Corn beef hash with mustard pickles

Prep Time: 25 minutes

Cook Time: 30–35 minutes

Pickle Prep Time: 15 minutes (plus chill time)

Total Time: 1 hour 15 minutes

Yield: 4 servings

Category: Breakfast, Brunch, Savory

Dietary Info: Gluten-Free, Dairy-Free (optional)

Introduction

There’s nothing quite like a well-made corned beef hash: crispy, golden-brown potatoes, tender chunks of savory beef, and sautéed onions—all fried to perfection. But when you pair that with a spoonful of tangy mustard pickles, it takes this humble dish to a new level.

This recipe combines classic comfort food with sharp, vinegary contrast. The pickles can be made ahead of time and are the ideal condiment for everything from hash to sandwiches or cheese boards.

Ingredients

For the Corned Beef Hash:

• 2 tablespoons olive oil or butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 3 cups cooked potatoes, diced (Yukon gold or red potatoes work well)

• 1 ½ to 2 cups cooked corned beef, chopped or shredded

• ½ teaspoon smoked paprika (optional)

• Salt and pepper, to taste

• 2 tablespoons chopped fresh parsley (optional)

• 4 eggs (optional, for serving)

For the Mustard Pickles (Quick Pickled Style):

• 1 cup finely sliced cucumber (mini cukes or Kirby cucumbers are best)

• 1 small red onion, thinly sliced

• 1 tablespoon yellow mustard seeds

• 1 teaspoon ground turmeric

• 1 tablespoon dry mustard powder

• ½ cup white vinegar

• ½ cup water

• 2 tablespoons sugar

• 1 teaspoon salt

Instructions

Step 1: Make the Mustard Pickles (Quick Pickles)

These can be made a day ahead or just an hour before serving.

1. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, mustard powder, and turmeric.

2. Bring to a boil, then reduce heat and simmer for 2–3 minutes until sugar dissolves.

3. Place the sliced cucumbers and onions in a heat-proof jar or bowl.

4. Pour the hot pickling liquid over the vegetables, pressing down to submerge fully.

5. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

The longer they sit, the better they taste—store in the fridge for up to 2 weeks.

Step 2: Prepare the Corned Beef Hash

1. Heat olive oil or butter in a large skillet over medium heat.

2. Add the onion and sauté until soft and golden, about 5–7 minutes. Add the garlic and cook for another 1 minute.

3. Stir in the diced potatoes, and cook for about 8–10 minutes, stirring occasionally, until they begin to crisp.

4. Add the chopped corned beef and continue to cook for another 10–15 minutes, pressing the mixture into the skillet to form crispy edges.

5. Season with smoked paprika, salt, and pepper to taste.

6. Finish with a sprinkle of fresh parsley, if using.

Step 3: Optional Fried Eggs

For a full meal, top each serving with a fried or poached egg:

• Heat a small amount of oil in a non-stick pan.

• Crack in the eggs and cook to your preferred doneness.

• Place one egg on top of each serving of hash.

Step 4: Serve

Spoon generous helpings of corned beef hash onto plates, top with a fried egg, and serve with a side (or spoonful on top) of mustard pickles.

Storage

• Corned Beef Hash: Store leftovers in the fridge for up to 3 days. Reheat in a skillet to preserve crispiness.

• Mustard Pickles: Keep refrigerated in a sealed jar for up to 2 weeks.

Serving Suggestions

• As a hearty brunch with eggs and toast

• With a dollop of sour cream or yogurt

• Tucked into a breakfast burrito

• As a dinner side with greens or slaw

Nutrition Information (Per Serving, w/ Egg & Pickles)

Note: Nutrition may vary depending on oil, meat cut, and egg size.