Corned beef hash comes together in one skillet with crispy potatoes, savory corned beef, and eggs for an easy, satisfying meal that makes leftovers the star of the show.

Corned Beef Hash on a plate and pan full in the back

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Flavor: This is a hearty, savory blend of salty corned beef and crispy potatoes, with mellow onion and sweet bell pepper.
Why Make It: Uses leftovers in a new way and cooks in one ovenproof skillet for fewer dishes.
Recommended Tools: You’ll need a large skillet (cast iron works best), a medium pot for boiling the potatoes, and a slotted spoon or colander to drain them.
Serving Suggestions: Breakfast, brunch, or “breakfast for dinner” with fruit or a simple salad.

butter , green pepper , eggs , salt and pepper , corned beef , onion , potatoes and parsley with labels to make Corned Beef Hash

Ingredient Notes

Corned Beef: Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef). Use leftover corned beef or deli corned beef in this recipe.
Potatoes & Onions: Russet potatoes are my first choice because they crisp beautifully while staying fluffy inside. Use yellow or sweet onions, and dice them small for even cooking.
Eggs: I like cracking eggs right into the hash and baking them until just set. You can also top it with a fried or poached egg if you’d like.
Variations: For a spicy kick, add cayenne or diced jalapeño with the pepper. For a cheesy twist, sprinkle shredded cheddar over the top during the last two minutes of baking, or boost the veggies by stirring in sautéed mushrooms or zucchini before adding the eggs.

How Do You Make Corned Beef Hash

Boil the potatoes (full recipe below).
Pan fry corned beef, potatoes, onion, and peppers until browned.
Create 4 ‘wells’ in the hash & crack an egg into each.
Bake until the eggs are cooked through.

Let the drained potatoes steam-dry for a minute or two.
Use a wide pan so the potatoes aren’t crowded.
If the pan looks dry, add a small bit of butter around the edges instead of stirring more often.
Dice the corned beef into small pieces, so it warms through and gets lightly crisp in spots.
Pull the skillet when eggs look almost done, since carryover heat finishes them.
For extra crispy hash, bake eggs a little less, then broil for 30 to 60 seconds to finish the tops (watch closely).

Corned Beef Hash in a frying pan with parsley

Corned Beef Hash Leftovers

Turn leftover hash into a breakfast burrito with scrambled eggs and cheese.

Store hash without eggs in an airtight container in the refrigerator for up to 4 days.

It can also be frozen without the eggs for up to 3 months. Thaw overnight in the fridge and then recrisp in a skillet with a little butter over medium heat.

More Leftover Corned Beef Ideas

Corned Beef Noodle Casserole

Casseroles

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

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 45 votes

Author Holly Nilsson

Corned Beef Hash

Author Holly Nilsson

Servings 4 servings

Crispy skillet corned beef hash with tender potatoes and peppers, topped with baked eggs for a hearty one-pan meal.

Save Rate Print

Servings 4 servings

Prep Time 10

Cook Time 12

Total Time 22

Equipment

Ingredients

▢ 3 medium Russet potatoes peeled and diced 1-inch
▢ 3 tablespoons butter divided
▢ 8 ounces diced corned beef about 2 cups, cooked
▢ ¾ cup diced onion or 1 small onion
▢ 1 green bell pepper finely diced
▢ 4 eggs
▢ ½ teaspoon salt or to taste
▢ ½ teaspoon black pepper or to taste
▢ 1 tablespoon chopped fresh parsley for garnish

Instructions

Preheat the oven to 375°F
Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.
In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add corned beef and onion, cooking until the onion is softened, about 5 minutes.
Stir in the remaining 1 tablespoon butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown, adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.
Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

Video

Notes

You can use leftover potatoes, or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.

My preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.

The eggs will continue to cook once removed from the oven, so do not overcook.

Keep leftovers (without the eggs) in an airtight container in the refrigerator for 4 days and in the freezer for 3 months

5 from 45 votes

Nutrition Information

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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