Corned beef hash is a delicious breakfast made with a combination of leftover corned beef, perfectly cooked potatoes and onions. It’s a great way to start your day!

skillet with Corned Beef Hash

Corned beef and cabbage isn’t just a St. Patrick’s Day recipe in my house. It is one of our favorite meals! The best part is that the morning after I make this awesome corned beef hash with the leftovers.

Perfectly crisp potatoes cooked with onions and corned beef makes a pretty amazing breakfast. Add a couple of eggs and bake until they are sunny side up and you’ve got a complete meal.

I like mine with a Bailey’s Irish coffee the day after St. Patrick’s day 🙂 .

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

Corned Beef Hash ingredients

Ingredients You’ll Need

When we make this recipe for corned beef hash, we use the following ingredients. We included some substitution ideas where possible:

  • Butter – You can use either salted or unsalted, but we recommend unsalted because the corned beef is pretty salty to begin with.
  • Frozen diced potatoes – You could diced potatoes or frozen hashbrowns instead. 
  • Aromatics – You’ll want both onions (we use yellow or white) and garlic. 
  • Kosher salt & black pepper
  • Cooked corned beef – This is a great hash to make following a St. Patrick’s Day dinner or any time you like to have this tasty roast.
  • Parsley – We use fresh, diced parsley for a burst of freshness, but you could sub in dried, it just won’t have the same freshness.
purple skillet with Corned Beef Hash

How to Make Corned Beef Hash

Step 1 – Melt the butter in a heavy bottomed skillet (cast iron works best) over medium high heat.

Step 2 – Cook the veggies. Once the butter has melted, add in the diced potatoes, diced onions, minced garlic, salt, and pepper to the skillet and stir together. Allow the veggies to cook undisturbed for 5 minutes.

Step 3 – Flip the veggies. After 5 minutes, use a spatula to gently stir or flip the mixture. Allow it cook for an additional 5 minutes or until the potatoes have began to crisp and the onions have softened.

Step 4 – Add in the chopped corned beef. Once you add in the corned beef, let it cook for another 5 minutes or until the beef is warmed through. 

Step 5 (Optional addition of eggs). If you want to add eggs for a breakfast hash, you can easily do so. All you need to do is preheat your oven to 375 degrees F. Once you have add in the beef, use your spatula to make 4 wells in the hash and then crack 1 egg into each well. Finally, back the hash for 10 minutes or until they reach your preferred level of doneness.

cast iron skillet with Corned Beef Hash

Adding Eggs 

Adding eggs to the corned beef hash takes this dinner option and makes it a great breakfast or brunch idea. Here’s how to add in some eggs:

  • Preheat your oven to 375 degrees F.
  • Once you have added in the corned beef, use your spoon to make 4 wells in the hash.
  • Crack one (1) egg into each well.
  • Place the skillet in the oven and cook for about 10 minutes or until the eggs have reached your preferred level of doneness.

We love a good runny egg with a side of butter toast for breakfast. To take this hash to the next level, you can cook eggs right into the hash or top with a poached egg at the end instead. 

If you don’t like a runny egg, you can also scramble eggs separately and then stir them into the finished hash. 

What is Corned Beef?

Corned beef is a salt cured beef brisket with origins in the British commonwealth. It gets its name from the large grains of salt, known as “corns,” used to cure the beef. Now, you will often find corned beef cured with a combination of salts, sugars, and spices.

How to Make it Ahead of Time 

To store the meal either ahead of time or as leftovers, allow it to cool completely and then place in an airtight container. You can store it for about 4 to 5 days.

You can also freeze the hash if you prefer. To do this, allow it to cool completely and then place in an airtight container. It will stay fresh for about 2 months.

If you make the hash ahead of time and you want to add eggs to it don’t make the eggs ahead of time. Instead, cook the eggs while you are reheating the hash.

How to Reheat It

Before using the frozen hash, remove it from the freezer and let it thaw in the fridge for 24 hours.

To reheat either refrigerated or frozen hash (thawed), heat a skillet over medium high heat, add the hash, and cook until warmed through. 

serving Corned Beef Hash

Looking for More Corned Beef Recipes?

Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.

Servings: 6
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Corned Beef Hash

Corned beef hash is a delicious breakfast made with a combination of leftover corned beef, perfectly cooked potatoes and onions. It’s a great way to start your day!

Ingredients

  • 5 tablespoons Butter
  • 24 ounces Frozen diced potatoes, hash browns
  • 4 ounces Finely diced onion
  • 2 cloves Garlic, finely minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Black pepper
  • 8 ounces Cooked corned beef, cut into small cubes
  • 1 tablespoon Finely chopped Parsley

Instructions

  • Add butter to a heavy bottomed skillet (preferably cast iron) and heat over medium high heat.
  • Once butter has melted add the diced potatoes, diced onions, minced garlic, salt, and pepper. Stir together and then spread out in the skillet. Let it cook undisturbed for 5 minutes.
  • After 5 minutes gently stir/flip the mixture. Let it continue to cook for another 5 minutes or until the potatoes begin to crisp and the onions are soft.
  • Add the chopped corned beef to the potatoes, gently stirring them in. Continue to cook for 5 minutes or until corned beef is warmed through. See Note 1 if you want to add eggs.
  • Garnish with finely chopped parsley.

Notes

  1. Here’s how to add in some eggs:
    • Preheat your oven to 375 degrees F.
    • Once you have added in the corned beef, use your spoon to make 4 wells in the hash.
    • Crack one (1) egg into each well.
    • Place the skillet in the oven and cook for about 10 minutes or until the eggs have reached your preferred level of doneness.

Nutrition

Serving: 6ounces, Calories: 255kcal, Carbohydrates: 22g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 745mg, Potassium: 629mg, Fiber: 3g, Sugar: 2g, Vitamin A: 351IU, Vitamin C: 35mg, Calcium: 27mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast
Cuisine: American
Keyword: corned beef hash, how to make corned beef hash, recipe corn beef hash, what is corned beef hash