How to Cook Canned Corned Beef Hash
Published 2026-10-28
Canned corned beef hash is a diner-style breakfast you can make at home in about fifteen minutes. It is fully cooked, so the goal is simply to heat it through and build a crisp, golden crust. The secret is patience: a hot pan and leaving it alone. Here is the method, plus ways to serve it.
The crispy method
Use a cast iron or heavy nonstick skillet. Heat a thin layer of oil or a pat of butter over medium to medium-high heat. Spread the hash in an even layer about half an inch thick and press it down gently with a spatula. Now leave it for five to seven minutes without stirring so a brown crust forms. Flip in sections, press again and cook another few minutes until both sides are crisp.
Adding eggs
For a classic plate, top crispy hash with fried or poached eggs so the yolk runs into the potatoes. For a one-pan version, make small wells in the hash after flipping, crack an egg into each, cover the pan and cook until the whites are set. Season with black pepper and a dash of hot sauce; the hash is already salty, so taste before adding salt.
Serving ideas
Serve hash with toast or biscuits for breakfast, or with a green salad for an easy dinner. Stuff it into a warm tortilla with scrambled eggs and cheese for a breakfast burrito. Saute diced onions and peppers before adding the hash for extra flavor and color. A little ketchup or chili sauce on the side is a common favorite.
Pantry and storage tips
Smaller 7.5 ounce cans are about one generous serving, so a two-pack covers breakfast for two. Keep a couple of cans for camping, since hash cooks well in a skillet over a camp stove. Store unopened cans in a cool, dry cupboard. Refrigerate any leftovers in a covered container and reheat them in a skillet to bring back the crunch.
