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A white plate of corned beef hash and poached eggs
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5 from 2 votes

Corned Beef Hash

This corned beef hash is the best way to make any leftover corned beef and cabbage exciting again - but for breakfast!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Irish
Keyword: Corned Beef, Corned Beef Hash
Servings: 4 servings
Author: Lisa Bryan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced cooked corned beef
  • 2 cups diced cooked potatoes (I'm using Yukon gold)
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons roughly chopped fresh parsley
  • Optional: poached eggs or fried eggs to top on the hash

Instructions

  • In a large cast-iron skillet, heat the olive oil over medium-high heat and add the onions and bell pepper. Saute for 3 to 4 minutes, until the onion is translucent and softened.
    Sauteing onions and pepper in a skillet for corned beef hash
  • Add the corned beef, and potatoes, and stir everything together. Then use a spatula to press down and flatten the ingredients in the pan. Cook for 3 to 4 minutes without stirring so that the bottom gets crispy and browned.
    Cooking a corned beef hash in a black skillet
  • Use a spatula to flip the hash over and cook the other side for another couple of minutes. Stir in the parsley, salt, and pepper.
    A skillet filled with corned beef hash
  • Enjoy plain or serve with poached eggs or fried eggs on top.
    A plate filled with corned beef hash and an egg

Notes

  • If you have other cooked meat readily available, feel free to substitute the corn beef with it!

Nutrition

Calories: 379kcal | Carbohydrates: 27g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1125mg | Potassium: 653mg | Fiber: 4g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 4mg