Copycat Corn Beef Hash

Copycat Corn Beef Hash


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Served with a delicious runny egg, this copycat recipe is such a breeze to make. Cooked to a crisp plus the added seasoning, you’ll want to have this for every meal!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 lb russet potatoes; peeled and diced
  • 2 C diced corned beef
  • 1 medium onion; chopped
  • 2 Tbs unsalted butter
  • 2 cloves garlic; chopped
  • 2 tsp Worcestershire sauce
  • 4 eggs (optional)
  • Salt
  • Pepper
  • Olive Oil
  • Thyme
  • Oregano

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Preheat the oven to 400 F.

Layer a baking tray with some tin foil and put in the diced potatoes. Drizzle over some olive oil, thyme, oregano, salt and pepper. Toss the ingredients until the potatoes are well coated.

Place the potatoes in the oven and let it bake for 15-20 minutes until potatoes have turned brown. Remove and set aside.

Meanwhile, prepare a skillet and place it over medium high heat. Melt the butter in the skillet and toss in the onions and garlic. Once the garlic begins to brown and the onions are tender, add in the corned beef and stir.

After the corned beef has turned slightly brown, add in the cooked potatoes. Toss the ingredients and later add in the Worcestershire sauce. Stir until the potatoes and corned beef are evenly coated. Add salt and pepper to taste.

Then in a separate pan, fry an egg sunny side up and place it on top of the prepared hash. Serve hot and enjoy!

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