Corned Beef Hash

"Easy on the budget and strong on the taste. Simple to make and quick too."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Peel potatoes and cut into 1" cubes.
  • Chop onion.
  • Heat iron skillet over high heat until hot to prevent sticking.
  • Crumble the corned beef and place in the skillet, add potatoes and onion.
  • Cover with water and bring to a boil.
  • Turn heat down to barely boiling and cook until the potatoes and onions are done.
  • Stir occasionally to prevent sticking and add more water if needed.

Questions & Replies

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  1. domesticatedmom
    I add carrots and corn with mine. Very yummy.
  2. martinavee riley
    I needed somthing for lunch. The kids were getting hungry. everybody enjoyed it. Thx for the new recipe!
  3. Braunda
    I am so happy to see you have almost the same recipe my Momma used and I use to this day. However I do fry a about two strips of Bacon before I add the onion. But all is just about the same. Thank You so very much for taking me down memorylane with this recipe. Hugs 2 U
  4. Mike McCartney
    Finally a hash that is not sweet. Thanks so much for the keeper, and a new method for cooking onions.
  5. Bergy
    I liked the end result but felt it lacked a little zip so I served it with mustard - just right. Watch how much water you cover the hash with as it takes quite a while to cook down, cook uncovered.. I like pepper too and used lots of pepper and no salt. Served with scrambled eggs and toast - Thanks Nancy for your recipe


Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
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