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.
Homemade Corned Beef Hash with a Kick
Equipment
- Large, heavy-bottomed skillet or cast-iron pan
- Non-stick pan
Ingredients
Hash
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound cooked corned beef shredded or diced
- 3 medium potatoes cooked and diced (leftover roasted or boiled potatoes work perfectly)
- 1 red bell pepper finely diced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for a kick
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
For Serving
- 4 large eggs
- 1 tablespoon butter for frying eggs
Instructions
Cooking the Hash
- Heat olive oil in a large skillet over medium heat and cook the chopped onion until softened and translucent.
- Add minced garlic and diced red bell pepper to the skillet, cooking for 3-5 minutes until the pepper softens.
- Stir in the diced potatoes, shredded corned beef, Worcestershire sauce, smoked paprika, and cayenne pepper.
- Press the mixture into an even layer, increase heat to medium-high, and cook for 8-10 minutes without stirring to create a crispy bottom.
- Flip sections of the hash with a spatula and continue cooking until heated through and desired crispiness is achieved, stirring and pressing occasionally.
- Season the hash with salt and pepper to taste.
Frying Eggs and Serving
- While the hash finishes, melt butter in a separate pan and fry the eggs to your preferred style.
- Divide the hash among plates, top with a fried egg, and garnish with fresh chopped parsley. Serve immediately.