Easy corned beef hash

This easy corned beef hash is a breakfast diner favorite that is easy to cook up at home using leftover corned beef with some potatoes and onion!

Hash is a hearty dish typically consisting of meat, potatoes, and onions. It’s one of my favorite breakfast dishes and the one I like to order when eating at breakfast at our local diner. We only cook corned beef once or twice a year, typically in March for St. Patrick’s Day. We usually have a few slices left over which I like to dice up and cook with some potatoes and onion. You can also throw in another veggies you have like a bell pepper or jalapeño.

KEY INGREDIENTS + VARIATIONS

Corned Beef: Corned beef is of course required for corned beef hash, but if you wake up and realize you have less corned beef left than you thought, no worries! Sausage and beans are another go-to of mine for breakfast hash and can easily be substituted. Check out my recipe for sausage breakfast hash or a vegetarian option made with beans instead of meat.

Potatoes: I often have a few boiled potatoes left from my corned beef dinner which work great in this recipe. If I don’t have any leftover, I just boil a few fresh potatoes

Onion: Same with the potatoes, if I have a few boiled onion sliced left from my corned beef dinner Ill chop those up to use in corned beef hash. If none are left, Ill dice up some fresh onions.

Veggies: I like adding a bell pepper to get in some additional vegetables with breakfast. Some diced jalapeño also adds a nice kick!

WHAT TO EAT WITH CORNED BEEF HASH

Fried Egg: My favorite way to eat corned beef hash is with a runny fried egg on top.

Bread: Another simple variation is to make an open faced sandwich on a piece of crusty toast. Just toast a piece of bread and pile corned beef on top. The flavors of the corned beef will soak into the bread. Add a fried egg on top for good measure!

Corned beef hash

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• Author: cocoa & salt
• Total Time: 25 minutes
• Yield: 2 1x
• Diet: Gluten Free

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Description

This easy corned beef hash recipe is an excellent way to use up leftover corned beef. It takes only 20 minutes to throw together and is a special breakfast treat! 

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Ingredients

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2 tablespoons unsalted butter
1 cup corned beef, diced into ½ inch cubes
½ small yellow onion, diced 
2 cups boiled or roasted potatoes, diced into ½ inch cubes 
½ teaspoon salt
½ teaspoon pepper 
2 eggs 
parsley for garnish if desired

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Instructions

1. Heat the butter in a large skillet on medium heat.
2. Add onions once butter is melted. Cook onion for 2-4 minutes, until translucent but not browning. 
3. Add the potatoes and cook for another 5 minutes, until they start to brown, string every minute. 
4. Stir corned beef into potato and onion mixture. Taste mixture and add salt and pepper if desired. 
5. Smash mixture down into the pan and turn up to medium-high heat. Cook without string for about 3 minutes, until the potatoes start to brown. Flip hash mixture to the other side and cook for another 1 minutes. 
6. Turn heat back down to medium. Make two well nests in your pan of corned beef hash to crack each egg. Cover the pan for 3-5 minutes, until the eggs whites are set. 
7. Sprinkle has with parsley, if using, and enjoy! 

Notes

• If your potatoes start to stick, add more butter.
• If using additional vegetables such as uncooked bell peppers, cook the onion for only 2 minutes, then add bell peppers and cook for another 2 minutes until softened. 

• Prep Time: 5
• Cook Time: 20
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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