One of the best parts of St. Patrick’s Day is the food, and corned beef hash is one of those recipes that I look forward to making each year.

Although corned beef and cabbage is an American-Irish tradition we tend to only make it in the month of March.

It is readily available at the grocery store around St.Patrick’s Day. And to be honest, I don’t think I have ever seen it during the other months of the year.

Of course, I don’t search for it either. So I am sure it is there, I just don’t think about buying it unless I see it.

But I love to make our corned beef and cabbage recipe. I now make it in the Instant Pot, but I have also used my slow cooker to make it as well.

See Corned Beef and Cabbage Recipe

And one of the best parts of making this dinner is that there are always leftovers!

This is when I pull out my corned beef hash and Reuben recipes!

Corned Beef Hash Made Easy

But we use a few tricks to make corned beef hash easy.

First of all, after dinner, I go ahead and dice up the corned beef. I then measure out two cups and put it in a separate container.

That way, in the morning, all I have to do is pull it out of the refrigerator to make breakfast.

And instead of standing over the stove to make the diced potatoes, I roast them in the oven first.

After they cook and become fork tender, I finish them off in the skillet with the corned beef.

The roasted potatoes hold up much better than shredded hash browns in this recipe.

Topping The Corned Beef Hash With Eggs

Traditionally corned beef hash is served with cooked eggs on top.

There are a couple of different ways that you can do this.

The traditional method is to make over easy eggs in a separate skillet. When you plate the corned beef hash, simply place the eggs over top.

But if you want to stick to using only one skillet, you can make wells in the pan full of the corned beef and potatoes.

Simply cook your eggs right in the holes and breakfast is served!

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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Corned Beef and Hash

Diced corned beef cooked with home fries for a classic breakfast meal. A great use for your leftover corned beef.

Ingredients

1 pound russet potatoes, finely diced
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 cups diced corned beef
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Italian seasoning, and salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 18-20 minutes, or until fork tender; set aside.
In a large skillet over medium high heat melt the butter. Add the onion and cook, stirring often, until onions are translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
Stir in corned beef and cook until it begins to brown.
Stir in cooked potatoes and Worcestershire sauce. Cook until the potatoes are browned, about 4-5 minutes. Season with salt and pepper, to taste.
Serve immediately. Top with over-easy eggs if desired.

Corned Beef Hash Recipe