Boondocking Pantry Only Corned Beef Hash Meal (with Grilled Sausage)

This crispy, savory corned beef hash is the ultimate pantry-only meal for boondocking, topped with smoky grilled sausage that adds a delicious char and protein punch. Imagine golden-brown potatoes and corned beef with crispy edges, served alongside juicy sausages fresh off your charcoal grill or gas grill. It’s the perfect hearty meal when you’re off-grid and relying on your pantry stash.

This recipe uses only shelf-stable ingredients – no fresh produce required – making it ideal for RV living, camping, or emergency meal prep. We’ll fire up the grill for the sausages while the hash crisps up in one skillet. It’s beginner-friendly, budget-conscious, and packed with that irresistible smoky flavor.

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Instructions

1. Preheat your grill: Preheat your gas grill to medium-high heat (about 400°F). If using a charcoal grill, arrange coals for direct heat and let them burn until covered with white ash.
2. Grill the sausages: Brush sausages with olive oil. Place on the grill grates and cook for 8-10 minutes, turning occasionally, until they have nice char marks and are heated through. Set aside and keep warm.
3. Start the hash: While sausages grill, heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
4. Cook the hash: Add the canned potatoes (pat them dry first for better crisping) and onions to the skillet. Cook for 5-7 minutes, stirring occasionally, until potatoes start to brown and crisp up.
5. Add corned beef: Break up the canned corned beef and add it to the skillet along with garlic powder, smoked paprika, salt, and pepper. Press the mixture down with a spatula and let it cook undisturbed for 3-4 minutes to develop a crispy crust.
6. Flip and crisp: Flip the hash in sections and cook for another 3-4 minutes until the other side is crispy and golden.
7. Serve: Divide the crispy corned beef hash among plates or bowls. Slice the grilled sausages and serve alongside. This BBQ recipe is pure comfort food with zero waste!

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Tips for Perfect Grilled Sausages & Crispy Hash

• Avoid dry sausages: Grill over medium heat to prevent splitting. If they brown too fast, move to a cooler part of the grill to finish heating.
• Get perfect grill marks: Place sausages diagonally on the grates. After 3-4 minutes, rotate a quarter turn for those classic crosshatch marks.
• Control heat zones: On a charcoal grill, create a two-zone fire. Sear sausages over direct heat, then move to indirect heat to finish without burning.
• Extra crispy hash: Don’t stir the hash too often – let it sit and develop a golden crust. Use canned potatoes that are well-drained and patted dry for best results.
• Pantry swaps: No canned potatoes? Use instant mashed potato flakes mixed with water to form a paste, or skip potatoes and add canned beans instead.

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Variations to Try

• Spicy Version: Add ½ tsp cayenne pepper or a diced canned jalapeño to the hash. Use spicy andouille sausages on the grill.
• BBQ Sauce Version: Brush the sausages with your favorite BBQ sauce during the last 2-3 minutes of grilling for a sweet, sticky glaze.
• Healthy Version: Use turkey or chicken sausages. Add canned corn or peas to the hash for extra veggies. Use olive oil instead of butter.
• Smoky Version: Add ½ tsp liquid smoke to the hash. Grill sausages over hickory or mesquite wood chips on your charcoal grill for intense smoky flavor.
• Breakfast Bowl Version: Top the hash with a fried or poached egg (if you have fresh eggs). Serve with canned baked beans on the side.

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Storage Instructions

Leftover corned beef hash can be stored in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to re-crisp. It also reheats well in the microwave.

Grilled sausages can be refrigerated separately for up to 4 days. Reheat in a skillet over medium-low heat or on the grill for a few minutes to bring back that fresh-off-the-grill taste.

This meal is perfect for meal prep – make a big batch of hash and portion it out for quick breakfasts or dinners all week.

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Frequently Asked Questions

Can I use a gas grill instead of charcoal?

Absolutely! A gas grill is convenient and heats up quickly. Just preheat to medium-high and follow the same grilling times. While charcoal adds more smoky flavor, gas grills still produce excellent results.

How long do I grill sausages for?

Grill sausages for 8-10 minutes over medium-high heat, turning every 2-3 minutes. They’re done when they’re nicely browned with char marks and heated through. Since they’re fully cooked, you’re just warming and adding grill flavor.

Can I make this recipe without a grill?

Yes! Cook the sausages in a cast-iron skillet on your stovetop or camp stove. Pan-fry with a little oil until browned and heated through. You can also slice them and stir them directly into the hash.

What if I don’t have canned potatoes?

You can use instant mashed potato flakes – mix 1 cup flakes with 1 cup hot water to form a thick paste, then fry in the skillet until crispy. You can also use canned beans or chickpeas as a starchy substitute.

How do I get more smoky flavor without a smoker?

Add smoked paprika or a drop of liquid smoke to the hash. You can also soak wood chips and toss them on your charcoal grill while grilling the sausages for an authentic BBQ taste.

Can I use fresh ingredients instead of canned?

Yes! Use fresh potatoes (boil and dice first), fresh onion, and fresh garlic. The cooking time will be similar, but you’ll need to adjust salt since canned corned beef is already salty.