Corned Beef Hash with Rice

You can substitute rice for the potatoes in corned beef hash, and it actually works surprisingly well! It becomes more like a corned-beef fried rice or a crispy corned-beef skillet, but still has that classic salty-savory hash flavor.

Here’s how to make it work:

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✅ Tips for Using Rice Instead of Potatoes

1. Use cooked, chilled rice

Cold rice fries much better and won’t turn mushy.
Day-old rice is ideal.

2. Add some fat (butter or oil)

Potatoes provide body and starch; rice needs a little help crisping.
Butter gives it that classic hash flavor.

3. Get the pan hot

Use medium-high heat so the rice can develop golden, crispy bits.

4. Don’t stir too much

Let the rice sit in the pan for 2–3 minutes at a time to form a crust.

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🍳 Corned Beef & Rice Hash (Quick Recipe)

Ingredients:

• 1½–2 cups cooked, chilled rice
• 1 can (12 oz) Hereford or similar corned beef, diced
• 1 small onion, finely chopped
• 1 tbsp butter + 1 tbsp oil
• Salt & pepper
• Optional: garlic, paprika, Worcestershire, chopped green onion, fried egg

Instructions:

1. Heat butter and oil in a skillet over medium-high.
2. Sauté onions until soft.
3. Add diced corned beef and fry until slightly browned.
4. Add the rice and gently press it into the pan.
5. Cook without stirring for 2–3 minutes at a time to crisp the bottom.
6. Flip sections, continue cooking until crispy to your liking.
7. Season and top with a fried egg if desired.

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👌 Result

You’ll get a dish that tastes like classic corned beef hash, just with a slightly lighter texture and some nice crispy rice edges—really good!