One of my absolute favorite comfort foods has to be corned beef hash. That crispy-edged, savory, and utterly satisfying blend of potatoes and seasoned beef is pure magic. But let’s be honest, even the best solo act can sometimes use a little help from its friends. You know, something to complete the meal, add a fresh dimension, or simply make it feel more “dinner.” That’s where this guide comes in. If you’ve been wondering how to elevate your corned beef hash experience beyond just a plate of deliciousness, you’re in the right place.
Why you’ll love this dish
Corned beef hash is a meal unto itself, but pairing it with the right side dish can transform it into something truly special. Often, we think of it as a breakfast or brunch item, but with the right accompaniment, it easily becomes a fantastic dinner. These side dishes aren’t just an afterthought; they’re chosen to complement the rich, salty, and sometimes heavy nature of the hash, offering balance, texture contrast, or a burst of freshness. You’ll love how these pairings elevate a humble dish into a complete, satisfying feast perfect for any time of day.
> “I used to just eat my corned beef hash by itself, but adding a crisp salad or some stewed tomatoes just makes the whole meal pop! It’s a game-changer!” – A Happy Home Cook
Step-by-step overview
This article isn’t about making the corned beef hash itself (though I’ll share some tips for making a great one!). Instead, it’s about what to serve alongside it. We’ll explore six fantastic side dish categories, ranging from classic breakfast staples to fresh, vibrant vegetables and even some unexpected delights. For each side, we’ll discuss why it works with corned beef hash, and how to prepare it simply and effectively to get the best results.
Key ingredients
While we’re focusing on sides, it’s worth a quick mention of what makes classic corned beef hash. You’ll typically need:
- Cooked corned beef: Diced or shredded. Leftovers are perfect for this!
- Potatoes: Russet or Yukon Golds work best for that crispy-creamy texture, diced.
- Onion: Diced, for aromatic depth.
- Butter or oil: For frying.
- Seasonings: Salt, black pepper, and sometimes a pinch of paprika or garlic powder.
For the side dishes themselves, you’ll find a variety, from fresh vegetables like avocados and tomatoes to eggs and hearty greens.
Directions to follow
While this isn’t a single recipe, for each side dish suggestion, I’ll walk you through how to prepare it to best complement your corned beef hash. Think of these as mini-recipes designed to enhance your main dish.
Best ways to enjoy it
Corned beef hash, especially with these thoughtful sides, is incredibly versatile. It’s fantastic for:
- Hearty Breakfast or Brunch: Pair it with eggs and toast.
- Comforting Weeknight Dinner: Add a fresh salad or roasted veggies for a complete meal.
- Holiday Leftover Reinvention: A brilliant way to use up post-St. Patrick’s Day corned beef.
The key is treating the hash as the star and allowing the sides to play their supporting roles, offering balance and contrast.
Storage and reheating tips
For the corned beef hash itself:
- Storage: Leftover hash can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheating: For best results, reheat hash in a skillet over medium heat until warmed through and the edges crisp up again. You can also microwave, but it won’t be as crispy.
- Freezing: While possible, I don’t typically recommend freezing cooked hash as the potatoes can become mealy when thawed and reheated.
Storage for the side dishes will vary greatly. Fresh salads are best made just before serving. Cooked vegetables can usually be refrigerated for a few days and gently reheated.
Helpful cooking tips
- Crispy Hash is Key: When making your hash, don’t overcrowd the pan. Fry it in batches if necessary, and press it down with a spatula to encourage browning and crispiness.
- Seasoning Matters: Taste your hash before serving and adjust salt and pepper. Corned beef can be salty, so be mindful.
- Don’t Forget the Freshness: Many of these sides are chosen to cut through the richness of the hash. Don’t skip the fresh herbs or citrus finishing touches!
- Leftovers are Your Friend: This is truly a dish that shines when made with leftover corned beef. It’s economical and incredibly flavorful.
Creative twists
Beyond the classic pairings, feel free to experiment!
- Spicy Kick: Add a dash of hot sauce or a sprinkle of red pepper flakes to your hash.
- Cheesy Goodness: Stir in some shredded cheddar or Swiss cheese towards the end of cooking the hash.
- Herbaceous Boost: Fresh parsley or chives stirred into the hash or sprinkled over the top of your sides adds a lovely brightness.
- Vegetable Power-Up: While we’re talking about sides, you could also stir some chopped bell peppers or grated carrots into the hash itself for extra veggies and color.
Common questions
Can I use canned corned beef for hash?
Absolutely! Canned corned beef is a classic choice for hash and works wonderfully. Just be sure to break it up well before cooking, and taste for seasoning as it can be quite salty.
What’s the best type of potato for corned beef hash?
Russet potatoes are fantastic because they get wonderfully crispy on the outside while staying fluffy on the inside. Yukon Gold potatoes are another excellent choice, offering a slightly creamier texture. Avoid waxy potatoes like red bliss, as they tend to hold their shape too much and don’t crisp as well.
How do I get my hash extra crispy?
The key to crispy hash is dry potatoes, sufficient fat (butter or oil), and patience. Make sure your potatoes are as dry as possible after dicing (you can even parboil and then dry them). Don’t overcrowd the pan, and resist stirring too often. Let it cook undisturbed for several minutes to form a crust on the bottom before flipping and repeating. Using a well-seasoned cast iron skillet also helps.
Crispy Skillet Corned Beef Hash with Fried Egg
Equipment
- Large, heavy-bottomed skillet
- Spatula
- Knife and cutting board
Ingredients
Main Ingredients
- 2 cups cooked corned beef diced
- 3 Russet potatoes peeled and diced into ½-inch cubes
- 1 small onion finely diced
- 2 tablespoons olive oil
- ½ teaspoon Worcestershire sauce optional
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish (optional)
- 2 large eggs for serving
Instructions
Preparation
- Dice the cooked corned beef, potatoes, and onion into approximately ½-inch cubes.
- Heat a large, heavy-bottomed skillet over medium-high heat and add the olive oil.
Cooking the Hash
- Add the diced potatoes to the hot skillet, spreading them in a single layer; cook for 8-10 minutes, stirring occasionally, until golden brown and softened, allowing a crust to form.
- Push the potatoes aside, add the diced onion to the empty space, and cook for 3-5 minutes until soft and fragrant.
- Combine potatoes and onions, then add the diced corned beef; drizzle with Worcestershire sauce if desired, and season generously with salt and black pepper.
- Press the mixture into an even layer and cook undisturbed for 5-7 minutes to develop a crispy bottom crust.
- Gently flip sections of the hash and continue cooking, pressing down occasionally, until most of the hash is golden brown and crispy, about 5-10 more minutes.
Finishing and Serving
- While the hash finishes cooking, fry or poach two eggs to your preference.
- Taste the hash and adjust seasoning, then garnish with fresh parsley if desired and serve immediately topped with the eggs.