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.

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

Corned Beef Hash Recipe

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.

What is Corned Beef Hash?

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.

How To Make Corned Beef Hash

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.) 

Recipe Tips and Variations

• Dice up the potatoes uniformly, so 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.
• A cast iron skillet is best for making hash because of the way it conducts heat. It guarantees those potatoes get a nice crispy exterior! But if you don’t have one, a nonstick skillet is just fine.
• Add in a touch of heat with some horseradish (like I do), red pepper flakes, or cayenne pepper.
• Include chopped up bell peppers or swap out the yellow potatoes for sweet potatoes.
• Top it with a fried egg! Before the hash is finished cooking, crack a few eggs on top, then cover the skillet with a lid and let the eggs cook to your liking.

What Goes with Corned Beef Hash?

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.

More Irish Recipes:

• Irish Beef Stew
• Shepherd’s Pie
• Fried Cabbage
• Colcannon (Irish Mashed Potatoes)
• Bangers and Mash
• Irish Coffee
• Irish Soda Bread

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Easy Corned Beef Hash

5 from 14 votes

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

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings: 4

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

Instructions

• 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.
• Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula.
• 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.)
• Add in the horseradish, parsley, pepper, and salt and gently stir until combined.
• Serve hot portions with a fried or poached egg, if desired.

Notes

A cast iron skillet is best for making hash because of the way it conducts heat. It guarantees those cooked potatoes get a nice crispy exterior! But if you don’t have one, a nonstick skillet is just fine.

Include chopped up bell peppers or swap out the yellow potatoes for sweet potatoes.

Add in a touch of heat with some horseradish (like I do), red pepper flakes, or cayenne pepper.

Top it with a fried egg! Before the hash is finished cooking, crack a few eggs on top, then cover the skillet with a lid and let the eggs cook to your liking.

Nutrition

Calories: 349kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1837mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 46mg | Calcium: 26mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: corned beef hash

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