This corned beef hash is a blend of diced corned beef, potatoes and onions, all cooked together until golden brown and tender. Add a fried egg on top and you have the perfect hearty breakfast option !

When St. Patrick’s Day comes around, I make sure to save some of my leftover slow cooker corned beef to make this easy and flavorful dish. I also like to whip up some easy Irish soda bread for an amazing breakfast!

Corned beef hash with potatoes, onions and fresh herbs. - 1

One of the best parts of St. Patrick’s Day is the leftovers! I always prepare plenty of Instant Pot corned beef so I’ll have some on hand for sandwiches and this delicious corned beef hash. It’s simple, yet totally satisfying.

  • Corned Beef Hash Ingredients
  • How Do You Make Corned Beef Hash?
  • Tips For The Perfect Hash
  • Quick Tip
  • Recipe FAQs
  • Corned Beef Hash Variations
  • More Breakfast Recipes
  • Corned Beef Hash Video
  • Love This Recipe?
  • Corned Beef Hash Recipe

Corned Beef Hash Ingredients

To make corned beef hash, you will need butter, olive oil, onion, potatoes, corned beef, garlic, eggs, parsley, salt and black pepper.

Sauteed potatoes in a skillet. - 2

How Do You Make Corned Beef Hash?

Start by cooking onions in a combination of butter and olive oil in a large pan or cast iron skillet until they are soft. Add potatoes to the pan with a little salt and black pepper, and cook until golden brown. The next step is to add cubed cooked corned beef. The potatoes and corned beef cook together until everything is crispy and browned and the potatoes are fork tender. Add a fried egg and a sprinkling of parsley and you’ll be ready to eat.

Cubed corn beef on top of cooked potatoes. - 3

Tips For The Perfect Hash

  • Cut the potatoes into 1/2 inch cubes – larger pieces will take longer to cook in a skillet.
  • If you don’t have leftover beef brisket, you can buy ready made beef at the deli counter of most grocery stores. Cut your corned beef into 1/2 inch cubes so that it’s the same size as the potatoes.
  • I like to use Russet potatoes , but other varieties will also work such as Yukon Gold potatoes or red potatoes. You can even use sweet potatoes for a different twist!
  • Serve this dish for breakfast, brunch or even for an unexpected dinner .
  • While I prefer to serve my eggs over easy to get that runny yolk , you can also serve this hash with a pile of scrambled eggs on top with great results. Poached eggs are also a great option.

Quick Tip

It’s much easier to cut the corned beef into neat cubes when it’s chilled. You can also shred the meat if you prefer a different texture.

Corned beef and potatoes cooked together in a pan. - 4

Corned beef hash is often served as a morning meal, and pairs well with other Irish favorites such as sauteed cabbage . A traditional Irish breakfast contains items such as sausage, bacon, baked beans, mushrooms and tomatoes, which all would be great served alongside this hash. You can even pair your hash with a simple green salad or a steamed vegetable such as asparagus, green beans or broccoli.

You can freeze hash in an airtight container without the egg. It will last in the freezer for 2 months. Simply reheat it in a skillet at medium-high heat until it is hot.

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A plate of corned beef hash topped with a fried egg. - 5

Corned Beef Hash Variations

This is a simple recipe that is a great way to use up other ingredients that you have on hand.

  • Protein: No corned beef? Try this recipe with pastrami, ham, cooked crumbled sausage or bacon.
  • Vegetables: You can add vegetables such as a bell pepper, mushrooms, carrots or even greens such as spinach or kale.
  • Cheese: I love to sprinkle a handful of shredded white cheddar cheese over my hash for added flavor.
  • Herbs: No fresh parsley on hand? Try a sprinkling of fresh thyme or chives instead.

This dish has the perfect blend of savory flavors and textures. It’s the ultimate way to use up leftover corned beef.

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Corned Beef Hash Video

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Ingredients1x2x3x

  • ▢ 2 tablespoons butter
  • ▢ 2 tablespoons olive oil
  • ▢ 1/2 cup onion diced
  • ▢ 2 cups Russet potatoes diced
  • ▢ 2 cups corned beef diced
  • ▢ 1 teaspoon garlic minced
  • ▢ salt and pepper to taste
  • ▢ 2 tablespoons chopped parsley
  • ▢ 4 fried eggs

Instructions

  • Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
  • Add the potatoes and season with salt and pepper to taste. Go easy on the salt since there’s plenty of salt in corned beef!
  • Cook the potatoes, stirring occasionally, under tender, about 10-15 minutes.
  • Add the corned beef to the pan. Cook until the meat and potatoes are crispy and browned, stirring occasionally. This should take about 8-10 minutes.
  • Stir in the garlic and cook for one more minute. Add the fried eggs on top of the hash. Sprinkle with parsley, then serve.

Notes

  1. Cut the potatoes into 1/2 inch cubes – larger pieces will take longer to cook in a skillet.
  2. If you don’t have leftover corned beef brisket, you can buy prepared corned beef in the deli section of most grocery stores. Cut your corned beef into 1/2 inch cubes so that it’s the same size as the potatoes.
  3. I like to use peeled Russet potatoes, but other varieties will also work such as Yukon Gold or red potatoes. You can even use sweet potatoes for a different twist!
  4. While I prefer to serve my eggs over easy to get that runny yolk, I’ve also served this hash with a pile of scrambled eggs on top with great results. Poached eggs are also a great option.

Nutrition

This corned beef hash is a blend of diced corned beef, potatoes and onions, all cooked together until golden brown and tender. - 11 Corned beef hash with potatoes, onions and fresh herbs. - 12

Corned Beef Hash

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup onion diced
  • 2 cups Russet potatoes diced
  • 2 cups corned beef diced
  • 1 teaspoon garlic minced
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 4 fried eggs

Instructions

  • Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
  • Add the potatoes and season with salt and pepper to taste. Go easy on the salt since there’s plenty of salt in corned beef!
  • Cook the potatoes, stirring occasionally, under tender, about 10-15 minutes.
  • Add the corned beef to the pan. Cook until the meat and potatoes are crispy and browned, stirring occasionally. This should take about 8-10 minutes.
  • Stir in the garlic and cook for one more minute. Add the fried eggs on top of the hash. Sprinkle with parsley, then serve.

Video

Notes

  1. Cut the potatoes into 1/2 inch cubes - larger pieces will take longer to cook in a skillet.
  2. If you don’t have leftover corned beef brisket, you can buy prepared corned beef in the deli section of most grocery stores. Cut your corned beef into 1/2 inch cubes so that it’s the same size as the potatoes.
  3. I like to use peeled Russet potatoes, but other varieties will also work such as Yukon Gold or red potatoes. You can even use sweet potatoes for a different twist!
  4. While I prefer to serve my eggs over easy to get that runny yolk, I’ve also served this hash with a pile of scrambled eggs on top with great results. Poached eggs are also a great option.

Nutrition