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.
❤️ Why you'll love it
- 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!)
- Unsalted Butter
- Red Potatoes
- All Purpose Seasoning
- Cooked Corned Beef (leftovers is great)
See recipe card at the bottom of this post for quantities.
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Heat butter in a large skillet, over medium heat.
- Step 2: Add the potato cubes and onions to the hot skillet and cook for 10 minutes.
- Step 3: Add the seasoning and stir to combine.
- Step 4: Add the corned beef and cook a further 5 minutes.
- Step 5: Break the eggs over the top then place in a preheated oven for 10 minutes.
- Step 6: 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.
🔄 Substitutions and Variations
- 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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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
- Fried Cabbage and Potatoes
- Traditional Colcannon
- Irish Stew with Mashed Potatoes
- Fisherman's Pie
- Quick Irish Soda Bread
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.
Expert Tip: 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.
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.
If you’ve tried this Traditional Irish Corned Beef Hash Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Traditional Irish Corned Beef Hash
- 4 Tablespoons Butter unsalted
- 4 Red Potatoes peeled and cubed
- 1 Small Yellow Onion diced
- 1 lb Corned Beef cooked
- 2 teaspoons All Purpose Seasoning
- 3 Large Eggs
- Preheat oven to 400°F.
- Add butter to a large 12" Skillet over medium heat.
- Add the diced potatoes and onions and cook, stirring occasionally for about 10 minutes.
- Season the potatoes and stir in.
- Add the corned beef and cook another 5 minutes.
- 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.
- Sprinkle some chopped parsley for garnish.
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