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Corned Beef Hash in a lodge skillet with eggs on the side
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5 from 7 votes

Corned Beef Hash

How to use your leftover corned beef to make a crispy, delicious corned beef hash with potatoes and topped with eggs! My favorite way to use St. Patrick's Day leftovers. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Irish
Keyword: breakfast hash, corned beef hash, Corned beef hash and eggs, Corned beef hash recipe
Servings: 4
Calories: 511kcal


  • 6 tablespoons butter divided
  • 8 ounces cooked corned beef diced
  • 1 cup white onion finely chopped
  • 1 bell pepper finely chopped
  • 2 cups baking potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 2 Tbs fresh parsley chopped small


  • Heat 3 Tbs Butter in a medium skillet over high heat. Add the cubed potatoes, and cook until they start to get tender, about 6-8 minutes.
  • Add corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes.
  • Add in the onion, bell pepper and cook, undisturbed, until potatoes begin to get brown and crisp on the bottom, about 5 minutes.
  • Continue cooking, stir the hash to help it brown evenly, about 10 more minutes.
  • Meanwhile, heat remaining butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
  • To serve, divide hash onto 4 plates, and top each portion of hash with a fried egg. Garnish with fresh parsley and salt and pepper to taste.



This recipe uses leftover corned beef brisket, not canned corned beef hash. 


Calories: 511kcal | Carbohydrates: 19g | Protein: 16g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 269mg | Sodium: 911mg | Potassium: 673mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2205IU | Vitamin C: 63mg | Calcium: 59mg | Iron: 2.7mg