Corned Beef Hash

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

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


  • 2 to 3 Tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 to 3 cups finely chopped, cooked corned beef
  • 2 to 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.

Sautéed onions in pan for homemade corned beef hash

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.

Cooking corned beef hash in skillet

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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  • Rob

    Its amazing!!!!! I’ve made it a few times and Every time its amazing. Ill never eat it anywhere else again. Great recipe. Thank you


  • Gerald



    • Doreen

      My father -n-law made this while visiting him and it was DELICIOUS. Had to find the recipe. So much more affordable to make and less salty for me. Thanks for posting!


  • Sallie

    Delicious but a bit confusing I don’t know if I did it right……….

  • Bob

    So delicious I made it for my kids


  • Ramon

    Can you use canned corned beef?

    • Elise Bauer

      Hi Ramon, I haven’t tried making this with canned corned beef, but I don’t see why it wouldn’t work. If you try it that way, please let us know how it turns out for you!

  • Gaspar Stantic

    Wonderful Recipe


  • Thelma

    This is my first time making corned beef hash and it is amazing, I will certainly make it again. It was so easy. Thank you .

  • HopeyRee

    Amazing !!!!


  • Lisa

    Super simple & delish!


  • d4v1d

    you can indeed have corned beef hash without eggs, because some of us hate (despise, loathe) eggs. thank you for a terrific recipe that leaves these eggs out of the hash itself! this turned great!


  • Diana

    I followed the recipe as instructed except added green onions as I didn’t have any yellow. My family thoroughly enjoyed it. It was my first corned beef hash recipe and I will make it again. Thank you for a good yet simple recipe!


  • low and slow

    Love me some CBH and Ruben sandy`s which I think are better than better than the dinner itself.So we always make extra,the slow cooker really makes great CB.Sous Vide poached eggs and ketchup on that CBH,great hangover breakfast from to much St. Paddy`s!

  • Nick

    One of my favorite things to make .
    I add a clove or two of garlic and a sprinkle of crushed red pepper flakes for the finishing touches



    Easy Peasy! Best use of the corned beef leftovers yey.


  • Heidi

    Simple, easy and delishes!


  • Mark

    Better than the corned beef to begin with. Tasted great !

  • Cathy

    Delicious!!! This was seriously good food! My whole family enjoyed it. Loved the eggs on top, yum! Served for dinner with sourdough toast and sliced tomatoes. It’s only February, so I’ll be making this again next month too!


  • David

    Good stuff. I like to over do things. Add some bell peppers water chestnut. Steak sauce. Sweet onion. Dried Garlic mince. Perfect substitute for Bangers!


  • Janet

    I love to also add baked sweet potatoes and make a horseradish sauce to drizzle it lightly with


  • Yo

    Easy and good! I added one chopped green bell pepper to the onions while they were sauteeing.


  • Ken

    Deliciousand simple to make. For variety I add chopped and cooked beets, turnips and parsnips. Beets are especially nice because they add color and dimension.


  • Elissa

    Elise, you are a genius.. whenever I think of something I want to make, your recipes always show up and I love them. Thanks for always having my back and making cooking easy

  • tom

    love corned beef hash…my recipe is close except i use frozen old style hasbrowns and add green pepper as well..yummmmmmmy

  • Jim

    What is “grey” corned beef?.

    • Brandy

      “Grey” corned beef is just corned beef that is made without the pink salt that is traditionally used in making corned beef, pastrami and bacon which causes the meat to retain a Rosy pinkish color. Some people are sensitive to nitrates and pink salt is sodium nitrate that’s been dyed pink (done so butchers can tell it and regular salt apart) if you leave it out the corned beef is greyish in color.

  • Christine

    I just made some corned beef hash in a very similar way. I minced an onion, sauteed it in butter in an iron skillet, added diced potatoes, then a cup of water, a bit of sea salt, and simmered this until the potatoes were tender, adding a little water now and then, when necessary. Then I turned up the heat a bit to evaporate all the water and added the corned beef. I prefer not to brown the hash. When piping hot, add touch of white pepper before serving.
    Here in Germany, the only kinds of corned beef you can get is the canned kind, but the quality of German corned beef is better than the Brazilian we get back in the States; or a cold cut of chopped cb in aspic, which I find repulsive. Oh, how I miss real NYC pastrami and corned beef!
    Greetings from an ex-pat in Germany!

    • Brandy

      You can get a brisket and make your own it’s a fairly simple process.

