My favorite way to use leftover corned beef
My absolute favorite thing to do with leftover corned beef from dinner is to use it in a brunch hash on the weekend. This Corned Beef Hash starts with diced red potatoes that get pan-fried and seasoned until they're crisp, salty, and just a little bit spicy. Red bell pepper, cabbage, and green onion nestle in as the potatoes saute along with big chunks of tender corned beef. Fried or poached eggs on top are optional but highly encouraged, as is a sprinkle of fresh chives to finish the dish. This brunch dish is perfect for weekend brunch for those celebrating St. Patrick's day or those who are just lucky enough to have leftover corned beef.
What is corned beef hash?
Hash is said to have originated in France from the word 'hacher' meaning 'to chop' and generally consists of meat, potatoes, and onions. Though considered French in origin, it became a popular dish in both British and American cuisine as a way to use up leftovers, and when meat was rationed during the Second World War, extend small amounts of meat into a more robust dish. During this time, canned corned beef became more popular as a shelf-stable way to enjoy meat when fresh was not readily available and as a result, the popularity of corned beef hash grew.
Today, hash is made with many types of meat including steak, venison, or lamb, and even fish such as salmon and trout. While canned corned beef is still used in many modern hashes, I prefer to make mine with my leftover 'fresh' salt-cured corned beef. Most often you'll find hash on a brunch menu with an egg on top, but hash also makes for a tasty dinner dish too.
Can I swap out the green onions for white or yellow?
Yes, absolutely! Adding diced white or yellow onion to this dish is a great idea, and probably more traditional than the green onions I suggest. I don't cook with yellow or white onions very often for personal dietary intolerance reasons, but I can confirm via my onion-loving taste tester that some sauteed onions on top are delish. If you prefer to include them as part of the dish as a whole (rather than just on top), you can sautee them in the butter first before adding the potatoes until they start to soften and brown. You may want to add another tablespoon of butter to the mix before the potatoes get added as the onions will coat themselves in much of the butter.
What tools do I need to make this recipe?
- A cutting board
- A chef's knife
- A kitchen scale - OR - Measuring cups (for less precise measurements)
- Measuring spoons
- A large skillet
- A wooden spatula
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more brunch inspiration?
Love this Corned Beef Hash recipe? Here are some more bunch recipes you might enjoy:
- Eggs Benedict Pizza
- Everything Bagel Pizza with Smoked Salmon and Cream Cheese
- Kitchen Sink Frittata
- Fall Frittata with Sausage, Butternut Squash, and Kale
- Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
- Savory Buttermilk Herb Dutch Baby
This Corned Beef Hash starts with diced red potatoes that get pan-fried and seasoned until they're crisp, salty, and just a little bit spicy. Red bell pepper, cabbage, and green onion nestle in as the potatoes saute along with big chunks of tender corned beef. Fried or poached eggs on top are optional but highly encouraged, as is a sprinkle of fresh chives to finish the dish.
- 2 tbsp unsalted butter
- 1 lb red potatoes, diced
- ½ tsp Kosher salt, plus more to taste
- ½ tsp cracked black pepper, plus more to taste
- ½ tsp paprika
- 1 large (about 280 g) red bell pepper, diced
- 12 oz (about 4 cups) green cabbage, roughly chopped
- 80g (about 1 cup) green onion, chopped (see notes below if you prefer to use white or yellow onion)
- 1 lb pre-cooked corned beef, diced
- Optional: fried or poached eggs, as desired
- Optional: fresh chopped chives, to top
- In a large skillet over medium-high heat, melt the butter. Once hot and glistening, add the red potatoes to the pan and stir to coat in butter. Sprinkle the potatoes with Kosher salt, cracked black pepper, and paprika and continue to saute, stirring occasionally until the potatoes begin to brown.
- Add the red bell peppers and cabbage to the pan and continue to saute, stirring occasionally until the cabbage begins to wilt and tenderize.
- At this point, the potatoes should be lovely and brown, but I like to test them with a fork to ensure they are nicely tender in the center. If the potatoes are tender, you can add the green onions and corned beef to the pan. Sautee until the corned beef has warmed through to your liking. Some prefer a quick 3-4 minute saute to warm and others prefer a little caramelization on the corned beef (these are my favorite bits). Taste for salt and pepper and adjust if needed.
- Serve warm with fried or poached eggs and a sprinkle of fresh chives on top, if desired.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Using white or yellow onions: If you prefer to use diced white or yellow onions, you can sautee them in the butter first before adding the potatoes until they start to soften and brown. You may want to add another tablespoon of butter to the mix before the potatoes get added as the onions will coat themselves in much of the butter.
- Serving Size: ¼th of the dish (no eggs)
- Calories: 370
- Sugar: 6 g
- Sodium: 1363 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 70 mg
Keywords: corned beef, red potatoes, cabbage, eggs