This homemade corned beef hash recipe is perfect for leftover corned beef, with crispy sautéed potatoes, peppers and onion. Top with an egg for breakfast! So easy to make all in one pan.
Homemade Corned Beef Hash and Eggs
We're cooking up a big pan of Corned Beef and Hash this morning, my friends. Care to pull up a chair for breakfast?
Whenever there is leftover corned beef, corned beef hash is a recipe go-to. It's easy to make, and a perfect way to enjoy the leftovers from your St. Patrick's Day celebration, which is when most people in the U.S. make corned beef and cabbage.
In our home, corned beef is one of Patty's favorites, so I make it often throughout the year, like these - Crock Pot Corned Beef Recipe, Pressure Cooker Corned Beef.
We always have leftovers, pretty much for this simple breakfast or brunch meal.
Never had corned beef hash?
What is Corned Beef Hash?
Corned beef hash is a simple dish of chopped corned beef with potatoes and onions. A "hash" is derived from the French word "hacher" which means "to chop". It is basically any dish made with diced meat, potatoes and spices that cook together.
It is an economical way to use leftovers.
With a corned beef hash, we incorporate corned beef and potatoes with other spices, along with peppers, onions, and some simple spices to round it out. Top it off with eggs and BOOM! Such a wonderful dish.
Corned beef has and eggs. Pure awesomeness.
Let's talk about how to make corned beef hash and eggs, shall we?
Corned Beef Hash Ingredients
- Butter and Olive Oil.
- Yellow Potatoes. Yukon gold potatoes are ideal here, but you can use others. Try it with sweet potatoes for a change up.
- Onion.
- Peppers. Use bell pepper for a milder version, or use jalapeno or serrano pepper (or your favorite hot peppers) for a spicier version to your preference.
- Seasonings. Garlic powder, salt and pepper. I include optional red pepper flakes for a bit of heat. You can use other spice blends to your preference, like a nice Cajun seasoning or blackening seasoning for extra flavor.
- Cooked Corned Beef. This recipe is a great use for leftover corned beef.
- Fried Eggs. For serving. Patty enjoys sunny side up eggs, but you can also poach them.
- For Serving. I prefer fresh chopped parsley, optional red chili flakes, hot sauce.
How to Make Corned Beef Hash - the Recipe Steps
Heat the Pan. Heat a cast iron skillet to medium heat and add butter and olive oil. Melt and swirl.
Spice and Cook the Potatoes. Increase heat to medium-high and add the diced potatoes. Sprinkle them with salt and pepper, garlic powder, and red pepper flakes. Cook them for 10 minutes, turning to get all sides, until they brown and start to crisp up to your liking.
Peppers, Onions, and Corned Beef. Reduce heat to medium and add peppers, onion and corned beef. Cook for 5 minutes.
Top with Eggs and Serve. Top the pan fried hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side. Patty prefers sunny side up eggs, and I love poached. But I'll take it any way!
Enjoy! This is my favorite corned beef hash recipe around. Such a great recipe.
Recipe Notes
Seasoning Upgrades. Spice up your corned beef hash with a nice Cajun or Blackening Seasoning Blend when seasoning the potatoes.
Cheese Option. Once your hash is done cooking, top with 1 cup shredded yellow cheddar cheese and cover. Simmer 5 minutes to melt the cheese, then serve.
Storage and Leftovers
Store any leftover corned beef hash in a sealed container in the refrigerator. It will last up to 5 days.
Let me know how it turns out. Enjoy your corned beef hash and eggs. I hope you love the dish as much as we do.
Patty's Perspective
Corned beef isn't something everyone has around often, as it's usually around for St. Patrick's Day recipes, but I think it should be more readily available year round. Look at all the recipes you can make! Also, Mike says don't forget the hot sauce. I say don't forget the Bloody Mary.
Try Some of My Other Popular Breakfast Recipes
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Corned Beef Hash Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 medium yellow potatoes (1 pound) peeled and diced into bite-sized pieces
- 1 teaspoon garlic powder
- 1 tablespoon red pepper flakes optional, for spicy
- 1 bell pepper diced (use jalapenos for a touch of spiciness)
- 1 medium onion diced
- 2 cups cooked corned beef diced
- 4 fried eggs for serving
Instructions
- Heat a cast iron pan to medium heat and add butter and olive oil. Melt and swirl.
