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Corned Beef Hash – Well not yet!

After draining the liquid chop the potato and meat!Lynn’s Breakfast Corned Beef Hash

I was inspired again by the sheer ingeniousness of my friend Miranda. Randie as many call her came up with an Irish inspired idea of canning Corned Beef. Not just any Corned Beef but the idea of creating a jar specifically for the use of making Hash. Now Corned Beef Hash in the jar from the grocery store used to be one of my favorites till I had breakfast at a little diner in downtown Santa Barbara who made homemade hash from scratch. The beef was cooked and shredded and diced potatoes, onions, and green peppers were saute with the meat till the hash was crispy on one side, just like I like it.
If you can the raw meat and potatoes are cut into 1″ cubes the pressure canner would do all the work and I could just drain the liquid and empty the jar onto a cutting board. Using my french knife I could dice and chop the meat and potatoes into smaller sizes and fry them up in the frying pan adding what other yummy things I wanted to add at that point. So that is what I did.

After draining the liquid chop the potato and meat!

Corned Beef Hash

Here is the recipe for canning the Corned Beef and Potatoes with the Corned Beef Hash recipe following.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs
Course Breakfast
Cuisine American
Servings 40


  • 5 lbs Corned Beef, trimmed as well as possible and quickly rinsed in cold water
  • 5 pc, medium size potatoes, peeled
  • 1 pc. large onion diced (optional)
  • Boiling water
  • salt and pepper


  • Cut the corned beef and potatoes into 1″ cubes.
  • Fill hot sterilized pint jars with 1/4 full of potatoes and then fill to 1 1/2″ headspace with Corned Beef. Add a pinch of salt and pepper if desired.
  • Add boiling water filling  to 1″ headspace. Remove air bubbles with chopstick or plastic spatula. Refill to proper headspace.
  • Wipe the rim of the jars with paper towel that has been dipped in vinegar.
  • Add hot lid/ring and pressure can for 75 minutes at 11lbs of pressure for dial gauge and and 10 lbs for weighted for pints and 90 minutes if you are making quarts.
  • To make the hash pour the liquid out of the jar. Empty the contents of the jar onto a cutting board and chop up the meat and potatoes into a small dice. 
  • Add a small amount of olive oil to a frying pan. If you have not added the onions previously add a 1/4 cup of diced onions per pint jar and saute till translucent.
  • Then add the   chopped meat and potatoes to the pan. Turn the heat up to medium and cook on one side for about 10 minutes. 
  • Using a spatula turn the now crispy hash over and cook for another 5 minutes. Serve with eggs and toast!


I didn't use the pickling seasoning that came with the meat and I peeled my potatoes.  Without the pickling seasoning its just beef brisket.
Yield 7 pints
The taste of the hash is great and really you are just doing a reheat. I only made 7 pints but will purchase more Corned Beef after St. Patrick’s day on sale.
Keyword Corned Beef, Corned Beef Hash
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  1. Avatar
    Posted on: December 29, 2019

    I thought you couldn’t can corned beef. Corned beef in the bag is already corned whether you add the spice package or not. The spice packets just adds flavor.

  2. Avatar
    Posted on: December 29, 2019

    I saved corned beef broth from a previous corned beef. Could I use that instead of water so it would taste more like corned beef?

  3. Avatar
    Posted on: December 29, 2019

    So glad I found this. My kids like the store bought stuff and as a I canner I thought it’d be better homemade. This looks super easy too. Come March I’ll be making this…thanks.

  4. Avatar
    Posted on: December 29, 2019

    When does the onion get added to the jars? And how much per jar? Thanks!

  5. Avatar
    Jerilea Hendrick
    Posted on: December 29, 2019

    I tried this today after cleaning out the freezer. I roasted the meat for 55 minutes in the oven and then cut it into cubes. My kids love eating hash for breakfast and thought I’d make it from scratch. Thanks for the recipe!5 stars


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