Corned beef gets a second (maybe even better) life with Corned Beef Hash, a hearty breakfast that’ll have you jigging. A jovial collision of skillet-fried potatoes and leftover corned beef brisket topped with egg, this traditional corned beef hash is stick-to-your-ribs satisfying.
Whether you have Corned Beef and Cabbage leftovers from your St. Patrick’s Day festivities, or just want to make a hash (you can buy cooked corned beef from the deli counter!), old-fashioned corned beef hash is easy, filling, and flavorful.
Cabbage and potatoes are a dynamic duo, like in One Pan Cabbage and Sausage Recipe and Slow Cooker Sausage, Cabbage, and Potatoes.
Serve corned beef hash or any of these other St. Patrick’s Day recipes with a side of Irish Soda Bread and a drink of Whiskey Smash, and you’ll be seeing green.
Corned Beef Hash Origins
Traditional corned beef hash is actually thought to be of English origin, but hashes have been around for centuries as an easy way to repurpose bits of meat and vegetables.
The world “hash” comes from the French word “hacher,” which means “to chop.”
Corned beef is a traditional (and particularly delicious) meat to use in a hash because the saltiness of the corned beef pairs perfectly with the buttery potatoes and biting cabbage, with runny eggs acting like gravy meddling it all together.
Hashes are versatile, as you can add or subtract your favorite vegetables (this Sweet Potato Hash is a great example).
How to Make Easy Corned Beef Hash
After chopped potatoes are simmered, the entire dish comes together in one pan, with the eggs nestled right in.
- Corned Beef. Either make it yourself (this recipe is everything you need to know!), or have the butcher thick-cut corned beef, and then chop it into 1/4-inch pieces.
- Potatoes. I like to use Yukon gold potatoes in hashes because they are naturally buttery flavored, and more dense and rich than russet potatoes.
- Cabbage. Do not overlook cabbage in the produce section. It is a seriously underrated veggie, packed with vitamin K, vitamin C, and folate. Plus if you made Corned Beef and Cabbage, you’ll probably have some leftover.
- Carrots and Onion. Adds sweetness, texture, and depth of flavor.
- Eggs. They nestle in the hash, and as the yolks break open you’ll exhale “ooo, ahhh” as you behold the delicious dish and dig in. If you prefer your eggs cooked over hard, I won’t judge (just don’t tell me).
- Fresh Parsley. For garnishing. You’ll get pinched if there isn’t any green, right?
- Canola Oil. For frying the potatoes. You can swap another oil, as long as it has a high smoke point (so not extra virgin olive oil).
- Simmer potatoes with water in a medium saucepan until fork-tender.
- Drain potatoes, and air dry for 10 minutes on a clean kitchen towel.
- Brown the potatoes.
- Stir in the beef, cabbage, any other vegetables, and salt, and cook until the vegetables are softened.
- Cook the eggs, either directly in the skillet with the vegetables or fried separately in a pan and add into the dish.
- Garnish with parsley just before serving. ENJOY!
- To Store. Corned beef hash is best served right after cooking, as the potatoes will lose their crispiness as it sits; however, you can store leftover corned beef in an airtight container for up to 4 days.
- To Reheat. Rewarm in a skillet on the stove over medium heat.
Meal Prep Tip
Chop your vegetables a day in advance and store in the refrigerator until ready to cook.
What to Serve with Corned Beef Hash
Recommended Tools to Make this Recipe
The Best Cast Iron Skillet
Designed to heat evenly and steadily, holding heat so foods stay warm while serving, this cast iron pan features a pre-seasoned cooking surface to help prevent sticking, and oversized handles for easy and secure lifting.
A day that starts with corned beef hash is sure to be lucky. Enjoy!
Frequently Asked Questions
Watch your pan’s heat level while cooking. It needs to stay at a medium-high temperature in order for everything to get crispy, otherwise it will just sauté and steam. Additionally, work with potatoes that are as dry as possible.
My corned beef hash recipe is not only easy, but also not as unhealthy as other traditional corned beef hash recipes typically made with loads of butter, with calories and cholesterol galore. While corned beef recipes are not the leanest protein and also contains higher levels of sodium, the dish is full of vegetables, fiber, and more protein from the eggs. You can add even more vegetables, like spinach, to up the nutrients. Enjoy in moderation.
Using fresh or leftover corned beef will give you a richer and more authentic flavor, as well as a better texture. For this reason, I don’t recommend corned beef.
Yes, you can make corned beef hash browns with prepackaged hash browns for a shortcut, or make your own hash browns by grating potatoes with a mandolin. If using frozen hash browns, thaw first and squeeze out as much moisture as possible so they get crispy.
- 2 tablespoons canola oil
- 2 Yukon gold potatoes scrubbed and cut into 1/4-inch cubes (about 1 pound total)
- 1 1/2 teaspoons kosher salt divided
- 3 cups thinly chopped green cabbage 1/2 medium head or 3 cups chopped, destemmed kale
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 1 pound cooked thick-cut corned beef chopped into 1/4-inch pieces
- 4 to 6 large eggs
- Chopped fresh parsley
Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium high heat, but do not allow the water to reach a full boil (adjust the heat as needed). Simmer until the potatoes are fork-tender, about 8 to 10 minutes. Drain, spread into a single layer on a clean kitchen towel, and air dry for 10 minutes (this will help the potatoes crisp).
Heat the oil in a large cast iron or similar heavy-bottomed skillet over medium heat. When shimmering, arrange the potatoes in a single layer in the skillet. Sprinkle with ½ teaspoon of the salt. Cook, undisturbed, for 7 to 8 minutes, until the bottom of the potatoes are browned (keep an eye on them and reduce the heat as needed to avoid burning). Flip the potatoes, sprinkle with 1/2 teaspoon salt, and continue cooking, undisturbed, until the other side is browned and crisp, 5 to 7 minutes more.
Stir in the cabbage, onion, carrots, corned beef, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
Cook the eggs: To cook the eggs directly in the skillet (one less pan but a little harder to achieve the ideal yolk), with the back of a spoon, make 4 to 6 wells in the vegetables. Crack an egg into each well. Sprinkle with salt and pepper and cook until the yolk is set. Or, to fry the eggs separately, heat a medium skillet over medium heat with a drizzle of oil. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook, undisturbed, until the yolk is just set. Transfer the eggs to the corned beef hash in the skillet or add to individual portions. Garnish with parsley just before serving.
- TO STORE: Corned beef hash is best served right after cooking, as the potatoes will lose their crispiness as it sits; however, you can store leftover corned beef in an airtight container for up to 4 days.
- TO REHEAT: Rewarm in a skillet on the stove over medium heat.
Serving: 1of 6Calories: 305kcalCarbohydrates: 17gProtein: 17gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 150mgPotassium: 688mgFiber: 3gSugar: 4gVitamin A: 5290IUVitamin C: 48mgCalcium: 57mgIron: 3mg
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