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How to Improve Canned Corned Beef Hash

Want to know how to easily improve canned corned beef hash? You can easily take this old-school food from “meh” to fabulous!

The best way is to add a few ingredients and some of your favorite seasonings. I follow an easy recipe, but there are quite a few different ways to make it taste wonderful. Next time you see canned corned beef on sale, pick up a couple of cans and test out some of my suggestions.

pan of corned beef hash and potatoes

I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.

Some people call this corn beef hash, but the process of using large kernels of salt to cure the meat gives it the name “corned beef hash.” 

Easy Beef Hash Recipe

If I’m in a hurry, but still want to doctor the canned corned beef hash, I use a super easy recipe. It only involves a few ingredients and a yummy topper on each serving.

Since I only use simple ingredients for this version, I typically have everything that I need in my pantry and refrigerator. I’ll also show other options for those days when you have more time. All of the ingredients for this corned beef hash recipe are available in most grocery stores. So you shouldn’t have any trouble finding what you need to make this delicious dish.

I feel that the best canned corned beef hash is the one you like. So try different brands until you discover your favorite. They’re all a little bit different.


Since I’m cooking for just my husband and myself, this is for 2 servings. However, if you’re cooking for more people, simply double the ingredients.

can of corned beef hash

Here is what you’ll need for the most basic but delicious corned beef hash:

  • Can of corned beef hash (15 ounce can)
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 eggs
  • 1 tablespoon butter
bowl of diced onions
onion powder and garlic powder

If you want to print out this recipe, go to the printable recipe card at the bottom of this post.

This is such an easy recipe, and it takes very little time. I often serve it with a simple side, such as this delicious bacon lettuce and tomato salad or this deliciously refreshing and creamy coleslaw.

If you have leftover corned beef, you can add some diced potatoes for homemade corned beef hash. Cut up the meat and cook it in butter with the potatoes. Since I enjoy crispy potatoes, I make sure they’re browned around the edges.

I often pick up an extra package of corned beef when it goes on sale after St. Patrick’s Day so we can enjoy it again. I put it in the freezer and start thawing it a day or two before I plan to cook it. I’ve actually made corned beef from scratch using a beef brisket and pickling spices. We like a lot of flavor at our house, so I don’t hold back on the seasonings.

You can also pick up corned beef from almost any deli counter. However, keep in mind that some delis charge quite a bit for the prepared version. And it’s really just as easy to make it yourself if you want to save some money.

Alternate or Additional Ingredients

If you have time and want more flavor, feel free to add whatever you want. I always recommend adding to a small amount and tasting it before putting it in the entire recipe to make sure you like it.

Here are some alternate or additional ingredients that are good:

  • Minced fresh garlic clove
  • More potatoes, diced (new potatoes, Irish potatoes, Yukon gold potatoes, or whatever kind you have)
  • Sweet potatoes (either instead of or in addition to regular potatoes)
  • Sour cream or plain yogurt
  • Barbecue sauce
  • Worcestershire sauce
  • Hot sauce
  • Olive oil
  • Red or green bell pepper

Directions to Improve Canned Corned Beef Hash

You’ll need a medium to large skillet. You can use a cast iron skillet or whatever pan you prefer.

First thing, melt the butter in the skillet over medium heat. Make sure the entire surface is coated with the butter before you add the rest of the ingredients. Pour the diced onions into the pan and sauté until they are translucent.

Next, empty the entire can of corned beef hash into the coated skillet, stir, and evenly distribute the contents. Sprinkle the garlic powder and onion powder over the hash and continue to stir.

Since I like browned edges on the meat, I turn the burner up a little bit and continue cooking over medium high heat. If you feel that medium-high heat is too hot, keep it on medium. You don’t want to burn this. This entire process typically only takes about 10 to 15 minutes to this point. However, a lot depends on your stove and how hot the burner cooks.

Add Eggs for Contrast, Flavor, and Nutrition

Finally, I crack the eggs over the corned beef hash while it is in the skillet. They should resemble sunny side up eggs. Each person should have a fried egg on top. There are 2 of us, so one of us got 2 eggs.

I like a runny yolk, so as soon as the egg whites are done, the meal is ready to serve. Or you can cover the skillet and allow the egg yolks to firm up. That’s up to you and how you prefer them. The reason I like runny eggs is that it’s easy to cut them up and mix them with the rest of the dish. The runny yolks add a lot of creaminess, which I enjoy.

If you like salty eggs, go ahead and put extra salt on them. A lot depends on the brand of corned beef you get because some are saltier than others.

More Tips to Improve the Taste of Canned Corned Beef

There is an endless number of ways to make canned corned beef taste better. All of the ways I’ve mentioned are things I’ve tried. However, I don’t think you should limit yourself to what I do.

Here are more things you can try:

  • Spice it up. Do you have a favorite spice? Add it to a small amount of the canned corned beef and taste it. If you like it, then you can add it to the entire recipe.
  • Try a different cooking method. If you normally heat it up in a saucepan, fry it in butter. I would use a cast iron skillet to make sure all of the heat is evenly distributed. Plus, there’s something about using an iron skillet that makes food even better.
  • Add an unexpected flavor. Mix in a little bit of this balsamic glaze for a tangy flavor. Be careful not to overdo it because you don’t want to completely overpower the flavor.
  • Add a family-favorite flavor. If you’re a fan of barbecue, add some of this homemade barbecue sauce.

