When I get asked what is the best way to use leftover corned beef, the first thing that comes to my mind is Corned Beef Hash!
This popular restaurant menu item not only is great to serve for breakfast, but it also makes for a quick and easy dinner recipe as well. Diced potatoes and onions heated in a skillet along with corned beef.
Throw a fried egg or two on top and you have the ultimate meal! And best of all, it only takes minutes to prepare because you are using leftover ingredients.
Many of us make Corned Beef and Cabbage for St. Patrick’s Day in America. And that leads to a lot of requests for leftover corned beef recipes the days following the holiday.
Our Favorite Leftover Corned Beef Recipes
Besides this recipe, we also love to make Reuben Sandwiches from our leftovers. Slices of corned beef placed in between two pieces of rye bread and smothered in sauerkraut, Swiss cheese and Thousand Island Dressing.
But we also use the same ingredients that makes up a Reuben to fill wontons, crescent rolls and even pizza dough to make a Reuben Calzone! The choices are endless.
And keeping with the flavors of a Reuben sandwich, we transition our leftovers into a Reuben Dip that is perfect to serve while watching the college basketball tournament or your favorite television show.
But our favorite and easiest way to use leftover corned beef is by making this hash recipe. So whether you cook your corned beef in a crock pot, air fryer or Instant Pot, be sure to save some of the brisket for breakfast!
How to Make Corned Beef Hash
- Unsalted butter
- Cooked and diced potatoes*
- Finely chopped, cooked corned beef
- Salt and pepper to taste
- Chopped fresh parsley, garnish
- Fried egg for serving on top, optional
What Potatoes to Use?
I prefer to use Yukon Gold potatoes as they have a natural butter flavor and tend to cook better than Russet potatoes. However either variety will work when making corned beef and hash.
The important thing here is to start with cooked potatoes. You can do this in three ways:
- Peel and boil your potatoes until just fork tender. Once cool enough to handle, dice into small pieces.
- Use leftover baked potatoes that have been refrigerated. This is my preferred method to making any type of breakfast potatoes. Simply make a couple extra baked potatoes and refrigerate them once they have cooled. Then when you are ready to use them, pull the skin off with your fingers. Cut and dice and they are ready to be used!
- You can also use frozen diced potatoes that have been thawed as well. However, the cook time may be slightly longer than the other two methods listed above.
Fresh or Canned Corned Beef?
Of course, using fresh corned beef is always the best option. And with many of us having leftover Corned Beef and Cabbage this time of the year, it seems quite practical to use cooked corned beef.
However, we are also aware that corned beef can be difficult to find during certain months for many of us. In that case, you can still make Corned Beef Hash using a couple of options.
- At your local deli, ask them to cut a chunk of corned beef rather than slices. You can then dice the meat and use it in your recipe.
- Go for the canned corned beef. It isn’t the best option, but will work in a pinch when the craving hits!
Before you get started cooking, be sure to dice your onion, cut your potatoes, and cut the corned beef in desired sections as this recipe comes together quickly.
In a large skillet over medium heat add the butter. Once the butter melts, add the diced onion and cook approximately 3 minutes or until just becoming translucent.
Next add the cooked and diced potatoes to the pan being sure to spread them out in an even layer. Sprinkle with salt and pepper to taste.
Then increase the heat to medium-high. Once the potatoes begin to brown, toss or flip the potatoes so that they can brown on the other side.
Now add the diced and cooked corned beef to the hash. Toss or flip one more time until the corned beef is heated and begins to brown and the potatoes are nice and crispy on the outside.
Remove the pan from heat and stir in the chopped parsley. Add additional salt and pepper to taste.
Serve on a plate with a fried egg on top if desired and with a little hot sauce or Sriracha sauce (my favorite).
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- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cups finely chopped, cooked corned beef
- 3 cups diced cooked potatoes
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Fried or Poached Egg (optional)
- In a large skillet over medium heat add the butter. Once melted add the onion and cook 3 minutes, until just becoming translucent.
- Add the cooked and diced potatoes. Spread out in an even layer over the pan. Add salt and pepepr to taste. Increase heat to medium-high. Once the potatoes begin to brown, toss or flip the potatoes so that they can brown on the other side.
- Add the diced and cooked corned beef. Toss or flip one more time until the corned beef is heated and the potatoes are nice and crispy on the outside.
- Remove from heat, stir in chopped parsley. Add additional salt and pepper to taste.
- Serve on a plate with a fried on top if desired.
*You can peel and boil potatoes and let them cool enough to handle and dice. Or make a few extra baked potatoes and store in the refrigerator until ready to use. Peel the skins, dice and add them to the pan.
You can also add garlic salt or crushed red pepper flakes as part of the seasonings as well.
Add hot sauce or Sriracha sauce if you like a little heat.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 432Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 157mgSodium: 1187mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 24g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.