Homemade corned beef hash is quick and simple to make using leftover corned beef, tender potatoes, onions, and bell peppers. Add an egg on top for a satisfying breakfast that can be on the table in about 25 minutes.
Corned beef hash is a classic comfort dish that turns holiday leftovers into a flavorful meal. Crispy potatoes and savory beef are cooked together in a skillet until browned and slightly crisp, producing a hearty dish that works equally well for breakfast, brunch, or dinner.
If you cooked corned beef for St. Patrick’s Day (or any time), turning the leftovers into hash is a must. Like leftover turkey after Thanksgiving, corned beef is delicious the next day when combined with diced vegetables and potatoes. Finish each serving with a runny fried egg for extra richness.
Recipe Ingredients
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- Corned beef – cooked and chopped; leftover corned beef is ideal. Canned corned beef also works.
- Potatoes – russet or Yukon Gold, peeled and diced; store-bought diced potatoes can be used if thawed.
- Onion – finely chopped.
- Bell pepper – chopped.
- Butter – for sautéing and browning.
- Salt and pepper – to taste.
- Eggs – optional, for serving.
Corned Beef Hash
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Ingredients
- 2-3 cups leftover corned beef, chopped
- 2-3 cups russet potatoes, peeled and diced
- ½ cup onion, finely chopped
- 1 bell pepper, chopped
- 3 tablespoons butter
- salt & pepper to taste
- 4-6 eggs, optional
Instructions
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Place the diced potatoes in a pot and cover with water. Bring to a boil and cook 7–8 minutes or until fork tender, depending on the size of the dice. Drain the potatoes.
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Heat the butter in a large skillet over medium-high heat. Add the onion and bell pepper and sauté 4–5 minutes until they begin to soften.
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Add the cooked potatoes and chopped corned beef to the skillet, stirring to coat in butter. Cook 10–15 minutes, stirring occasionally, until the mixture is nicely browned and crispy. Season with salt and pepper to taste.
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If using eggs, cook them in a separate pan to your liking or make wells in the hash and crack eggs directly into the skillet, covering until cooked. Scrambled eggs can be folded into the hash near the end of cooking.
Notes
Nutrition
Nutrition info is an estimate and should be used as a guideline.
Additional Info
How to Make Corned Beef and Hash
This recipe cooks up in one skillet for minimal cleanup and maximum flavor. Here’s a quick overview:
- Boil the potatoes. Cook diced potatoes in boiling water until fork-tender, then drain.
- Sauté the veggies. Melt butter in a large skillet and cook onions and bell peppers until softened.
- Combine. Add potatoes and chopped corned beef to the skillet, stirring to coat with butter.
- Cook. Let the mixture cook 10–15 minutes, stirring occasionally, until browned and slightly crisp.
- Serve. Season with salt and pepper and serve as-is or topped with eggs.
Recipe Tips and Variation Ideas
Helpful tips and simple variations to customize the hash:
- Evenly sized pieces. Dice the beef and potatoes uniformly so everything cooks evenly.
- Choose the right skillet. A cast-iron skillet gives great browning, but any large skillet works.
- Add cheese. Sprinkle grated cheddar or another melty cheese over the finished hash, cover, and let it melt.
- Extra vegetables. Fold in sautéed mushrooms or fresh spinach for more color and flavor.
- Sweet potato option. Substitute sweet potatoes for a different flavor and texture.
- Make it spicy. Add horseradish, hot sauce, cayenne, or red pepper flakes to taste.
- Cook eggs in the skillet. Make wells in the hash, crack eggs into them, and cover until the eggs are set.
Why Is It Called Corned Beef?
The term “corned” refers to the coarse salt crystals, or “corns,” used in the traditional curing process. Corned beef brisket is cured with these coarse salts and often cooked with pickling spices that add flavor.
Can I Make This With Another Type of Beef?
Yes. Any cooked leftover beef—smoked chuck roast, prime rib, tri-tip, or even ground beef—can be used to make a hash. The result won’t be classic corned beef hash but will still be delicious; you may want to boost seasonings since corned beef is already seasoned.
Storing and Reheating Leftovers
- Fridge. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture or use the microwave.
- Freeze. Freeze airtight for up to 3 months. Thaw in the refrigerator before reheating; potatoes may soften but the flavors remain good.
More Easy Breakfast Recipes
- Breakfast Sliders
- Sausage Breakfast Casserole
- Air Fryer Hash Browns
- Crockpot Breakfast Casserole
- Sourdough French Toast