If you have leftover corned beef, making this hash is a must. Added bonus: most of the ingredients can be prepped ahead of time, making brunch at home a snap.
When I go out to breakfast or brunch, if there is corned beef hash on the menu, I will order it. (Actually, if there is any hash on the menu at any time of day, I will order it.) It doesn’t matter if we are at a classic diner or a hip and trendy new brunch spot — corned beef hash with a sunny side up egg makes its way to me more often than not.
Yet, I never made this dish at home. In part because I had never made corned beef before, and the task seemed daunting. Also, making a hash usually means a lot of chopping — not my go-to task for a Saturday morning.
However, when I walked into my local butcher shop, and they happened to have a very small brisket on hand (keep in mind I usually cook for two), I knew I had to take it and try making my own corned beef… and then my own corned beef hash.
Real talk: this recipe is a tad fussier than I usually like for morning recipes. However, with some planning, it can come together on a Saturday morning in a snap.
First, use corned beef that is already cooked.
It can be homemade or store-bought. If you are interested in making your own, I used this recipe and was very happy with it. If you want to try making it in an Instant Pot, this recipe looks great as well!
Second, you can chop and par-boil your potatoes ahead of time. Ever since I tried this technique for parboiling (and making hash, for that matter) from Serious Eats, I haven’t gone back. I also pre-sliced my Brussels sprouts the night before, and put them in the fridge in an airtight container.
If corned beef isn’t your thing, you can use any leftover protein – this is a great “clear out the fridge” recipe. If you have any spare veggies, chop those up and toss them in, too!
Corned Beef Hash with Brussels Sprouts
- 6 ounces corned beef cooked and diced
- 2 medium Yukon gold potatoes diced
- 6 Brussels sprouts trimmed and thinly sliced
- 1 Shallot small diced
- 2 Tbsp whole-grain mustard
- ½ tsp coarse ground black pepper
- 3 Tbsp olive oil
- 1 Tbsp white vinegar
- In a medium pot, combine the potatoes, vinegar, enough water to cover the potatoes by 1-2”, and a big pinch of salt. Bring to a boil, cooking them until the potatoes are tender and easily pierced with a fork, about 10 minutes. Drain, then set aside.
- While the potatoes are boiling, heat 2 Tbsp olive oil to a skillet over medium-high heat. Add the diced corned beef and saute, stirring frequently, until the edges are slightly crispy, about 3-4 minutes. Remove from the skillet with a slotted spoon and set aside.
- Add an additional tablespoon of olive oil to the pan, then add the boiled potatoes. Saute, stirring frequently, until the potatoes are crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add the sliced Brussels sprouts and diced shallot, and cook, stirring frequently, until the vegetables are softened and the Brussels sprouts have a slight char around the edges.
- Add the corned beef and potatoes back to the skillet, along with the whole-grain mustard and black pepper. Stir to combine. Season with salt if necessary.
Save this recipe for later and get the nutrition facts on Yummly!