Instant Pot Corned Beef Hash Recipe

March 18, 2019Van
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

The best part of any Saint Patrick’s Day celebration is the hangover. Not the alcohol induced kind, but the delicious leftovers from the traditional corned beef dinner (recipe here)! Our family surely enjoys the thick slices of well seasoned brisket and mashed potatoes on the 17th don’t get me wrong, but they also know the day after mom is going to make this absolutely kick ass breakfast using the remaining corned beef and some crispy-bottom potatoes with the skin on.

Pre-cooking the potatoes in the Instant Pot helps brown them quicker when you add them to your pan.  Using our cast iron pan helps caramelize the bottom of these small potato chunks that practically melt in your mouth. Combined with the tender cuts of leftover beef the whole dish sings. 

I prefer mine topped with a sunny side up egg or poached egg (recipe here)— and once that yolk is punctured this becomes a true party on your plate second to none. 

Instant Pot Corned Beef Hash Recipe

Instant Pot Corned Beef Hash Recipe

I got this awesome Instant Pot Accessory set that has a steamer basket included (purchase here)

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Corned Beef Hash Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 4


  • 2 Pounds Russet Potatoes, skin washed well and diced into ½ inch cubes
  • ⅓-½ Pounds Corned Beef, cubed into ⅓ inch cubes
  • 1 Small Onion, diced
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Butter, cubed
  • ¼ Teaspoon Garlic Powder
  • Salt and Pepper
  • Chopped Parsley, optional garnish


  • 1)

    Add 1 Cup of Water to the Instant Pot. Place the cubed potatoes into a steamer basket and place it into the Instant Pot. Set it to High Pressure for 2 Minutes, once the timer is up switch the knob to venting to do a quick release of the steam. Open the lid and lift out the steamer basket.

  • 2)

    Heat 2 Tablespoons of oil in a cast iron pan on medium high heat for about 2 minutes. Add the potatoes and diced onions. Scatter the cubes of butter on top of the potatoes. Using a heat proof silicone spatula, toss the potatoes occasionally to ensure that they start to brown evenly – this will take about 10 minutes.

  • 3)

    Add the cubed corned beef. Continue to cook until the potatoes are browned to your liking – tossing occasionally. Sprinkle on ¼ Teaspoon of Garlic Powder and season with Salt and Pepper. Garnish with chopped Parsley and serve with a sunny side up egg if you prefer. Enjoy!

↓ Supplies to make this recipe ↓


Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe