Corned beef hash is a hearty and flavorful breakfast that makes the most of leftovers. This recipe is a great way to repurpose leftovers from crock pot corned beef and cabbage into a crispy, skillet meal.
Whether served for St. Patrick’s Day breakfast or a comforting weekend brunch, it’s a delicious way to start the day.
Corned beef hash for st paddy's day breakfast
If you’re looking for St. Patrick’s Day recipes that are easy to make and packed with flavor, this corned beef hash is a must-try.
With crispy potatoes, savory corned beef, and warm spices, it’s a simple but satisfying dish that pairs well with eggs or toast.
Looking for more ideas? Try our Reuben sliders next!
Recipe Highlights
A great way to use up any leftovers from crock pot corned beef & cabbage.
Golden potatoes and tender corned beef make the perfect combination. Crispy and flavorful!
Ready in under 30 minutes with simple ingredients.
Perfect for St. Patrick’s Day breakfast! You get to celebrate with minimal effort.
Ingredients
- Leftover corned beef: Shredded or diced for a hearty texture.
- Potatoes: Diced and pan-fried until crispy.
- Onion: Adds a touch of sweetness.
- Butter or oil: Helps create that perfect golden crust. If using butter, use unsalted.
- Garlic loves adds a nice hint of aromatic flavor.
- Spices: Salt, pepper, and paprika
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Cast iron skillet
How to make corned beef hash.
Heat 2 tablespoons of oil in a skillet over medium heat. Add potatoes and cook for 10-12 minutes, stirring occasionally, until softened.
Stir in onions and cook until translucent, about 3-5 minutes.
Add garlic, black pepper, garlic powder, and paprika, then cook for 1-2 minutes then add the corned beef and 1-2 tablespoons of oil.
Stir and cook for 10-12 minutes until heated through. Garnish with parsley and serve with eggs and toast if desired. Enjoy!
What to serve with corned beef hash
- Fried or poached eggs
- Buttered toast or English muffins
- A side of fresh fruit salad, you can pick from apple cucumber salad or strawberry cucumber salad.
- A drizzle of hot sauce for extra flavor
Storing leftovers
Store any leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.
Helpful Tips
- Use a cast-iron skillet for extra crispy potatoes.
- Don’t overcrowd the pan—this helps everything brown evenly.
Add a splash of broth if the mixture seems too dry. - Top with fresh herbs like parsley for a fresh touch.
FAQs
Can I use canned corned beef for this recipe? If you don't have leftovers, Yes! However, fresh leftover corned beef has better texture and flavor and flavor in my opinion.
Russet or Yukon Gold potatoes are ideal for crispy results.
Yes! Cook the hash ahead and reheat in a skillet when ready to serve.
Add a pinch of cayenne pepper or red pepper flakes for some heat.
Yes, but the potatoes may lose some crispiness when reheated. Store in an airtight container for up to 2 months.
More breakfast recipe ideas
- Mini pancakes recipe
- Stove top kielbasa
- Check out all our Home Cooked Recipes
Try this easy corned beef hash
This simple corned beef hash is the perfect way to enjoy leftovers from your crock pot corned beef & cabbage.
Whether you’re celebrating St. Paddy’s Day or need a quick and hearty breakfast, this dish is sure to be a hit. Give it a try and let us know what you think!
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Corned beef hash recipe
Equipment
Ingredients
- 2 large russet potatoes (peeled and cubed)
- 3 tablespoons avocado oil (divided)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 pound corned beef brisket (cooked and chopped)
- Fresh parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
- Stir in the onions and cook for another 3-5 minutes, or until they turn translucent. Add the minced garlic, black pepper, garlic powder, and paprika, then cook for 1-2 more minutes to enhance the flavors.
- Add the cooked corned beef to the skillet along with an additional 1-2 tablespoons of oil. Stir everything together and cook for 10-12 minutes until the corned beef is fully warmed through.
- Sprinkle with freshly chopped parsley for garnish. Serve hot with eggs and toast if desired. Enjoy!
Video
Notes
- This recipe calls for pre-cooked corned beef brisket. To prepare it, slow-cook a 3 lb corned beef brisket on LOW for 9 hours, covering it with water or broth and seasoning it with the included spice packet. Once done, shred or cube the meat. This should yield about 4-5 cups.
- If you don’t have cooked brisket, canned corned beef can be used instead. You’ll need approximately three cans.
- Corned beef tends to be quite salty, so additional salt is not necessary.
Chichi says
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