Irish Corned Beef Hash with Golden Potatoes & Mustard

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Brunch, Dinner, Main Course

Cuisine American, Irish

Servings 4 generous portions

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.

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

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.

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.

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.

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.

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.

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.

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

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.