Corned Beef Hash

If you’re like me, St. Patrick’s Day calls for something special—and more often than not, that means corned beef! I’m all about a classic corned beef and cabbage dinner, but let’s be real—the leftovers are just as exciting.

After making my crockpot corned beef this year, I knew exactly what to do: corned beef hash. Crispy, golden potatoes sizzled in a cast iron skillet, topped with tender, diced corned beef and soft-cooked eggs? Yes, please!

I love whipping this up for breakfast, but honestly, it’s just as good for a casual dinner or a next-level brunch. Extra hearty, full of savory fried goodness, and the perfect way to make the most of every last bite of corned beef!

What You’ll Need

You only need simple pantry ingredients to make this corned beef hash recipe. Below, you’ll find everything you need, along with helpful notes for easy swaps. For exact measurements and step-by-step instructions, scroll to the recipe card.

• Olive Oil – The cooking oil will crisp up the potatoes and onions while adding a hint of flavor. Avocado oil or vegetable oil work just as well.
• Unsalted Butter – Helps with browning. Salted butter works too, just adjust the added salt.
• Yellow Onion – Shallots or white onion can be used.
• Garlic – You can use garlic powder if fresh garlic isn’t available.
• Russet Potatoes – Yukon Gold or red potatoes can also work, but they’ll be a bit creamier.
• Salt and Black Pepper – Enhances the flavors, but go easy on the salt since corned beef is already quite salty.
• Dried Oregano & Dried Basil – Combined, they add a mild sweetness that pairs well with the potatoes and beef. Italian seasoning can be used instead.
• Leftover Corned Beef – Tender, savory, and packed with flavor, it crisps up beautifully in the skillet. If you don’t have corned beef, cubed leftover ham works just as well.
• Worcestershire Sauce – Adds a deep, umami-rich flavor that ties everything together. A splash of soy sauce or balsamic vinegar can give a similar depth.
• Eggs – Cooked right into the hash for extra protein and richness. Poached or fried eggs can be added on top instead.
• Fresh Parsley – A bright, fresh garnish that adds color. Chopped green onions or chives work too!

How To Make Corned Beef Hash

This is a true one-pan specialty! Everything is cooked up together until it’s nice and crispy, and then you can either serve it right away, or use it as a base for some baked eggs on top. I suggest using an ovenproof skillet (including the handle) if you choose to add eggs.

• Cook the onions & garlic: If you’re going to be using eggs, first preheat the oven to 400˚F. Then, heat the olive oil and butter in a large skillet, preferably a cast iron skillet. Add the onions and cook for 2 minutes. Stir in the garlic.
• Cook the potatoes: Add the potatoes to the skillet and sprinkle with salt, pepper, oregano and basil. Cook it all together over medium-high heat for 15 minutes, or until tender. Stir occasionally.
• Add the beef & worcestershire sauce: Stir in the corned beef and worcestershire sauce; cook for 5 more minutes. Remove from the heat. If you’re not using eggs, you can garnish the dish with parsley and serve.
• Add the eggs if desired: If you’re using the eggs, make 4 to 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper and bake in the oven for about 8 to 10 minutes, or until the egg whites are set. Remove the corned beef hash from the oven and serve.

Serving Suggestions

Corned beef hash is already a hearty meal, but there are plenty of delicious sides to pair with it. A serving of fried cabbage is a classic choice, adding extra flavor that complements the crispy hash. If you love a sweet and savory balance, baked beans are a great option. For something lighter, a side of fresh fruit or a fruit salad helps cut through the richness. And of course, don’t forget the hot sauce—a must-have for those who love an extra kick of flavor!

How To Store And Reheat Leftovers

• To Refrigerate: Transfer leftovers to an airtight container and store in the fridge for 3 to 4 days.
• To Reheat: Warm a small amount of oil in a skillet over low heat. Add the hash and cook, stirring occasionally, until heated through. You can also bake it at 350°F until warmed through.
• To Freeze: Let the hash cool completely, then store it in a freezer bag or airtight container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.