Corned Beef Hash

One of the best reasons to make corned beef and cabbage is for the leftovers. Corned beef sandwiches with mustard and lettuce, or corned beef hash, fried up with leftover boiled potatoes, to serve with runny fried eggs for breakfast.

Funny thing, my father claims that his least favorite food in the world is corned beef and cabbage, yet he scarfed down both sandwiches and this hash made from the leftovers.

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.

Corned Beef Hash

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

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2 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 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 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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Showing 4 of 56 Comments

  • Joe Valluci

    Tried this recipe. Had great success. Thanks very much.

  • Lydia (The Perfect Pantry)

    I’m such a purist that even the parsley is forbidden in my corned beef hash — too much color for us New Englanders! I use the same method, but these days I use half butter, half canola oil. The browned bits are the best, so as you say, the pressing down to achieve brownness is the key.

  • M Kay

    Oh don’t forget to make a rueben or two from the left over corned beef!! Yum!

  • Mary

    My mom made the best roast-beef hash; I never liked pot roast but loved the hash. Her policy was that in any kind of hash there needs to be as much meat as other ingredients, total. I have to agree and would use the larger quantity of corned beef to the smaller quantity of potatoes, etc. in your recipe. I grew up with the canned kind of corned beef hash (looks a lot like canned dog food) and I always find homemade to be a little dry and crumbly. I’m thinking a little of the cabbage, if there is any left over, added to the hash might be good. After all, the whole idea of hash is to use up whatever you have left over.

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