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Easy Corned Beef Hash Recipe

Skillet with corned beef hash topped with eggs
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4.56 from 50 votes
This corned beef hash is good for breakfast, lunch or dinner. It's also an excellent morning after repast.

Serve with: a Guiness.

Main Course


Servings: 2 servings


Prep Time: 20 minutes
Cook Time: 30 minutes


  • 1 pound cooked leftover corned beef
  • 1 pound cooked leftover potatoes
  • 1 large onion
  • 2 teaspoons dried thyme
  • 6 eggs
  • 2 teaspoons bacon fat, lard, butter, or cooking oil
  • 1 cup broth from the boiled corned beef and cabbage or just plain water
About the meat. No corned beef? Take your choice of your choice of leftover meats: Pulled pork, ribs, brisket, sausage, bacon, chicken, turkey, salmon, and even shrimp or lobster. Just don't use something that is very saucy or wet.
About the eggs. If you want the yolks on top runny, and I do, you should use pasteurized eggs for the topping. Pasteurized eggs are guaranteed safe.
Optional mix-ins. If you wish, add up to a cup of these: Corn kernels, chopped bell pepper, minced jalapeño, crushed garlic, sautéd chopped mushrooms, or finely chopped celery.
Optional toppings. If the egg is not enough, make up some Hollandaise sauce. Or top your patties with a slice of melting cheese such as Muenster, jack, pepper jack, brie, smoked gouda, provolone, cambozola, and havarti. Grate it or slice it thin and put it on as soon as you flip the hash, before the egg. How about a scoop of tomato salsa or chopped tomatoes and a dash of hot sauce, steak sauce, or Worcestershire sauce. I especially recommend my Secretariat Horseradish Sauce.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Coarsely chop the onion. Chop the meat and potatoes into 1/4 to 1/2" (6.4 to 12.7 mm) cubes.
  • In a large bowl, beat 2 of the eggs and the thyme with a fork, then add the broth, beat some more, then the corned beef, potatoes, and onions. Stir and let it sit for about 5 minutes so the dry meat will absorb the liquid.
  • Fire up. On your grill or a side burner, preheat a frying pan, preferably a cast iron pan.
  • Cook. Add the fat to the pan. Roll it around so it coats the bottoms and sides. Add the hash mix and pat it down with a spatula. Cover and cook about 5 minutes, then with a spatula, turn things over.
  • Crack the remaining eggs and lay them on top of the hash. Cover and cook until the whites have set but the yolks are the way you like them. Food safety experts say that if you are not using pasteurized eggs you should cook them until the yolks are set. Be careful don't burn the bottom of the hash. If the bottom is dark brown and the eggs are not done, add a few ounces of water to make steam and put the cover on.
  • While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.
  • Serve. Plate the corned beef hash and eggs and serve immediately.