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    Corned Beef Hash

    What’s a dinner of corned beef and cabbage without the promise of corned beef hash for breakfast the next day? The approach of St. Patrick's Day is a great excuse to make this delicious breakfast.

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    corned beef hash in a skillet topped with 2 fried eggs and served with toasted crusty bread

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    What Is Corned Beef Hash?

    Hash is a way of stretching last night's leftovers. You take something delicious leftover from dinner (in this case, corned beef) and dress it up with a few inexpensive ingredients and a little heat and voilà! For more great hash recipes check out our Poached Eggs, Smoky Bacon Cheddar Breakfast Hash and our Sweet Potato Carnitas Hash. Find more breakfast favorites at The 45 Best Egg Recipes Ever and our 50 BEST Breakfast Ideas. And don’t forget about the Bangers and Mash for your feast.

    corned beef, potatoes, brussels sprouts, shallots, cream, worcestershire, butter and spices in prep bowls

    Ingredients For Corned Beef Hash

    • Extra-virgin olive oil

    • Russet potatoes

    • Shallots

    • Brussels sprouts, trimmed and quartered

    • Cooked corned beef, diced

    • Heavy cream

    • Worcestershire sauce

    • Sea salt and black pepper

    • Unsalted butter

    • 4 eggs

    diced potatoes being cooked in olive oil in a large skillet
    diced potatoes and brussels sprouts being cooked in olive oil in a large skillet
    fried potatoes, brussel sprouts and corned beef being cooked in a skillet
    potato, brussel sprouts and corned beef fried in a white skillet

    How to Make Corned Beef Hash

    1. Cook the potatoes in a large cast-iron or large nonstick skillet. Once they begin to soften, add the shallots and Brussels sprouts and cook, stirring occasionally, for 5 more minutes.

    2. Add the corned beef to the potato mixture and cook for 3 additional minutes.

    3. Stir in the cream, worcestershire sauce, salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the cream has thickened enough to bring the hash together, about 5 minutes.

    4. Meanwhile, melt the butter in a small skillet over medium heat. Add the eggs and cook until set, about 1-2 minutes per side.

    5. Spoon the hash evenly onto four plates and top each with an egg. Serve with toast on the side.

    corned beef hash cooking in a pan with potatoes, shallots, brussels sprouts, cream, worcestershire and spices
    corned beef hash cooking in a pan with potatoes, shallots, brussels sprouts, cream, worcestershire and spices

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    corned beef hash made with potatoes, shallots, brussels sprouts, cream, worcestershire and spices
    corned beef hash in a skillet topped with 2 fried eggs and served with toasted crusty bread

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    Corned Beef Hash

    Originally published: October 21, 2015

    • Serves: 4
    • Prep Time:  10 min
    • Cook Time:  30 min
    • Calories: 639
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 russet potatoes, diced into ½-inch cubes
    • 2 tablespoons minced shallots
    • ½ pound Brussels sprouts, trimmed and quartered
    • 2 cups cooked corned beef, diced
    • 1 cup heavy cream
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoons sea salt, plus more to taste
    • ½ teaspoon freshly cracked black pepper
    • 2 tablespoons unsalted butter
    • 4 eggs
    • 4 slices crusty bread, toasted (optional)

    Method

    1. Heat the olive oil in a large cast-iron or large nonstick skillet over medium-high heat. Once the oil is glistening, add the diced potatoes. Cook, stirring occasionally, for 15 minutes or until the potatoes begin to soften and brown slightly. Add the shallots and Brussels sprouts and cook, stirring occasionally, until the shallots are softened, 5 more minutes. Add the corned beef and cook, stirring occasionally, until lightly browned, about 3 more minutes.

    2. Stir in the cream, Worcestershire sauce, salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the cream has thickened enough to bring the hash together, about 5 minutes.

    3. Meanwhile, melt the butter in a small skillet over medium heat. Add the eggs and cook until set, about 1-2 minutes per side. Spoon the hash evenly onto four plates and top each with an egg. Serve with toast on the side, if desired.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories639
    • Protein24 g
    • Carbohydrates38 g
    • Total Fat45 g
    • Dietary Fiber5 g
    • Cholesterol279 mg
    • sodium1816 mg
    • Total Sugars5 g

    Corned Beef Hash

    Questions & Reviews

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    • jenn

      This was absolutely delicious, I could eat it every day!

      Thank you Jenn!