This easy corned beef hash recipe is a crispy, savory skillet breakfast made with leftover tender corned beef, golden potatoes, butter, and fresh herbs. My homemade hash delivers the perfect balance of crispy edges and soft, fluffy centers, then finished off with a fried egg. It’s a simple breakfast recipe perfect for using leftover corned beef for a weekend brunch, St. Patrick’s Day, or a hearty everyday breakfast.

I would challenge anyone to deny that the best part of Thanksgiving is the leftovers you get to turn into sandwiches and enchiladas the next day. Amiright? So I’d also argue that the best part of making corned beef and cabbage for St. Patrick’s Day is the leftover corned beef you get to transform into a Reuben sandwich, and this corned beef hash. Clearly. With salty, tender corned beef, sweet onion, crispy golden potatoes, and a pop of zesty horseradish, this easy breakfast comes together in about 25 minutes. Serving it with a fried egg is optional, but I beg you to try. I’m completely unable to be objective when it comes to a runny yolk melting into crispy corned beef hash.

Helpful Tips & Variations

• Dice up the potatoes uniformly. This ensures they finish cooking at the same time. Or if you don’t mind skin on your spuds, make oven roasted potatoes the day before, so they’re ready to be tossed into the fry pan.
• Use dry potatoes. Moisture is the enemy of crispiness. If the potatoes are wet, they will steam instead of brown, resulting in soft, mushy hash. I’ve found that letting cooked potatoes cool completely, or even refrigerating them first, makes a huge difference in achieving those crispy golden edges.
• Don’t stir too soon. Once the hash is spread in the skillet and pressed down, resist the urge to move it. Letting it cook undisturbed allows a golden crust to form on the bottom. If you stir too early, you’ll interrupt the browning process and miss out on that signature crispy texture.
• Press the mixture down firmly. After spreading the hash into an even layer, use a spatula to gently press it down so more surface area makes direct contact with the pan. This step dramatically improves browning and helps create those crispy, golden sections that make corned beef hash so good.
• Use a cast iron skillet when possible. Cast iron holds and distributes heat evenly, which helps create a deeper, more consistent crust. A nonstick skillet will work, but you won’t get quite the same level of browning. Medium-high heat is ideal. You should hear a steady sizzle, but not aggressive smoking.

How to Make Corned Beef Hash Step by Step

Gather all the ingredients together.

Sauté the onion: Melt 3 tbsp unsalted butter in a large cast iron skillet over medium-high heat. The butter should fully melt and begin to gently bubble, but not brown. Add 1 small finely diced sweet onion (about 1 cup), and cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent. The pieces should look glossy and tender, with no browning. Stir in 1 large finely minced clove of garlic and cook for about 20 seconds, stirring constantly. The garlic should become fragrant and lightly softened, but not browned, which can cause bitterness.

Add the potatoes and corned beef: Add 2 cups cooked Yukon Gold potatoes, cut into ¾- to 1-inch cubes, along with 2 cups diced cooked corned beef. Gently stir to combine, then spread the mixture into an even layer across the skillet. Using a spatula, firmly press the hash down so it makes full contact with the pan. You should hear a steady sizzle, which indicates proper browning. Let the hash cook undisturbed for about 3 minutes, allowing a golden brown crust to form on the bottom. Avoid stirring during this time. Use a spatula to carefully lift one edge and check that the potatoes and corned beef have developed a deep golden, crispy surface. If they’re still pale, continue cooking for another 1-2 minutes.

Flip and crisp: Flip sections of the hash over and press down again with the spatula. Cook for another 3 minutes, undisturbed, until the second side develops crispy edges and browned surfaces. The potatoes should be crisp on the outside while remaining tender inside. If any areas begin to stick or look dry, add a small amount of additional butter to the skillet.

Add the seasonings and finish: Sprinkle in 2 tsp horseradish, 2 tbsp finely chopped fresh parsley, ⅛ tsp freshly cracked black pepper, and kosher salt to taste. Gently stir just until evenly combined, being careful not to break up the potatoes too much. The hash should remain chunky with visible crispy pieces.

Serve with fried egg: Serve immediately while hot, topped with a fried egg. When the yolk breaks, it creates a rich, silky sauce that coats the crispy corned beef and potatoes.

Serving Suggestions

I love serving this corned beef hash for a cozy weekend breakfast or slow brunch, especially when I have leftover corned beef to use up. It’s also a must-make for St. Patrick’s Day and one of my favorite comfort food meals when I want something warm and satisfying. I almost always top it with a fried egg or jammy eggs so the yolk melts right into the crispy potatoes and beef. On the side, I like to serve toast or English muffins for scooping up every bite, along with something sweet like cinnamon roll pancakes or fresh fruit to balance the richness. And of course, a hot cup of coffee ties everything together perfectly.

How to Store Leftovers

• Fridge. Allow the corned beef hash to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors continue to develop, making leftovers just as delicious the next day.
• Freezer. Store cooled corned beef hash in a freezer-safe airtight container or zip-top bag for up to 2 months. Keep in mind that the potatoes will soften slightly after freezing, but the flavor will still be great.
• Reheat. For best results, reheat the hash in a skillet over medium heat with a small amount of butter or oil. Spread it into an even layer and let it cook undisturbed for a few minutes to bring back the crispy texture. The microwave works in a pinch, but the hash won’t be as crisp.

More One Pan and Casserole Breakfast Recipes

• Skillet Breakfast Hash: This skillet breakfast hash features crispy potatoes cooked with smoked sausage, peppers, onions, and eggs for a colorful, flavor-packed breakfast.
• Crescent Roll Breakfast Casserole: This crescent roll breakfast casserole layers flaky crescent dough with eggs, sausage, hash browns, and cheese for a hearty, all-in-one breakfast bake.
• Hash Brown Egg Casserole: This hash brown egg casserole uses crispy potatoes, eggs, cheese, and ham baked into a hearty, sliceable breakfast.

My Corned Beef Hash recipe was originally published 3/17/22. It was retested, reworked, and republished to be better than ever 3/10/26.