You’ve got to try this Smoked Corned Beef Hash — a flavorful twist on a classic. Crispy potatoes, caramelized onions, bell pepper, and tender smoked corned beef come together on a hot griddle for a smoky, savory meal that works for breakfast, brunch, or a hearty dinner.
Blackstone Smoked Corned Beef Hash
There’s nothing like the aroma of corned beef hash sizzling on a griddle. This version uses smoked, braised corned beef for deeper flavor, plus browned potatoes, caramelized onions, and a touch of fresh parsley. It’s an excellent way to repurpose leftover corned beef or elevate a ready-made roast into a restaurant-quality hash.
Cook on a griddle for the crispiest potatoes and the best caramelization, or make it in a large cast-iron skillet if you prefer indoor cooking. Serve with poached or fried eggs, a drizzle of hot sauce, and a sprinkle of fresh herbs for contrast and brightness.
Where does corned beef come from?
Corned beef dates back to the 18th century in England and Ireland, where large grains of salt — or “corns” of salt — were used to preserve beef. The preservation method and resulting flavor made corned beef a popular ingredient in many households. Over time the dish evolved into multiple regional variations, including the Irish-American corned beef and cabbage as well as modern takes like smoked corned beef hash cooked on a griddle.
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Recipe Shopping List
Most of these ingredients are pantry-friendly. For precise measurements, see the recipe card below.
- Potatoes (diced or hash browns)
- Oil (neutral, high-smoke point)
- Salt
- Onion powder
- Paprika
- Granulated garlic
- Cracked black pepper
- Butter
- Onion
- Bell pepper
- Cooked corned beef (smoked or braised)
- Eggs
- Fresh parsley
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How To Make This Recipe
This overview highlights the main steps. For best results, follow the detailed recipe card below when cooking.
- Preheat and prep: Preheat a gas griddle or a heavy cast-iron pan over medium-high heat. Toss diced potatoes with oil and seasonings.
- Cook potatoes: Spread potatoes on the hot surface, add butter, and cover briefly to promote browning. Cook until at least two sides are golden and crisp.
- Sauté aromatics: Cook onions and bell pepper until softened and starting to brown.
- Heat corned beef: Add cubed corned beef to the griddle and brown to warm through.
- Combine and finish: Mix potatoes, onions, peppers, and corned beef together, lower heat, and finish with poached or fried eggs on top.
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Recipe FAQ
Yes — a large non-stick skillet or a cast-iron pan works well. Heat evenly and adjust cooking times as needed for your cookware.
Yes. Store the prepared hash in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat, stirring until warmed through; add a splash of oil or butter if needed to refresh crispness.
Customize the hash with diced jalapeño, zucchini, cherry tomatoes, or kale for vegetables; top with cheddar, Swiss, or pepper jack for a cheesy finish; add crumbled bacon, sausage, or ham for extra protein. Create wells in the hash for eggs to bake in, or serve with sliced avocado, pickled jalapeños, or your favorite hot sauce for contrast.
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- Traeger Tri Tip — a spring favorite; cook to medium-rare and slice across the grain for the best texture.
- Blackstone Grill Steak — a simple, reliable griddle steak recipe that proves steak belongs on a griddle.
- Traeger Smoked Pork Chops — seasoned for fast weeknight cooking; pair with a salad and cheesy orzo.
- Double-Smoked Ham — great for holidays or an easy Sunday roast that feeds a crowd.
- Traeger Smoked Salmon — a show-stopping, homemade alternative to store-bought smoked salmon.
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Smoked Corned Beef Hash on the Griddle
Tender smoked and braised corned beef meets crispy, seasoned potatoes and caramelized onions for one of the best hangover-curing breakfasts. Easy to scale and perfect for a crowd.
Ingredients
- 4 cups diced potatoes (frozen hash browns or fresh diced potatoes)
- 3 tablespoons oil
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon granulated garlic
- ¼ teaspoon cracked black pepper
- 4 tablespoons butter
- ⅔ cup chopped onion
- ⅔ cup chopped bell pepper
- 2 cups cubed corned beef (smoked or braised)
- 4 poached or fried eggs
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your gas griddle or cast-iron pan over medium-high heat. Let it get fully hot before adding ingredients.
- Toss the diced potatoes with oil, salt, onion powder, paprika, granulated garlic, and black pepper until evenly coated.
- Spread potatoes on the oiled griddle. Add a tablespoon of butter on top and cover with a dome or lid for 3–5 minutes to encourage browning.
- Check the potatoes and flip them once the bottoms are browned. Continue cooking until multiple sides are crisp and golden.
- On another section of the griddle, add a light coating of oil and a bit of butter, then sauté the onion and bell pepper until softened and beginning to brown.
- During the last few minutes of cooking, add the cubed corned beef near the potatoes and sear until warmed and slightly crisped. Mix the onions and corned beef into the potatoes.
- Reduce heat to low, cover briefly to meld flavors, then cook the eggs to your liking — poached, fried, or baked in wells in the hash.
- Sprinkle with chopped parsley and adjust salt to taste, keeping in mind smoked corned beef may be salty already. Serve hot.
Nutrition Information (per serving)
Calories: 487 • Total Fat: 32g • Saturated Fat: 11g • Cholesterol: 218mg • Sodium: 996mg • Carbohydrates: 28g • Fiber: 3g • Protein: 21g
Nutrition data provided here is an estimate.
Tips: Use frozen diced potatoes for convenience, or parboil fresh potatoes for a quicker, tender center before crisping on the griddle. If using very salty corned beef, skip adding extra salt to the potatoes and taste as you go. To keep the hash crisp while serving a crowd, spread it on a warm sheet pan and keep it in a low oven until plating.
Serving ideas: Top with a runny poached egg, a drizzle of hot sauce, or a spoonful of pickled vegetables for contrast. Leftovers reheat well in a skillet; add a splash of oil and stir over medium heat until crisped and heated through.