This post may contain affiliate links. See our Privacy Policy.
Give your leftover corned beef dinner new life with colorful corned beef and potato hash. Corned beef hash is a comforting, old-fashioned dish that makes the most of leftover corned beef and vegetables. It’s a hearty skillet meal with crisp browned edges, tender potatoes, and savory corned beef—all brought together with simple seasonings and a splash of brown gravy for moisture. Whether you’re transforming a St. Patrick’s Day dinner into the next morning’s breakfast or making a weekend brunch more substantial, hash is a satisfying way to repurpose leftovers.
The beauty of corned beef hash lies in its flexibility. You can chop everything finely for a smoother, almost patty-like texture, or leave the vegetables chunkier for a rustic presentation. A hot skillet, plenty of butter, and patience while the bottom browns are the keys to deep flavor. Serve it with baked beans, fried or poached eggs, or alongside toast for a complete and comforting meal.
Any boiled dinner can be made into a delicious hash. Make this flavorful hash with your leftover pot roast meal, or make it with leftover chopped pork loin and potatoes.
What You’ll Like About This Dish
Perfect for leftovers. A great way to use cooked corned beef, potatoes, and vegetables from a big dinner.
Hearty and filling. Crisped potatoes and savory beef make a satisfying breakfast or side dish.
Easy and flexible. Chop everything fine or coarse, and adjust seasoning and moisture to your taste.
One-skillet convenience. Everything cooks in one pan, simplifying cleanup and preparation.
Ingredient Notes
- Butter: Adds flavor and helps create the browned, crispy edges that make hash delicious.
- Onion: Provides sweetness and depth; sauté until translucent before adding the rest.
- Potatoes: Any cooked potatoes work—boiled, roasted, or leftover wedges.
- Carrots: Add color and a touch of sweetness; optional but delicious.
- Corned beef: Finely chopped so it distributes evenly throughout the hash.
- Salt and pepper: Season to taste depending on the saltiness of your corned beef.
- Brown gravy: Adds moisture and savory richness; helps bind the hash slightly.
- Parsley: Optional garnish for color and freshness.
Steps to Make Corned Beef Hash
- Melt butter in a large heavy skillet and cook the onions until translucent.
- Add the chopped potatoes, carrots, and corned beef.
- Spread the mixture evenly in the skillet and cook until the underside is browned.
- Turn with a spatula and brown the other side, repeating until most of the mixture is crisp and golden.
- Drain excess fat if needed and add brown gravy to moisten.
- Garnish with chopped parsley and serve warm.
Tips for Corned Beef Hash
- Use a wide, heavy skillet to maximize browning and prevent steaming.
- Let the mixture sit undisturbed while browning—this creates the crisp crust that makes hash so good.
- Chop all ingredients similarly in size so they cook and brown evenly.
- If your potatoes are very soft, add them last and fold gently to keep some shape.
- Add more gravy or a splash of broth if the hash seems too dry.
- Serve with eggs for a complete breakfast—fried, poached, or scrambled all work beautifully.
- Taste before adding salt; corned beef is often salty on its own.
Recipe Variations
- Hash with eggs. Crack a few eggs directly into the skillet and cover until softly set for a one-pan meal.
- Crispy skillet hash. Press the mixture firmly into the pan and brown it as a single thick cake, slicing into wedges.
- Vegetable-loaded hash. Add bell peppers, celery, or leftover cabbage for color and moisture.
- Cheesy hash. Sprinkle shredded cheddar or Swiss over the top during the final minutes of cooking.
- Spicy version. Add a pinch of cayenne, red pepper flakes, or diced jalapeño.
- Herb variation. Stir in thyme, dill, or chives for added flavor.
What to Serve With Corned Beef Hash
- Serve with fried or poached eggs for a classic breakfast plate.
- Pair with baked beans or sautéed greens for a hearty meal.
- Add toast, English muffins, or cornbread on the side.
- Choose a dollop of ketchup, hot sauce, or grainy mustard to brighten the flavors.
How to Store Corned Beef Hash
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat for best texture; add a little butter or broth if needed.
Freeze: Freeze tightly packed portions for up to 2 months; thaw overnight and reheat in a skillet.
Corned Beef Hash
Ingredients
- 4 tbsp unsalted butter
- 2 tbsp finely chopped onion
- 3 cups diced cooked potatoes
- 1 cup diced cooked carrots
- 2 cups finely chopped corned beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 to 4 tbsp brown gravy (or beef broth)
- 2 tbsp fresh parsley, chopped (optional)
Recommended Equipment
- Large skillet and spatula
Instructions
- Melt the butter in a large, heavy skillet over medium heat. Add the chopped onions and cook until they are translucent.4 tbsp unsalted butter | 2 tbsp finely chopped onion
- Add the potatoes and carrots to the skillet along with the corned beef. Spread evenly in the skillet and continue to cook until browned on the underside.3 cups diced cooked potatoes | 1 cup diced cooked carrots | 2 cups finely chopped corned beef
- With a spatula, turn and brown the other side. Continue cooking and turning occasionally until most of the vegetables are browned. Taste and season with kosher salt and freshly ground black pepper as needed.Kosher salt (to taste) | Freshly ground black pepper (to taste)
- Carefully tilt the skillet and drain off any excess fat. Moisten with about 3 to 4 tablespoons of brown gravy.3 to 4 tbsp brown gravy (or beef broth)
- Garnish with fresh parsley, if desired.2 tbsp fresh parsley, chopped (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
