By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
330 cal · 30 min
Corned Beef Hash
Recipe GLPR1547db0aa28d1e
A classic American comfort dish combining tender, finely chopped corned beef with diced potatoes and caramelized onions, sautéed in butter until the edges are crispy and golden. Finished with fresh parsley and seasoned with salt and pepper.
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Ingredients
2½ tablespoons Unsalted butter
1 medium Medium onion, finely chopped
2½ cups Cooked corned beef, finely chopped
2½ cups Cooked Yukon gold potatoes, chopped
to taste Kosher salt
to taste Freshly ground black pepper
for garnish Fresh parsley, chopped
Directions
Melt the butter in a large skillet over medium-high heat. Once foaming, add the chopped onion and cook, stirring occasionally, until softened and golden, about 5 minutes.
Add the chopped corned beef and cooked potatoes to the skillet. Press the mixture down gently with the back of a spatula to help it cook evenly and develop a golden crust on the bottom.
Cook without stirring for 4 to 5 minutes to allow the bottom to crisp. Stir gently, breaking up any large clumps, and cook for another 4 to 5 minutes, stirring occasionally, until the edges are well-browned and the potatoes are heated through.
Season the hash with kosher salt and freshly ground black pepper to taste, stirring to combine evenly.
Transfer to a serving platter or individual plates and garnish generously with fresh chopped parsley. Serve immediately while hot.
Comments
Corned beef hash scores well on availability—butter, onion, potato, salt, pepper, and parsley are standard at any Charlotte grocer, and canned or deli corned beef appears at Harris Teeter, Food Lion, Publix, Walmart, and Kroger without a special trip. Cost per serving lands around $2.50 to $3.00, driven entirely by the corned beef, which is reasonable for a protein-centered dish. The stated 30 minutes is honest if you use pre-cooked corned beef and accept some rustic browning, though browning potatoes and building fond takes real attention and heat control—it's not hands-off. This is a no-fuss family weeknight dish that reheats decently in a skillet, though texture suffers slightly; it's best eaten fresh but a small batch will keep for lunch.
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