Corned Beef Hash

Corned Beef Hash is the best breakfast recipe to use up leftovers from Crispy Slow Cooker Corned Beef Dinner, and requires a total time of 10-15 minutes to prepare.

All you need is a big skillet, corned beef, onions, onions, and seasoning. I enjoy making this corned beef hash recipe on the weekends for my loved ones, especially the day after St. Patrick’s Day.

Considering that the corned beef is already cooked, you merely have to sauté it in the skillet enough to warm up with the potatoes. The same is true for if you’re using leftover potatoes, you do not want them to overcook, so add them just long enough to get crispy from the skillet.


Corned beef will continue in an airtight container in the fridge for 3-4 days. It is also possible to freeze corned meat for 2-3 months.

This is perfect for supper prepping since you may make a massive batch of the hash and freeze it in portion-sized plastic bags. Reheat in a large skillet until warmed through.

How do you make corned beef hash crispy?

The secret to making exceptionally crispy corned beef hash is to resist the need to stir the mixture when it is in the pan and be sure that the bowl is cooking on medium-high warmth.

The only time you want to transfer your corned beef hash is if you’re ready to flip it over and crisp up the other side.

What is the origin of the corned beef hash?

People have appreciated corned beef hash for breakfast as far back as the 18th century in the USA, and even earlier in Europe in parts of the United Kingdom. It became prevalent during WWII when food has been rationed, as it had been an easy and delicious way to repurpose leftovers.


Add a splash of Worcestershire sauce for taste, or cayenne pepper or red pepper flakes for heat.

I suggest using a cast-iron skillet because the cast iron conducts heat better and will provide you better results. If you’re not comfortable with relying on butter from the skillet, you may use a nonstick skillet.

Chop the potatoes evenly; this will help to make sure they all finish cooking around the same time.

Add chopped peppers or sweet potatoes for the corned beef hash recipe to get more variant.

I have also made this dish with routine beef brisket instead of corned beef with excellent results. It is possible to use any meat you have leftover from the night before, and adjust the salt to flavor. Remember that corned beef is usually a greasy cut. Therefore the thinner beef may taste different in a hash.
When the hash is almost ready, crack a few eggs on top and move into the oven for 10-15 minutes, or until the eggs are cooked. If your skillet is not oven-safe, use a pot lid over the hash to cook the eggs.

Shirt your hash using fresh parsley, chopped chives, or green onions.

Corned Beef Hash

Corned Beef Hash is a CLASSIC breakfast made with savory and salty corned beef, diced potatoes, and onions, ready in under 15 minutes!


  • Ingredients
  • 4 tablespoons unsalted butter
  • 1/2 yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground pepper
  • 2 pounds russet potatoes peeled and diced
  • 2 cups cooked corned beef shredded
  • water
  • scrambled eggs optional


  • Note: click on times in the instructions to start a kitchen timer while cooking.
  • Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown.
  • Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes.
  • Serve with scrambled eggs.