This Corned Beef Hash is an easy-to-make salty and delicious breakfast dish that’s made with tender brisket, diced potatoes, and onions! A great way to use up those leftovers from St. Patrick’s Day!
I absolutely love breakfast hashes! My Sweet Potato Hash and Pulled Pork Breakfast Hash are also favorites in our house, but I always look forward to this time of year when I get to indulge in some corned beef!
Serve up this Corned Beef Hash for breakfast to keep the delicious flavors of St. Patrick’s Day going for an extra couple of days! Though you can totally make it any day of the year as well!
How many of you grew up eating Corned Beef Hash as a kid? I did, but usually, it was a camping treat. We’d make it in a cast-iron skillet over the campfire for breakfast and it was SO good!
Back then, we always used canned stuff. But these days I use up the leftovers from my Corned Beef and Cabbage when I make it for dinner. Getting two meals out of one is the way to go in this busy season of life!
Especially when this dish preps in just 10 minutes and pleases the whole family! It’s a win all around the table!
Ingredient Notes
This breakfast recipe requires very little prep and is super easy to make! To start you’ll either turn to the leftovers from St. Patrick’s Day or grab a can of corned beef.
Canned corned beef is certainly convenient! However, making this Corned Beef Hash Recipe with Homemade Corned Beef adds tremendous flavor!
Once you have the beef chopped or shredded you’ll then prepare the onion and potatoes by dicing them up. Then it all gets cooked on the stovetop with unsalted butter, fresh thyme, and ground black pepper.
If you want to add even more flavor and texture to this dish, try serving it with a poached egg on top. Then let that creamy rich yolk soak into the hash and enjoy! That’s the way my husband likes it, but I personally prefer it straight up!
How To Make Corned Beef Hash
- Melt butter in a large cast iron skillet over medium heat.
- Add in the onions and cook until they become translucent.
- Reduce the heat and then add in the potatoes, thyme, and remaining butter. Continue cooking until the potatoes are tender.
- Add in the corned beef to cook. Afterward, season with ground pepper and serve!
Frequently Asked Questions
How Can I Make The Potatoes Come Out A Bit Crispier?
You can cook them for a bit longer until they reach your desired crispness. You could also boil the potatoes first until tender and then toss them in the frying pan to crisp up.
Where Do I Find Canned Corned Beef?
Your local grocery store will likely carry it right in the canned goods aisle! I’ve also found it at Walmart.
Can I Add In Some Veggies To This Recipe?
Of course, feel free to tailor this dish to your taste buds! I think adding in some veggies would be wonderful. You could try some carrots, bell peppers, cabbage, or even some fresh spinach.
How Should I Store Any Leftover Corned Beef Hash?
Once the leftovers have cooled transfer them to an airtight container. Then store them in the refrigerator for 3 to 5 days.
When Should I Make The Eggs If I’m Serving The Hash With Them?
You’ll want to prepare the eggs in a separate pan once the corned beef has been added to the skillet. By the time the corned beef has finished cooking the eggs should be done.
Nothing starts your family’s day off right quite like a homemade breakfast such as this Corned Beef Hash! Here are more easy and delicious homemade breakfast recipes to treat your loved ones to as well!
- Buttermilk Pancakes – Fluffy, buttery pancakes made from scratch that are ready to enjoy in just 25 minutes!
- Blueberry Muffins – Delicious muffins topped with a sugary butter crumble!
- Quiche Lorraine – A simple breakfast dish that can be a great way to use up whatever is in your fridge!
- Butterbeer Pancakes – Stacks of pancakes that are loaded with caramel, butterscotch, vanilla, and butter!
- Hashbrown Casserole – The perfect comfort dish to start your day with, ready in only 40 minutes!
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Corned Beef Hash
Ingredients
- 4 tablespoons unsalted butter divided
- 1 medium onion diced
- 4 Yukon gold potatoes diced
- 1 teaspoon fresh thyme
- 16 ounces Corned Beef shredded/chopped
- ground black pepper to taste
- poached eggs optional
- parsley for garnish
Instructions
- Add 2 tablespoons of butter to a large cast iron skillet and melt over medium heat. Add the onions and cook until translucent, about 4 to 5 minutes.
- Add the potatoes, thyme, and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.
- Add the corned beef and cook until heated through, about 5 more minutes, season with ground pepper as desired. If serving with eggs, prepare eggs during this time. Serve hot.
Notes
- How Can I Make The Potatoes Come Out A Bit Crispier? You can cook them for a bit longer until they reach your desired crispness. You could also boil the potatoes first until tender and then toss them in the frying pan to crisp up.
- Where Do I Find Canned Corned Beef? Your local grocery store will likely carry it right in the canned goods aisle! I’ve also found it at Walmart.
- Can I Add In Some Veggies To This Recipe? Of course, feel free to tailor this dish to your taste buds! I think adding in some veggies would be wonderful. You could try some carrots, bell peppers, cabbage, or even some fresh spinach.
- How Should I Store Any Leftover Corned Beef Hash? Once the leftovers have cooled transfer them to an airtight container. Then store them in the refrigerator for 3 to 5 days.
- When Should I Make The Eggs If I’m Serving The Hash With Them? You’ll want to prepare the eggs in a separate pan once the corned beef has been added to the skillet. By the time the corned beef has finished cooking the eggs should be done.
Lori A Martin says
i just canned a bunch of corned beef it will be perfect any time of the year i want to make some hash can’t wait yum
Donn says
The hash is very tasty, and I adjusted the seasoning to my taste. Most certainly it would have been much better if I had used cooked Corned Beef, but to be frank if anyone has recently purchased corned beef in the Supermart, they were probably as shocked as I am as to the price. I purchase a 3 lb flat cut piece, and it was over $20 (on sale). By the time it finished cooking and after after shrinkage there was barely enough for 4 people, and no leftovers. It looks like I’m stuck on canned corned beef for a while and will only buy fresh for special occasions. The only reason I rated this 4 stars is that if I had used fresh cooked beef it must certainly be a 5 star dish.
Nekda says
Great recipe! Remember eating a canned version when I was young. This was way better!!
And pretty easy too and a great way to use corned beef brisket.
Jen says
This was the best recipe!! Everyone loved it!
Rebecca Hubbell says
I’m so glad you all enjoyed it, Ellen!
Ellen says
We’re fighting over the leftovers right now! I have a thing with potatoes and always seem to make more than I need so I just diced up the potatoes that were left from our corned beef and cabbage dinner. So crispy.. This is definitely a keeper!
Rebecca Hubbell says
Definitely not knocking on the can, it’s what we’ve all grown up with, but when you can make it from scratch, why not, right!
Rebecca Hubbell says
Yes, I prefer homemade too, especially for this recipe!
Gloria @ Homemade & Yummy says
Yes….I would eat this for brunch, lunch…and dinner. I remember corned beef in a can. OMG I don’t even remember the last time I had that. I prefer homemade corned beef too. PLUS….you need the leftovers to make this delicious meal.
Emilie says
My husband would love it if I made him this corned beef hash. He even liked it from the can (gasp) but this is a HUGE step above that. Thanks for the recipe!