fried egg on top of corned beef hash with toast on the side

Corned Beef Hash Recipe

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

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.



  • 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)


  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