This homemade corned beef hash is ready in under 15 minutes, using leftover corned beef and potatoes with onion and fried eggs to make a hearty, crispy, savory, Irish-American breakfast or side dish!
What Is Corned Beef Hash?
A hash (from French “hacher” meaning to chop) is a dish containing chopped meat, potatoes, and onion fried until crispy. A corned beef hash, unsurprisingly, uses corned beef as the meat.
This dish has been documented as far back as the 18th century but became popular post the Second World War. At that time, rationing meant there was a lack of fresh meat. So consumers turned to canned corned beef for a hearty and delicious meal.
You can technically serve cornbeef hash recipes for any meal of the day. However, it’s become particularly popular as a quick breakfast. Usually, it is served with eggs, toast, baked beans, and sometimes even Hollandaise sauce!
For this homemade corned beef hash recipe, I’m relying on homemade leftover corned beef recipe and potatoes. I’m also pairing them with onions and fried eggs for a hearty 15-minute breakfast or brunch dish. If you’re anything like me, you’ll adore the way the buttery potatoes mix with savory corned beef and aromatic fried onions. It’s all finished with oozing creamy egg yolk that drips down into the other ingredients to create a rich “sauce” for the dish.
It’s perfect for using leftovers from St Patrick’s Day corned beef and cabbage (you may even enjoy it more than the original dish) and during the holidays like Thanksgiving and Christmas. But, then again, when it’s this easy to prepare, why not enjoy it any day of the year… Or this sweet potato hash?!
What Is in Corned Beef Hash
All you need for the best corned beef hash recipe is just a few ingredients for a meal packed with nutrients and flavor!
- Corned beef: For this recipe for corned beef hash, you’ll need pre-prepared or leftover corned beef. I use leftover homemade corned beef. But you could also go to a deli counter and ask for thick slices of corned beef.
- Potatoes: Enjoy this corn beef hash recipe with minimal time and effort by using leftover cooked diced potatoes (boiled potatoes, fried, etc). If you’re making them from scratch, I recommend using Russet potatoes for the best interior and exterior results. Yukon Golds also work, forming a crust on the outside with buttery middles.
- Onion: White or yellow onion works best for this corn beef hash.
- Eggs: If you plan to serve this corned beef hash food as a side, feel free to omit the eggs. Otherwise, you can enjoy it with fried eggs or poached eggs.
- Unsalted butter: Butter will help to add flavor and richness to the corned beef hash breakfast. A neutral oil also works in a pinch.
- Parsley: Optional to garnish. Other fresh herbs like green onions or chives also work.
- Seasonings: As corned beef is already well seasoned, I used a simple combination of salt and black pepper (added to taste), plus optional red pepper flakes (or cayenne pepper).
How to Make Corned Beef Hash
How to cook corned beef hash recipes is super easy! Just sauté the onions, add the pre-cooked potatoes and cooked corned beef, and pan-fry until browned and crispy. Simple!
If you don’t have leftover cooked potatoes, the first thing you’ll need to do is prepare those. Peel and finely chop potatoes into small ½-inch pieces, then boil, air fry, or pan fry. I like Air Fryer Breakfast Potatoes or one of three methods for Home Fries.
Then, peel and finely chop the onion.
In a cast iron, heat the butter over medium-high heat until it melts. Once hot, add the onion and fry for 2-3 minutes.
Then, add the corned beef and cooked potatoes and cook, stirring occasionally, for several minutes until warmed through.
Finally, season the corned beef hash breakfast, sprinkle with the fresh parsley, and enjoy!
For more of a crust, allow it to cook untouched for several minutes. Use a spatula to peek underneath for browning, then flip/stir when browned. Press down with a spatula for more browning.
What Goes with Corned Beef Hash?
Once prepared, you can enjoy the beef hash alone or with some toast and baked beans. Alternatively, you can enjoy this beef hash within a tortilla wrap with cheese for an Irish breakfast burrito. Or you can even load it onto an English muffin to make a hearty breakfast sandwich.
Corned Beef Hash and Eggs
Eggs go great with this recipe! There are two ways to add eggs to the breakfast hash.
- When serving, you can fry or poach eggs separately to add to the corned beef hash.
- Create wells in the corned beef and potato mixture, add the eggs there, and reduce the heat to medium. Then cover the pan with a lid and cook until the egg whites are set.
I treat corned beef and this hash as an occasional treat, not a weekly meal. Beef, potatoes, and onion provide plenty of protein and several vitamins and minerals.
But corned beef is a fairly processed, high-sodium, and high-cholesterol meat. Plus, the fat content is increased further with the addition of butter.
