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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.

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! 
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Course: Breakfast
Cuisine: American, Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 338kcal
Author: Megan


  • 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
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