Best Corned Beef Hash

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There is a lot to love about leftovers. Turning them into this iconic dish is about as good as it comes!

If you love to make Corned Beef and Cabbage as much as we do, you are going to flip the next morning when you whip this dish up. It is truly brunch or breakfast fare in top form. Serve with eggs, coffee, fruit, and, if you’re in the mood, a mimosa. Wow, is this stuff amazing!

An overhead view of a white plate filled with a serving of corned beef hash with a fried egg on top and two slices of rye bread next to it as well as a skillet of the hash near the plate of food.

How To Make Corned Beef Hash

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The Ingredients You Will Need

Assuming you have some leftover corned beef, then the rest of the ingredients for this incredible dish are easy to find, and many, you’ll already have. Here’s what you’ll need to have on hand:

Potatoes – Baby (or petite or little) yellow, red, or purple are all great choices. No need to peel the skins, unless you want to!
Bacon grease – Or butter, or vegetable oil. Bacon grease gives tons of flavor! But, butter or oil works great, too.
Onion – chopped.
Red bell pepper – Seeded and finely chopped. Can substitute green, yellow, or a combination of all of them.
Jalapeño – Seeds and ribs removed and finely chopped. If you like your hash with some spice, leave some of the seeds.
Cooked corned beef – Cubed. You’ll need about 2 to 3 cups.
BrothBeef or chicken. If you’re making corned beef, be sure to strain the braising liquid and use it whenever you need beef broth.
Chili sauce – Can be found in the condiments section of most supermarkets, usually near the ketchup. Substitutions are ketchup or tomato paste.
Herbs and spices – Dried thyme and cayenne pepper. Use more cayenne for extra heat or less for minimal spice.
Salt and pepper – Don’t overdo it with the salt. The corned beef will be somewhat salty. Taste and add more until seasonings are just right.

EXPERT TIP: You won’t need to stir the potatoes constantly. Let them simmer and sizzle in the hot oil for a few minutes before stirring. This will help them to begin the browning process nicely. However, don’t let them go too long without stirring, otherwise, they may burn.

A straight-on view of a skillet filled with cubed yellow potatoes that are being cooked with chopped red bell pepper and jalapeño.

Tips For Perfect Corned Beef Hash

Use High-Quality Corned Beef – Opt for a well-marbled, flavorful cut of corned beef for the best results. For best results, use leftover prepared corned beef, or purchase a good quality corned beef from your local deli or butcher. Don’t use canned!

Sauté the Vegetables Separately – To ensure that the vegetables in your corned beef hash are perfectly cooked and retain their individual flavors, sauté them separately before combining them with the corned beef. This method allows each ingredient to caramelize and develop its own unique taste.

Achieve the Perfect Texture – For the best-ever corned beef hash, aim for a balance of crispy and tender textures. Cook the hash in a skillet over medium-high heat, allowing it to develop a golden-brown crust while ensuring that the inside remains moist and flavorful. This contrast in textures adds depth to the dish and elevates the overall dining experience.

A person transferring cubed corned beef from a glass bowl into a skillet filled with cubes of yellow potatoes, and chopped red bell pepper.

How To Serve

This is definitely best served piping hot right from the skillet. You can, of course, transfer it to a large platter and let folks serve themselves.

There is something truly magical (and delicious) about a slightly runny egg yolk from a perfectly cooked egg mingling with the corned beef hash.

Fresh-cut fruits are a wonderful match to the salty, savory hash and eggs. If you have any leftover hash, reheat it in a skillet. We also love to stir it into a large batch of fluffy scrambled eggs.

EXPERT TIP: Whisk together the chili sauce, broth, and herbs before adding to the hash. This will ensure an even coating of the meat and potatoes as they simmer and continue to brown and get crispy.

A person pouring a brown sauce with dried herbs into a cast-iron skillet that is filled with simmering cubed potatoes, corned beef, and vegetables.

Other Amazing Brunch Recipes To Try

We absolutely love brunch for so many reasons. The food, when done right, is just something to celebrate. Plus, if you’re so inclined, it’s the perfect excuse to have an adult beverage before noon. Then a nap. Good times! Here are some of our favorite brunch recipes that you know you and your guests will absolutely love!

