This corned beef hash recipe isn’t just for breakfast! Use your leftover corned beef from St. Patrick’s Day, or grab some sliced corned beef from your deli!
- 2 tablespoons butter
- 1 pound potatoes, cut into small cubes (about 1/2″)
- 1 1/2 teaspoons kosher salt
- Fresh ground black pepper to taste
- 2 1/2 cups diced bell peppers, any color
- 1/2 cup diced onion
- 3/4 pound leftover corned beef, cut into cubes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 2 teaspoons chopped garlic
- Chopped fresh parsley for garnish
- Fried eggs for topping the hash (optional)
- 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. Add the peppers and onions to the potatoes and cook for another 5 minutes.
- Add the corned beef, Worcestershire sauce, soy sauce, Italian seasoning and garlic. Stir then flatten into a single layer in the skillet and cook, without stirring for 5 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.
- Add fried eggs to the hash if you like and garnish with chopped parsley.
If you’re using the oven method to cook your eggs, preheat the oven to 400 degrees before starting the hash.
Nutrition information is just for the hash, not the fried eggs.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Keywords: corned beef hash, corned beef hash recipe, leftover corned beef recipe, corned beef recipes, breakfast recipe, brunch recipes