Fresh corned beef and russet potatoes, cubed and seasoned, are slow-cooked in beef stock to create a comforting and flavorful Slow Cooker Corned Beef Hash. This easy dump-and-go recipe requires minimal prep, making it ideal for busy weeknights or relaxed weekends when you want a hearty meal with little hands-on time.
This slow cooker hash is a simple way to enjoy corned beef; if you like experimenting with flavors, you might try variations such as maple-mustard or corned beef and cabbage soup for different takes on the same main ingredient.
Why try this Slow Cooker Corned Beef Hash
This recipe uses a handful of pantry staples and your slow cooker to deliver big flavor with very little effort. The long, gentle cooking time softens the potatoes and infuses the beef with rich stock flavor, freeing you to get on with your day while dinner cooks itself.
It’s an accessible, budget-friendly dish that removes the guesswork from preparing tender corned beef. The result is a satisfying meal that tastes like you spent far more time in the kitchen than you actually did. Read on for ingredient details, step-by-step directions, and simple serving suggestions.
Recipe Ingredients
- Corned beef: At least 2 lb fresh corned beef, cut into 1-inch cubes. Trim excess fat if desired, leaving a little for flavor.
- Potatoes: 2 lb Russet potatoes, peeled and cut into 1-inch cubes. Red potatoes can be used unpeeled for an even easier version.
- Onion: 1 large white onion, diced.
- Beef stock: 1/4 cup beef stock to add savory depth and help cook the potatoes.
- Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper (adjust to taste).
Step-by-Step Directions
Step One: Add the cubed corned beef, potatoes, diced onion, and seasonings to the slow cooker.
Step Two: Pour in the beef stock.
Step Three: Stir gently to combine the ingredients.
Step Four: Cover and cook on LOW for 8 hours. When finished, drain most of the cooking liquid, shred the corned beef with two forks, and serve.
How to Serve
- Top each serving with a fried, poached, or sunny-side-up egg and a sprinkle of fresh parsley for a classic presentation.
- Serve alongside baked beans, roasted carrots, steamed vegetables, or a crisp side salad for a balanced plate.
- Add extra vegetables to the crockpot—bell peppers, mushrooms, or diced sweet potatoes work well—to boost color and nutrition.
Recipe FAQs
You can trim some fat if you prefer a leaner texture, but leaving a bit of fat adds flavor. An easy way to trim is to slice the corned beef into chunks, stand a piece on its side, and trim the excess fat.
Yes. Red potatoes are a convenient alternative because you can leave the skins on for quicker prep, though russets give a creamier texture when peeled.
The recipe omits the spice packet for a straightforward hash flavor, but you can add it if you prefer a more traditional corned beef profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw completely before reheating over medium heat.
Try a splash of olive oil, a dash of Worcestershire sauce, or minced fresh garlic for added depth.
More Slow Cooker Corned Beef Ideas
- Slow Cooker Corned Beef & Cabbage
- Slow Cooker Corned Beef and Cabbage Soup
- Slow Cooker Maple Mustard Corned Beef
- Slow Cooker Guinness Corned Beef and Cabbage
- Slow Cooker Reuben Sandwiches
- Slow Cooker Reuben Dip
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Slow Cooker Corned Beef Hash
Equipment
- Slow cooker, 6 quart or larger
Ingredients
- 2 lb corned beef, 1-inch cubes, majority of fat removed
- 2 lb russet potatoes, peeled and 1-inch cubes
- 1 large onion, diced
- 1/4 cup beef stock
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add the corned beef, potatoes, onion, and seasonings to the slow cooker and stir to combine.
- Pour in the beef stock, cover, and cook on LOW for 8 hours.
- Drain most of the cooking liquid from the crock.
- Use two forks to shred the corned beef and mix it with the potatoes before serving.
Notes
- The finished texture blends the softness of canned hash-style potatoes with the shredded, homemade corned beef texture.
- Use red potatoes unpeeled for an easier prep or russets peeled for a creamier result.
- If you want a more traditional corned beef flavor, add the spice packet that sometimes comes with the meat.
- Serve topped with a sunny-side-up egg for a classic and satisfying meal.
Nutrition
Nutrition info is an estimate; if you follow a special diet, calculate values independently.
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