One-Pot Corned Beef Hash with Potatoes

One-Pot Corned Beef Hash with Potatoes

Elizabeth Lindemann
Food Blogger
Bowl of Delicious

Yield: 4

This recipe for corned beef hash is made in one pot and uses raw Idaho® potatoes rather than cooked. It’s a delicious way to use up any leftover corned beef you have, and is great served with sunny-side-up or fried eggs on top for brunch.

Read Elizabeth's full post here



  1. Melt 1 tablespoon butter in a large skillet with a lid over medium-high heat.
  2. Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
  3. Add the potatoes and water or cooking liquid from the corned beef. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are cooked.
  4. Uncover and simmer for 5 more minutes, until most of the liquid has evaporated.
  5. Stir the corned beef into the skillet, as well as the remaining tablespoon butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until bottom of hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
  6. Turn off heat and stir in parsley, rosemary, thyme and freshly ground coriander seed. Taste and adjust seasoning if necessary.
  7. Serve with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.