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How To Fry Corn Beef Hash
To fry corn beef hash, Heat some oil in a skillet and add potatoes to it. Keep stirring and fry them until golden brown. Remove from heat and combine cooked potatoes with corned beef, onions, and seasonings. Now transfer the mixture to a baking sheet and bake for about 30 minutes.
Corned beef hash is a good way to use leftovers from a Saint Patricks Day dinner for a second day, but simply having access to corned beef is reason enough to whip up this simple recipe anytime of year. Since corned beef and potatoes are already cooked before adding to the skillet, this comes together fast. Corned beef hash is really a combination of all these ingredients, it is corned beef, potatoes, and onions, all chopped up together and cooked over a burner.
Cook corned beef hash for about 10 minutes over a hot flame, gently turning over hash occasionally to ensure that you get that nice, golden brown sear all over your corned beef and yellow potatoes that are sliced. Technically, you could microwave canned corned beef hash for 2-3 minutes on high, stirring half way through the cooking time. I recommend mixing, spreading the canned corned beef hash out to maximize contact with the well-seasoned cast iron pan, stirring, and turning, then repeating.
I like using a nice nonstick pan to stir potatoes, but a well-seasoned cast iron pan works just as well. I like to gently push down and turn over those crucial crisp bits in a hot pan with a spatula, then let them roast undisturbed while browning in the butter. You can also use a heavy-bottomed stainless steel skillet, spraying it generously with cooking spray before adding oil (it is just an added assurance the potatoes will not stick).
Or, if you do not mind skins on your potatoes, bake the potatoes in an oven roaster the day before, so that they are ready to go in the roasting pan. Fry the potatoes, stirring occasionally, until golden brown and crisp (this may take about 15 minutes, depending on the size of your potatoes). Cold water – Start potatoes in cold water, then when the water comes to a boil, they will be cooked through the center in a more uniform manner.
| Procedure | Time Required |
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
Cover the top of the large pan halfway, turn down the heat to medium-low, and roast, stirring occasionally, for about 20 minutes, or until the potatoes are soft. Add onions to the pan, and cook until onions are translucent and starting to turn golden, 4 to 5 minutes. Add potatoes, onions, and corned beef and onions to the large pan and cook until the ingredients are browning and crisp edges are formed, about 10 minutes.
Once your corned beef colour has turned brown, add the water, then cover with the lid and allow it to steam until water has evaporated, this should take 2-3 minutes. Add corned beef to seasoned cast iron skillet, cook on medium-high for about 20 minutes, turning frequently and stirring. Dump the corned beef hash mix into a skillet or skillet that is been preheated, and cook covered on low for 40-45 minutes.
Once the beef and potatoes are nicely browned, stir in the salt and pepper to taste (corned beef is very salty anyway, so use discretion) and serve in a bowl. You just fry up a few onions in a hot pan along with the chopped cooked potatoes and chopped cooked corned beef until all is brown and crisp. Add onions to a big mixing bowl and stir very well, making sure that all the potatoes have a good layer of oil and grease covering them.
If you would like to make the potatoes extra crisp, take out a big skillet, saute the onions, mix in corned beef from the tin, and Worcestershire sauce, and mix the potatoes through just before serving. Boiling potatoes in a salty pan is the easiest way to make them, however, there is no reason why you cannot bake them instead. Adding par-cooked potatoes to a cold skillet filled with butter allows them to absorb the fat rather than being cooked in it. While you could definitely use russet potatoes, I have found golden potatoes to be far more uniformly baked and less likely to stick to the pan.
To learn about Can You Deep Fry In A Nonstick Pan, check out my other article where I cover things in detail.
Keep in mind, cook times may vary depending on your eggs, your skillet, and shallow well sizes. If you would rather have more of a pillowy, soft-cooked texture to the eggs, simply increase your cooking time 2 or 4 minutes. About a minute after cooking your eggs, add about 1 tablespoon of water and cover the nonstick pan to continue cooking your eggs without overcooking them.
Simply use a spoon to create shallow wells in the hash, crack fresh eggs into those, and cook until the eggs are set to your liking. I personally prefer the eggs to be fried, since that goes best with the texture of beef hash, but poached eggs are also great.
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I have two corned beef recipes (so far) on this website, one is a true beef braised which you brine in the fridge for 5 days, the other is a corned beef braise made from corned beef bought off the shelf. The canned stuff is not as good looking, while a home-cooked corned beef hash gets its texture from large, identifiable pieces of either cubed or shred corned beef, and cubes of delicate, golden potatoes. Yes, you can roast the canned version to get the browned coating, but the homemade version has crisp potato and corned beef bits, with rich, beefy bits of grits shaved onto the mix.
The canned versions are already cooked in the can, but I would advise cooking/heating them again as mentioned in this post. Prep time 10 minutes Cook time 35 minutes Total time 45 minutes Course Breakfast, Brunch, Dinner, Lunch Cooking American, British Serves 4 People Calories 260 Calories Equipment Cast iron skillet Ingredients 1x 2x 3x 300g potatoes Can use canned potatoes and skip the parboiling step. These small microwaves are incredibly inconsistent at heating, causing you to get a blast of too-hot temperatures on your meat.
How do you know when the corned beef hash is done?
Cook, rotating and tossing often, for about 20 minutes over medium heat with the corned meat. If you prefer less browning, remove the hash from the fire after about 15 minutes. Cooking for 25 minutes results in a hash that is well browned and crunchy. When the potatoes are done cooking, they should be soft.
How do you make canned corned beef hash crispy?
You can make your canned corned beef hash crispier by cooking it on each side for an extended period until all of the moisture has evaporated. Then, add a small quantity of butter or canola/corn oil to fry the beef hash for 15-20 minutes.
Can you cook corned beef hash from frozen?
Corned beef hash can be cooked directly from frozen without requiring any thawing. You can put the beef hash into a frying pan and place it on medium-low to medium-rare heat. Avoid using a higher heat as it may lead to the beef hash burning from the outside and the inside remaining frozen.