Corned Beef Hash

Corned Beef Hash is a flavorful and satisfying breakfast recipe that combines pressure cooked corned beef and potatoes with eggs.

Corned beef is salt cured and marinated in tons of tasty spices. When cooked in the Instant Pot, it turns into moist shredded meat that is outstanding when fried with the creamy potatoes!

Why this recipe works:

Corned Beef Hash happened because I made Corned Beef and Cabbage in my Instant Pot and fell in love with this super tasty meal!

I just cooked the roast and the potatoes. Then, to make the hash, I fried them up in butter and added some farm fresh eggs on top. SO GOOD!

It makes a satisfying, filling, and savory breakfast.

How to make it:

1. The first step is to pressure cook the corned beef roast in your Instant Pot. Corned beef is a very lean, tough cut of meat. But, when you pressure cook cuts of meats like this, they become incredibly moist and flavorful.
2. I like to add Guinness stout to the cooking liquid. It adds a ton of flavor and tenderizes the meat. I also add a large onion. When I made the corned beef with cabbage, I added beef broth, but this time I just added water. Equally delicious results.
3. Once you pressure cook the corned beef, and this should take about 90 minutes plus the time it takes to come up to pressure, you let it naturally release for about 10 minutes before doing a final quick release. Compared to the 90 minutes, the potatoes only need about 3 minutes at high pressure to cook, especially if you use baby potatoes that have been cut in half like I did.
4. To make the hash, all you’ll need to do is heat a skillet on high with some butter and add some of the cooked potatoes and meat. I like to smash the potatoes with my hands and shred up the meat before I make my hash, but you can do whatever you want.

Cooking tips for perfect results:

• If you like the potatoes to be a bit firmer, you can leave them whole or reduce their cooking time.
• Since this recipe makes so much, you can portion the cooked beef and potatoes into smaller servings and freeze them for later.
• To cook perfect “yolky” eggs, make sure you use a non-stick pan, a generous amount of butter (ghee works even better), cook them over low heat, and flip them as soon as the egg will let you.

What qualifies as a hash, exactly?

When I think of hash, I think of potatoes and meat, all fried up into a flavorful concoction that tastes great with eggs.

You can make a sweet potato hash with poached eggs full of peppers and onions or you can cook up a hash with left over baked potatoes.

There are no rules, other than it needs to taste ah-maz-ing. That’s my rule, anyway.

The most famous of all hashes, of course, would be corned beef hash, which is why it’s finally making an appearance on my site.

This recipe makes a lot

The recipe actually makes a ton of corned beef hash, so if you’re just cooking for 2, I recommend making enough hash for what you’re going to eat right then and there and saving the leftover potatoes and corned beef for another time.

I like my eggs over medium for this corned beef hash recipe, but you can serve them up scrambled, poached, over easy, whatever!

Did you make this recipe? Be sure to leave me a comment and let me know what you think!

Corned Beef Hash

Prep20 minutes mins

Cook1 hour hr 40 minutes mins

Pressure building/release30 minutes mins

Total2 hours hrs

Servings 8 servings

Author Krissy Allori

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Corned Beef Hash is a flavorful and satisfying breakfast recipe that combines Instant Pot cooked marinated corned beef and potatoes with eggs.

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Equipment

• sauté pan

Ingredients 

½x1x2x

• ▢ 3 pound marinated uncured corned beef round flat roast Trader Joe's recommended
• ▢ 12 ounce Guinness stout
• ▢ 2 cups water
• ▢ 1 large onion
• ▢ 2 pounds baby potatoes halved
• ▢ 4 tablespoons butter
• ▢ 8 eggs

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Instructions 

• Using an electric pressure cooker like an Instant Pot, combine corned beef, stout, water, and onion. Cook on high pressure for 90 minutes. Allow pressure to naturally release for 10 minutes once done cooking, then quick release remaining pressure. Remove roast and transfer to a plate.
• Remove onion and any other solid pieces from cooking liquid and discard. Add potatoes and cook on high pressure for 3 minutes. Quick release the pressure when done cooking. Remove the potatoes and set on plate with roast.
• To make corned beef hash, melt butter in a large saute pan over high heat. Shred corned beef and add to butter along with potatoes, mashing with your hands as they are added to the pan. Stir only occasionally so that you can get a nice crisp on the potatoes and meat.
• Reduce heat to medium low. Move all the corned beef hash to the outside edge of the pan (if pan is large enough) or transfer to a serving plate. Crack the eggs into the center of the pan. Cook to over easy or over medium and serve.

Notes

Cooking tips for perfect results:

• If you like the potatoes to be a bit firmer, you can leave them whole or reduce their cooking time.
• Since this recipe makes so much, you can portion the cooked beef and potatoes into smaller servings and freeze them for later.
• To cook perfect "yolky" eggs, make sure you use a non-stick pan, a generous amount of butter (ghee works even better), cook them over low heat, and flip them as soon as the egg will let you.

Nutrition

Calories: 537kcal, Carbohydrates: 23g, Protein: 54g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 311mg, Sodium: 184mg, Potassium: 943mg, Fiber: 2g, Sugar: 1g, Vitamin A: 415IU, Vitamin C: 23.8mg, Calcium: 56mg, Iron: 5.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally published in March 2018 and has been updated with more information and cooking tips. Don’t worry – I didn’t change the recipe!