You can use several types of meats to create a delicious breakfast hash. These include ham, sausage, bacon, roast beef, chicken, hot dogs, and even salmon. Of course, you can also use meat alternatives to make a vegetarian hash.
While I’ve never done so, corned beef hash was traditionally made with canned corned beef, so that should absolutely work.
If the potatoes don’t contain a ton of cream, they will still brown into a bubble and squeak consistency. If too much moisture was added to them, they won’t brown properly.
If you’re making the corned beef yourself, I recommend storing it in the cooking liquid to keep it moist. You could also add a small amount of water or stock/broth to the skillet while you cook. But it’s trickier to get the balance exactly right, so the hash is also crispy.
More Hearty Breakfast Recipes
- One Pan vegetarian full English
- Authentic shakshuka
- Çilbir (Turkish poached eggs with garlic yogurt)
- French baked eggs
If you try this easy corned beef hash recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Corned Beef Hash
- 1.23 lb potatoes cooked, 3 cups chopped
- 13.8 oz corned beef cooked, 3 cups chopped
- 7.2 oz onion 1 medium
- 1 oz butter 2 Tbsp; unsalted
- 0.14 oz parsley or green onions, chives
- 1/4 teaspoon black pepper to taste
- 2 eggs optional
- chili flakes to taste; optional
- Prepare the leftover corned beef. If needed, chop it into cubes or small pieces.
- Peel and finely chop the onion.
- In a pan, melt the butter over medium-high heat. Once hot, add the onion and fry for 2-3 minutes.
- Add the corned beef and cooked potatoes and cook, stirring occasionally, for several minutes until warmed through.For more of a crust, allow it to cook untouched for several minutes. Use a spatula to peek underneath for browning, then flip/stir when browned. Press down with a spatula for more browning.
- Season the corned beef hash breakfast, sprinkle with the fresh parsley, and enjoy!
To Add Eggs to the Hash
- There are two ways to add eggs to the breakfast hash.1. You can fry or poach eggs separately to add to the corned beef hash when serving.2. Create wells in the corned beef and potato mixture, then place the eggs there. Reduce the heat to medium, cover the pan with a lid, and cook until the egg whites are set.
- Make ahead: This corned beef hash recipe uses leftover cooked corned beef and potatoes, so feel free to make these both several days in advance.Store: Allow the hash to cool and then store it in an airtight container in the fridge for 2-3 days.Freeze: Allow any leftovers to cool and then store them in an airtight container or freezer-safe bag (excess air removed), and freeze for up to three months.You can also make it into a make-ahead freezer meal by adding the cooked, chopped meat and potatoes with the raw onion. Defrost it overnight and cook everything together for around 20 minutes over medium, stirring often.Reheat: I like to reheat it in a skillet with some butter to achieve some crispiness still.
- Don’t stir too often: If you want to make a hash with a wonderful browned, crisp crust without burning, make sure to give it time to develop a crust, untouched before flipping/stirring it.
- Use enough butter: A lack of fat will lead to more sticking/burning.
- Chop the ingredients evenly: That way, they’ll cook evenly too.
- Use a heavy-based pan: Like a cast iron skillet. These will regulate heat more evenly to avoid over-browning or sticking.
- More leftover recipes with corned beef: If you have more leftovers, you could try a Reuben sandwich or Reuben dip.
- Adjust the texture: You can shred the corned beef, chop it into chunky-ish pieces, or crumble it into tiny pieces.
- Greens: If you have leftover cabbage from making Instant Pot corned beef and cabbage, you can finely chop it and add it to the corned beef and hash. Leftover cooked Brussel sprouts, broccoli, or kale will also work well, finely chopped.
- Carrots: If you have any leftover cooked carrots, they’ll taste wonderful in this corn beef hash (and add extra nutrients). Parsnips work well, too.
- Beets: Chopped cooked beets add color and flavor.
- Peppers: Finely chopped and added with the onion. I.e., Red or green bell peppers.
- Worcestershire sauce: To add extra umami and flavor.
- Horseradish: A tiny amount (between a teaspoon and a tablespoon) will add depth and heat.
- Sweet potato: Replace and combine regular potato with sweet potato for a subtle sweetness to the dish.
- Garlic: Add to taste (a clove or two). Garlic powder works in a pinch
- Smoked paprika: For a subtle smokiness, added to taste.
- Hot sauce or HP Sauce: To add when serving the breakfast hash.
- Cheese: You can sprinkle some cheese (shredded or a crumbly cheese like feta) over the hash food just before serving.
- Baked beans: To add to or serve alongside the corned beef breakfast hash.