Crock Pot Corned Beef Hash

This Crock Pot Corned Beef Hash is a hearty and savory recipe, which uses canned corned beef and petite potatoes. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Corned Beef Hash Ingredients

• 2 (24 oz) bags petite potatoes
• 1 lb carrots, peeled and thickly sliced
• 1 large yellow onion, peeled and quartered
• 1 – 1 ½ tsp dried thyme
• 2 tsp Worcestershire sauce
• 3 bay leaves
• 1-2 tbsp tomato paste (optional)
• 2 (12 oz) cans corned beef
• 32 oz beef broth (low sodium recommended)
• Salt & pepper to taste

How To Make Crock Pot Corned Beef Hash

1. Prep the corned beef: Open the cans and cut each block into halves or thirds. Set aside.
2. Add vegetables to crockpot: Place potatoes, carrots, and onion into the slow cooker. Add bay leaves on top.
3. Make the broth mixture: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, tomato paste (if using), thyme, and salt & pepper. Pour over the vegetables.
4. Add the meat: Place the chopped corned beef on top of the veggies.
5. Cook until tender: Cover and cook on LOW for 8 hours or HIGH for 4 hours.
6. Serve and enjoy: Serve warm. Use a slotted spoon for a hash-like texture or ladle with broth for a soupier meal.

Recipe Tips

• Can I use fresh corned beef instead of canned? Yes, but cook it separately first, then shred and add it to the slow cooker in the last hour.
• How to make it more like a soup: Don’t drain the broth—serve in a bowl with crusty bread on the side.
• Best potatoes to use: Petite or baby potatoes hold their shape best during long cooking.
• Can I add more vegetables? Mushrooms, celery, or peas work well—add them with the carrots and onions.
• What if I want it crispy like diner hash? After cooking, use a slotted spoon to transfer to a skillet and pan-fry portions.

What To Serve With Corned Beef Hash

This comforting dish pairs well with:

• Crusty bread or dinner rolls
• Fried or poached eggs on top
• A side of sauerkraut
• Grainy mustard or hot sauce
• Sliced avocado for a modern twist

How To Store Corned Beef Hash

Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stove.
Freeze: Let it cool fully, then freeze in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Corned Beef Hash Nutrition Facts

• Calories: 175kcal
• Carbohydrates: 40g
• Protein: 5g
• Fat: 0.2g
• Saturated Fat: 0.1g
• Polyunsaturated Fat: 0.1g
• Sodium: 14mg
• Potassium: 955mg
• Fiber: 5g
• Sugar: 2g
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot instead?
Yes, use the slow cook function or pressure cook for about 25-30 minutes with natural release.

Is this more of a soup or a hash?
It can be served either way—soup-style with broth or drained for a hash texture.

Can I prep this the night before?
Yes, assemble everything in the crock and refrigerate overnight. Start cooking in the morning.

What’s the best way to reheat it?
Microwave individual portions or reheat on the stove over medium heat.

Can I use frozen veggies?
Yes, but they may become softer—add them halfway through cooking for better texture.

Try More Recipes:

• Crock Pot Corned Beef Dip
• Crock Pot Corned Beef Brisket
• Crock Pot Corned Beef And Guinness

Crock Pot Corned Beef Hash

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

175

kcal

A hearty, slow-cooked hash made with canned corned beef, potatoes, and carrots—perfect for a cozy meal.

Ingredients

• 2 (24 oz) bags petite potatoes

• 1 lb carrots, peeled and thickly sliced
  

• 1 large yellow onion, quartered
  

• 1 – 1 ½ tsp dried thyme
  

• 2 tsp Worcestershire sauce
  

• 3 bay leaves
  

• 1-2 tbsp tomato paste (optional)
  

• 2 (12 oz) cans corned beef
  

• 32 oz beef broth
  

• Salt & pepper to taste
  

Directions

• Cut corned beef into halves or thirds; set aside.
• Add potatoes, carrots, onion, and bay leaves to slow cooker.
  
• Mix broth, Worcestershire, tomato paste, thyme, salt & pepper; pour over veggies.
  
• Add corned beef on top.
  
• Cook on LOW for 8 hours or HIGH for 4 hours.
  
• Serve warm with or without broth.