Corned Beef Hash

By Becky Hardin

Updated Jun 9, 2025

Corned Beef Hash is a delicious and savory dish made with cubes of beef, potatoes, onions, and simple seasonings. This classic diner-style breakfast is perfect for St. Patrick’s Day, or the day after, with leftover corned beef. Serve it with eggs, coffee, and toast, so you can fill up before the day starts!

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Corned Beef Hash

I only used a few ingredients to make this Irish breakfast staple, yet it’s hearty, savory, and, believe me, easy to make! Though I used fresh corned beef, you can also use leftover corned beef after your St. Patrick’s Day dinner .

Corned beef hash is an American-Irish recipe that originated in the 1800s. While enjoyed year-round, this side dish is typically served with eggs and made most often on holidays like St. Patrick’s Day, Thanksgiving, and Christmas.

Tips for Beginners

Cut the potatoes into similar sizes so they cook evenly.
Try using different herbs and spices such as rosemary, oregano, or smoked paprika for a little bit of heat.
Add pre-cooked corned beef to the recipe in step 6, and cook until it’s warmed through.
Cheese lover? Cover the hash with Swiss cheese (or your preferred cheese) and let it melt right before serving.

Ingredients1x2x3x

▢ 1 cup cubed red potatoes
▢ 1 cup cubed white potatoes
▢ 1 tablespoon olive oil
▢ ½ teaspoon dried thyme
▢ ½ teaspoon ground black pepper
▢ 2 tablespoons salted butter unsalted also work
▢ 1 white onion diced
▢ 2 cups cubed fresh corned beef about ¼ pound, fresh is best but canned works
▢ chopped fresh parsley for garnish

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray. Set aside.
In a medium bowl combine the potatoes, oil, thyme, and pepper. Mix until the potatoes are evenly coated. 1 cup cubed red potatoes, 1 cup cubed white potatoes, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
Pour the potatoes onto the prepared baking sheet. Spread them into an even layer.
Bake the potatoes for 20 minutes, until golden brown.
While the potatoes cook, melt the butter in a cast iron skillet set over medium-high heat. Add the onions and cook for 2-3 minutes. 2 tablespoons salted butter, 1 white onion
Add the corned beef to the skillet and cook for another 4-5 minutes. 2 cups cubed fresh corned beef
When the potatoes are golden brown, remove them from the oven and add to the skillet. Mix well and cook for 2-3 minutes. Serve with parsley and enjoy. chopped fresh parsley

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Corned Beef Hash Step by Step

Get the oven going and prepare a baking sheet : Preheat oven to 400°F. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray. Set aside.

Seasoned diced potatoes in a glass bowl. - 6

Season the potatoes: In a medium bowl, combine 1 cup cubed red potatoes, 1 cup cubed white potatoes, 1 tablespoon olive oil, ½ teaspoon dried thyme, and ½ teaspoon ground black pepper. Mix until the potatoes are evenly coated.

Transfer the potatoes: Pour the potatoes onto the prepared baking sheet. Spread them into an even layer.

Bake the potatoes : Bake the potatoes for 20 minutes, until golden brown.

Cook the onion: While the potatoes cook, melt 2 tablespoons of butter in a cast-iron skillet set over medium-high heat. Add 1 onion and cook for 2-3 minutes.

Diced onion and corned beef in a skillet. - 9

Add the corned beef: Add 2 cups of corned beef to the skillet and cook for another 4-5 minutes.

Potatoes, corned beef, and onions in a skillet. - 10

Add the potatoes: When the potatoes are golden brown, remove them from the oven and add to the skillet. Mix well and cook for 2-3 minutes.

Serving of corned beef hash on a white plate with a fork. - 11

Garnish and serve: Serve with parsley and enjoy.

How to Store

Store leftover corned beef hash in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet with a bit of oil or butter. You can also microwave it until warm.

Leftover corned beef hash can be stored in the freezer up to 3 months. Thaw it before reheating. Potatoes may change texture when frozen and reheated, but small cubes like this are usually fine.

Serving Suggestions

Top your corned beef hash with any style of eggs you like. For a classic diner-style breakfast hash , serve with toast and coffee. I like using rye bread, sourdough, or beer bread , then slathering it with creamy butter. If you need a gluten-free option, these gluten-free biscuits are perfect.

Corned beef hash with a fried egg on top on a white plate. - 12

more corned beef recipes we love

Crockpot Corned Beef and Cabbage

Reuben Sandwich Recipe

Reuben Egg Rolls

A person scooping up a slice of a sandwich in a pan, next to a bowl of St. Patrick's Day punch. - 19

A person scooping up a slice of a sandwich in a pan, next to a bowl of St. Patrick's Day punch. - 20

Reuben Casserole

Corned Beef Hash Recipe

Ingredients

1 cup cubed red potatoes
1 cup cubed white potatoes
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 tablespoons salted butter unsalted also work
1 white onion diced
2 cups cubed fresh corned beef about ¼ pound, fresh is best but canned works
chopped fresh parsley for garnish

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray. Set aside.
In a medium bowl combine the potatoes, oil, thyme, and pepper. Mix until the potatoes are evenly coated. 1 cup cubed red potatoes, 1 cup cubed white potatoes, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
Pour the potatoes onto the prepared baking sheet. Spread them into an even layer.
Bake the potatoes for 20 minutes, until golden brown.
While the potatoes cook, melt the butter in a cast iron skillet set over medium-high heat. Add the onions and cook for 2-3 minutes. 2 tablespoons salted butter, 1 white onion
Add the corned beef to the skillet and cook for another 4-5 minutes. 2 cups cubed fresh corned beef
When the potatoes are golden brown, remove them from the oven and add to the skillet. Mix well and cook for 2-3 minutes. Serve with parsley and enjoy. chopped fresh parsley

Nutrition

By Becky Hardin

Published Jul 12, 2017

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