My easy Corned Beef Hash combines chunks of corned beef, potatoes, onion, and green bell pepper for a hearty and delicious breakfast dish that’s great on its own but even better with some over easy eggs and toast with butter.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
This post may contain affiliate links. Our disclosure policy.
As much as I love corned beef and cabbage, I love this corned beef hash even more!
I always make sure to reserve some leftover corned beef so I can make a super simple breakfast of corned beef hash the next morning with a few over-easy or poached eggs and a slice of rye toast or Irish soda bread.
It also happens to be my son’s favorite breakfast food and something he orders whenever we go to a diner for breakfast!
Corned beef hash is also a great option for brunch gatherings since it can be made a day in advance and reheated in a skillet until warmed through.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Corned beef. The corned beef in this recipe is already cooked and is a great way to use leftover corned beef from your St. Patrick’s Day dinner.
- Potatoes. You really can use any potatoes you’d like for corned beef and hash. Just be sure to parboil them.
- Aromatics. I’m using a combination of onion and green bell pepper that will cook along with the hash, plus green onion for garnish at the very end.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Heat a large cast iron pan to medium heat and add the butter. Once melted, add the bell pepper and onions and cook until soft, about 7-8 minutes, stirring occasionally.
- Add the par-cooked potatoes and corned beef and spread everything out so most of the contents make contact with the pan so they can effectively brown.
- Flip the corned beef and potatoes after 5 minutes and continue cooking until browned.
- Season with salt and pepper to taste, then add the green onion and mix well. Remove the pan from the heat and serve by itself, or topped with poached, fried, or over easy eggs. Enjoy!
Top tips
- Par-cook the potatoes. Be sure to take the time to par-boil the potatoes in salt water until almost fork tender. Alternatively, you can microwave them for a few minutes. This will help allow the corned beef hash to come together quickly.
- Serving. While you can certainly make a meal out of corned beef hash, it’s really great with to serve with eggs, especially if you’re eating it for breakfast. You can even make an Irish eggs benedict with rye toast topped with the corned beef hash and a poached egg!
More recipes you’ll love
If you love corned beef hash, check out these other recipes!
If you’ve enjoyed this Easy Corned Beef Hash, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Corned Beef Hash
Ingredients
- 1 large onion finely diced
- 1 large green bell pepper finely diced
- 6 tablespoons (84g) unsalted butter
- 3 cups (500g) chopped par-cooked potatoes see notes below
- 4 cups (920g) chopped cooked corned beef
- salt and pepper to taste
- 3 green onions minced, optional
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Heat a large cast iron pan to medium heat. Add the butter and once melted add the bell pepper and onions. Cook until soft (about 7-8 minutes).
- Add the potatoes and corned beef. Spread everything out so that it makes contact and browns. Flip after about 5 minutes and cook again until browned.
- Season with salt and pepper to taste then add the green onion and mix well. Remove the pan from the heat and serve with poached or fried eggs. Enjoy!
Notes
- Corned beef. If you are using leftover corned beef, feel free to use the leftover potatoes and cabbage as well.
- Par-cooked potatoes. The potatoes can be par-boiled in salted water and cooked to almost fork tender. They can also be microwaved for a few minutes until almost fork tender.
- Leftovers. Leftovers can be saved for up to 3 days and can be reheated in a medium skillet until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipes are always wonderful! Keep them coming!!!
We appreciate that, Judy!
Will be making this for sure. Great looking pictures!
We hope you enjoy, Jeremy!
I have no idea how to corn beef
Hi there, if you’d like to know how to cook corned beef, please refer to our corned beef recipe: https://www.sipandfeast.com/corned-beef-cabbage/
I like the addition of green onions for color. Parboiling the potatoes is also a good step when in a hurry. Thanks.
We’re so happy you enjoyed, Joan!
Let me be the first to say, that looks delicious! I love corned beef hash with a nice runny egg (or 2). I can’t wait to try this!
We hope you love it, Anne!