Corned Beef Hash

4.50 from 2 votes
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Homemade corned beef hash is fast and easy to make with leftover corned beef, tender potatoes, onions, and bell peppers. Add an egg for a satisfying breakfast that’s on the table in 25 minutes.

Close up of corned beef hash in a skillet with a serving spoon.

 

If you’ve made corned beef for St. Patrick’s Day, you know that breakfast the following day HAS to be corned beef and hash! Just like your Thanksgiving turkey, one of the best things about any holiday feast is the leftovers. This corned beef hash is quick to make in a skillet, with salty beef and crispy potatoes, bulked up with aromatic diced vegetables. Add a runny egg (you won’t be sorry) and dig in.

Why You’ll Love This Corned Beef Hash Recipe

  • Fast. Make an easy breakfast hash all in one skillet in 30 minutes or less.
  • Flavorful. This hash is filled with delicious bites of juicy seasoned beef and tender potatoes in every forkful, along with sweet onions and bell peppers. Super satisfying!
  • Leftovers that go even further. Refrigerate or freeze leftover corned beef hash to stretch that St. Patty’s Day meal into the following days.

What Is Corned Beef Hash?

Corned beef and hash is a hearty Irish meal consisting of cooked salt beef brisket and potatoes, chopped into a “hash” that’s pan-fried until crisp and tender. It’s a great way to repurpose leftovers, especially after the holidays.

Ingredients for corned beef and hash.

Recipe Ingredients

Wondering what’s in a classic corned beef hash? Let’s get started with some quick ingredient notes. Be sure to scroll to the full recipe card below the post with the exact amounts and recipe instructions.

  • Corned beef – Cooked using your desired method (I love the Instant Pot or slow cooker, or try this sous vide version). Canned corned beef will also work.
    Potatoes – Russet potatoes or Yukon gold potatoes work best. You can also use refrigerated or frozen diced potatoes from the store. If you’re using frozen, remember to thaw them first.
  • Onion – Yellow onion, or another sweet and mild onion variety. You can also use garlic.
  • Bell Pepper – Not mandatory, but bell peppers bulk up the veggies and add a pop of color. Use any color of bell pepper you have handy.
  • Butter – Since the beef is salty enough already, I recommend unsalted butter.
  • Salt and Pepper
  • Eggs – Optional, but highly recommended, to make corned beef hash with eggs.

How to Make Corned Beef and Hash

This corned beef and potato hash needs only one skillet, so not only is it quick to make, but clean-up afterward is a breeze. Combined with all that savory flavor, you’re going to love it! Here’s a short overview of the steps:

  • Boil the potatoes. First, boil the potatoes in a large pot of water until they’re fork-tender.
  • Sauté the veggies. Next, melt butter in a large skillet, then sauté the onions and bell peppers.
  • Combine. Once the veggies are softened, stir in the cooked potatoes along with your chopped corned beef. Make sure everything is nicely coated with butter. 
  • Cook. Let the hash cook through for 10-15 minutes while you give it the occasional stir. This gives the beef and potatoes the chance to get all browned and crispy. 
  • Serve! Finally, season to taste with salt and pepper. Your corned beef hash is ready to serve as is, or you can make it with eggs (see below).
Overhead view of corned beef hash in a large skillet with a serving spoon.

Make Corned Beef Hash and Eggs

If you ask anyone in this house, you can’t have corned beef hash without eggs. While your hash cooks in the skillet, cook your eggs however you’d like. We love this hash topped with a poached or fried egg, or you can chop up a boiled egg instead. If you’re making scrambled eggs, stir them into the hash while they’re slightly underdone.

Fried egg served over a bed of corned beef hash on a white plate.

Tips and Variation Ideas

Here are some of the helpful tips and tricks that I picked up while testing this corned beef hash, along with some tasty ways to make it your own:

  • Chop the ingredients evenly. When dicing up your beef and potatoes, try to get the pieces uniform in size. This way they’ll cook through evenly.
  • Use a large enough skillet. A cast iron skillet is the traditional choice for hash, as it gets the ingredients nice and crispy. However, any large skillet will do the trick.
  • Add cheese. If you’d like, sprinkle freshly grated cheddar cheese or another melty cheese over top of the finished hash. Cover and let the cheese melt before serving.
  • Add more veggies. Add in sautéed mushrooms or spinach.
  • In place of regular potatoes, make this recipe using sweet potatoes.
  • Make it spicy. Stir in a dollop of horseradish for a spicy kick, or add a few dashes of Tabasco hot sauce, a sprinkle of cayenne pepper, or crushed red pepper flakes.
  • Cook the eggs right in the skillet. As the hash finishes cooking in the pan, use the back of a spoon to create a few wells on top. Crack the eggs straight into the wells and cover the pan until they’re cooked to your liking.
A serving of corned beef hash on a white plate next to a fork.

