Savory corned beef, golden-crisp potatoes, and sautéed peppers and onions come together in this easy one-pan Corned Beef Hash. Top it with over-easy eggs cooked right on the skillet for a classic brunch in under an hour—an ideal way to use leftover corned beef.
Have leftover corned beef after St. Patrick’s Day — or any roast you turned into corned beef? Corned beef hash is the best way to transform those leftovers into a comforting, flavorful meal. This recipe is flexible: use home-cooked corned beef, thick-sliced deli corned beef, or even canned corned beef if that’s what you have on hand. The key is to dice the meat into small cubes so it heats up quickly and integrates with the potatoes and aromatics.
This is a true one-pan dinner (or breakfast or lunch) that yields crispy-edged potatoes, tender centers, and savory pockets of beef. Cooking the eggs directly on top of the hash lets the yolk serve as a rich sauce element. If you prefer, cook eggs separately and serve them alongside.
Key ingredients and substitution ideas
Below are the main ingredients that make this hash work and a few simple substitution ideas. For exact measurements and a printable recipe, see the recipe card further down.
- Russet potatoes – They crisp up best and form a nice crust. Yukon Gold or red potatoes are softer and creamier but can be used if you prefer a less-crispy result.
- Corned beef – Leftover cooked corned beef is ideal. If you don’t have leftovers, ask the deli for thick slices and dice them into 1/2-inch cubes. Canned corned beef works in a pinch.
- Bell pepper and onion – Provide sweetness and texture. Use any color bell pepper or mix colors for visual appeal.
- Garlic – Fresh minced garlic adds depth; garlic powder can be substituted if needed.
- Butter or oil – Butter gives a rich flavor and helps achieve a crisp crust. For dairy-free, use vegetable or olive oil.
- Eggs (optional) – Cook them on top of the hash for over-easy eggs or prepare them separately to serve however you like.
Instructions
The following steps will guide you from prep to serving. The total time is about 45 minutes, mostly hands-off while the potatoes cook. Step-by-step photos can help, but these directions are straightforward.
- Prepare the vegetables and heat the pan. Peel or leave the skins on the russet potatoes, then dice them into small, even cubes. Dice the onion and bell pepper and mince the garlic. Heat 1/4 cup unsalted butter (or oil) in a large skillet over medium-high heat.
- Sauté potatoes, onions, and peppers. Once the butter has melted, add the diced potatoes, onion, bell pepper, and garlic. Season with salt and black pepper. Cook, stirring every 3–4 minutes, until the potatoes are fork-tender and develop a golden, crispy exterior—about 30 minutes. If the mixture begins to stick, add 1–2 tablespoons of oil.
- Add the corned beef. Stir in 1 cup of diced corned beef and cook for an additional 4–5 minutes so the meat warms through and the flavors meld.
- Cook the eggs (optional). If you want eggs on top, crack each egg into a small bowl and gently slip them onto the hot hash, spacing them so each egg has room to set.
- Finish under a lid. Cover the skillet and cook the eggs 4–6 minutes, or until the whites are set and yolks reach your preferred doneness. Remove the lid and serve immediately; runny yolks make a lovely sauce for the hash.
- Garnish and serve. Optionally sprinkle fresh chopped parsley and serve hot. The hash pairs well with hot sauce, ketchup, or a squeeze of lemon if you like a bright contrast.
Storage and reheating
If you won’t eat all the hash at once, cook the eggs separately and store only the hash. It reheats very well while keeping some of its original crispness.
Refrigerate: Store leftover hash (without eggs) in an airtight container for up to 5 days.
To reheat: Warm a large skillet over medium-high heat, add 1–3 teaspoons of butter or oil depending on the amount of hash, and cook for 6–9 minutes, stirring every 2–3 minutes. This helps the potatoes regain a crisp edge while reheating evenly.
Corned Beef Hash
4 people
Ingredients
- 1/4 cup unsalted butter (or oil for dairy-free)
- 2 pounds russet potatoes, small dice
- 1 cup onion, diced
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup corned beef, diced
- 4 eggs (optional)
Instructions
- Add the butter to a large skillet over medium-high heat.
- When melted, add the diced potatoes, onion, bell pepper, and minced garlic.
- Season with salt and pepper. Cook 30 minutes, stirring every 3–4 minutes to prevent sticking and to develop a crunchy exterior on the potatoes.
- Add the corned beef, stir to combine, and cook an additional 5 minutes to heat through.
- Optional: Crack eggs into small bowls and pour them onto the hash, spacing them so they can cook evenly.
- Cover and cook 4–6 minutes until whites are set. Remove the lid and serve immediately.
- Optional garnish: Fresh chopped parsley.
Notes
- If your butter is salted, reduce the added salt to 1/2 teaspoon.
- Use leftover homemade corned beef, thick-sliced deli corned beef, or canned corned beef if needed.
- For faster and more even browning, spread the potatoes in a single layer on a large griddle or flat iron surface; then cook for about 20 minutes before adding corned beef.
- If the hash sticks while stirring, add 1–2 tablespoons of oil.
- Peeling potatoes is optional. Leaving the skins on adds texture and saves time.
- Cook eggs in a separate pan if you prefer them prepared a specific way (over-easy, over-medium, sunny side up, or scrambled).
- To make the recipe dairy-free, swap butter for 1/4 cup vegetable or olive oil.
- For more meat, increase the corned beef to 2 cups diced. Add diced jalapeños with the peppers for heat.
Nutrition Facts
More beef recipes
Keep these easy beef recipes in mind for quick dinners or hearty lunches. Try any of the following for another satisfying meal idea:
Mushroom Swiss Burger
Salisbury Steak
Smash Burgers
