Corned Beef Hash Recipe

Using leftover corned beef, onion, and potatoes, this easy homemade Corned Beef Hash and eggs recipe is a complete breakfast in 25 minutes.

Enjoy it with some coffee or even better – Irish coffee – and get your morning off to a great start!

I would challenge anyone to deny the best part of a Thanksgiving is the leftovers you get to use in sandwiches and enchiladas the next day. Amiright? So I would also argue that the best part of making corned beef and cabbage for St. Patrick’s Day, is the left over corned beef you get to put in a Reuben sandwich and corned beef hash. Clearly.

With the salty beef, sweet onion, crispy potatoes, zesty horseradish, it’s an easy breakfast that only takes you 25 minutes to prepare! Serving it with a fried egg is optional mandatory. Just kidding. Not really kidding. I’m unable to be objective when it comes to runny eggs.

Hash is a term used in the culinary world for a dish consisting of chopped up meat, potatoes, and onions fried in a cast iron skillet. Corned beef hash is a great breakfast and a fantastic way to repurpose leftovers. It’s been enjoyed as far back as the 18th century in the United States, and became wildly popular during WWII when food was being rationed.

It’s so easy! Since the corned beef and potatoes are already cooked before adding them to the pan, it comes together quickly. You simply sauté some onions with chopped cooked potatoes and chopped cooked corned beef in a hot skillet until everything is browned and crispy. So good! (To make this corned beef hash and eggs recipe, follow the steps below included in the printable recipe card.)

I love to enjoy corn beef hash with a fried egg or poached eggs – then a slice of dutch oven bread to pile on the pieces of beef and potatoes and to mop up the yolk! This dish also goes great with scrambled eggs and cheddar bay biscuits.

Easy Corned Beef Hash

Using leftover corned beef, onion, and potatoes, this easy homemade Corned Beef Hash and eggs recipe is a complete breakfast in 25 minutes!

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 349 kcal, Carbohydrate 6 g, Protein 23 g, Fat 25 g, Saturated Fat 9 g, Cholesterol 89 mg, Sodium 1837 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 tablespoons unsalted butter
• 1 small sweet onion (, finely diced (about 1 cup))
• 1 large clove garlic (, finely minced)
• 2 cups diced cooked corned beef
• 2 cups (3/4 to 1-inch cubes) cooked Yukon Gold potatoes
• 1 tablespoon horseradish
• 2 tablespoons finely chopped fresh parsley
• 1/8 teaspoon black pepper
• Kosher salt to taste
• fried or poached egg (, for serving, optional)

Instruction:

1. In a large cast iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
2. Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula.
3. Let everything cook without stirring, allowing to brown, for about 3 minutes (use the spatula to take a quick peek underneath to make sure they’re browning, but also not burning.) Once browned, flip sections over to brown on the other side, pressing down again; cook for another 3 minutes.(If you notice sticking, add a little bit more butter to the skillet.)
4. Add in the horseradish, parsley, pepper, and salt and gently stir until combined.
5. Serve hot portions with a fried or poached egg, if desired.

Corned Beef Hash

Corned Beef Hash is a hearty breakfast or brunch made in a skillet with corned beef, potatoes, sauteed onions, and garlic.

Prep: 30min

Total: 52min

Serving Size: 1 serving

Nutrition Facts: calories 338 kcal, servingSize 1 serving

Ingredients:

• 3 tablespoons unsalted butter
• 1½ pounds cooked corned beef, (cut into ¼-inch cubes (about 4 cups))
• 4 large Yukon gold potatoes (rinsed, peeled, and cut into ¼-inch cubes (about 4 cups))
• 1 large yellow onion, (finely diced (about 1 cup))
• 1 teaspoon garlic, (minced)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• fresh parsley, (for garnish)

Instruction:

1. In a large pot, bring water to a boil. Add cubed potatoes and boil for about 10 minutes.
2. Drain the potatoes, pat them dry, and set aside.
3. In a large skillet over medium-high heat, melt butter. Add onion and cook for 3-4 minutes.
4. Add garlic and cook for a minute, or until fragrant. Then, add salt and pepper.
5. Finally, add the corned beef and boiled potatoes. Lightly press down the hash into an even layer.
6. Cook, undisturbed, for 6-7 minutes, or until browned. Flip and continue cooking for 10-15 more minutes, turning occasionally to brown evenly.
7. Garnish with parsley. Serve warm with fried eggs and toast.

Corned Beef Hash

Got leftover corned beef? Then it’s time to learn how to make corned beef hash! It’s the ultimate one-pan meal that your family will love.

Prep: 10min

Total: 45min

Yield: 4 serving(s)

Ingredients:

• 3 medium Yukon Gold potatoes (about 1 lb.)
• 3 tbsp. unsalted butter
• 1/2 tsp. kosher salt, plus more to taste
• 1/4 tsp. black pepper, plus more to taste
• 2 c. cooked corned beef, diced
• 1 c. yellow onion, diced
• 1 c. green bell pepper, diced
• 1 clove garlic, finely chopped
• 4 sunny-side up eggs
• Hot sauce, for serving

Instruction:

1. Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
3. Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
4. Serve with a fried egg and a few dashes of hot sauce, if preferred.

Corned Beef Hash

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!

Prep: 15min

Total: 45min

Yield: 4

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 onion (diced)
• 2 cups diced corned beef
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley leaves
• 1 pound russet potatoes (diced)
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper (to taste)

Instruction:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
4. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
5. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with parsley, if desired.

Best Corned Beef Hash Recipe with Canned Corned beef

FAQ

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