Corned Beef Hash is packed with potatoes, peppers, onions and topped with cheese and a runny egg – you’ll look forward to this all week long!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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It’s well documented that I love a good hearty breakfast, especially on weekends. After making a traditional corned beef and cabbage the night before, being able to use up corned beef leftovers the next day with runny eggs, crispy potatoes is just perfect.
This is often eaten around St. Patrick’s Day, along with Irish Soda Bread, Guinness Beef Stew and Colcannon.
This particular hash is made from salty corned beef brisket leftovers, freshly shredded potatoes, freshly diced onion and bell pepper, with a fried egg on top.
I much prefer homemade corned beef to canned. I buy corned beef when it is on sale and either freeze it right then, or cook it in my slow cooker, or in the instant pot, dice it and freeze in breakfast sized portions.
This is just too yummy to only be eaten once a year! It is pretty easy to make, and takes around 15 minutes from start to finish. It’s a good enough reason to make corned beef if only to make this breakfast recipe!
But, don’t just think this is for breakfast – this is the perfect meal any time of day.
Corned Beef goes on sale right around St. Patrick’s Day, so stock up when you have the chance! If it’s not in season, you can grab some cooked corned beef from the deli counter, too.
If you like this recipe, you’ll love my Sweet Potato Hash too!
Why you’ll love this Corned Beef Hash recipe:
- Simple ingredients. Things that are easily found at the grocery store.
- This is a great recipe to adapt to whatever you have on hand. No beef? Use ham. Only got white onions? No problem. Got leftover veggies? Throw them in, a hash is the perfect way to use them.
- Delicious. This is a personal favorite of my husband’s, to the point where I buy 15-20 packages of corned beef when it’s on sale and freeze.
Frequently Asked Questions
Why is it called Corned Beef?
It’s a British thing, that refers to the size of the salt crystals used in curing the beef. They are said to be the size of corn kernels.
What kind of meat is corned beef?
It is beef brisket, that has been cured in a salt solution. Back in the day before refrigeration became mainstream, meat was salted and cured in order to preserve it. It is a tough cut of meat that needs a long cook time or to be cooked in a pressure cooker.
How do you get corned beef hash to be crispy?
This is all down to the amount of moisture you have in your potatoes. If you are using home shredded potatoes, you will want to squeeze as much liquid out of the potatoes as possible. Gather the shredded potatoes into a double or triple thick paper towels and squeeze.
How do you cooked corned beef?
It is I cook mine in the instant pot. Throw it in with a cup of water, and set it on high pressure for 60 minutes. Do a natural release for 10 minutes, then release remaining pressure.
It can also be cooked low and slow in a crockpot, or baked in the oven.
What to serve with Corned Beef Hash
I serve eggs with my hash, but if you are looking for more breakfast sides, consider a fruit salad or something light.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Vegetable Oil. Used to help us get a good brown crust on our potatoes. Any kind of neutral oil can be used. You can use olive oil, but make sure it’s not the extra virgin kind.
- Cooked Corned Beef. I use leftover corned beef, (chopped, cooked) or leftover ham if I don’t have beef and I need a good breakfast hash.
- Onion. Use red onions or white onions, whatever you have on hand.
- Bell Peppers. Any color you like, dice them into chunks.
- Potatoes. This is where you can get creative. I use a store bought bag of hashbrown potatoes, or peel and shred potatoes at home, or use diced potatoes. I have also used leftover potatoes too!
Russet potatoes are my favorites along with Yukon golds. Sweet potatoes can also be used.
If you are using home shredded potatoes, for best results you will want to squeeze as much liquid out of the potatoes as possible. Gather the shredded potatoes into a double or triple thick paper towels and squeeze. - Cheddar Cheese. You can use any kind of cheese you enjoy.
- 4 Eggs. Cook these how you like. I prefer a fried poached egg with a runny center on top of the hash.
- Salt and Pepper. Corned beef is actually pretty salty, so go easy on the salt, but go nuts with the black pepper.
Recommended Equipment/Tools
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- Large skillet. You can use a cast iron skillet or a regular skillet.
- Wooden spoon or spatula
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Dice the corned beef, slice the onions and bell peppers, grate the cheese and shred the potatoes. See my notes above for potatoes.
Make the hash
Heat the oil in a skillet over medium-high heat, and cook the corned beef until lightly browned. Add the onion and peppers.
Add in the potatoes and combine. Season with salt and pepper, then leave them alone!
Cook for about 5 minutes, until a brown crust forms on the bottom. Continue to cook, stirring until the potatoes are cooked through and you have lots of browned bits. Check for seasoning and adjust if necessary.
Remove from the heat, and add the cheese to the top, and let it sit while you cook the eggs.
Cook the eggs to your liking, and serve on top of the hash/cheese mixture.
Devour.
Kylee’s Notes
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Leftover ham can be used in place of corned beef.
Any color peppers can be used, as well as using white onion instead of red.
If you have leftover cabbage, throw that in with the peppers. It will add a ton of flavor.
A little bit of sliced green onions and hot sauce over the top of this delicious breakfast is a great way to spice it up!
More breakfast recipes:
- Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
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Hearty Corned Beef Hash
Recommended Equipment
Ingredients
- 1 lb corned beef (cooked and cooled)
- 2 tablespoons vegetable oil
- 1 cup diced onion ( )
- 1 cup diced bell peppers (red and yellow)
- 2 cups grated potatoes (make sure these are squeezed as dry as possible)
- salt & pepper (to taste)
- 1/2 cup shredded cheddar cheese
- 4 large eggs (cooked the way you like them)
Directions
- Dice the 1 lb corned beef into chunks, and heat 2 tablespoons vegetable oil in a large skillet to high.
- Add the beef to the skillet and cook until lightly browned.
- Add in 1 cup diced onion, 1 cup diced bell peppers, and 2 cups grated potatoes and combine. Season well with salt & pepper, then leave them alone!
- Cook for about 5 minutes, until a brown crust forms on the bottom.
- Continue to cook, stirring until the potatoes are cooked through and you have lots of browned bits. Check for seasoning and adjust if necessary.
- Remove from the heat, and add 1/2 cup shredded cheddar cheese to the top, and let it sit while you cook 4 large eggs.
- Cook the eggs to your liking, and serve on top of the hash/cheese mixture.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in June of 2016. It was republished with updated photos in March of 2022.
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