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Corned Beef Hash Recipe

Course: Breakfast
Cuisine: American
Keyword: Corned Beef Hash, hash
Servings: 6 servings
Calories: 692cal
Cost: $8


  • large, cast iron skillet
  • griddle
  • wooden spoon
  • chef's knife
  • Cutting board
  • spatula


  • 1 pound corned beef cooked, and chopped into small pieces
  • 5 large russet potatoes scrubbed, peeled, cubed
  • 1 large yellow onion diced
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black ground pepper
  • 6 English muffins
  • 6 slices Swiss cheese


  • In a pot of salted water, bring cubed potatoes to a boil for 5 minutes until slightly tender; set aside. Strain out excess water and set aside.
  • Heat olive oil over medium heat in a cast iron skillet, sauté diced onions for 3 minutes. Season cubed potatoes generously with spices and hot sauce, and add them along with the 2 tablespoons of butter to the skillet. Cook for 10 minutes stirring occasionally to brown potatoes.
  • Add in corned beef and mix throughout. Cook for an additional 5 minutes, stirring occasionally. Allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.
  • Add one tablespoon of butter to your griddle and melt. Cook eggs over low-medium heat. You want the eggs to remain intact so flip only once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for 30 seconds so it doesn’t cook the yolk.
  • Add 1 tablespoon of butter to a heated griddle and toast English muffins or until crisp and lightly browned.
  • Add a generous portion of corned beef hash to the bottom of your English muffin. Top with your egg, and swiss cheese. Enjoy warm!


Nutritional values may vary and are meant to be a guide. 
  • To freeze, store COOLED leftovers in a freezer-safe, airtight container or storage bag and freeze for up to 30 days.
  • To refrigerate, add cooled leftovers to an airtight container and consume within 3 days. To reheat, add hash to a frying pan with a tablespoon of butter and cook for 3 minutes to heat throughout.


Serving: 1sandwich | Calories: 692cal | Carbohydrates: 86g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1292mg | Potassium: 1648mg | Fiber: 6g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 42mg | Calcium: 220mg | Iron: 5mg