History of Canned Corned Beef

The canned version of corned beef became popular during World War II. It was shelf stable and fairly inexpensive, so most people could afford it. To this day, it remains popular among some segments of the world’s population. A lot of people rely on it as an easy way to make ends meet and still keep their families fed. It’s still a great value. Many people who grew up during that era still keep plenty of canned meat in their pantries.  

Side Dishes for Canned Corned Beef Hash

I like to add a side dish of vegetables or a salad when I make corned beef hash. If you have a favorite side, include that.

Here are some of our favorites:

Balsamic Glazed Zucchini – Loaded with lots of flavor, this will quickly become your favorite side dish for many meals.

Sautéed Spinach and Tomatoes – Add a bunch of color to the plate with this nutritious and delicious side.

sautéed spinach and tomatoes on a plate
Sautéed Spinach and Tomatoes

Improved Canned Green Beans – When you need a side dish, go back to your pantry and pull out some of those green beans that you stocked up on during the last sale. Then follow this wonderful recipe from Julia’s Simply Southern. Mmm, so good!

Watermelon Cucumber Salad – Always refreshing, this yummy salad is sure to make the entire family very happy.

watermelon cucumber salad

Broccoli Slaw – Delicious with great texture, color, and flavor, this broccoli slaw is a delightful side dish that you can feel good about serving your family.

can and pan of corned beef hash

More Beef Recipes

If you enjoy the flavor of beef, try any of these delicious recipes:

Italian Beef and Cabbage Casserole – This is another economical meal that is absolutely delicious! It’s also low-carb and Keto friendly! And it’s good the next day for leftovers!

Italian beef and cabbage casserole on a plate and in a pan
Beef and Cabbage Casserole

Baked Beef Ribs – I alternate between beef and pork ribs. This is my favorite way to cook beef ribs. 

Slow Cooker Layered Hamburger Casserole – I love one-pot and one-pan meals, and this is definitely a family favorite!

Serving of hamburger casserole

Beef and Bean Enchilada Casserole – Anyone who likes south-of-the-border flavors will appreciate this easy recipe that makes the taste buds very happy.

beef and bean enchilada on a plate with chips

Crock Pot Garlic Tomato Roast Beef – Start this in the morning and come home to this amazingly tantalizing aroma that will draw the whole family to the kitchen. It’s so good!

Yield: 3 servings

How to Improve Canned Corned Beef Hash

Can and pan of corned beef hash

Make canned corned beef hash taste delicious with just a few simple ingredients.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Can of corned beef hash (15 ounce can)
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 eggs
  • 1 tablespoon butter


  1. Melt butter in a large skillet over medium heat. 
  2. Sauté diced onions until they are translucent.
  3. Add the entire can of corned beef hash into the skillet. Spread it out. If you want the edges of the meat to be crispy, turn up the heat to medium-high.
  4. Sprinkle garlic powder and onion powder over the hash and keep stirring.
  5. After the meat has browned as much as you like, crack the eggs over the hash on opposite sides of the skillet.
  6. Cook until the egg whites are done, leaving the yolks as runny as you like.
  7. When you serve the corned beef hash, include one egg per person.


This recipe can be doubled by doubling the amount of all of the ingredients.

Here are some ingredients you can add if you like:

  • Minced fresh garlic clove
  • More potatoes, diced (new potatoes, Irish potatoes, Yukon gold potatoes, or whatever kind you have)
  • Sweet potatoes (either instead of or in addition to regular potatoes)
  • Barbecue sauce
  • Worcestershire sauce
  • Hot sauce
  • Olive oil
  • Red or green bell pepper

Nutrition Information



Serving Size


Amount Per Serving Calories 233Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 159mgSodium 404mgCarbohydrates 13gFiber 2gSugar 2gProtein 12g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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Kari @ Me and My Captain

Thursday 19th of October 2023

I have loved corned beef all my life. I make the corned beef brisket for St. Patrick's day of course. And I have used the canned corned beef...HOWEVER, my favorite corned beef is not available anymore. 😒 At least I have never found it while living in Kansas, Texas, New Mexico, Washington state or Florida. I grew up in Kansas and we had a deli meat which was kept behind the meat counter and sliced to order. It was a square slice of corned beef. Just like one would buy fresh balogna, boiled ham and other lunch meats sliced from the long "roll" of deli meat, one could buy the corned beef which was not round but square. I used to buy it by the4 pound and watch when the butcher would slice my order on the meat slier and it held together and did not crumble like the canned corned beef tends to do. I LOVED it on a white bread sandwich with sweet pickle and mayo. But I have not seen it in years and I always check the deli meat markets to see if it would show up. Do you know of it?

Thanks for the recipe...I will "doctor" my canned or fresh corned beef but will still long for the deli corned beef.


Tuesday 30th of January 2024

@Kari @ Me and My Captain, I remember buying corned beef like that at a store in Iowa. Long time ago.


Friday 20th of October 2023

Hi Kari! Thank you so much for sharing your love for corned beef. I've enjoyed it all my life as well because it was one of my dad's favorite foods. My mother actually preferred the canned version. She cooked corned beef briskets a couple of times a year to make my dad happy, but we had the doctored up canned corned beef more often. I think that's because it was cheap and shelf-stable. I hope you can find the deli style that you remember.

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