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    Corned Beef Hash from Leftovers Recipe

    March 2, 2021 by Anna Leave a Comment

    Super EASY, one-pan Corned Beef Hash with Eggs! Use up your Corned Beef Dinner leftovers from St. Patrick's Day with this delicious one pan recipe!

    Originally published March 31, 2015. (This was one of our first posts!)

    My husband's Italian heritage takes precedence in our family food choice most of the time, and why shouldn't it? Italian food is delicious, fun to make and fun to eat.

    But once a year, on St. Patrick's Day, I pay homage to my Irish grandmother and cook up a full corned beef and cabbage meal.

    Overhead shot of corned beef hash with a sunny side up egg in the center. On a lime green plate with a silver fork.

    The morning after there are always leftovers. My father loved corned beef hash and the last time we were out to breakfast with our kids I discovered that my youngest daughter loves it, too! Who knew?

    So, I decided to create a hash recipe to use up the remaining vegetables and beef. I looked up several recipes, most of which didn't use leftovers.

    One recipe even called for starting with a raw piece of corned beef! That seems like a lot of work!

    My purpose in creating this recipe was to use up the leftover potatoes and carrots and some of the meat.

    Dinner plate filled with sliced corned beef, a wedge of cabbage, potatoes and carrots.

    How to Make Corned Beef Hash

    While your non-stick skillet is heating over medium-high heat, chop up a fresh onion and cut the leftover cooked potatoes into ½ inch dice.

    Add the olive oil to the heated skillet and toss in the onions and potatoes with some salt, pepper and a dash of red pepper flakes or chopped fresh green pepper.

    As those brown, chop the carrots, corned beef and cabbage. If your corned beef is falling apart (which it sometimes does), feel free to shred it. You can even give it a spin in the food processor.

    Overhead shot of corned beef hash with eggs in a cast iron skillet.

    Once the potatoes and onions are nicely browned on one side, use a spatula to flip the mixture to brown the other side. Then add the remaining vegetables and beef.

    Make 4 “holes” in the mixture and break an egg into each. In order for the eggs to cook through put the lid on the pan. Cook this for another 4-5 minutes.

    To serve, use a wide spatula, slip it under and egg and carefully lift it onto a plate. Add more of the beef and veggie mixture and serve!

    Overhead shot of hash on a plate with an egg and a cup of coffee.

    What to Eat with Corned Beef Hash

    If you have any Irish Soda Bread leftover, toast a couple slices and serve with the hash... yummy!!!

    Or, how about an English muffin? (Not Irish, but still the British Isles!)

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    Corned Beef Confetti

    Use up your Corned Beef dinner leftovers with this Gr8 recipe! It's perfect the morning after!
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: Corned Beef Hash
    Servings: 4 servings
    Calories: 298kcal
    Author: Anna

    Ingredients

    • 2 Tablespoons olive oil
    • ½ medium sized fresh onion, chopped
    • 4 cooked potato quarters, cut into ½-inch dice
    • ⅛ teaspoon red pepper flakes OR ½ fresh green pepper, chopped
    • ¼-1/2 teaspoon salt, be careful with the salt, as your corned beef will be salty
    • ½ pound cooked corned beef, cut into ¼-inch dice, or this can be shredded.
    • 6-8 pieces cooked carrots, cut into ¼ inch dice
    • ¼ head of cooked cabbage, chopped
    • 4 Eggs
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    Instructions

    • Heat a non-stick skillet over medium-high heat, add the oil and heat until it shimmers.
    • Add the onions, potatoes, red pepper flakes (or fresh green pepper), and salt.
    • Cook for 3 to 5 minutes until potatoes are browned.
    • Flip the mixture over and cook another 3 to 5 minutes; the time will depend on the pan you are using and your stove.
    • Add the corned beef, carrots and cabbage.
    • With a spatula, make 4 "holes" in the mixture (see picture)
    • Break one egg into each hole.
    • Cover the pan and let cook for 4-5 minutes until the eggs are done to your preference.

    To Serve:

    • Using a spatula, carefully lift the eggs and the mixture out of the pan and arrange on plates.

    Notes

    This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

    Nutrition Information

    Calories: 298kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 913mg | Potassium: 573mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 2mg
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    « Ina Garten's Yummy Irish Soda Bread
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