Corned Beef Hash

This homemade corned beef hash recipe is a cinch to make, combining tasty corned beef with bright peppers, aromatic onions, and crispy potatoes. It’s perfect to serve alongside eggs for a hearty breakfast but you can make it a main dish, too. 

What You’ll Need

This easy recipe comes together seamlessly with simple ingredients and leftovers. See the full printable recipe below for all the measurements and details.

• Butter – Choose your favorite brand of butter to add flavor to the hash. Use unsalted so you can choose the saltiness.
• Vegetable oil – Any neutral oil will work — canola oil, avocado oil, and olive oil will all do the trick. 
• Yellow onion – Dice the onion into small pieces of a similar size.
• Green bell peppers – The green pepper pieces should be similar in size to the yellow onion so that they cook uniformly.
• Red potatoes – Instead of using fresh potatoes, you can use the leftover potatoes if you’ve made Instant Pot corned beef and cabbage or Russets from crispy home fries.
• Carrots – As with the red potatoes, you can use the leftovers from the Instant Pot corned beef and cabbage recipe. 
• Cabbage – Slice the cabbage into thin strips.
• Cooked corned beef – Ensure that the corned beef is sliced into similar-sized cubes. If you’re not using leftovers, but want to save on time, try getting thick slices from the deli counter from any of the grocery stores in your area.
• Black pepper – Freshly ground black pepper works as well as a shake or two from your table shaker.
• Kosher salt – Use the type of salt that you prefer.
• Garnish – Fresh parsley, chopped, and optional.

Ready, Set, Cook!

Using leftovers to prepare this simple dish makes for quick and easy cooking and cleanup. 

1. Sauté onion. Add the diced onion to melted butter and hot oil in a large cast iron skillet and sauté using a wooden spoon or a spatula.
2. Add green pepper. Once the onion is soft and translucent, add the green pepper and cook until they are soft.
3. Add potatoes and carrots. Stir the diced potatoes and carrots into the sauteed onions and peppers. Sprinkle with salt and pepper to taste.
4. Add corned beef and cabbage. Add the chopped corned beef, and continue to stir. Once the ingredients are golden brown, add the cabbage and continue to cook briefly, stirring to ensure to get the little bits incorporated from the bottom of the pan.
5. Garnish and serve. Remove from heat and sprinkle with parsley. Stir and serve, using a slotted spoon.

Complete the Meal

This hash is already packed with flavor, but pairing it with the right sides makes it even better. For a classic breakfast, try making a fried egg (we love runny eggs atop a mountain of this hash) or a cheesy omelet or serve them poached or scrambled.

If you’re making this for brunch or dinner, a simple side salad is all you need or you can serve a veggies like green beans or asparagus. Or, try a side of pickled veggies or sauerkraut — the tanginess perfectly complements the rich hash.

Storage and Freezing

This hash is a great make-ahead meal! Cook everything up, let it cool, and store it in the fridge for easy reheating.

How to Store

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat them in a skillet for the best crispy texture.

Can I Freeze Corned Beef Hash?

We don’t recommend freezing this hash since its texture will change once it’s thawed.

Top Recipe Questions

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Not sure what to do with leftover corned beef?  This simple and quick hash recipe will take care of those leftovers, combining fresh vegetables and common seasonings into a meal that can be enjoyed at breakfast, brunch, lunch, or dinner!

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 4

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Equipment

• Potato Scrubber
• Large Cast Iron Skillet

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• ½ cup yellow onion , diced
• ½ cup green pepper , diced
• 3 cups red potatoes , diced (leftovers from IP Corned beef can be used)
• ½ cup carrots , diced (leftovers from IP Corned beef can be used)
• 1 cup cabbage , shredded
• 1 pound cooked corned beef , cubed
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt
• Garnish – Fresh parsley , chopped

Instructions

• In a large skillet on medium heat the oil and melt the butter.
• Add the onion and cook for about 3 minutes until translucent.
• Add the green pepper and cook for an additional 5-7 minutes until the peppers start to soften.
• Add in the potatoes and carrots.* Season with pepper and salt.
• Add in the corned beef, stirring often until the ingredients start to brown about 10-15 minutes. You will add the cabbage at this point if desired and cook for a final 5 minutes on medium to low heat.
• Add in the parsley, stir and serve immediately.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*If using fresh potato and carrot, cook for 15 minutes until tender while stirring occasionally.
If using leftovers potatoes and carrots, you will only need to cook for about 8 minutes to heat them throughout.

Nutrition

Calories: 367 kcal, Carbohydrates: 15 g, Protein: 19 g, Fat: 26 g, Saturated Fat: 10 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 10 g, Trans Fat: 0.3 g, Cholesterol: 76 mg, Sodium: 1596 mg, Potassium: 741 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 2940 IU, Vitamin C: 59 mg, Calcium: 35 mg, Iron: 3 mg

Author: Jessica Formicola

Calories: 367

Course: Breakfast

Cuisine: American

Keyword: corned beef hash

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