Save on Pinterest

Diner Corned Beef Hash

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings


  • 1-1/4 pounds potatoes (about 3 medium), cut into 1/2-inch cubes
  • 3 tablespoons butter
  • 3/4 cup finely chopped celery
  • 3/4 pound cooked corned beef, cut into 1/2-inch cubes (about 2-1/2 cups)
  • 4 green onions, chopped
  • 1/4 teaspoon pepper
  • Dash ground cloves
  • 2 tablespoons minced fresh cilantro


  • Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain.
  • In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.
Nutrition Facts
1 cup: 407 calories, 25g fat (11g saturated fat), 106mg cholesterol, 1059mg sodium, 27g carbohydrate (2g sugars, 4g fiber), 19g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Selene K
    Jul 31, 2015

    Found this to be a good basic recipe for corned beef hash. I used Yukon Gold potatoes because that is what I had on hand. Otherwise, followed the recipe exactly and it came out really good. The potatoes stayed firm and I am happy I boiled them as the recipe called Fortunately, I had corned beef in the freezer. The canned stuff just would not work in my opinion. Not sure the cloves added that much. Next time I make this, I will probably add green or red sweet peppers, a little salt to boil the potatoes and maybe some carrots for a little flavor burst.

  • HomeChefColleen
    Jun 25, 2015

    It was interesting to read toolbarsco's review below. The first sentence is exactly what happened to me! But, unfortunately, it just didn't do it for me. The photo shown on the site isn't at all how my dinner turned out. I love hash but both the corned beef and potatoes ended up mushy. I wouldn't cook the potatoes before, I would fry them up with the celery. I couldn't find any solid meat-type corned beef so unfortunately, I used the canned stuff. Not good. Perhaps that was the issue. I wouldn't add cloves but the onions and cilantro were a saving grace. I would make a lot of changes to this recipe if I were to make it again.

  • toolbarsco
    Jun 7, 2015

    I have never eaten corned beef hash but my husband has fond childhood memories of it, and he was excited for me to try this recipe. Everything went fine until we came to the cloves and cilantro. He was pretty sure his mom's hash did not contain either of these. We consulted Joy of Cooking and found several alternatives for additives. We added ketchup and parsley. It was absolutely delicious. I will make it again with these changes.