  • 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.


  • Ed R.

    Thanks, great recipe. I added some chopped cooked carrots for color. Perfect.


  • Shannon

    Thanks for a great recipe. Until now the only hash I ever made was dry & boring. I followed your recipe except I started with 2 slices of bacon for extra flavor, then fried the onions & CB in the grease (mmm!) & skipped the parsley & we had an awesome dinner tonight. It’s been ages since I’ve seen it on a restaurant menu so I am very excited that I can make honest-to-goodness really tasty hash at home!


  • Joe Valluci

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


  • 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.

  • Ava

    I’ve never made corned beef hash with *real* corned beef that I cooked. I’ve always used the tin of corned beef (the kind with the key… NOT the already made canned hash; that stuff is nasty), probably because that’s what my mother always did. I’m excited now to try cooking my own and using it for hash. I don’t like corned beef to just eat it as such, but I love corned beef hash. Oh, and we don’t eat it for breakfast. It’s dinner. No eggs. Just the hash. Mmmm, good! And hoping it will be even better when I cook my own corned beef roast!

  • Yin

    Delicious! Corned beef hash was a much-loved dish when I was little, my mother would cook up a batch at least once a week. I haven’t had it in too many years, so this recipe is a great find for me! Made it this morning for breakfast and it tastes amazing. Very nostalgic… Thanks, Elise!


  • Gene Lewis

    El perfecto; one thing I would add.
    “More salt”?
    But . . . add a light dusting of sugar.
    Toward the end of sauteeing – – a bit of sugar.
    Helps the browning.
    Also gives a hint of something different.
    Gad – sooooooo goooooood!

  • claire

    wow – in the north east of england,we always called this ‘bubble and squeak’ – made from leftovers of the traditional sunday lunch- cabbage, carrots, potatoes meat and anything else that we had, fried up together and served with fried eggs and toast. Corned beef hash was literally a can of corned beef mashed up with the mashed potatoes and a bit of milk, butter and worcester sauce (and maybe onions if we were feeling frivolous!) bake in the oven til it goes nice and brown…. mmmm, i know what im cooking for tea tonight!

  • Suzoo

    Thanks, this is just what I was looking for to use up my corned beef and cabbage (and potato and carrot) leftovers. My mom used to make a hash with eggs scrambled into the chopped corned beef. It always seemed a little dry, even with plenty of ketchup. Your recipe, with sunny side up eggs on top, was savory and delicious. No ketchup needed! And the kids liked it too. Thanks again.

  • amanda

    we love CBH from a local restaurant in portland, Oregon called utopia cafe. they add red pepper and fresh BASIL to the saute… Oh. My. Gosh. it is amazing! try it with at least the basil, it is so delish. i will definitely be making it with our leftovers from CB+C (i’m making your friend’s baked version)!

  • Therese

    Wow, what great ideas! I was just looking for a way to spruce up a can of hash besides just onions and now I’m going to try to make it from scratch! I threw in some horseradish as suggested and it really zipped it up! Will be trying the carrots next time.

  • Nichole

    Yum, the best corned beef hash I’ve ever had was in a Welsh pub in Conway Bay and served with melted Welsh cheese on top and overflowing the plate! Try cheese in place of..or with..the eggs :-)

  • Carl Reiter

    Try adding 1/2 chopped pepper(I have always used a green pepper). Also if the hash is a little to dry add some catsup to it to make it moist.

  • lee Dawson

    My husband likes cornbeef like this:
    For a quick and easy meal I use a can of cornbeef. I cook my 1/2 head of cabbage and add 1 onion chopped with a can of tomatoes and then the can of cornbeef. I make a slaw from the rest of the cabbage. This is a good and quick meal. Hope you enjoy it. My grandchildren like it also.

  • KG in WI

    I made the corned beef hash yesterday…easy & delicious! My boyfriend (who usually puts ketchup on hash) said it was so good he couldn’t bring himself to spoil it with ketchup. I had leftover steamed brussel sprouts so I chopped & added them to the hash- very good! Love your site- Thank You~

  • Brenda

    I love corned beef hash. I start with gray corned beef, that is the best. I always cook extra meat potatoes, carrots, cabbage, and onions to make sure I have enough leftover for the hash. The next day, I just cut whatever is left into small cubes and stir it together. the carrots add a nice flavor and color to the hash. Because the cabbage and onions hold a lot of water, there is quite often some of the flavorful cooking water left in the bowl (about a cup) and that get stirred in too, to keep everything nice and moist. Fry it up with a little olive oil and a pat of butter. Very easy.

