Corned Beef Hash Recipe

Corned Beef Hash Recipe
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  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


This corned beef hash recipe is one of my favorite breakfast or lunch recipes, when I want something just a little different.

Topped with a poached or fried egg or two, it is the perfect mix of savory flavors.

I don’t know where the tradition of topping corn beef with a poached or fried egg began, but the flavors work together perfectly.

See below the recipe for variations.

Corned Beef Hash


  • 1 1/2 pounds cooked or canned corned beef, about 3 cups
  • 2 cups boiled potatoes
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 diced green or red pepper, seeds and fibre removed (optional)
  • 2 ribs chopped celery(optional)
  • 1 clove garlic (optional)
  • 1 cup mushrooms (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons minced parsley or chives
  • Salt and pepper as needed
  • 1/3 - 2/3 cup stock or cream sauce (optional)
  • 6 poached eggs


Step 1

Dice the corned beef. Dice the potatoes. Melt butter in a large saucepan. Stir in the onion, pepper, celery, garlic and mushrooms until tender. Remove the garlic. Add beef and potatoes and Worcestershire sauce, minced parsley, salt and pepper.

Step 2

Cook and stir lightly over medium heat while gradually adding the stock or cream sauce. Stir and cook until well blended and thoroughly heated.

Step 3

Place on a hot platter and serve topped with poached or fried eggs.

Tips and Variations:

  • You don’t need to add the stock or cream sauce to make this corned beef hash recipe. Simply sauté the hash in a greased skillet until it is well browned on the bottom and serve.
  • This recipe includes added ingredients that are optional, like mushrooms, celery, garlic and peppers. Of course they all add their own extra flavor, but if you are a purist you can certainly omit them. The onions are a must have in my opinion. Onions had a wonderful flavor that compliments the corned beef and potatoes really well.
  • Instead of dicing the corned beef, you can grind it if you prefer that texture.

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Did You Know?…

The term “corned beef” has always stumped me as there is no corn anywhere near the beef. How does one “corn” beef?

Well I had to look it up and found several references. Here is one from

“The name “corned beef” arose in the 1600s. “Corn” comes from the Anglo-Saxon word for granule or pellet, referring to the grains of salt used to make the brine in which the beef soaked.”

I guess real diehard foodies would perfect their own corned beef recipes and corn their own beef. I personally would rather buy a quality version at my favorite deli.

If you like this corned beef hash recipe, look here for more delicious breakfast and brunch ideas.

Corned Beef Hash Recipe

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