Classic Eggs Benedict
Huevos Rancheros
Egg Blackstone
Croque Madame
Monte Cristo
Kentucky Hot Brown
Buttermilk Waffles with Blueberry Sauce
Ricotta Pancakes with Lemon Vanilla Sauce
Diner-Style Hash Browns
Best-Ever Breakfast Potatoes
French Toast Casserole
Maple Pepper Bacon
Broccoli and Cheddar Quiche
Fluffiest Scrambled Eggs

These are all classic in their own way, without a doubt. But, in the meantime, isn’t this iconic brunch concoction calling your name?

An overhead a view of a cast-iron skillet filled with corned beef hash with a large wooden spoon inserted in the middle of it all.

We love this dish so much, we actually make corned beef just so we can have it! Of course, the corned beef feast is a pretty easy sacrifice to make to ensure an epic breakfast the next morning.

Don’t forget the eggs to serve along with the hash.

When you break the yolk open and it flows into the hash, it is truly a transcendent moment. And then, wait for that first bite.

A close-up view of a fried egg sunny-side up sitting on a pile of corned beef hash all on a white plate with sliced rye bread in the background.

Ready to make the best brunch (or breakfast) dish in the country? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up overhead view of a cast-iron skillet filled with corned beef hash with a wooden spoon inserted in the middle of it all.

Best Corned Beef Hash

Corned Beef Hash is perfect for a special breakfast or brunch, but it's so comforting and filling, that you and your family will love it any time of the year. If not using leftover corned beef, check with your deli for quality corned beef. Canned corned beef should be a last resort for this dish.
Print Pin Rate
Course: Breakfast / Brunch
Cuisine: American
Keyword: brunch recipes, how to make corned beef hash
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 263kcal


  • 1 large (12-inch) skillet


  • 1 lb baby yellow potatoes or red, see NOTES
  • Salt and pepper
  • 3 tbsp bacon grease or butter or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and finely chopped
  • 1 jalapeño seeded and finely chopped
  • cups corned beef fully cooked and cubed
  • 2 tbsp chili sauce or ketchup
  • 3 tbsp beef broth or chicken broth
  • 1 tsp thyme dried
  • ½ tsp cayenne pepper more, for extra heat
  • Fried eggs for serving
  • hot sauce such as Tobasco, for serving, optional


  • Add the potatoes to a large pot and cover with tap water. Add 1 tsp salt. Bring to a boil and then let simmer for 10 minutes. Drain and when cool enough to handle, cut into 1-inch cubes. Set aside.
    1 lb baby yellow potatoes
  • Heat the grease in a large skillet over medium heat. Add the onion, bell peppers, and jalapeño and cook, stirring often, until softened, about 4 minutes.
    3 tbsp bacon grease, 1 medium onion, 1 red bell pepper, 1 jalapeño
  • Add the cooked potatoes and cook for 5 minutes, stirring once or twice.
  • Gently stir in the cubed corned beef.
    2½ cups corned beef
  • In a small bowl, whisk together the chili sauce, broth, thyme, and cayenne. Pour the mixture over the hash. Add 1 tsp salt and ½ tsp pepper. Gently stir to fully coat the potatoes and beef.
    2 tbsp chili sauce, 3 tbsp beef broth, 1 tsp thyme, ½ tsp cayenne pepper, Salt and pepper
  • Continue cooking for another 15 minutes, stirring occasionally. The potatoes and beef should start to brown and become slightly crispy.
  • Remove from the heat and serve with fried eggs and hot sauce, if desired.
    Fried eggs, hot sauce


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
For the potatoes, we use baby (or petite, or small) yellow (or gold), but you can also go with red potatoes. If using large potatoes, then quarter them before boiling. If they are large chunks, it may take closer to 15 minutes to cook them. When you think they may be close to ready, use a sharp knife to see if they can easily be pierced. Don't overcook them, otherwise they will become too mushy. It's okay if they are slightly al dente (undercooked, but not too much). They will continue to cook in the skillet.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with a few splashes of broth or water. We love to stir leftovers in with a big batch of scrambled eggs. 


Calories: 263kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -8g | Cholesterol: 48mg | Sodium: 1020mg | Potassium: 363mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 66mg | Calcium: 18mg | Iron: 2mg
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