  • Bunny

    I grew up with the canned kind of corned beef hash, we brown the corned beef with chopped onion and a small amount of oil until the onions are transparent. At this point we add two heaping tablespoons of flour and stir it into the mixture and brown for a few minutes, then we add water to make a light gravy in the mixture and then we add the cooked potatoes an salt and pepper to taste.

    Serve over toast and top with a easy over egg.


  • Elisa Mann


    We use leftover meat of any kind, from sirloin to kalbi or chicken. Also, sometimes we go potato-less, using chopped carrots and celery instead, with lots of pepper.

    My favorite way to eat corned beef hash growing up in Hawaii was to mix a hash patty with equal amounts of white rice, mash a sunny side up egg into it, and add a small splash of soy sauce. Truly ono.

    Peace through recipes. Blessings.

  • Rick Wash

    Based on the “Hippie Hash” at a local Ann Arbor diner, I am making this later today but adding feta cheese on top!

  • Rich

    I often use cooked, diced beetroot in a corned beef hash. It adds a beautiful sweetness to the corned beef. Also, red onion is a great addition, instead of a normal onion.

    I try to burn the bottom of the hash on purpose. The crunchy bits are the best!

  • LJ

    I like to make mine the way they do at the Heathman Restaurant in Portland, Oregon. It’s a pretty traditional hash, but served with creme fraiche and sriracha (that red hot sauce with the rooster on the bottle). They might use a home made equivalent, but the spicy sweetness it adds is really something else. Also finely shredded fresh cabbage, only cooked for a minute or so goes really well the hash.

  • Tauna

    I grew up on the canned stuff like M. Kay did. My grandmother always had a few cans of Mary Kitchen’s Corned Beef and Roast Beef Hash on hand. She would fry it up in her cast iron skillet with, “real butter” as she would always say, and when it would crisp up she would serve it to us in a sandwich with melted “Velveeta Cheese” on them. ohhh the calories, but what a great sandwich. I think I will try your version if there is any leftovers from the Corned Beef & Cabbage dinner. Thanks so much for your great recipes.

  • Kim

    My grandmother made the best hash – it was heavy on the meat and somehow involved a meat grinder. Too bad nobody in my family thought to have her teach it to them, because I think it is but a family memory now.

  • Joanne

    My favorite part of a boiled dinner is the dinner we have the next night! Similar to your hash (which we’re going to try), but we just throw everything together for a one dish meal. Chop up the left over corned beef, potatoes, carrots and cabbage, fry it up in a big pan with a few eggs (and sometimes topped with cheese). Yum!

  • Gareth Jones

    To Wendy: An English corned beef hash without a can of baked beans mixed in? That’s verging on blasphemous!

  • Jon

    My family absolutely loves corned beef in about any form. Since I am going to be out of town this week we did our traditional meal on Saturday and had a little bit of everything left over. When I saw this on Sunday morning I just knew what we were having for brunch. In true hash fashion I just diced up and threw everything left from the day into the skillet with olive oil (butter is wonderful but EVO is better for the heart). A little hot salt and fresh pepper and a few minutes in the skillet and then it was time for a little taste of heaven! Thanks Elise for the inspiration for a wonderful Sunday brunch.

    P.S. I didn’t crisp it up as much as it calls for because my wife likes hers kind of soft, but the taste was still wonderful.

  • Julie

    Just made corned beef hash for a church gathering we had a couple of weeks ago, everybody loved it! I prepare mine the same way, but as others have said, I also throw in the leftover cabbage, carrots, celery (yeah, I add celery to my cb&c), parsnips all chopped, into the hash, it’s FANTASTIC! And yes, the trick is to have plenty of the corned beef in there.

  • Andy

    Has anyone cooked hash using raw corned beef? I’d like to skip the CB&C step if possible.

