Corned Beef Hash

Photography Credit: Elise Bauer

Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.

Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.

Corned Beef Hash

It’s easy too. All you do is sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good!

Do you like to make corned beef hash? If so and you have a different way than described here, please let us know about it in the comments.

Updated from the recipe archive, first posted 2009.

Corned Beef Hash Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6

If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.


  • 2-3 Tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2-3 cups finely chopped, cooked corned beef
  • 2-3 cups chopped cooked potatoes, preferably Yukon gold
  • Salt and pepper
  • Chopped fresh parsley


1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.

Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with fried or poached eggs for breakfast.

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Corned Beef Hash

Showing 4 of 54 Comments

  • joan clifford

    I just made cbh using leftover cb. I chopped up an onion a raw red potato and chopped cb in my chopper. Made it chop fairly fine. Mixed all together with one egg. put butter in frying pan and cooked on fairly low heat COVERED . Turn after a few minutes. let it cook until tender and brown. Great

  • theivaraj

    i used hot sauce,hp sauce onion ,garlic corned beef with tin mix every thing
    with great taste

  • BreakfastLV

    Great recipe, thank you! I very much needed a remedy for the cravings of a wonderful Jewish deli near me that closed, which had the best corned beef hash.
    My favorite CBH is a little crispy, on an Everything bagel, cream cheese, runny egg. Perfect taste explosion layers of delicious.

  • Big John

    I used green onion instead of white/yellow, didn’t saute it, just chopped it fine and added it to the mixture. It also added a little bit of color.

    I make this in single servings as my wife doesn’t like CBH. I nuke a Russet or Yukon, chop up the corned beef and onion and potato. Add some garlic and pepper, cook it and at the very end, some paprika and mix it all up. Takes only a few minutes and I have fresh CBH!

  • Ann Bloodgood

    I like corned beef hash a lot, but if I am in the store and pick up a can because I think I’d like some, I read the amount of salt in a commercially prepared can and I put it back on the shelf.
    Then I got smart and decided to look up recipes on the internet. I mean, how hard can it be? Thanks a lot. Very good.

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