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Homemade Corned Beef Hash Recipe

Quick and easy to make, this homemade Corned Beef Hash recipe uses leftover corned beef and potatoes to make a delightful breakfast.

A square white plate holds corned beef hash and a fried egg. Nearby is a glass of orange juice and a second plate.

As much as I am a firm believer in authentic foods, I am also a full-fledged, card-carrying, head-over-heels fan of corned beef and cabbage. And while that’s not really Irish per se, I have been eating it for St. Patrick’s Day since I was a wee little thing.

You bet your britches we’ll be having that this year too.

When it comes to purchasing corned beef, I don’t have a preference of flat cut versus point cut. While the flat cut is less expensive and a little easier to slice, the more marbled point cut is tasty and often more economical. As for the veggies in the dish, of course there has to be cabbage, which I love. Additionally, I always toss in potato chunks (red or Yukon gold) and carrot pieces.

One of my favorite part of any holiday is the leftovers, and St. Patrick’s Day (at my house) means corned beef begging to be used. And what is corned beef perfect for? Hash, of course! This corned beef hash can be whipped up in about 20 minutes and is fabulous with a fried or poached egg (or sunny side up, if you prefer).

A person (only the hands are showing) cuts corned beef hash on a white cutting board.

To make the hash, you start by finely dicing the leftover corned beef and potatoes.

A red bowl containing diced corned beef and potatoes sits on a countertop.

Then you mix it all up.

Diced corned beef and potatoes fry in a stainless steel pan on a hot burner.

Then you fry it up. And voila! You have a fabulous Homemade Corned Beef Hash.

A square white plate of corned beef hash with a fried egg sits on a granite countertop with a forkful of hash resting on the plate.

What will you be eating this St. Patrick’s Day?

Homemade Corned Beef Hash

Homemade Corned Beef Hash

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 tbsp olive oil
  • 1 cup small diced leftover corned beef
  • 1 cup small diced leftover boiled potatoes


  1. Heat a nonstick skillet over medium heat. Add the olive oil.
  2. Pour the diced corned beef and potatoes into the skillet. Cook, stirring frequently, until browned and hot -- about 15 minutes.
  3. Drain excess oil from the pan. Divide evenly between two places. Serve with a fried, poached or over easy egg, as desired.
  4. Enjoy!


This is delightful served with poached, sunnyside up, over easy and fried eggs.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 111mgSodium: 1106mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 22g


Thursday 10th of March 2011

I totally never realized that corned beef wasn't Irish. Where have I been all this time?

This sounds like a great meal to celebrate St. Paddy's day. It may not be traditional for the Irish but I love that it's traditional for you!

Cate O'Malley

Thursday 10th of March 2011

Love hash. One of my favorite recipes for St. Patrick's Day is a colcannon ... delish.


Wednesday 9th of March 2011

This made me smile because in holding off posting my corned beef recipe till next week. And of course the accompanying hash. But I add beets to mine! I'm betting everyone else is doing the same, so I think its awesome you got the jump on it!

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