    • Brandy

      You can skip the cabbage but do yourself a favor and precook the corned beef just put it in a pot with plenty of room bring it to a boil then lower the heat to a simmer, cook at a simmer for 2-2 1/2 hrs then turn off the stove and let it sit in the hot liquid for an HR… alternatively you can use a Crock-Pot and cook it on low overnight 8+ hrs turns out perfect for hash

      • James

        I prefer using the slow cooker. It is fall apart tender, making it easier to pull (shred) and chop smaller plus using some of the juices from the cooker adds flavor to the hash. Although the hash I was fed growing up was corned beef, diced potatoes and onion, you can put whatever you think would be good in it. I do make my own corned beef and use half of it to make pastrami

  • Wendy

    Hi there,
    I’m originally from Lancashire, England and our family have always made our corned beef hash as a stew/soup. We fry the onions in a little butter or oil, add carrots and potatoes and water and simmer until softened. Season to taste, then add a can of corned beef and simmer until cooked. I like to use the ‘lite’ version (keeps down the fat intake). Depending on the type of potatoes you use, (I like floury ones as they fall and make a thicker gravy) you get a thick soup or a thinner one. Either way is tasty and we serve the stew/soup with pickled red cabbage and crusty fresh bread. MMmmm, yum, yum.

  • Dee

    St. Paddy’s Day meant a huge party at our home – 50 to 100 guests, all of us getting the food, house, and serving ware ready for days in advance. I never associated corned beef hash with St. Paddy’s Day! We never had left over corned beef, but Dad (Eddy Murphy) made SOS at least once each week end. (My dad and his brother spent sometime hobo-ing on the freight trains coming out from the midwest and down the coast to the Bay Area and claims he learned to cook in the “hobo jungles” along the tracks during the previous depression.) He usually used the canned kind. I’ve made it since with leftover cb that I have “corned” myself and it’s just as wonderful. His ingredients were for each can of cb (sliced and diced into small cubes): one bell pepper diced fine, one half onion diced fine, 1 large handful of diced parsley – no stems, flour for thickening, 1 can evaporated milk or 2 cups cream or 1/2 & 1/2, salt and pepper.

    Warm pan, pour in enough olive oil or butter or a combination of both to sweat the onion and pepper, add corned beef and slowly brown. Sprinkle with a few pinches of flour and keep turning until flour is totally incorporated and cb is thinly crusted. At this point, the aroma should be so wonderful that you can hardly stand to wait any longer. Don’t have your window open, unless you want company. Add the milk and stir until completely incorporated. Put English Muffins in toaster (hope you have a 4 slot) Let cb mixture reduce til thickened and serve over toasted muffins. If we had left over mashed potatoes, dad would sometimes mix an egg with them, shape into patties, fry to get a crust and serve the hash over them. I have put mine over crispy hashed browns, too. No matter what you do to it, you get YUMMY!

    My grandma’s cousin was visiting us from England in about 1953 or so. When dad served her this for breakfast with the 2 eggs and a glass of fresh orange juice, she began to cry and said: I haven’t seen this much meat or even two eggs on one plate since before the war! How can you do this, Ed? – Just thought I’d throw that in for something to think about.

    My dad used bell pepper in EVERYTHING and I did not appreciate it. The first time my husband had my dad’s cbh, he turned to me and said: why don’t we have this for breakfast sometimes? I decided I better make it for him. I would have to repress my distaste for the offending pepper. I just couldn’t imagine cbh without the bp and would never blaspheme my dad’s recipe by making it without – but other than raw, there is still no other time I would eat bell pepper willingly.

  • Maureen

    I always make 2 corned beefs just so I can have one for hash. I don’t use parsley but I do add some chopped green pepper along with the onion.

  • Lisa_S

    Wow! That’s the best CB Hash I’ve ever had! Had baked corned beef last night, made hash tonight.

    I read the comments here first so I ground up the corned beef in the blender on “chop” first in 3 batches, used Russett potatoes (No Yukons on hand), and kept the ratio about even.

    Growing up in W-PA, we always had peas in our hash, so I nuked a small bag of SteamFresh Sweet Peas and added it at the very end (so they don’t fry). Since it was my supper, I skipped the eggs. Also, in W-PA we have “dippy” eggs which I learned to every one else in the world is called “over easy.”

    Guess that leaves me Irish Stew for March 17th now. Can’t wait!

  • TheLoneCabbage

    You can speed the cooking process by adding some baking soda. It makes the mixture more alkali and speeds the Maillard Reaction (browning). Handy if your making breakfast for the kids, and as usual are in a hurry.

  • Deborah Dowd

    Corned beef hash is actually better than the actual corned beef and cabbage!!We love it at our house and yours looks as good as it tastes!

  • Gregrie

    Corned beef Potatoes O’Brien is the way to go’ You can get frozen packs of the mix in any store freezer. Freeze some portions of the beef and enjoy it year round. And it doesn’t have to be for breakfast only. I like a little ketsup on mine. Enjoy.

