Traditional Irish Corned Beef Hash Recipe

Corned Beef Hash

Have leftover corned beef from St. Patrick's Day? Make this Corned Beef Hash! Chop up your corned beef and potatoes, fry with onions, and serve as a side or for breakfast with eggs!

Elise Bauer

Homemade Corned Beef Hash

Have corned beef left over from making corned beef and cabbage? (Yes I know, it's a stretch, but one can hope.) Make some homemade corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.

Or don't wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.

Elise Bauer

How to Make Corned Beef Hash

Wondering how to make corned beef hash? It's easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good!

Add A Few Eggs

You can't have corned beef hash without a few eggs, right? You can add eggs in two ways:

Fry or poach a few eggs in a separate pan and serve them alongside your hash.
Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set, and then serve the eggs and the hash together.

Looking for More St. Patrick's Day Favorites?

Slow Cooker Guinness Beef Stew
Brown Sugar Irish Coffee
Irish Soda Bread
Guinness Chocolate Brownies
Colcannon

If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.

2 to 3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 to 3 cups finely chopped, cooked corned beef
2 to 3 cups chopped cooked potatoes, preferably Yukon gold
Salt and pepper
Chopped fresh parsley

Sauté onions in butter:

Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

Elise Bauer
Add potatoes and corned beef:

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Elise Bauer
Cook until browned, then flip:

Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.

Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Stir in parsley, black pepper to serve:

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with fried or poached eggs for breakfast.

Nutrition Facts (per serving)
420	Calories
27g	Fat
20g	Carbs
23g	Protein

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	420
% Daily Value*
Total Fat 27g	35%
Saturated Fat 11g	54%
Cholesterol 126mg	42%
Sodium 1162mg	51%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 23g
Vitamin C 10mg	48%
Calcium 28mg	2%
Iron 3mg	17%
Potassium 640mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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