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Corned Beef and Cabbage Hash

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Do you have leftover corned beef and cabbage from St. Patrick’s Day? This Corned Beef and Cabbage Hash recipe is my favorite way to use leftovers! Simple, easy, and, oh my, so delicious, the perfect quick weeknight dinner to feed the whole family.

Corned Beef Hash in a Black Skillet on a wooden table.

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This Corned Beef Hash is perfect for dinner — or even breakfast with some fried eggs on the side. Whether you serve it as breakfast for dinner or simply breakfast, it’s so good, you’ll almost want to make Corned Beef just to make this dish too!

Why I love this recipe

This recipe for corned beef hash is honestly… not really a recipe! You only need a large skillet; nonstick or cast iron works great! And… some St. Patrick’s Day leftovers.

Simply saute an onion in the skillet with a bit of butter. Then add the leftover; corned beef, potatoes, cabbage, and carrots into the skillet… and brown. That’s it.

We love it all on its own, but adding a few fried eggs makes this a perfect breakfast or breakfast for dinner meal.

And, in case you can’t wait for after St. Patrick’s Day to make this delicious hash, I’ve also included some ingredient suggestions below for making it from scratch!


If you have leftovers from Corned Beef and Cabbage, add all of them here. Otherwise, these are the ingredients I most often use in this simple dish if you do want to make it from scratch:

  • Butter, for sautéing and additional flavor
  • Yellow onion, chopped for aromatics; leftover cooked onion can be used here too.
  • Cooked corned beef, shredded
  • Chopped cooked potatoes, cut into bite-size pieces. If you don’t have leftover potatoes, frozen hashbrowns work well too.
  • Cooked cabbage, chopped, or if you don’t have leftover cooked cabbage, shredded fresh cabbage cooks quickly and can be added here too. I’ve also used a coleslaw mix for a quick, easy fix. In this case, you could eliminate the additional carrots below.
  • Carrots, cut into bite-size pieces.
Vertical view of Corned Beef Hash in a Skillet with a Wooden Serving Utensil

Frequently Asked Questions

What is corned beef hash?

Corned beef hash is a classic dish made with cooked corned beef, diced potatoes, onions, and various seasonings. It is typically pan-fried until crispy and served as a hearty breakfast or brunch option.

Can I use leftover corned beef for this recipe?

Absolutely! Corned beef hash is a great way to use up any leftover corned beef from St. Patrick’s Day or any other occasion. Simply chop the leftover meat into small pieces and proceed with the recipe.

Can I add other vegetables to the hash?

Certainly! While the classic recipe includes potatoes and onions, you can get creative and add additional vegetables such as bell peppers, mushrooms, or even greens like spinach or kale. These additions can enhance the flavors and nutritional value of the dish.

Can I add any other seasonings?

Traditional seasonings include salt, black pepper, and garlic powder. However, you can also add herbs like thyme, rosemary, or parsley for extra flavor. Feel free to adjust the seasonings according to your taste preferences.

Can I make this corned beef hash ahead of time?

Yes, you can make corned beef hash ahead of time and reheat it when needed. Simply store the cooked hash in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat it in a skillet over medium heat until heated through.

Closeup view of corned beef hash

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Corned Beef Hash in a Black Skillet on a wooden table.

Corned Beef and Cabbage Hash

Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Do you have leftover corned beef and cabbage from St. Patrick's Day? This Corned Beef Hash is a favorite way to use leftovers! Simple, easy and oh my, so delicious!


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 to 3 cups cooked corned beef, cut/shredded into bite-size pieces
  • 2 to 3 cups chopped cooked potatoes, cut into bite-size pieces
  • 1 to 2 cups cooked cabbage, chopped (*see note)
  • 1 cup cooked carrots, cut into bite-size pieces
  • Salt and pepper


  1. Heat butter in a large skillet over medium heat. Add the onion and cook until it becomes translucent.
  2. Add the potatoes, corned beef, carrots and cabbage to the skillet. Spread in an even layer. Increase the heat to medium-high, press down with a metal spatula slightly on the mixture so it has contact with the skillet.
  3. Cook until the underside is nicely browned, then flip sections of the hash over. Try not to smash the potatoes in the process. You should hear a nice sizzle as it cooks. If needed, add a bit more butter to the skillet if the hash begins to stick.
  4. Once browned, remove from the heat and season with salt and freshly ground pepper to taste.



My guys tend to eat a lot of potatoes on St. Patrick's Day. If needed, add frozen shredded potatoes (a hash brown mix) to the hash.


I love cabbage in this dish. Similar to the potatoes, you can always add raw shredded cabbage to the mix in lieu of cooked cabbage.

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