Create a perfect corned beef hash

Yankee Chef logoBy Jim Bailey

Now I know some of you like your corned beef hash all scrambled up and served just plopped on your plate.

There are times when I am in a hurry and simply heating up hash makes me happy. But the proper — and best — way of serving hash is by making sure it has at least one side very crispy.

I love using a mix of regular potatoes with sweet potatoes as well, to give it just a hint of sweetness combined with the saltiness. And one note: Your local deli should have cooked corned beef ready for you. Ask that it be sliced very thin.

Home-made corned beef hash

Home-made corned beef hash with an egg on top.

1 cup very small dice, cooked potatoes
1 cup (about 1/2 pound) minced, cooked corned beef
1/2 small onion, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon each cracked black pepper, celery seeds and mustard powder
1 egg, beaten
3 tablespoons oil


Add corned beef to the bowl of a food processor. Pulse for a minute or so on high, or until it is finely ground. Transfer to a bowl and thoroughly mix with remaining ingredients by hand.

In a large skillet, add oil over medium-high heat. When oil is shimmering. add the hash, flatten out and begin cooking. After about 3 minutes, it will start to crisp up on bottom. Lift up with your spatula from time to time, all around the hash, to loosen. Flip your hash over, reduce heat to low and let cook 6 to 8 minutes, or until crispy on bottom. Do not loosen or otherwise disturb. Serve immediately.

NOTE: My favorite way to make this recipe is by using my ‘go-to’ appliance, the coffee grinder. I put the red pepper flakes, peppercorns, celery seed and use 1/2 teaspoon mustard seeds. Grinding them all together and adding to the remainder of the ingredients gives you that perfect flavor.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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