Breakfast hash is an incredibly delicious way to start the day!

In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!

It’s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner. The best part? It’s so easy to prepare in just one pan.

corned beef hash on a plate

Ingredients in Corned Beef Hash

A corned beef breakfast hash is a yummy breakfast skillet, made by frying potatoes, corned beef (of course!), and veggies together into an easy meal – think of it as home fries with extra goodies (sounds amazing, right?!).

Corned Beef: Corned beef itself is a beef brisket that has been brined.  This is perfect for leftover corned beef but if you don’t have leftovers use deli corned beef. I usually ask the deli counter to slice some corned beef extra thick. Feel free to use ham or bacon in place of corned beef.

Eggs: You can top this dish with a poached egg or add them directly to the pan and bake in the oven for a few minutes. I usually opt for the oven method, as it’s easier (per the recipe below)!

Potatoes & Onions: If you have leftover roasted potatoes, boiled, or even baked potatoes, go ahead and use those. Store-bought hash brown potatoes will work just fine too.


Anything you pair with a corned beef dinner is great in corned beef hash!

  • Minced garlic cloves, fresh herbs, and chives.
  • Leftover potatoes (even mashed potatoes), hashbrowns, or sweet potatoes.
  • Leftover cabbage, mushrooms, or other vegetables.
Corned Beef Hash garnished with parsley

How To Make Corned Beef Hash

This is the perfect meal to enjoy leftovers from corned beef and colcannon!

  1. Sautee corned beef, onions, peppers & potatoes until nice and crispy.
  2. Create 4 holes or ‘wells’ in the hash & crack an egg into each.
  3. Bake until the eggs are cooked through, about 12 minutes.

I like my yolks to be soft and slightly runny as they definitely add a creaminess to the dish, but of course, cook them to your liking!

Corned Beef Hash in a frying pan with parsley

Leftovers? No problem! Corned beef hash reheats in the microwave easily, but remove the eggs first so they don’t become rubbery.

More Leftovers Corned Beef Ideas

Did you make this Corned Beef Hash? Leave us a rating and a comment below!

corned beef hash on a plate
5 from 35 votes↑ Click stars to rate now!
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Corned Beef Hash

Corned beef hash is the perfect way to use up any leftover corned beef! Potatoes, peppers, and leftover corned beef are sautéed until crispy, topped with a cracked egg, and baked to perfection.
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4 servings


  • 3 tablespoons butter divided
  • ¾ cup onion or 1 small onion, diced
  • 8 ounces cooked corned beef diced (about 2 cups)
  • 3 cups cooked potato diced, see note
  • 1 green pepper finely diced
  • 4 eggs
  • salt and pepper to taste
  • fresh parsley for garnish chopped


  • Preheat oven to 375°F
  • In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.
  • Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown. Be sure not to stir too frequently, as this allows the potatoes to crisp.
  • Create four wells in the hash and carefully crack an egg into each well. Season with salt and pepper to taste.
  • Bake the skillet in the preheated oven for 12-15 minutes or until the eggs are cooked to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
  • Garnish with parsley and serve.



I use leftover potatoes if I have them. If you don’t have leftover potatoes, either boil potatoes until fork tender or bake potatoes in the microwave until cooked, peel and dice. Store bought hash browns can be used in place of potatoes.
Note, the eggs will continue to cook once removed from the oven so do not overcook.
5 from 35 votes

Nutrition Information

Calories: 359 | Carbohydrates: 24g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 216mg | Sodium: 845mg | Potassium: 975mg | Fiber: 4g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 59.4mg | Calcium: 88mg | Iron: 7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Breakfast
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I always make it using canned corned beef and add a splash of Worcestershire Sauce right before the end.

  2. This brisket was very very good. Even my son who is a very picky eater. Enjoyed this. Oh thank you so much for sharing.

  3. I love your receipes but can you try and have it where you can put in the number of servings you want to make. I am single and I don’t like make large quanitites of food.5 stars

    1. You can adjust the number of servings on the PRINT page once you click print. Please note that adjusting the servings will adjust only the amounts on the ingredients list (and not the written directions).

  4. I just made your Crockpot Corned Beef recipe yesterday and it is a WINNER! My husband and I both loved it. It was the best and tastiest corned beef we’ve ever had! Thank you so much for developing excellent recipes!5 stars

  5. I haven’t tried this yet, but it’s pretty much how I always make corned beef hash, so since I think mine is delicious, I’m giving this 5 stars! I also want to say that I when I make corned beef, corned beef hash is the first meal, then if there’s leftover meat, I’ll make a sandwich!5 stars

  6. This is a great recipe. The only thing I did different was dice fresh peeled potatoes and browned those along with the onion and pepper, rather than use leftover precooked potatoes. I like my potatoes crunchy. I have added a dash of dried thyme, or fresh if I have it on hand, just as a personal preference too. If I don’t have green peppers on hand, I do use whatever color I have in the fridge.5 stars