Corned Beef Hash

Corned Beef Hash is a CLASSIC breakfast made with savory and salty corned beef, diced potatoes, and onions, ready in under 15 minutes!

We love easy savory breakfast dishes to make on the weekend like Breakfast Casserole, Biscuits and Gravy, and French Toast!

Corned Beef HashCorned Beef Hash

Corned Beef Hash is the PERFECT breakfast recipe to use up leftovers from Crispy Slow Cooker Corned Beef dinner, and takes a total time of 10-15 minutes to prepare.

All you need is a large skillet, corned beef, onions, potatoes, and seasoning. I love making this corned beef hash recipe on the weekends for my family, especially the day after St. Patrick’s Day.

Since the corned beef is already cooked through, you just have to sauté it in the skillet long enough to heat up with the potatoes. The same goes for if you’re using leftover potatoes, you don’t want them to overcook so add them just long enough to get crispy in the skillet.


Corned beef will last in an airtight container in the refrigerator for 3-4 days. You can also freeze corned beef for 2-3 months.

This is the perfect for meal prepping because you can make a big batch of this hash and freeze it in portion-sized plastic bags. Reheat in a large skillet until warmed through.

How do you make corned beef hash crispy?

The secret to making incredibly crispy corned beef hash is to resist the urge to stir the hash when it’s in the pan, and make sure the pan is cooking on medium-high heat.

The only time you want to move your corned beef hash is when you’re ready to flip it over and crisp up the other side.

Corned Beef Hash with Scrambled Eggs

What is the origin of corned beef hash?

People have been enjoying corned beef hash for breakfast since as far back as the 18th century in the United States, and even earlier in Europe in parts of the UK. It became really popular during WWII when food was being rationed, as it was an easy and delicious way to repurpose leftovers.

What goes with corned beef hash?


  • Add a splash of Worcestershire sauce for flavor, or cayenne pepper or red pepper flakes for heat.
  • I recommend using a cast iron skillet, because the cast iron conducts heat better and will give you better results. If you’re not comfortable with relying on butter in the skillet, you can use a nonstick skillet.
  • Chop the potatoes evenly, this will help to ensure they all finish cooking around the same time.
  • Add chopped peppers or sweet potatoes to this corned beef hash recipe for more variation.
  • I’ve also made this dish with regular beef brisket instead of corned beef with good results. You can use any beef you have leftover from the night before, and adjust the salt to taste. Keep in mind that corned beef is generally a fatty cut, so the leaner beef may taste different in a hash.
  • If you’re making this in an oven-safe pan, once the hash is almost ready, crack a few eggs on top and move to the oven for 10-15 minutes, or until the eggs are cooked. If your skillet is not oven-safe, use a pot lid over the hash to cook the eggs.
  • Top your hash with fresh parsley, chopped chives, or green onions.

Easy Corned Beef Hash

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Corned Beef Hash

Corned Beef Hash is a CLASSIC breakfast made with savory and salty corned beef, diced potatoes, and onions, ready in under 15 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 4 tablespoons unsalted butter
  • 1/2 yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground pepper
  • 2 pounds russet potatoes peeled and diced
  • 2 cups cooked corned beef shredded
  • water
  • scrambled eggs optional


  • Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown.
  • Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes.
  • Serve with scrambled eggs.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 397kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1282mg | Potassium: 1133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 29.2mg | Calcium: 40mg | Iron: 2.9mg
Keyword: corned beef hash

Corned Beef Hash Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. So, are the potatoes par-boiled because I’m wondering if your potatoes are really gonna cook through in just 5-6 minutes? I’m just sayin’

    1. Mine did? Depending on the size of the potatoes perhaps you may need a few more minutes? I covered and steamed them for two minutes and I was good to go. But you can’t crowd the pan with potatoes either, so 6 minutes of direct heat plus steaming cooked them through.

  2. No, no, no to SCRAMBLED eggs! One of the best ingredients in CBHash is the runny yolk of the eggs! (OK, if you don’t like the yolk, go ahead and scramble the eggs; but know that you’re missing out on an abundance of flavor!

    1. Ok, I consider myself a connoisseur of corned beef hash, lol, and this recipe is FANTASTIC!! I cooked the onions and potatoes longer than the recipe suggests to get the potatoes really crispy, but, that’s the only change I made. Next time I’ll try adding peppers. So, so good!!!

  3. I’ve made this type a lot, with pretty good results, byut Not getting the beef as crispy as I’d like. I will use your hint, But when putting ALL the ingredients in, it doesn’t let the beef stay on the bottom as well and crisp, what with all the potatos, onions. Any advice? Do I just let it cook longer, et. ? Thanks

    1. Are you using a cast iron skillet? You can cook it longer and don’t move it around in the skillet either. It needs time to get a crust on it. In a pinch, you can place it under a broiler at the end but watch it because you don’t want it to burn. Hopefully this helps! Good luck.

  4. The basics is what I was interested in, old school and this was it. Make it and it was GREAT! Don’t forget the hot sauce.

  5. Pictures are excellent. I prefer my eggs over easy on the side and I’ll mix them into the hash as I see fit, plus some Tabasco.
    Good recipe!!

  6. This was a childhood favorite for me (from a can though)! I LOVE being able to make it from scratch. So delicious.

  7. This looks Amazing and you solved my dinner idea for tonight, We had purchased corn beef and have had toasted sandwiches with sauerkraut and havarti cheese and thousand island dressing all toasted and corn beef omlets and salads so what a way to use up the rest. We love corn beef and thanks for the suggestion to make this and freeze.