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!
CORNED BEEF HASH
Pin it to your BREAKFAST BOARD to SAVE it for later!
Follow Self Proclaimed Foodie on Pinterest for more great recipes!
Corned Beef Hash happened because I made Corned Beef and Cabbage last week in my Instant Pot and fell in love with this super tasty meal! My friend, Kendra, was over teaching me how to make kombucha and I sent some leftovers home with her because she said her husband loved corned beef. He sent me a picture of him making corned beef hash with the extras and it looked amazing
So what did I do?
I went right back to the store to buy another corned beef roast and made another batch. This time, though, I didn’t add the cabbage and the carrots. 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!
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.
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.
What kind of meat is in corned beef hash?
Yes – people actually ask this question. I’m about to blow your mind here, but corned beef is the meat used to make corned beef hash. I am not certain of this, but I used deductive reasoning to come to that conclusion and I’m sticking to it.
I’ve heard you can buy corned beef in a can, but I never have. Last week’s recipe was my first time making corned beef. Actually, and I know this sounds crazy, but I think it was the first time I’ve even eaten it! But now I’m hooked.
I’m even going to take the leftover corned beef hash and whip up some breakfast burritos to stick in the freezer!
How do you make corned beef hash?
I have no idea how other people make it, so if you want to follow my recipe you’ll need an electric pressure cooker.
The first step is to pressure cook the corned beef roast. 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. I like to add Guinness stout to the cooking liquid because cooking with stout is something everyone should do. I also add a large onion because I almost always add onion. When I made the corned beef with cabbage, I added beef broth, but this time I just added water. Equally delicious results.
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.
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.
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!
Corned Beef Hash
- 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
- 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.