Air Fryer Corned Beef Hash
This air fryer corned beef hash turns leftover corned beef and potatoes into a crispy, diner-style breakfast. A 380°F cook crisps the edges fast while keeping the centers tender; add eggs at the end for a complete one-basket meal.
Equipment
- Air fryer
- Cutting board
- Large bowl
- Spatula
Ingredients
- 2 onions finely diced
- 4 potatoes medium; peeled and cubed
- 2 tablespoons vegetable oil or cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon mixed herbs
- 7 oz corned beef low sodium; canned or leftover cooked; cubed
- 1/2 tablespoon Worcestershire sauce or to taste
- 2-4 eggs optional
- 1 tablespoon fresh parsley chopped
Instructions
- Peel and cube potatoes into uniform pieces.
- Pat potatoes completely dry with paper towels.
- Toss potatoes with oil, salt, pepper, and mixed herbs in a large bowl.
- Add diced corned beef, onions, and Worcestershire sauce; mix until evenly coated.
- Spray the air fryer basket heavily with nonstick cooking spray.
- Spread the hash mixture in a single layer in the basket.
- Cook at 380°F for 12 minutes without opening the basket.
- Use a spatula to flip the hash mixture carefully.
- Cook an additional 8 minutes, until crispy hash edges form and potatoes are tender.
- If adding eggs, at the 15-minute mark create wells in the hash.
- Crack eggs into the wells and cook for the final 5 minutes, or until set to your liking.
- Garnish with fresh parsley before serving.
Notes
- Pat potatoes very dry before cooking to help the hash crisp.
- Coat the basket well with nonstick spray and flip once for best browning and to prevent sticking.
- Canned corned beef hash cooks faster: air fry at 380°F for about 15 minutes, breaking it into chunks first.
- For corned beef hash and eggs, add eggs during the last 5 minutes; cover loosely with foil to help the eggs set.
- Reheat leftovers at 380°F for 5–6 minutes in a single layer to restore crispy edges.