Why Is It Called Corned Beef?

Corned beef gets its name from the curing process that’s used to treat the meat. Corned beef brisket is covered in coarse salt (“corns”) that draws out moisture and preserves the beef in what’s known as dry curing. Most corned beef you’ll find in stores comes with a packet of pickling spice, which is used to flavor the beef when cooking.

Can I Make This With Another Type of Beef?

Yes. You can use any kind of cooked leftover beef to make a hash, such as smoked chuck roast, a juicy prime rib, tri-tip, or even ground beef. It won’t technically be corned beef and hash, but it will still taste delicious! You may wish to beef up the seasonings in this case since corned beef comes already seasoned.

Overhead view of diced potatoes, chopped corned beef, onions, and bell peppers combined in a skillet for corned beef hash.

What to Serve with Corned Beef Hash

Corned beef and hash is a hearty meal all on its own, but I’ll never say no to a side of fluffy English muffins or cheddar beer bread for scooping and dipping. Washed down with an Irish coffee, of course! Hash also makes a wonderful breakfast for dinner served with a tossed salad or roasted Brussels sprouts and fresh homemade dinner rolls. For dessert, enjoy a fudgy grasshopper brownie!

Storing and Reheating Leftovers

  • Fridge. If you have leftovers (again!), cover them airtight and keep the corned beef hash in the fridge for up to 3 days. Reheat the hash in a skillet, or you can use the microwave.
  • Freeze. You can freeze the hash airtight for up to 3 months. Defrost in the fridge before reheating. The potatoes won’t be quite as crisp once they’re reheated, but the flavors will still be good. 

More Easy Breakfast Recipes

Close up of corned beef hash in a skillet with a serving spoon.
4.50 from 2 votes

Corned Beef Hash

By Erin
This homemade corned beef hash recipe is fast and easy to make with leftover corned beef, tender potatoes, onions, and bell peppers.
Prep: 5 minutes
Cook: 25 minutes
Total: 5 minutes
Servings: 4 servings

Ingredients 

  • 2-3 cups leftover corned beef, chopped
  • 2-3 cups russet potatoes, peeled and diced
  • ½ cup onion, finely chopped
  • 1 bell pepper, chopped
  • 3 tablespoons butter
  • salt & pepper to taste
  • 4-6 eggs, optional

Instructions 

  • Add potatoes to a pot, and fill with water to cover. Place on the stove and bring to a boil. Cook for 7-8 minutes, until they are fork tender. How long you cook them will depend on how small the potatoes are cut. Once cooked, drain the potatoes.
  • In a large skillet, add the butter and heat over medium-high heat. Once it has melted add the onion and bell pepper and cook for 4-5 minutes until they are starting to get tender.
  • Add the cooked potatoes and leftover corned beef to the pan. Stir so everything is coated in the butter. Cook for 10-15 minutes, stirring occasionally until everything is nicely browned and crispy. Season with salt and pepper to taste.
  • Meanwhile, if you are using the eggs, in a separate pan cook your eggs as desired. If you are making scrambled eggs, once they are almost cooked, you can stir them into the hash if desired. Or top each serving with fried eggs to serve.

Notes

Top with cheese and cover to let it melt if desired.

Nutrition

Serving: 1g | Calories: 1280kcal | Carbohydrates: 79g | Protein: 71g | Fat: 74g | Saturated Fat: 27g | Polyunsaturated Fat: 36g | Cholesterol: 356mg | Sodium: 3500mg | Fiber: 9g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4 servings
Calories: 1280
Keyword: corned beef hash, corned beef hash recipe, how to make corned beef hash
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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7 Comments

  1. I only thought I loved corned beef hash until I made this recipe. It makes the stuff I used to get out of the can taste like dog food. AMAZING!

  2. This is one recipe my hubs can’t get enough of. I love that we can make it at home and it turns out so much better than the mush in the can. LOVE IT!

  3. This was fantastic!! It’s a hearty and flavorful dish that’s perfect for breakfast or brunch. Super satisfying! Definitely a keeper!

  4. I’d never made my own corned beef hash, but it was so easy and so delicious – way better than any canned stuff I’ve ever used. Definitely will be making it again!