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 make sure to prepare plenty of 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
When you 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?
This recipe starts with onions, which are cooked in a combination of butter and olive oil until softened. Potatoes go into 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. 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 corned beef brisket, you can buy prepared corned 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 peeled 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!
- This dish can be served for breakfast, brunch or even as an unexpected dinner option.
- 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.
RECIPE FAQs
Corned beef hash is often served as a morning meal, and pairs well with other Irish favorites such as sauteed cabbage or Irish soda bread. 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.
Corned beef hash can be frozen 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.
While corned beef has is full of protein and delicious, it also contains sodium and saturated fat. It is not particularly healthy, although you can make your meal more nutritious by adding vegetables to the hash such as bell pepper, spinach, kale or carrots.
Corned beef hash variations
This is a simple recipe that can be dressed up with other ingredients that you might have on hand.
- Protein: No corned beef? Try this recipe with pastrami, cooked crumbled sausage or bacon.
- Vegetables: You can add vegetables to this hash such as a bell pepper, mushrooms, carrots or even greens such as spinach or kale.
- Cheese: While it’s not a traditional topping, 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, and is the ultimate way to use up leftover corned beef.
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Corned Beef Hash Video
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!
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Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
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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!
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Cook the potatoes, stirring occasionally, under tender, about 10-15 minutes.
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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.
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Stir in the garlic and cook for one more minute. Add the fried eggs on top of the hash. Sprinkle with parsley, then serve.
- 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.
Calories: 292kcal | Carbohydrates: 16g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 742mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 2mg
