hot sauce a way to preserve meat or sometimes make less fresh meat palatable. It's an acquired taste so rather than worry about cooking it off, just moderate the amount to your own taste. Obviously how long you have to cook the potato depends on how small the slice or dice. Although I'd use left over corned beef or chopped up roast beef. Almost any relatively finely chopped lean meat will work well (fatty meats will make it a mess). A cheap round steak finely chopped would work really well as would a prok chop with the fat trimmed. Heck, turkwy makes a fine hash too. I like this recipe becasue you can modify it to what you have on hand and to suit your own tastes.

Jessie Welch

VERY GOOD REECIPE FOR PEOPLE WHOHAVE NEVER MADE CORNED BEEF HASH! But i would seriously recommend adding more potatoes to it as the meat was waaaay to much forthe potatoes.. other thn that, this was good

Anne Cole

My husband and I really enjoy this. I usually make it with leftover corned beef rather than canned. We like the amount of vinegar and pepper, but I can certainly see why some might prefer less of each. Absolutely heavenly served with a fried egg on top!