If you're craving a hearty, savory dish to start your day (or even enjoy for dinner), this Irish Corned Beef Hash with Mustard is the answer. Picture tender chunks of homemade corned beef sautéed with crisp potatoes, sweet onions, and a touch of tangy mustard—all tied together in a golden skillet. This isn’t your typical canned corned beef hash breakfast—no shortcuts here—just wholesome ingredients combining for a satisfying, slightly spicy, and delicious comfort meal. The mustard adds that warm, subtle kick that elevates each bite, making it the kind of hash recipe you'll crave on chilly mornings or lazy brunch weekends.

PIN IT

Irish Corned Beef Hash with Golden Potatoes & Mustard

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Brunch, Dinner, Main Course

Cuisine American, Irish

Servings 4 generous portions

Equipment

1 large cast-iron skillet or heavy-bottomed frying pan essential for even browning and that irresistible crust.
Sharp chef’s knife and cutting board for chopping your potatoes, onions, and peppers.
Large bowl to toss the potatoes and onions with oil and seasoning before cooking.
Spatula or wooden spoon for breaking up the hash and flipping it without scratching the pan.
Small bowl and whisk to mix Dijon mustard, stone-ground mustard, and melted butter (or use a jar).
Lid to cover the skillet briefly if your potatoes need help cooking through without over-browning.

Ingredients

2 pounds homemade corned beef shredded or chopped into ½-inch pieces
You can also use canned corned beef hash, but homemade corn beef hash and eggs together feel next level.
1½ pounds Yukon Gold potatoes peeled and cut into ½-inch cubes
1 large yellow onion diced ~½-inch
1 red bell pepper chopped (optional, but adds sweetness and color)
3 cloves garlic minced
2 tablespoons Dijon mustard or whole grain mustard for extra texture
1 teaspoon stone-ground mustard optional, for more tang
4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons fresh parsley chopped (plus extra for garnish)
Salt and freshly ground black pepper to taste
4 large eggs to serve on top optional but classic

Instructions

Prep the Ingredients

Peel and dice the Yukon Gold potatoes into even ½-inch cubes. Place them in a large bowl, drizzle with 1 tablespoon vegetable oil, season with salt and pepper, and toss well. Dice onion, chop bell pepper if using, mince garlic, and set aside. Shred or chop the homemade corned beef into bite-size pieces.

Par-Cook the Potatoes

Heat a drizzle of oil in your skillet over medium-high heat. Add potatoes in a single layer and let them cook undisturbed for 4–5 minutes until the bottom starts to crisp. Then flip to another side, aiming for even golden color all around. If they’re browning too fast before cooking through, reduce heat to medium and cover loosely with a lid. Once potatoes are mostly tender, transfer them to a bowl and set aside.

Sauté Onions, Peppers & Garlic

In the same skillet, add the rest of the oil plus 2 tablespoons butter. Add onions and red bell pepper; sauté until softened and beginning to caramelize, about 5–7 minutes. Stir in garlic and cook for another 30 seconds until aromatic.

Combine Ingredients in Skillet

Return par-cooked potatoes to the pan and stir to combine. Add chopped corned beef, gently mixing so it doesn’t break down too much. Spread mixture evenly in the skillet and let it cook untouched over medium heat for 4–5 minutes to let a crust form on the bottom.

Add Mustard Mixture

Whisk 2 tablespoons Dijon mustard, 1 teaspoon stone-ground mustard, and the remaining 2 tablespoons butter in a small bowl until smooth. Drizzle evenly over the hash and gently fold it in. Season to taste with salt, pepper, and extra mustard if you want more tang. Continue cooking for another 5 minutes, scraping up more golden bits from the bottom.

Crisp & Melt

Press the hash firmly into the skillet and cook for another 3–4 minutes to develop a golden, crispy crust. If you want extra outer browning, briefly broil the skillet in the oven (if oven-safe), watching closely.

Cook the Eggs (Optional)

While hash finishes, cook eggs your favorite way—fried, poached, or even baked in a small skillet—seasoned with salt and pepper.

Serve

Spoon the hot corned beef hash onto plates, top each with an egg (if using), and finish with fresh parsley. Add an extra drizzle of mustard if you like more tang.

Pairings

Eggs any style – crisp-fried or softly poached eggs meld beautifully, especially in a classical corned beef hash and eggs arrangement.
Pickled onions or sauerkraut – add acidity and cut through the richness.
Buttery toast or soda bread – soak up mustard and yolk.
Guinness-style stout or Irish breakfast tea – the malt-forward flavors complement the beef.
Fresh greens with light vinaigrette – for balance—though this is one of those rare cases where heavy, hearty sides actually pair well.

FAQs

1. Can I use store‑bought corned beef or canned corned beef for this recipe?

Absolutely—but if you choose canned corned beef hash or canned corned beef, keep in mind it’s already cooked and often contains fillers. You may want to reduce cooking time slightly and skip heavy browning to avoid an overly dry texture. For the best flavor and texture, though, homemade corned beef or a quality deli roast sliced and chopped works wonders.

2. Should I use corned beef brisket from the store or roast my own?

You can make perfect hash with either. Cooking corned beef from scratch allows you to season it how you like—perhaps with mustard seeds, peppercorns, or bay leaves—but a well-cured brisket from the store works great once fully tender and shredded. Just be sure to cool and chill it before chopping, so it holds together instead of shredding too finely.

3. Can I use different meats, like turkey hash or ground beef hash?

Yes! Feel free to swap the corned beef with leftover roast beef or turkey. If using ground beef, sauté it first with onions and seasonings before adding potatoes. You might call it a ground beef hash or turkey hash recipe—still delicious, though tang from mustard might be less traditional.

4. How to reheat leftovers without making the hash soggy?

Reheat in a skillet over medium heat with a tiny drizzle of oil or butter. Press gently to revive crispness. A quick oven broil can re-crisp the top. Avoid the microwave unless you’re okay with softer texture.

5. What kind of mustard is best for this dish?

Dijon mustard offers smooth, creamy tang, while stone-ground mustard gives earthy texture and a bolder bite. You can even add a teaspoon of hot mustard if you’d like something more assertive. The blend is what makes this hash recipe stand out from your canned corned beef hash breakfast version.