- Increase heat to medium-high and add the potatoes. Sprinkle them with salt, garlic powder, and red pepper flakes. Cook them for 10 minutes, turning to get all sides, until they brown and start to crisp up to your liking.
- Reduce heat to medium and add peppers, onion and corned beef. Cook for 5 minutes.
- Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
Notes
Nutrition Information
This recipe was updated on 3/1/23 to include new photos and information. It was originally published on 3/9/16.
Rick Goin says
Thanks a bunch for the Corned beef hash recipe. Wondering what to do with the leftover from last night, I checked out my old go to site and found your recipe. We changed it up a bit due to what we had available in the fridge. We used Red potatoes, 2 Red Jalapeños and a red bell pepper. All the seasonings were the same. Topped it off with a couple over easy eggs and Presto, out came the perfect Breakfast for dinner.
Mike Hultquist says
Boom! Nice, Rick. Glad to help! And very happy you enjoyed it.
Sharyn Bay6 says
I don't know if I am one of the few that love canned corn beef. I wish I could find a copycat recipe for Hormel canned corn beef. I do plan to make your recipe for a brunch I am hosting as it looks like elegant corn beef.
Mike Hultquist says
Sharyn, many people enjoy it. It's just different, much more chopped and processed down. You can use this recipe but finely dice everything to get closer to Hormel.
ilkka sorri says
"Pytt i panna" or "oxpytt" in Sweden: Very common leftover-meal. [In Finland too: "pyttipannu"]. Often pytt-i-panna is made of ham or bacon too - even sausage or meatballs ... I often use jalapenos with it and season with naga-powder
Mike Hultquist says
Thanks for sharing this. Naga powder! Nice and spicy!
Bill says
I was just thinking about making some hash yesterday, but alas, there is no corned beef in the house and I don't want to buy a whole corned beef. It struck me that a can of Spam would be a great substitute. My better half is appalled by the idea. LOL! So, I am- curious as to how you and your readers feel about Spam hash--good idea or bad idea?
Thanks, Mike, for all you do.
Mike Hultquist says
You can totally do it, Bill. It would work. I know people who LOVE Spam. If you enjoy it, go for it!
Charlotte Creed says
Dear Mike and Patty
Just wanted to say thank you for your prodigious and enticing recipe output. I look forward to receiving them and if not going on to reproduce them, then just drooling over them. I like food with punch and you regularly knock me out.
With all good wishes
Charlotte
Mike Hultquist says
Thanks so much, Charlotte. We both greatly appreciate it! Very happy you are enjoying the recipes. We both just love it!
Tommy says
I love corned beef hash for breakfast and my favorite has always been the one at Mon Ami Gabi at the Paris hotel in Las Vegas. Well, for the first time, I prepared a Waygu corned beef brisket in my slow cooker with Guiness stout for St. Paddy's day. Used the leftovers for this version of your hash. Left out the peppers but used HEB Reaper shredded cheese instead of cheddar. Also used broth from slow cooker instead of the chicken broth. This was absolutely hands down, the very best corned beef hash. Oh, I used Yukon gold potatoes instead of Red.
Michael Hultquist - Chili Pepper Madness says
Awesomeness! I love it, Tommy. Sounds perfect to me. Thanks for sharing!!
Bruce Ellis says
We are Big Hash Fans and this one did not disappoint. Might want to tone down Cajun and Hot Sauce for those that do not tolerate spice but as for me this was a keeper of a recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent, Bill! Very happy you enjoyed it. We LOVE a good hash around here.
Gonefission says
My wife, Mary, loves corned beef hash for the leftovers but I have been unenthusiastic until your recipe. We both love it now. Thanks for the great breakfast.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks! It's one of my favorites, too.
Jeremie says
I've never cooked corned beef, which is something we do not eat very much in my country (even if I ate it a bit as a child), but your recipe looked so nice! so I made it today, but with canned corned beef, not your homemade recipe I’ll make someday.
I made the recipe with my recent fermented Bhut Jolokia sauce, fresh basil, and of course cheddar! Nom nom nom!
…a bloody mary would have been excellent with it, but it was lunchtime!
Michael Hultquist - Chili Pepper Madness says
Sounds like I would need some of that, Jeremie! Nicely done.
Karly says
Looks delicious!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Karly!
Lucky Dog Hot Sauce says
I spy with my little eye some Lucky Dog Black Label! Great selection of sauces there with Bigfats & Hellfire! This looks tremendous - nom nom nom!