Corned Beef Hash

Corned Beef Hash

Basically, this easy corned beef hash is the ultimate way to make any leftover corned beef and cabbage exciting again. Aka – another way to bring Irish luck forward into the following day.

And that’s honestly the beauty of breakfast hashes. It’s as easy as dicing leftovers up, adding a few fresh ingredients, and cooking it all on the stovetop in one pan. During Christmas, I love to turn turkey leftovers into this turkey cranberry hash. So come St. Patrick’s Day – this corned beef hash and eggs is a no brainer for the ultimate hearty breakfast idea.

The Best Breakfast Hash Made With Leftover Corned Beef And…

A few savory additions like onions, bell pepper, herbs, and of course – eggs. But if you have leftover carrots and cabbage, it doesn’t hurt to dice those up and add them into the mix!

Potatoes: My corned beef and cabbage recipe uses Yukon Golds, but any small potatoes (red or white) will work here.Onion: I always like to add some chopped onion into a hash for an extra punch of savoriness. Plus, onions taste extra delicious when they’re sauteed in a skillet!Bell Pepper: Traditionally, there’s no green veggies in a corned beef hash. But you know me, sneaking greens into all my meals is my speciality. That’s why I’m tossing in diced green bell peppers into the mix (plus, more greens on an Irish inspired dish just seems festive). Corned Beef: This recipe uses leftover corned beef that was cooked in a Dutch oven. But if you’re making this from scratch, you can see if your deli department has corned beef in stock. Just ask for a few thick slices that makes up about 2 diced cups worth.Herbs: A sprinkle of chopped parsley for a fresh touch.Eggs: Poached eggs are my jam when it comes to hashes. But you can also top it off with a fried egg, or crack the eggs into wells in the hash (similar to how I do it in this Shakshuka).

Find the printable recipe with measurements below.

How To Make Corned Beef Hash

I love a breakfast hash with golden brown, crispy potatoes. So if you’re on board with that, use a cast iron skillet! And if you want a flavor boost, using butter instead of oil will do wonders. Otherwise, here’s how to make this corned beef hash.

Cook the onions and bell peppers. Saute them for 3 to 4 minutes, until cooked through.Add the rest. Add the corned beef and potatoes, stir it all together, and flatten the hash with a spatula into an even layer. Cook for 3 to 4 minutes without stirring so the bottom gets nicely browned. Then flip the hash to cook for a few more minutes.Top each serving with an egg! Stir in additional parsley, salt, and pepper. Then divide the hash up into individual servings and top it with a poached egg or fried egg. However you like!

Storage Tips

Keep the leftovers comin! You can store them in the fridge, or even freeze them for a quick, reheatable breakfast.

To store: Store any leftovers in a sealed container in the fridge for up to 3 days. To freeze: Freeze this hash for a future breakfast that only requires a quick re-heat! Just store it in a freezer-safe container or bag. It will keep for up to 3 months in the freezer.

More St. Patrick’s Day Recipes

Shepherd’s PieFried Cabbage or Sauteed CabbageColcannonIrish Coffee

Breakfast hashes are always a good idea – especially this corned beef version. So after you’ve served this up for a hearty brunch, let me know what everyone thinks in a comment below!

Corned Beef Hash

5 from 2 votes Prep: 15 minutes Cook: 20 minutes Total: 35 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


This corned beef hash is the best way to make any leftover corned beef and cabbage exciting again – but for breakfast!


2 tablespoons extra-virgin olive oil2 cups diced cooked corned beef2 cups diced cooked potatoes (I’m using Yukon gold)1 yellow onion, diced1 green bell pepper, diced½ teaspoon kosher salt¼ teaspoon freshly ground black pepper2 tablespoons roughly chopped fresh parsleyOptional: poached eggs or fried eggs to top on the hash


In a large cast-iron skillet, heat the olive oil over medium-high heat and add the onions and bell pepper. Saute for 3 to 4 minutes, until the onion is translucent and softened. Add the corned beef, and potatoes, and stir everything together. Then use a spatula to press down and flatten the ingredients in the pan. Cook for 3 to 4 minutes without stirring so that the bottom gets crispy and browned. Use a spatula to flip the hash over and cook the other side for another couple of minutes. Stir in the parsley, salt, and pepper. Enjoy plain or serve with poached eggs or fried eggs on top.

Lisa’s Tips

If you have other cooked meat readily available, feel free to substitute the corn beef with it!


Calories: 379kcal | Carbohydrates: 27g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1125mg | Potassium: 653mg | Fiber: 4g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 4mg Course: Breakfast Cuisine: Irish Keyword: Corned Beef, Corned Beef Hash

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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