An aerial view of a white plate of gluten-free leftover corned beef hash topped with a sunny side up egg sitting on a white table, with a fork and a gray and white napkin underneath it.
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Leftover Corned Beef Hash

Leftover corned beef hash is so simple to make and takes your leftovers to the next level! All you need is leftover corned beef hash and a few other ingredients to make this delicious gluten-free and dairy-free breakfast recipe. If you're celebrating St. Patrick's Day, you need to try this recipe! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, Irish
Servings: 4 servings
Calories: 338kcal


  • 2 tbsp avocado oil or olive oil
  • 1 cup white onion diced (from 1/2 large onion)
  • 1 cup red bell pepper diced (from 1 bell pepper)
  • 2 cloved garlic minced
  • 1.5 lbs russet potatoes peeled and cubed in 1/2 inch pieces (about 4-5 medium potatoes)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups leftover corned beef cubed (check ingredients to ensure gluten-free!)
  • 1/4 cup fresh parsley chopped


  • Heat oil in a skillet over medium heat. 
  • Add onions and cook for 2-3 minutes.
  • Add bell pepper, and cook an additional 2-3 minutes, until onions and peppers are soft. 
  • Add garlic and cook for 1-2 minutes, stirring to ensure garlic does not burn. 
  • Stir potatoes into the skillet, along with salt and pepper. Cook for 15-20 minutes, until potatoes are tender and crispy. Stir every few minutes so that the onions and peppers do not burn. 
  • Stir in leftover corned beef, and cook until the corned beef is warm and crispy, about 3-4 minutes. Garnish with chopped fresh parsley and serve. 


Calories: 338kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 1282mg | Potassium: 1034mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 80.4mg | Calcium: 43mg | Iron: 2.9mg