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Classic Corned Beef Hash

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

A classic corned beef dinner is one of the few meals my husband requests every year to celebrate St. Patrick’s Day. While we all love the roast served traditionally with boiled potatoes and cabbage, we’re even bigger fans of the leftovers! Classic Corned Beef Hash is our favorite way to enjoy whatever is left of the corned beef and the method could not be easier. While we tend to eat this for dinner, it is just as delicious served at breakfast or brunch!

Classic Corned Beef Hash in Skillet

If you’ve never cooked a corned beef roast, I include a simple slow cooker method below. It’s foolproof and results in a fork-tender roast every time. Most years I plan to cook two corned beef roasts just to ensure we have enough for hash the next day!

Classic Corned Beef Hash Ingredients

I love Melissa’s Baby Ruby Gold potatoes in this recipe. They are waxy and creamy and hold up well when sautéed. You can also use regular red-skinned potatoes or golden potatoes. If you want to keep things very traditional, use Irish butter (like Kerrygold) and be sure to serve this alongside rye toast or leftover Irish soda bread!

Classic Corned Beef Hash with Bread

*Slow Cooker Method: A simple way to prepare a corned beef roast is in your slow cooker! Place a 3-4 pound corned beef roast in the crock of your slow cooker. Top with the seasoning packet, 4-5 whole, peeled garlic cloves and two bay leaves. Pour in 2 lager-style beers, like Harp’s, then add enough water to just cover the roast. Cover and cook on low for 8 hours.

Classic Corned Beef Hash with Bread on Plate

Click Here to Print the Recipe for Classic Corned Beef Hash.

Classic corned beef hash
Classic Corned Beef Hash
Cook time:
20min
Prep time:
2min
Total time:
22min

Servings:
4

Ingredients

  • 2 Tbsp. butter
  • 1 small onion, diced
  • 1.5 lbs. Melissa’s Baby Ruby Gold Potatoes, diced
  • 3-4 cups leftover cooked corned beef roast*, coarsely chopped
  • Salt and black pepper
  • 4 eggs
  • Rye bread

Instructions

  1. In a large heavy skillet or cast iron pan, heat butter over medium flame. Add onions and potatoes and sauté for 10-15 minutes, stirring often, or until potatoes are golden brown and fork-tender.
  2. Fold in the chopped, cooked corned beef and sauté, stirring constantly, for 2 minutes or until heated through. Season with salt (if needed) and lots of cracked black pepper.
  3. In a separate nonstick skillet, cook the eggs (in additional butter or with cooking spray) to your liking.
  4. Serve hash topped with eggs alongside toasted rye bread.
By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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