Corned Beef Hash

Prep Time:
30 mins
Total Time:
30 mins

This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed breakfast.


  • 2 tablespoons olive oil

  • 2 baking potatoes (about 1 pound), peeled and cut into ½-inch cubes (about 3 cups)

  • 1 onion, chopped

  • Coarse salt and ground pepper

  • 1 red bell pepper, ribs and seeds removed, chopped

  • 2 tablespoons prepared horseradish

  • 1 tablespoon Worcestershire sauce

  • 8 ounces thinly sliced corned beef, cut crosswise into ¼-inch-wide strips

  • ¼ cup heavy cream


  1. Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.

  2. Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.

  3. Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Cook's Notes

After stirring in the cream in step 3, reduce heat to low. Break 4 eggs, one at a time, on top of hash in skillet; cover, and cook just until whites are set, about 10 minutes. Use a spatula to divide among 4 plates.

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