The Easy corned beef hash is my favorite way to use up leftover corned beef! Top with a poached egg and hot sauce for an easy, hearty, comforting breakfast that’s ready in under 20 minutes!
Easy corned beef hash and eggs
When I make the classic corned beef and potato dinner, I look forward to the leftovers as much as I do to the meal itself.
Why?
Because of this corned beef hash recipe! It’s hearty and salty and packed with tender potatoes, perfectly cooked corned beef, sautéed onions and fried eggs.
This recipe is the perfect way to use up leftovers, but it’s also definitely good enough to make fresh corned beef from scratch. It’s so hearty and comforting, uses only a handful of ingredients, and makes the best gluten-free, paleo, and Whole30-friendly breakfasts.
What is corned beef hash?
A hash is a mixture of meat, potatoes, and onions all fried together. So a corned beef hash is just that, but with chopped corned beef as the meat.
It’s delicious, hearty, and the perfect way to use up leftover corned beef and potatoes all at once!
ingredients required
- oil and butter: You use oil to sauté the onion and then add a little butter to heat the potato and beef.
- Onion: I use yellow onions, but white would work too.
- Corned Beef: I usually make this recipe when I have spare corned beef. However, if you don’t have leftovers, you can use store-bought fresh or canned corned beef.
- Potatoes: I use mini diced potatoes, but you can use any leftover potatoes you have. Just make sure they’re diced small so they cook through with the other ingredients.
- Spices: We season with a simple mixture of garlic powder, salt and pepper.
- eggs: You can fry the eggs separately or use an oven safe pan and bake them in the hash. Works either way!
How to make corned beef hash
Because the corned beef and potatoes are already cooked, this recipe comes together so quickly! Only 5 minutes preparation!
- Sweat onion: Heat a skillet over medium-high heat, add a dash of oil and cook the onion until soft.
- Add the beef and potato: Add butter and turn the heat to medium-high. Add the beef and potato, cook for 5 minutes, then flip the hash and cook on the other side for 5 minutes.
- Cook and season: Add the spices and serve with a fried egg, if you like.
If you are using an ovenproof pan, after step 2 you can crack some eggs in it and cook under the grill until the eggs are cooked. So you only dirty one dish!
What do you eat with corned beef hash?
Corned beef hash is a classic breakfast recipe, so I like to serve it alongside all breakfasts! Here are just a few ideas:
Tips and hints for homemade corned beef hash
- If you have no potatoes left, You can cook something fresh. Simply dice some potatoes, cook for 12-15 minutes or until tender. They brown better when cold, but freshly cooked it works in a pinch.
- Use a cast iron skillet. While absolutely any skillet will work, a cast-iron conducts heat better and produces the best slightly crispy texture.
- Taste before seasoning. Corned beef can be salty at times. I recommend tasting it before adding extra salt so you don’t end up with an overly salty meal.
- If you don’t have corned beef, You can use another cut of beef such as brisket or pot roast.
- To make your hash dairy free, Sub in ghee or extra oil in place of the butter.
- Add other vegetables. Feel free to sauté other veggies with the onion to bulk up your meal. Try peppers, chopped cabbage, mushrooms, carrots, you name it.
How to save
Leftover homemade corned beef will keep in an airtight container in the refrigerator for 3-4 days. It can also be stored in the freezer for up to 3 months.
When ready to serve again, thaw the hash in the fridge overnight, then heat in a pan on the stovetop until warmed through.
More breakfast recipes you’ll love
If you like this breakfast recipe, check out these others:
Pin this recipe to save for later!
- 1 tablespoon oil
- 1 medium yellow onion small cubes
- 2 tablespoon butter
- 1-½ cups leftover corned beef fine cubes
- 16 ounces leftover potatoes about 12-14 small potatoes, diced
- 1 teaspoon garlic powder
- salt and pepper to taste
- eggs for serving (optional)
-
Heat a large cast-iron or non-stick skillet over medium-high heat. Once hot, add oil and onions. Cook until tender, about 8 minutes.
-
Put butter in the pan and turn the heat to medium-high. Add beef and potatoes and stir to combine. Then let it cook undisturbed for 5 minutes. Turn the hash over and cook on the other side for another 5 minutes or until the hash is warmed through.
-
Add garlic powder, salt and pepper to taste and serve with hot sauce and a fried egg (if desired).
To go completely dairy free, you can use ghee or extra oil in place of the butter.
If you are using an oven safe pan, after step 2 you can also crack some eggs into the hash and cook under the grill for a few minutes until the eggs are cooked!
Portion: 4GCalories: 318kcalCarbohydrates: 41.2GProtein: 10GFat: 14.1GSaturated Fatty Acids: 6GCholesterol: 74mgSodium: 327mgFiber: 3.6GSugar: 2.9G