Using corned beef leftovers, onion, and potatoes, this easy homemade Corned Beef Hash and eggs recipe is a complete breakfast in 25 minutes!
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.
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!
- Dice up the potatoes uniformly, so they finish cooking at the same time.
- 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.
- You can add in some chopped up bell peppers or swap out the yellow potatoes for sweet potatoes.
- Top it with an 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.
Since I know you’re going to make the slow cooker corned beef – right? You’re totally making it. Don’t let me down, now! – then I know you’ll save a little to make this corned beef hash.
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 poached egg is
optional mandatory. Just kidding. Not really kidding. I’m unable to be objective when it comes to runny eggs.
Other Recipes with Corned Beef To Make!
- Classic Reuben Sandwich
- Reuben Pinwheels
- Reuben Pretzel Sliders
- Corned Beef and Cabbage (slow cooker)
Other Irish Recipes We Love
Easy Corned Beef Hash
- 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
- 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 30 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.