I love re-purposing left overs. When I saw our corned beef leftovers from St. Patrick’s Day, I knew EXACTLY what I wanted to do with it – make a hash!  It was sort of an experiment as I didn’t have an actual recipe I was following.  I just used what I had in the refrigerator.  It is a pretty basic recipe that can be easily adapted.  Some ideas I have are to add some chopped green/red bell pepper  and/or even use a mix of sweet potato and red potoato next time.  Hashes are a great way to use up some of that produce that’s been hiding out in your refrigerator vegetable drawer.

Let me tell you, this simple corned beef hash blows that nasty canned version outta the water!! Not that it’s that stiff of a competition… but hey! hah

Print Save

Corned Beef Hash


1-2 TBS Butter
1 TBS Canola Oil
1 Medium Onion - diced
2 Cups Potato - diced
2 Cups Cooked Corned Beef - Chopped
1 tsp Salt
1/2 tsp Pepper
Cayenne to taste


Heat the butter & canola oil in a large skillet over medium medium-high heat (my cast iron worked beautifully for this). Add the onion and saute for a few minutes. Next add the potatoes and salt, pepper, and cayenne. Allow to cook for 10-15 minutes flipping the potatoes every 5 minutes or so. I used a large lid to help steam the potatoes a bit. Once potatoes are fully cooked and nice and brown, and the chopped corned beef and cook until heated through.

Serve hot. We like to eat ours with fried eggs and a hot cup of joe. SO delicious!

Note: I parboiled (half cooked) my potatoes before I diced them. You could also use leftover baked potatoes.