This hash combines canned corned beef and ground beef with diced potatoes in a single skillet — no oven, no multiple pots. It takes 45 minutes start to finish and uses ingredients most households already have. The double-beef base gives you more texture and flavor than either meat would alone.
About the ingredients
- Canned corned beef: Look for it near tinned fish or the canned meat aisle. Brands vary in saltiness, so taste before adding extra salt at the end.
- 80/20 ground beef: The fat content matters here — leaner blends can make the hash dry once the potatoes absorb the pan juices.
- Smoked paprika: Regular sweet paprika works as a swap but gives less depth. Hot smoked paprika is fine if you want a little heat.
- Worcestershire sauce: Soy sauce (half the amount) is a workable substitute if you’re out. Skip the parsley garnish — not worth the extra dish.
The technique that matters
The potatoes are the part most people get wrong. Small, even dice — roughly half an inch — is what allows them to cook through before the beef dries out. Once you add the potatoes and cover the pan, resist the urge to stir constantly; letting them sit undisturbed against the hot skillet is what builds the crispy edges. The cover traps steam to cook the centers, and then removing it for the final few minutes drives off that moisture so the outside crisps up. If you keep lifting the lid, you lose the steam and the potatoes stay pale and soft.
Mistakes to avoid
- Cutting potatoes too large: Chunks bigger than three-quarters of an inch won’t cook through in the allotted time. You’ll end up with crunchy centers and overcooked beef.
- Adding corned beef too early: Corned beef is already cooked and breaks down fast. Add it after the ground beef is browned, not before, or it turns to mush.
- Overcrowding the pan: A 10-inch skillet is too small for this recipe. Use a 12-inch or larger. A crowded pan steams everything instead of browning it.
- Not draining excess fat: If your ground beef releases a lot of fat before you add the potatoes, tip most of it out. Too much pooled fat prevents the potatoes from crisping and makes the hash greasy.
- Under-seasoning at the end: Canned corned beef salt levels vary by brand. Always taste and adjust after everything is combined, not just at the start.
Keeping and reheating
Leftovers keep well in a sealed container in the fridge for up to 3 days. For reheating, a skillet over medium heat with a small splash of water works better than a microwave — it revives the texture without turning the potatoes rubbery. Spread it in a single layer and let it sit for a couple of minutes before stirring so the bottom can re-crisp. This hash also freezes reasonably well for up to 2 months; freeze in portions and thaw overnight in the fridge before reheating. The potatoes soften slightly after freezing but the flavor holds.
Corned Beef and Mince Hash
Equipment
Ingredients
2 tablespoons olive oil - Extra virgin for best flavor
1 medium onion - Finely chopped
2 cloves garlic - Minced
1 pound ground beef (minced beef) - Use 80/20 blend for best texture- 1 can corned beef - About 12 oz, diced
3 medium potatoes - Peeled and diced into small cubes
1 teaspoon smoked paprika
½ teaspoon ground black pepper - Freshly ground
½ teaspoon salt - Adjust to taste
1 tablespoon Worcestershire sauce - For depth of flavor
2 tablespoons parsley - Fresh, chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.
- Stir in the diced corned beef and mix well with the ground beef.
- Add the diced potatoes, smoked paprika, salt, and black pepper. Stir well to coat the potatoes in the seasoning.
- Pour in the Worcestershire sauce and mix thoroughly.
- Reduce the heat to medium-low, cover, and let the hash cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and crispy at the edges.
- Turn off the heat and sprinkle with freshly chopped parsley before serving.
Notes
- For an extra crispy texture, uncover the pan during the last 5 minutes of cooking to let the potatoes crisp up.
- Serve with a fried egg on top for an added layer of flavor.
Nutrition
Your questions, answered
Can I use fresh beef instead of canned corned beef?
No direct swap exists — canned corned beef brings a specific cured, salty flavor that fresh beef won’t replicate. If you want to skip the can, a small amount of pastrami or deli corned beef, diced fine, is the closest substitute.
Do I need to pre-cook the potatoes before adding them to the skillet?
No — the covered cooking method in this recipe handles that. As long as your dice is small and even (around half an inch), they will cook through in 15 to 20 minutes on medium-low heat with the lid on.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — no pink should remain. In this recipe, 8 minutes of cooking over medium heat while breaking it apart should get you there, but use a thermometer if you’re unsure.
Can I make this ahead for meal prep?
Yes, it reheats well and the flavors actually improve after a night in the fridge. Cook it fully, cool it quickly, and store in portions — it’s one of the better ground beef dishes for batch cooking because it doesn’t dry out as badly as plain mince on its own.
