Corned Beef Hash

What’s a dinner of corned beef and cabbage without the promise of corned beef hash for breakfast the next day?

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corned beef hash in a white skillet topped with two fried eggs and crusty bread slices

The approach of St. Patrick's Day is a great excuse—just in case you need one—to make this rich, salty, delicious breakfast.

Leftover Corned Beef, AKA the Best “Problem” Ever.

Whether you make it or buy it, corned beef and cabbage is a must this time of year. Wear green, eat corned beef, feel a little lucky—it’s a recipe for good vibes all around. As is making enough corned beef to have leftovers! Because what’s a dinner of corned beef and cabbage without the promise of corned beef hash for breakfast the next day? If you’ve never made hash before, don’t worry! It’s really easy. Let’s jump in!

close up of corned beef hash with brussel sprouts

What Is Corned Beef Hash

Of course, the answer to this all important question lies in yet another question! What is hash itself? Well, hash is basically a catch all. Like so many other brunch recipes—hello, frittatas, omelets, and quiche!—hash is basically a way of stretching last night's leftovers. You take something delicious leftover from dinner (in this case, corned beef) and dress it up with a few inexpensive ingredients and a little heat and voila! The dregs of your St. Patrick’s Day feast are transformed into a breakfast feast of their very own. Our corned beef hash recipe gets a little fancy—with Brussels sprouts (they’re basically tiny cabbages, making this recipe kind of like corned beef and cabbage 2.0. Kind of genius, right?) cream and shallots—but fundamentally our hash recipe (Iike all great ones) is all about crispy, salty pan-fried potatoes and a perfectly fried egg.

brussel sprouts, eggs, corned beef, heavy cream, salt and pepper, butter, olive oil and shallots in small bowls

potatoes and brussel sprouts in a skillet

fried potatoes and brussel sprouts in a skillet with corned beef

potato, brussel sprouts and corned beef fried in a white skillet

corned beef hash with heavy cream added to it

How to Make Corned Beef Hash

When we say that corned beef hash is easy, we really mean it! Is it weekday-easy? Probably not. But it’s definitely easier than schlepping to brunch and waiting in line and then waiting to order and then waiting for your food to come. Here are a few tips to help make sure that your hash-making experience is a good one—no luck needed:

Dice the potatoes into super tiny cubes. Since the only cooking the potatoes get is a pan-fry, you’ll want to make sure that the potato pieces are small. The smaller the potato pieces, the faster they’ll cook.
Same goes for the Brussels sprouts! It may sound fussy to quarter them, but it’ll ensure they’re nice and tender even with just a quick fry.
Go for real butter and real cream—a little goes a long way, and using any sort of substitute will make the whole hash fall flat. There’s no getting around it—this is an indulgent breakfast, so indulge!
If you don’t have leftover corned beef, you can often find it in the deli section of your local grocery store. Especially in the month of March!

corned beef hash being stirred with a wooden spoon

Tools You’ll Need:

close up of corned beef hash topped with two fried eggs

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Hash It Out!

Did you give this hash recipe a go? Leftover corned beef—such a good problem to have, right? Snap a photo of your corned beef hash and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Corned Beef Hash

Originally published: October 21, 2015

Serves: 4
Prep Time: 10 min
Cook Time: 30 min
Calories: 639

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Ingredients

2 russet potatoes, 1/2 inch diced
2 tbsp olive oil
2 tbsp shallots, minced
1/2 lb brussels sprouts, trimmed and quartered
2 cups cooked corned beef, diced
1 cup heavy cream
1 tsp Worcestershire sauce
2 tsp salt
1 tsp pepper
2 tbsp butter
4 eggs
4 slices crusty bread, optional

Method

Place a 10-inch nonstick sauté or cast iron pan over medium-high heat. Heat the olive oil and add diced potatoes.
Sauté for 15 minutes until potatoes begin to brown slightly and begin to become tender.
Add the shallots and brussels sprouts sauté for 5 minutes.
Add corned beef, sauté for 3 minutes longer.
Stir in cream, worcestershire sauce, salt and pepper. Simmer until most of the liquid has evaporated and the cream has thickened enough to bring the hash together (about 5 minutes).
In a separate sauté pan, fry the eggs in melted butter over medium heat.
Toast bread and cook eggs to desired doneness.
Spoon hash onto plates and serve topped with egg and toast on the side.