Make the most of leftovers with this fast, easy recipe for a classic dish that’s always a crowd-pleaser.
One of my fondest restaurant memories is from the Rascal House in Sunny Isles Beach, Florida. We’d go there with my grandma, and they would bring a basket of delicious danishes to the table, including prune, cheese, and poppyseed. The prune was my favorite. Enjoying them with my favorite meal of corned beef hash was always the highlight of the week.
I was so sad when Rascal House closed in 2008—mostly because I had to find other restaurants to get my “hash fix,” but none came close. Far too many use canned corned beef to prepare their dish, and that’s just not the same. For truly excellent corned beef hash, you need to use leftover cooked corned beef, either chopped or shredded. I prefer to shred mine for larger strands. Either way, this recipe comes really close to the delicious dish I remember so fondly. The tang of corned beef plays beautifully off the earthiness of the potatoes, while bell peppers bring in a little brightness and onions, garlic, and thyme keep the whole dish grounded in savory flavors. Yum!
Of course, no plate of corned beef hash is ever complete without a perfectly cooked, over-medium egg. There’s something special about watching that silky yolk ooze out all over the strands of corned beef and crispy-yet-moist potatoes. Finally, a topping of ketchup made the dish complete. I’m salivating just thinking about it—and that last prune danish that I would save for dessert.
Simplify your hash with leftover potatoes
I like to take shortcuts whenever possible, and I also prepare extra portions of recipes I enjoy for meal-prepping, freezing, or using in other recipes. Corned beef hash is a recipe that allows you to use leftover potatoes rather than making them fresh. You can eliminate the peeling, cubing, and boiling steps if you use some from a previous meal.
Whether you made Crock-Pot Breakfast Potatoes, Air-Fryer Breakfast Potatoes, English Roast Potatoes, or Roasted Russet Potatoes, you’re ahead of the game! Some of these recipes call for larger potato cuts or cubes, so you may need to cut them down before using the leftovers for hash. Also, drain any excess grease or liquid from the cooking process so that the potatoes are relatively dry when you add them to the pan for this dish.
How do I store leftovers?
Leftover corned beef hash should be cooled to room temp before storing it in an airtight container in the fridge for up to 4 days. It’s best to reheat it in a skillet for crispy results, but you can microwave it if you don’t mind softer hash. You can also freeze leftovers in freezer-safe containers for up to 3 months, but the potatoes may become softer and lose their crispy edges. Thaw overnight in the fridge and reheat thoroughly in a skillet.
Serving suggestions
I can’t imagine eating corned beef hash without an egg or two on top, like Air-Fryer Fried Eggs, Fried Eggs In The Microwave, this Over-Medium Eggs Recipe, or, if feeding a large crowd, Fried Eggs In The Oven (Sheet Pan). While I don’t have the recipe for those delicious bite-sized danishes I enjoyed with my Rascal House breakfasts, this one for Crinkle Cake makes a worthy substitute. You can also serve some Oatmeal-Chocolate Chip Muffins or Apple-Banana Muffins for dessert. Make them mini for bite-sized treats.
Ingredients
- 4 cups russet potatoes peeled and cut into 1/2-inch cubes
- 4 tablespoons unsalted butter divided
- 1 small onion diced
- 1 small bell pepper diced (red or yellow)
- Kosher salt to taste
- 1/2 teaspoon ground black pepper
- 4 cups cooked corned beef chopped or shredded
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Fresh parsley optional, for garnish
Instructions
- Place the cubed potatoes in a pot and cover with water. Bring to a boil over medium-high heat and simmer for 5 to 10 minutes until fork tender. Drain and set aside.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, bell pepper, potatoes, kosher salt, and black pepper. Cook until the vegetables soften and the potatoes brown, about 8-10 minutes.
- Stir in the chopped cooked corned beef, garlic powder, onion powder, and dried thyme. Press the mixture down with the back of a spatula to form an even layer.
- Cook undisturbed for 3-5 minutes to form a crust. Flip the hash, add remaining butter to the skillet, and cook another 3-5 minutes until browned.
- Sprinkle with fresh parsley and top with fried eggs, if desired.
- Plate and serve the hash while hot, directly from the skillet.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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