This is a traditional Irish corned beef hash recipe that is great for any time of year, but it's perfect for using up that leftover corned beef from St. Patrick's Day.
We love to cook corned beef and cabbage for the biggest day on the Irish calendar. You know I'm from the UK originally so grew up eating corned beef.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Irish recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Traditional Irish Corned Beef Hash
- 💬 Comments
What makes this recipe so yummy
- It's cheap and cheerful.
- It's a great use of those leftovers and makes a hearty breakfast.
- You can even make it with any other leftover meat.
- Delicious crispy potatoes, with runny eggs (nothing better!)
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 5: Serve immediately garnished with chopped fresh parsley.
Hint: You could use canned corned beef if you want for this recipe, you will probably have to adjust the seasoning though. Add the seasoning last so you can feel it out.
Recipe variations and substitute ideas
- Fried Egg - instead of cooking it on top of the hash you could fry an egg then add it after. You would be messing another pot though. Just saying.
- Sweet Potatoes - instead of regular potatoes.
- Olive Oil - instead of butter.
- Bell Pepper - you could add some red bell pepper for a hint of sweetness.
- Yukon Gold Potatoes - a waxy type of potato works best as they hold their shape better. Yukon gold is great.
- Russet Potatoes - this is a more floury potato and will dissolve, fall apart. Some people like that though.
- Fresh Herbs - add some fresh herbs for flavor.
- Worcestershire Sauce - for added Umami.
- Vegetable Oil - instead of butter.
- Cayenne Pepper - add a dash of cayenne pepper for heat, or hot sauce.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Using a skillet that is oven proof makes this a one pot meal. Use a 12" skillet and then all you'll need is a spatula.
A large cast iron skillet also works well.
I have some affiliate links in the recipe card below.
More Irish recipes I think you'll love
Before you have leftovers, check out this version from my friend's site, Slow Cooker Corned Beef and Cabbage for cooking your corned beef first. It's so good.
How to store leftovers
Once the corned beef hash has cooled completely store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave.
Mel's kitchen notes
I cut my corned beef up into cubes the same size as the potatoes (roughly). If you prefer you corned beef to be more 'fall apart' then you may want to cut it smaller.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
This is sort of difficult to answer, I can say it could be. It originates in the UK, Ireland, Scotland area, since the 18th century - I grew up eating corned beef hash and have actually had it a bunch of ways. I enjoy eating it with canned corned beef and mashed potatoes (I know, I know, but it tastes so good!). I think that maybe this version is more Americanized (Irish Immigrants no doubt). It has good roots in Ireland though, I think.
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Traditional Irish Corned Beef Hash
Video
Equipment
Ingredients
- 4 Tablespoons Unsalted Butter unsalted
- 4 Each Red Potatoes peeled and cubed
- 1 Each Yellow Onions diced
- 1 Pound Corned Beef cooked
- 2 teaspoons All Purpose Seasoning
- 3 Each Large Eggs
Instructions
- Preheat oven to 400°F.
- Add butter to a large 12" Skillet over medium heat.4 Tablespoons Unsalted Butter
- Add the diced potatoes and onions and cook, stirring occasionally for about 10 minutes.4 Each Red Potatoes, 1 Each Yellow Onions
- Season the potatoes and stir in.2 teaspoons All Purpose Seasoning
- Add the corned beef and cook another 5 minutes.1 Pound Corned Beef
- Crack the eggs over the top then place skillet into the oven to bake for 10 minutes (or until eggs look like they're cooked to your liking.3 Each Large Eggs
- Sprinkle some chopped parsley for garnish.
Notes
Nutrition
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