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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

The day after St. Patrick's Day calls for corned beef hash. This crispy, savory breakfast uses up leftover corned beef and gets golden, crispy potatoes that are so much better than the canned stuff. Top with a runny fried egg for the perfect morning-after meal. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons 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 cloves garlic - minced
  • 1.5 lbs russet potatoes - peeled and diced in 1/2 inch pieces (about 4-5 medium potatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups leftover cooked corned beef - diced into 1/2 inch pieces (make sure it's gluten-free if needed)
  • 1/4 cup fresh parsley - roughly chopped

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Instructions

  • Heat 2 tablespoons avocado oilin a large skillet (cast iron works great) over medium heat.
  • Add 1 cup white onion and 1 cup red bell pepper. Cook for 4-5 minutes, until softened.
  • Add 2 cloves garlic and cook for 1 minute, stirring so it doesn't burn.
  • Add 1.5 lbs russet potatoes, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Spread in an even layer and let cook without stirring for 3-4 minutes to develop a crust. Stir, then repeat. Continue cooking 15-20 minutes total, until potatoes are golden and tender.
  • Stir in 2 cups leftover cooked corned beef and cook 3-4 minutes until warmed through and slightly crispy.
  • Garnish with 1/4 cup fresh parsley and serve with a fried egg if desired.

Notes

  • Corned beef: Use leftover cooked corned beef, not canned. If you're gluten-free, make sure your corned beef is labeled gluten-free. Gluten can hide in the brine or spice packet. Try my slow cooker corned beef recipe.
  • Storage: Refrigerate for 3-4 days or freeze for 2-3 months. Reheat in a skillet. The microwave will make it soggy.

Nutrition

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
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