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!
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.
Table of Contents
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.
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.
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.
Recipe FAQs
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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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
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.
Notes
- Cut the potatoes into 1/2 inch cubes – larger pieces will take longer to cook in a skillet.
- 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.
- 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!
- 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.
I made this tonight, substituted the fresh parsley for dried and added carrots, as I didn’t have enough potatoes.
I also added a good splosh of Worcestershire sauce at the same time as the garlic.
Wonderful, tasty, homely dish, ideal for 2 hungry people
Thank you for this easy to follow recipes..
So tasty and quick to make, a great way to use up leftover corned beef.
I need to cook more with corned beef! This recipe looks delicious and I’m so glad I found it – bookmarking!
Wow, this homemade corned beef hash looks incredible. I could eat this at least once a week.
This was delicious! I am a huge corned beef fan and was looking to spice up my potato game.
Holy flavor! So delicious! Thank you for one awesome recipe! Thank you!
This is a great recipe. Easy and delicious! I shredded the corned-beef which works well too.
I have now served this several times for breakfast at our Bed & Breakfast business. Along with real homemade Russian Dressing drizzled on top. It is a big hit for the guests.
PLEASE reply back since I’m going to make this on Sunday (5 more days). Can I give leftover cooked corned beef? If so, do I just toss with the potatoes for a couple of min instead of 8-10? I think that would overcook or dry out the CB. What do you think about adding diced sausage to the hash? Yay or nay?
Can I USE leftover corned beef?
Yes that works!
This recipe assumes that you’re using leftover cooked corned beef. I cook it for 8-10 minutes so that it gets crispy and browned on the outside, but if you want to cook it less that’s fine. I think sausage would be ok but I haven’t tried it myself.
This is so great for St. Pattys day!!! I could eat corned beef all the time!
This is the perfect dish to serve for a Sunday brunch. It’s easy and everyone loves it. 🙂
This is one of my favorite recipes for leftover corned beef!! It comes out perfect every time!
My husband loves a good hash for any meal. I’m going to add this corned beef hash to our St. Patricks day menu and he will be so happy.
I absolutely love corned beef hash, this recipe looks delish!
Oh my goodness! Corn Beef Hash was a family favorite of our. Takes me home. Recipe looks so good will be making soon.
This corned beef hash is seriously making me hungry!
Such a great way to celebrate the holiday without having to deal with the crowds at a restaurant. This is perfect!
Oh, yum! I recently had an incredible corned beef hash at a restaurant and have been craving it ever since – can’t wait to make this!
My family absolutely love this breakfast! Thank you so much for the easy recipe!
This is such a hearty meal! Perfect for enjoying all winter long! The family loved it!