Recipes‎ > ‎Breakfast‎ > ‎

Corned Beef & Hash

Hopefully when you made your corned beef and cabbage you were smart enough not to eat it all. There's no better breakfast than corned beef and hash from your leftovers, complete with poached egg.


  • 1 Medium onion, finely chopped (about 1 cup)
  • 2-3 Cups finely chopped, cooked corned beef
  • 2-3 Cups chopped cooked potatoes
  • 1/2 Cup parsley
  • 1/2 Tsp black pepper
  • 4 Dashes Worcestershire
  • Pinch of Salt
  • Extra virgin olive oil


  1. Chop potatoes into 1/2" pieces. Cook in boiling water for 15 minutes. Drain into a colander.
  2. Dice onion and add to a hot cast iron skillet with half extra virgin olive oil. Cook until almost translucent.
  3. Shred the corned beef into 1 inch lengths and chop the parsley.
  4. Mix the sautéed onions into a bowl with corned beef, potatoes, parsley, Worcestershire, salt and pepper.
  5. Add remaining extra virgin olive oil to the pan.  Add the corned beef mix and spread out evenly over the pan. Decrease the heat to a little less than medium high and press down on the mixture with a spatula.
  6. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. After they begin to brown, about 7 minutes, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. Continue to cook for another 7 minutes.
Serve with poached eggs and slices of cold watermelon. I like mine with ketchup and hot sauce as well.