Classic Corned Beef Hash

Corned Beef Hash
Diana Rattray
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 6 servings
Ratings (10)

Sandwiches aside, a corned beef hash is probably the most popular dish to make with leftover corned beef. It makes a delicious weeknight meal, and it's a fantastic breakfast side dish with eggs and toast. For an attractive presentation, top a mound of homemade corned beef hash with a poached or fried egg. Add biscuits, English muffins, or toast for a complete and satisfying breakfast. This version includes some brown gravy for moisture, but it can be moistened with a bit of beef or chicken stock—if necessary—if you don't have gravy. 

The diced vegetables give the hash just the right amount of flavor and texture. Feel free to double the onions if you like more onion flavor, or add some rutabaga if you have some left over from a meal. For additional color, toss a few tablespoons of finely chopped red bell pepper into the skillet. Chopped leftover cooked cabbage is another great possibility. Leftover peas or greens are good, too. The hash is delicious with roast beef, turkey or leftover roast pork as well. It's an excellent way to use all of your Sunday dinner leftovers. 


For vegetarians, just leave the meat out and add extra vegetables. Another similar dish is the English bubble and squeak, which is made with or without leftover meat. 

What You'll Need

  • 2 to 3 tablespoons butter
  • 2 cups cooked corned beef (finely chopped)
  • 3 cups chopped cooked potatoes
  • Optional: 1/2 chopped cooked carrots (or more)
  • 2 tablespoons onion (minced)
  • Optional: 2 tablespoons chopped parsley (or chopped chives)
  • 3 to 4 tablespoons brown gravy
  • Kosher salt and freshly ground black pepper, to taste

How to Make It

  1. Melt the butter in a large skillet over medium-low heat.
  2. Add the corned beef, potatoes, carrots, if using, and minced onion; spread evenly in the skillet and tamp down slightly.
  3. Cook without stirring until the hash is brown on the bottom. Turn the hash over with a spatula and brown the other side.
  4. Continue cooking and turning until most of the corned beef and potatoes are nicely browned.
  5. If necessary, drain off excess fat. Moisten with 3 or 4 tablespoons of brown gravy or beef gravy.
  1. Taste and season with salt and pepper, as needed.
  2. Garnish with chopped parsley or chives, if desired.


  • If you don't have leftover potatoes, consider Southern-style hash browns. The potatoes in Southern hash browns are diced, not shredded. Defrost them in the refrigerator overnight, or microwave them for about 3 minutes at 50% power, turning about halfway through. Drain defrosted hash browns thoroughly. Pat them with paper towels to dry.
  • In a pinch, make the hash with canned corned beef or use thickly sliced deli corned beef. If using canned corned beef, chill the can thoroughly before you attempt to dice the meat.