Corned Beef Hash Recipe

Our Corned Beef Hash Recipe is super easy to make using leftover corned beef! Crispy potatoes, tender corned beef cooked with bell peppers and onions make the perfect combination. Top it off with a perfect fried egg for the ultimate flavor!

This hash is one of our favorite leftover corned beef recipes! Make a larger Corned Beef just so you have enough of the leftovers. Also, if you have leftover cabbage from your St. Patrick’s Day dinner you can throw that in this hash recipe too!

What Is Hash?

We’re talking food here people. Hash is typically a recipe consisting of chopped meat, potatoes and onions cooked up in a cast iron skillet. The name comes from a French word “hacher” meaning to chop.

Hash is a leftover recipe of all kinds, not just corned beef. Leftover potatoes, cabbage, peppers or really any kind of vegetable can be thrown into a hash recipe. Proteins can include corned beef, of course, ham, pork, sausages and even chicken or turkey. 

We often see hash made for breakfast but I’m telling you, you’re going to want to just make this Corned Beef Hash recipe for breakfast, lunch, brunch or even dinner. Our boys love hash with a runny fried egg on top and a dash or two of hot sauce!

Ingredients You’ll Need

We’ll go over the basic ingredients here, but for a complete list of ingredients and amounts scroll down to the recipe card.

• Cooked Corned Beef: Leftover corned beef is perfect for making hash, but you don’t have to wait for leftovers. You can buy corned beef right at the deli counter so you can make hash whenever you want.
• Bell Peppers: Any color you like.
• Onions: We like sweet yellow onions but you can use red onions too.
• Potatoes: Yukon Golds or Russets work well. You can even use sweet potatoes to make hash, use up what you have on hand.
• Soy Sauce
• Worcestershire Sauce
• Garlic: Fresh garlic.
• Dried Oregano
• Salt & Pepper

How To Make

Hash is such an easy breakfast recipe to make with leftover corned beef. All you need to do is dice up your corned beef, grab a few potatoes, peppers and onions and a frying pan. For complete instructions on how to make corned beef hash, scroll down to the recipe card.

• Cook The Vegetables: Melt the butter in a large cast iron skillet over medium heat. Add the diced potatoes along with the salt and pepper and stir to combine with the butter.

• Let the potatoes cook, stirring occasionally, until browned on the outside and tender, about 8-10 minutes. If your skillet has a lid, you can cover the potatoes so that they steam. Add the peppers and onions to the skillet, stirring to combine with the potatoes. Cook for another 5 minutes.

• Add Corned Beef & Seasonings: Add the corned beef, Worcestershire sauce, soy sauce, oregano and garlic to the skillet. Stir to combine and then flatten the hash with a spatula.
• Let the hash cook, without stirring, for 3-4 minutes so that a crust forms on the bottom of the hash. Stir the hash to get the crispy sides up and then flatten and cook again for another 3-4 minutes. This step is optional, if you don’t want the crispy crust on the hash you can stir and cook until the ingredients are warmed through and serve.

What If I Don’t Have Leftover Corned Beef?

No problem! Head to your local grocery store and hit up the deli counter. Ask them to slice you a few thick slices of corned beef, about 3/4 of a pound, and then you can take that home and dice it up for this hash recipe.

Variations

There’s so many other ingredients that you can add to hash, it’s all about what you like. You can even swap out the corned beef for other meats like leftover steak, chicken or turkey.

• Fresh or frozen spinach
• Cooked broccoli or other leftover vegetables
• Sweet potatoes
• Leftover rice or cauliflower rice
• Cooked Bacon
• Top it off with fried eggs

Can I Use Canned Corned Beef?

Yes. However, you use canned corned beef, don’t add any salt because it’s salty enough. Or at least wait until the end and taste to see if you need to add any additional salt.

Typically, canned corned beef is about 12 ounces and this recipe calls for a pound of corned beef, so you’ll need approximately 1 1/2 cans. But, we’re not going to tell if you use it all.

Looking For More Leftover Corned Beef Recipes?

• Potato & Corned Beef Chowder
• Irish Nachos
• Corned Beef Tater Tots
• Stuffed Mushrooms with Corned Beef
• Corned Beef & Cabbage Fried Rice

Corned Beef Hash Recipe

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• Author: Dan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Corned Beef Hash isn’t just for breakfast! Use your leftover corned beef from St. Patrick’s Day, or grab some sliced corned beef from your deli. We love hash with a fried egg on top, served for any meal of the day.

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Ingredients

• 2 tablespoons butter
• 1 pound potatoes, cut into small cubes (about 1/2″)
• 1/2 teaspoons kosher salt
• Fresh ground black pepper to taste
• 2 cups diced bell peppers, any color
• 1/2 cup diced yellow onion
• 1 pound leftover corned beef, cut into cubes or shredded
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried oregano
• 2 teaspoons chopped garlic
• Fried eggs for topping the hash (optional)

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Instructions

1. Melt the butter in a large cast iron skillet over medium heat. Add the diced potatoes along with the salt and pepper and stir to combine with the butter.
2. Let the potatoes cook, stirring occasionally, until browned on the outside and tender, about 8-10 minutes. If your skillet has a lid, you can cover the potatoes so that they steam. Add the peppers and onions to the skillet, stirring to combine with the potatoes. Cook for another 5 minutes.
3. Add the corned beef, Worcestershire sauce, soy sauce, oregano and garlic to the skillet. Stir to combine and then flatten the hash with a spatula. Let the hash cook, without stirring, for 3-4 minutes so that a crust forms on the bottom of the hash. Stir the hash to get the crispy sides up and then flatten and cook again for another 3-4 minutes. This step is optional, if you don’t want the crispy crust on the hash you can stir and cook until the ingredients are warmed through and serve.

Recipe Notes

Store: Store leftover hash in a container in the refrigerator for up to 3 days. Leftover corned beef is good for 3-4 days after cooking, so the sooner you use the corned beef to make this hash recipe the better.

Freeze: You can freeze hash in air tight containers for up to 3 months. Defrost overnight in the refrigerator and then warm in the microwave or in a skillet to form a crispy crust.

• Category: Breakfast
• Method: Stove Top
• Cuisine: American