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This slow cooker corned beef hash is a comforting and hearty meal that suits breakfast, brunch, or dinner perfectly. Designed to make great use of leftover corned beef, it transforms simple ingredients into a warming dish with minimal effort thanks to the slow cooker. Just add everything in and let it cook while you take care of other things.
This was one of my go-to meals after St. Patrick’s Day celebrations when I had extra corned beef. It always made the whole house smell wonderful and got eaten up quickly by the family.
Ingredients
- Corned beef cooked: three quarters of a pound works great leftover or freshly cooked, lean options give a nice texture
- Russet potatoes: one pound peeled and diced provide a hearty base and soak up flavors
- Onion: diced half a cup adds sweetness and depth
- Beef broth: half a cup keeps everything moist and infuses savory notes
- Dried parsley: one and a half teaspoons lends a mild herby touch
- Salt: one teaspoon enhances all the components
- Black pepper: half a teaspoon balances with a bit of heat
- Garlic powder: half a teaspoon rounds out the seasoning
- Butter: two tablespoons optional but highly recommended for richness and to lightly brown the top
Ingredient Notes
Choosing fresh russet potatoes is key for a fluffy texture that holds well in the slow cooker. Make sure the corned beef is well trimmed of excess fat for the best balance.
Step-by-Step Instructions
- Spray the Slow Cooker:
- Grease the inside of your slow cooker with cooking spray or a little butter. This prevents sticking and helps with cleanup after cooking.
- Add Ingredients to Cooker:
- Place the diced potatoes, cooked corned beef, and onion into the slow cooker. Sprinkle in the parsley, salt, pepper, and garlic powder. Pour in the beef broth evenly. If using, dot the top with butter to add flavor and moisture.
- Cook Low and Slow:
- Set your slow cooker to HIGH for two to three hours or LOW for four to six hours depending on your schedule. Avoid opening the lid frequently to keep heat consistent.
- Stir and Serve:
- Before serving, give everything a good stir to mix the flavors and break up any large pieces. The potatoes should be tender and the corned beef heated through.
My favorite part has to be the way the potatoes soak up the beef broth creating a creamy texture against the slightly salty corned beef. Once, I made this on a chilly morning and my kids declared it the best breakfast ever without even asking for syrup or ketchup!
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet or microwave to keep the potatoes from drying out. This dish also freezes very well. Divide into portions and freeze for up to two months, thawing overnight before reheating.
Ingredient Substitutions
Try sweet potatoes instead of russet for a touch of natural sweetness and color contrast. Use vegetable broth for a lighter flavor or for those avoiding beef. Fresh herbs like parsley can replace dried if you have them on hand—just increase the amount to about a tablespoon for more vibrancy.
Serving Suggestions
Serve with a fried egg on top for a complete breakfast or brunch plate. A side of sautéed greens or roasted carrots pairs nicely to add freshness and color. For a dinner option, a simple green salad with a bright vinaigrette balances the richness of the hash.
Frequently Asked Questions
- What cut of beef works best for this dish?
Cooked corned beef, preferably trimmed of excess fat, provides the best texture and flavor for this hash.
- Can I use a different type of potato?
Russet potatoes are ideal due to their texture and ability to absorb flavors, but Yukon Gold can be a good substitute.
- How do I prevent the hash from sticking to the slow cooker?
Spraying the slow cooker with a light coat of cooking spray before adding ingredients helps prevent sticking and aids in easy cleanup.
- Is it possible to make this on stovetop instead?
Yes, but slow cooking allows the flavors to meld gently; a skillet method requires more attention to avoid overcooking or burning.
- Can butter be omitted or substituted?
Butter adds richness but can be omitted or replaced with a small amount of oil without drastically changing the dish's flavor.
