This corned beef hash is a delicious and practical way to use leftover meat after St. Patrick’s Day. Tender potatoes, shredded green and red cabbage, shallot, garlic, and green onions are combined with cooked corned beef and finished with a runny poached egg for a flavorful, satisfying meal.
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Why you’ll love this recipe
- Packed with flavor: the combination of caramelized potatoes, savory corned beef and sautéed cabbage creates a deeply satisfying dish, and the runny poached egg adds a silky finish.
- Simple and filling: this recipe is straightforward to prepare and yields a balanced, colorful meal perfect for breakfast, brunch or a casual dinner.
- A fresh take on corned beef and cabbage: adding potatoes and eggs transforms the leftovers into an elevated hash that pairs nicely with other brunch dishes or stands alone as a complete meal.
Key ingredients and variations
- Cooked corned beef: use leftover or pre-cooked corned beef. Cooking raw corned beef from scratch would add several hours.
- Potatoes: a mix of russet and sweet potatoes gives a great texture and flavor. You can substitute carrots for sweet potato if preferred. Dice fairly small so they cook through when sautéed.
- Cabbage: a blend of green and red cabbage adds crunch, nutrients and color. Shred or chop to your preference.
- Shallot: shallot brings a sweet, mild onion flavor; plain yellow or red onion can be used instead.
- Green onions: stir some in while cooking and reserve the green tops as a fresh garnish.
- Eggs: 1–2 eggs per serving. Poached eggs with runny yolks are lovely here; if you prefer, use over-easy or sunny-side-up eggs instead.
How to make corned beef hash
- Make sure your corned beef is cooked and chopped before starting.
- Chop all vegetables into small, uniform pieces so they cook evenly.
Sauté the shallot and potatoes in oil until they begin to soften, about 12 minutes, stirring regularly to prevent sticking.
Add the cabbage, garlic and green onions and continue cooking until the potatoes are tender and the cabbage has softened, about 8–10 more minutes.
Stir in the chopped corned beef and warm through for a few minutes. Season with salt and pepper to taste.
Poach the eggs just before serving so the yolks are warm and runny. Place eggs on top of the hash and garnish with additional green onions or your favorite hot sauce or sour cream.
More recipes with beef
If you enjoy beef, try other beef-forward dishes on the site.
-
Beef Taco Bowl with Salsa Verde Yogurt Sauce -
Cheeseburger Puff Pastry Bites
-
Hachis Parmentier (French Cottage Pie)
-
Creamy Beef Taco Soup
Tips
- Dice potatoes uniformly: keep pieces similar in size so they cook quickly and evenly.
- Poaching eggs: bring water to a gentle simmer, add a splash of vinegar and crack eggs into small bowls first. Create a gentle whirlpool in the water, add eggs one at a time (two at most in a small pot), and cook about 3 minutes for a soft yolk. Remove with a slotted spoon and drain briefly on paper towels.
- Try different toppings: sour cream, hot sauce, extra green onions, or a sprinkle of fresh herbs all work well.
- Serve eggs fresh: poach the eggs right before plating for the best texture and warm yolk.
- Storage: the cooked hash keeps in the refrigerator for up to three days. Reheat gently and cook fresh eggs before serving.
Frequently Asked Questions
Yes — over-easy, sunny-side up, or fried eggs are all excellent alternatives. If you prefer fully set yolks, consider adding a dollop of sour cream or plain yogurt for extra creaminess.
Cooking raw corned beef typically takes 2–3 hours depending on size and method. Follow the package directions if using a store-bought brisket or consult your preferred recipe for stovetop or slow-cooker methods.
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Corned Beef Hash with Poached Eggs
Equipment
- large skillet with high sides
- wooden spoon
- small pot
- large slotted spoon
- paper towels
Ingredients
- 1–2 tablespoons extra virgin olive oil (or avocado oil)
- 1 shallot, chopped
- 1 sweet potato, diced or sliced thin
- 1–2 russet potatoes, diced or sliced thin
- Salt and black pepper, to taste
- 1 cup green cabbage, shredded or chopped
- 1 cup red cabbage, shredded or chopped
- 3 green onions, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 8 ounces cooked corned beef, chopped
For the poached eggs
- 1 splash vinegar
- Salt, to taste
- 2–4 eggs
Instructions
- Prep all vegetables by dicing them into small, similar-sized pieces so they cook evenly.
- Heat oil in a large skillet over medium-high heat. Add the chopped shallot and potatoes, season with salt and pepper, and cook 11–13 minutes until the potatoes begin to soften, stirring frequently.
- Add the cabbage, green onions and garlic, then continue cooking about 9–10 minutes more, or until the potatoes are fully tender when pierced with a fork.
- Stir in the chopped cooked corned beef and warm through for 2–3 minutes.
- When the hash is nearly ready, bring water to a gentle simmer in a small pot with a pinch of salt and a splash of vinegar. Crack eggs into small bowls, create a gentle whirlpool in the pot, and add eggs one at a time (2 at most in a small pot). Cook for 3 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
- Plate the hash, top with poached eggs, adjust seasoning, and garnish with green onions or optional toppings such as hot sauce or sour cream. Serve immediately.
Notes
- How to poach eggs: bring water to a low simmer, add a splash of vinegar, crack eggs into bowls and gently slide into the water; cook about 3 minutes for soft yolks. Let rest briefly on paper towels.
- The recipe as written makes about 2 servings and is easy to scale up by increasing the corned beef and eggs.
*Nutrition values are approximate and will vary depending on ingredient brands and portion sizes.
Nutrition
About Priscilla Lawrence
Hi there, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and not overly complicated. I’m based in California, born and raised in France, and I bring a love of balanced, elevated home cooking to this site.