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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.


  • 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


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 18-20 minutes, or until fork tender; set aside.
  4. 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.
  5. Stir in corned beef and cook until it begins to brown.
  6. Stir in cooked potatoes and Worcestershire sauce. Cook until the potatoes are browned, about 4-5 minutes. Season with salt and pepper, to taste.
  7. Serve immediately. Top with over-easy eggs if desired.

Recipe Notes

Recipe courtesy of Old World Garden Farms