  • Julia

    When I fix corned beef and cabbage there are never any leftovers. With 4 adults and one child in this house hold a small corned beef never has enough meat on it to satisfiy my hubby, son daughter and grandson. They all like the meat more than the cabage. To extend it as far as we can we add potaotes and carrots with the cabbage.

  • Ron

    I learned to make hash from my Mennonite Grandmother. She would take whatever meat she had and grind it together, in an old fashioned food grinder with the coarse attachment, with raw onions, potatoes and a carrot or two. She would salt and pepper it and fry in a bit of butter until the vegetables were cooked and it began to crisp up a bit. It was always served with eggs and white bread and butter.

    I use the same ratio of ingredients as she did, which is very similar to your recipe but instead of grinding as Grandma did I chop it coarsely in my food processor and cook. I do still use raw potatoes and onions, as sugars in the raw foods tend to carmelize and brown up very nicely.

    That sounds like the method we use for roast beef hash. Love the old fashioned hand meat grinder. It really schmushes the meat, onions, and potatoes together. ~Elise

  • Laurie

    I just made corned beef hash this morning! I totally agree with your Dad. I wasn’t nearly as fond of the actual meal as I was the hash made with leftovers.

    We added the one leftover carrot and a small bit of cabbage, which created a nice subtle sweetness.

  • Brenda

    Try adding a little bell pepper, doesn’t have to be green. This is also good with chorizo sausage or even Soyrizo!

  • April

    A tablespoon of horseradish added makes the whole dish sing! Unless of course you don’t like horseradish. ;)

    What a great idea! I love horseradish so much I grow my own (how to prepare horseradish). ~Elise

  • Susan at Sticky,Gooey,Creamy,Chewy

    I definitely agree that the leftovers are the best part of CB&C, especially hash! I love to put big chunks of cooked beets in mine. Also, butternut squash or sweet potato. But, one thing is non-negotiable. I have to have mine topped with some beautiful, runny, sunny side up eggs!

  • Videl

    I do my corned beef hash totally different.
    First I soften the onions in olive oil with a bit of garlic, add the corned beef and a bit of red wine, sometimes I add some beef stock, S&P… then I let it simmer for a bit.
    After that I put it in an oven dish and top it up with a good portion of mashed potatoes (with a hint of nutmeg and real butter). Sprinkle with grated cheese and breadcrumbs… 15/20 mins in oven and TA-DA!
    Corned beef hash is ready… at least that’s what I called it all my life.

    I’ll have to try yours ‘tho… I’m always looking for ideas for breakfast, and this one looks like a winner!

  • Denise

    Hash is the best!! Can’t wait til March 18th! I cook it pretty much the same, except after the onions are cooked and a bit brown, I take them out of the pan, cook the potatoes and beef til really crispy, and add the onions back in. I keep the heat pretty high, and don’t want the onions blackened. Also we poach the eggs, and always have cornbread on the side. Yum! Another great hash is w/ leftover ham, potatoes, onions and chopped canned jalapeno peppers. Thanks for all the great recipes and ideas, I visit here daily and always find something of interest.

  • TexasDeb

    Very timely. I have a bit of left over corned beef and cabbage, both from your previously posted recipes. What could be more appropriate than using them in a hash, which, truly, I have been longing for since about 10 seconds after our first corned beef sandwich was reduced to crumbs on the plate.

    We love it all – corned beef,cabbage, onion, potatoes and love-love-love runny fried eggs on top. This will be perfection! Thank you!

  • sarahla

    I like to put corned beef in the crockpot with parsnips, rutabaga, carrots, apple, and a can of beer. The next morning, I drain it and fry it all up with a few potatoes, onions, and thyme.

  • G. Mack

    I cook corned beef hash slightly different and everyone loves it. After the onions are fried and softened, add the meat and potatoes then add about 1/2 to 1 cup whipping cream, depending on amount of hash in pan. Cover and let mixture cook for about 15-20 min, then take lid off, mash down and let it brown and crisp up on the bottom. Worth the extra calories.

  • Darby "The Dessert Diva"

    My mom used to toss in chopped onion, garlic and if she was really living on the wild side, some linguica. You can also add some dijon mustard or horseraddish to the pan while frying, adds some excellent flavor options.

  • 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.

  • M Kay

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

  • 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.