Corned Beef Hash (Newfoundland-Style)

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Learn how to make corned beef hash the traditional Newfoundland way with mashed potatoes and onion, a budget-friendly Maritime family dinner.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Canadian

Servings: servings

Calories: 216kcal

Wash and chop the potatoes into 1-inch (2.5 cm) pieces, then add them to a large pot of well-salted water. Bring to a boil over high heat, then reduce the heat to a lively simmer. Cook until the potatoes are tender, about 7 to 8 minutes. Drain in a colander set in the sink.
While the potatoes are cooking, heat the vegetable oil in a second large, preferably non-stick pot. Peel and dice the onion, then add it to the preheated pot with the corned beef. Break up the beef with a wooden spoon or rubber spatula.
Raise the heat to medium-high and cook, stirring occasionally, until the onions are soft and the beef is sizzling with browned bits in the pan.
Return the drained potatoes to their cooking pot and mash well with 2 tablespoons of butter. Add the mashed potatoes to the pot with the beef and onion, stirring until everything is combined. Serve hot with cooked vegetables and mustard pickles.

For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
Keep the potato boil at a lively simmer rather than a hard boil to prevent them from falling apart.
Shape leftovers into patties while the mixture is still warm so they hold together better once chilled. Fry them in butter for breakfast with eggs.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
I don't recommend freezing corned beef hash because mashed potatoes tend to turn mealy when thawed.