Corned Beef Hash

My Corned Beef Hash recipe is one of the best ways to use up that leftover corned beef! Add grilled onions and potatoes, top with a sunny side up egg and you’ve got yourself a superbly delicious hash for brunch the next day! I used my Smoked Corned Beef but feel free to use whatever corned beef you made or bought for St. Patrick’s Day!

Ingredients Needed for this Corned Beef Breakfast Hash Recipe

Just a few ingredients added to your corned beef to make this tasty hash. Be sure to check out the variations list to customize your breakfast hash to your own liking. Here’s everything you need.

potatoes– diced and cooked in olive oil for perfectly crispy potatoes. Yukon Golds are the best potato to use for hash– they get crispy on the outside, and soft on the inside.
onions- diced. I used a yellow onion I had on hand but any type you have will work just fine here.
corned beef– cooked, diced. Use leftover meat from earlier in the week as an option too!
fresh parsley– chopped, for garnish
large eggs– cooked sunny side up, fried or poached
pantry staples– salt, black pepper, olive oil, butter

Variations:

Feeling adventurous? Swap potatoes with sweet potatoes for a twist.
Add diced green bell pepper, red bell pepper, or any other veggies you love.
Add Worcestershire sauce, cayenne pepper, or hot sauce for extra kick.
Use bacon fat instead of butter? Yes, please.
Try different style eggs! Poached, soft-boiled eggs, or scrambled eggs all work.

Can I Substitute Corned Beef For Another Meat?

Absolutely! I mean, this recipe is specifically called Corned Beef Hash, but it’s so versatile that you can substitute any meat you’d like and still have a delicious hash. It’s a great way to use up leftover –

Pork Butt
Beef Short Ribs
Easter Ham
Pot Roast Beef
Pork Loin Roast
Steak
or any deli meat from the deli counter, like Pastrami

How to Make Corned Beef Hash

Corned Beef Hash is a hearty Irish breakfast and an easy way to use up leftover corned beef brisket! For full recipe details, including ingredient measurements, see the printable recipe card down below. Here is step by step what to expect when making this recipe:

1. Cook Potatoes

Place diced potatoes in a medium pot and cover with water. Bring to a boil and boil for about 10 minutes or until just fork tender. Drain potatoes and set aside.

2. Saute Onions + Potatoes

Heat a large cast iron skillet (or nonstick skillet) over medium heat and add oil and butter.

First, add diced onions and slowly cook until they begin to caramelize, about 10 minutes.

Next, stir in potatoes and cook until potatoes are golden brown, stirring and flipping occasionally. Season with lots of salt and black pepper.

3. Add Diced Corned Beef

Finally, add diced corned beef to the sautéed onions and potatoes, cooking just until warmed through.

4. Serve Hot + Add Cooked Egg

Remove from heat, garnish with fresh chopped parsley and serve hot with your preferred style of egg on top of each serving. Sunny side up, fried or poached eggs are all good options.

Alternatively, you can place a few wells in the hash with the bottom of a small glass and crack the eggs right into the skillet. Bake in the oven at 350° F until desired doneness is achieved (10-20 minutes). I prefer a super runny yolk, so I like to cook them separately on the stove.

Storage + Make Ahead Directions for Corned Beef Hash

Allow leftover potatoes to cool to room temperature. Store hash in an airtight container in the fridge. Corned beef hash can last up to 4-5 days in the refrigerator.

To Freeze: If you want to store corned beef hash for a longer period of time, you can freeze it. Place the cooled corned beef hash into an airtight container or freezer safe zip-top bag in the freezer for up to 3-4 months. Allow to thaw overnight in the fridge before reheating.

To Make Ahead: Prep the beef mixture and potatoes the night before. Cook everything fresh the next day for an easy breakfast recipe.

More Savory Brunch/Breakfast Recipes to Try!

Hash Brown Egg Cups
Sweet Potato Hash with Fried Eggs
Quiche Lorraine
Crockpot Hashbrown Casserole with Smoked Sausage
Classic Breakfast Casserole
Overnight Breakfast Casserole with Brioche Bread

This easy corned beef hash is a classic Irish dish that turns leftover corned beef into a delicious meal. Whether it’s your first time making it or a breakfast staple, it’s always a good idea to keep this beef hash recipe in your back pocket. The printable recipe card is below. Enjoy! Have a great day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Corned Beef Hash

This Corned Beef Hash recipe is one of the best ways to use up that leftover corned beef! Add grilled onions and potatoes, top with a sunny side up egg and you've got yourself a superbly delicious hash for brunch the next day!

Ingredients

▢ 2 cups potatoes diced
▢ 1 tablespoon olive oil
▢ 2 tablespoons butter
▢ 1 medium onion finely diced
▢ salt to taste
▢ black pepper to taste
▢ 2 cups corned beef cooked, diced
▢ parsley fresh, chopped, for garnish
▢ 4 large eggs cooked, sunny side up, fried or poached

Instructions

Place diced potatoes in a medium pot and cover with water. Bring to a boil and boil for about 10 minutes or until just fork tender.
Drain potatoes and set aside.
Heat a large cast iron skillet over medium heat and add oil and butter.
Add diced onions and slowly cook until they begin to caramelize, about 10 minutes.
Stir in potatoes and cook until potatoes begin to brown, stirring and flipping occasionally. Season with salt and pepper.
Add diced corned beef at the end, cooking just until warmed through.
Remove from heat, garnish with fresh chopped parsley and serve hot with sunny side up egg on top of each serving.
Alternatively, you can place a few wells in the hash with the bottom of a small glass and crack the eggs right into the skillet. Bake in the oven at 350° F until desired doneness is achieved (10-20 minutes). I prefer a super runny yolk, so I like to cook them separately.

Video

Nutrition