Leftover Corned Beef Hash is made with chopped up corned beef, cooked potatoes, cabbage and carrots with some freshly fried onions. Topped with eggs you’ll have a post Saint Patrick’s Day breakfast ready in no time at all with this Irish American recipe.
Do you need a perfect recipe to use up any leftover corned beef from St. Patrick’s Day?
Actually having leftover corned beef may be a stretch, especially if you only cook corned beef and cabbage once a year to celebrate Ireland’s patron saint.
Do you, like me, tend to cook too much corned beef and cabbage? If so, then you’ll be all set to make some homemade corned beef hash on the day after Paddy’s Day.
This hash is so tasty it may become a good enough reason to make corned beef frequently throughout the year.
My other go to recipe for leftover corned beef is a Corned Beef and Cabbage Soup. But if you can’t wait until dinner for a little more corned beef, then start your day with this delicious Irish inspired hash.
Leftover Corned Beef Hash Is A Versatile Dish
In this Irish American Mom version of corned beef hash, the leftovers from a corned beef, cabbage, carrots and potatoes dinner are put to excellent use.
Corned beef and potatoes are the star ingredients of this versatile meal in my opinion. Soft cooked eggs over potatoes are just scrumptious.
This is an extremely adaptable dish. You can decide exactly what goes into your morning skillet.
Omit the cabbage and carrots if you’re not too keen on vegetables, and just stick with potatoes and corned beef.
This hash can become your signature day after Saint Patrick’s Day breakfast dish. Or don’t just limit it to breakfast fare. It makes a delicious brunch or dinner too.
And remember, this recipe can be made with any variety of leftovers, especially any leftovers from a roast dinner. You could give chopped cooked roast beef a try. It would also work with cooked roast pork. And leftover cooked ham is a perfect substitution for the cooked corned beef.
Another idea is to replace the potatoes with cauliflower. Use chopped cooked cauliflower or a bag of cauliflower rice. This substitution creates a more low carb meal.
If you like a little more zing to your hash, add in some diced bell peppers, or you can choose hot peppers instead. Jalapenos are also an option for a hotter blend.
Ingredients for Corned Beef Hash
This recipe uses already cooked ingredients, except for onion and eggs.
Here you’ll find a list of what you’ll need, but check out the recipe card at the bottom of the post for exact amounts. You can toggle between US and metric versions there.
- onion, diced
- cooked carrots, diced
- cooked, cubed potatoes
- cooked and cubed corned beef brisket
- steamed cabbage
- dried thyme leaves
- garlic powder
Easy Breakfast Hash Instructions
Making corned beef hash is super easy.
All you have to do is sauté some finely diced onions in a large skillet over medium high heat.
You can use a large cast iron skillet or a simple frying pan – whichever pan you own will be just fine.
Use a 12 inch skillet and heat it over medium-high heat. Melt the butter.
Add the onion and cook until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
Add corned beef that has been previously cooked and diced into small pieces.
Leftover potatoes are next. I use diced cooked potato cubes rather than mashed potatoes. Dice the potatoes into small, medium or large pieces. I go with medium bite sized pieces.
Next toss in leftover cabbage and carrots, and toss in some dried thyme and garlic powder for flavor.
Let the whole concoction sizzle in the pan until just beginning to brown.
Cook, stirring often to avoid sticking. Make sure you cook the hash until it’s heated through.
Next you have a big decision to make – eggs or no eggs.
I love to add eggs to my corned beef hash. I don’t even bother with a separate pan for cooking them. I simply make a well or pocket at different places in the hash, and crack an egg into each little hollow.
All you have to do is cover the skillet and let those eggs cook to the consistency you like. With potato hash I like a soft cooked egg, so I cook them for only 4 minutes with the lid on the pan.
You can cook them for up to 10 minutes if you prefer a harder egg yolk.
Cover the skillet and reduce the heat to medium. Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.
If you prefer you can cook fried eggs in a separate pan. Then you can serve them beside this hash, rather than creating this one pot meal, that’s ready in less than 20 minutes.
Season with salt and pepper to taste. Freshly ground black pepper is what I recommend.
And that’s how simple it is to throw together a skillet of corned beef hash.
Perhaps you’re suffering the ill effects of the demon drink on the day after Saint Patrick’s Day. If so, then this is the type of breakfast you need as a hangover cure.
Printable Recipe for Corned Beef and Cabbage Hash
Here’s the printable recipe for this delicious hash.
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Leftover Corned Beef and Potato Hash
- 3 tablespoons butter salted
- 1 large onion diced
- 1 cup carrots cooked and diced
- 3 cups potatoes cooked and cubed
- 1 cup corned beef brisket cooked and cubed
- 2 cups cabbage cooked and shredded
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- 6 medium eggs
- In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
- Add the remaining ingredients to the skillet. Cook, stirring often until heated through.
- Create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium.
- Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy cooking. I hope you enjoy this delicious breakfast.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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