Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash.

To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.

How to make corned beef hash

1. Prep. Chop up your shallots, corned beef, and halve some new potatoes.
2. Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
3. Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
4. Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
5. Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
6. Enjoy!

What is corned beef?

Before we get too deep into the hash part, maybe you’re wondering what exactly is corned beef? Corned beef is beef brisket that’s been salt-cured and pickled with spices and boiled to juicy, tender perfection. It’s called corned beef because way back in the day, giant grains of rock salt were called “corns.” Most corned beef is eaten as is with cabbage and potatoes, in sandwiches, or for breakfast as hash.

Why you should make this

If by some chance you have leftover corned beef at home, you should definitely make this particular recipe – it’s my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made with leftover potatoes that are soggy and sad. The potatoes for this hash are fluffy, salty, and extra crisp – the perfect compliment to the corned beef you lovingly made.

The best hash needs the best skillet potatoes

Take the time to properly crisp up your potatoes and your hash will be taken to the next level. I know hash is thought of as a quick breakfast, but you deserve to slow down and make the best hash you can make. And that means, cooking your potatoes low and slow.

One of my favorite ways of making skillet potatoes is first frying and then steaming them in the pan with stock. You get the best of both worlds: crispy brown edges and creamy deliciously savory insides that echo the beefy meatiness of the corned beef.