I love Corned Beef Veggie Hash for breakfast or brunch. This hearty skillet dish combines chopped corned beef with potatoes and colorful vegetables for a satisfying, easy-to-make meal. Adding extra veggies boosts the nutrition and texture, and the recipe is perfect for using leftover corned beef.
Corned Beef Veggie Hash
Corned Beef Veggie Hash is a flexible skillet meal made by sautéing chopped vegetables and cooked potatoes, then mixing in diced corned beef and cooking until crisp and golden. It’s an ideal way to transform leftovers into a flavorful breakfast, brunch, or casual dinner. This recipe emphasizes simple seasoning—salt, pepper, garlic powder and paprika—so the flavors of the corned beef and vegetables shine through.
What is corned beef?
Corned beef is beef brisket that has been cured or brined in a salt solution, often with pickling spices. When cooked and thinly sliced or chopped, it can be used in sandwiches, soups or in this classic hash. If you make your own corned beef or buy pre-made, keep some portion aside for a quick hash the next day.
Ingredients
These ingredients yield about 4 servings. Adjust quantities to suit your needs.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 cups chopped cooked potatoes (preferably Yukon Gold, 1/2-inch dice)
- 1/2 cup finely chopped carrots
- 1 cup finely diced green bell pepper (or red for color)
- 1/2 teaspoon Kosher salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- Freshly ground black pepper, to taste
- 2 cups finely chopped, cooked lean corned beef (about 9 oz)
How to make Corned Beef Hash
This hash comes together quickly once your vegetables are prepped. The method focuses on building flavor through browning and a short covered cook for the potatoes.
- Heat the oil in a large nonstick or heavy skillet over medium heat.
- Add the onion, bell pepper and carrots and sauté about 5 minutes, until the onion is translucent and the vegetables are tender.
- Add the chopped potatoes, then season with salt, garlic powder, paprika and black pepper. Stir to combine.
- Cover the skillet and cook, stirring occasionally, until the potatoes develop some golden color, about 5–7 minutes.
- Add the chopped corned beef and spread it into a single layer. Continue to cook uncovered until the bottom of the hash is nicely browned; stir after a few minutes to brown more evenly.
- Taste and adjust salt and pepper as needed. Serve hot.
What to serve with Corned Beef Hash
This hash is classic with fried, poached, or soft-scrambled eggs—runny yolks make an especially delicious sauce. For a heartier meal serve with whole-grain toast, crusty bread, or a simple side salad. Fresh fruit on the side brightens the plate for brunch.
Variations and substitutions
- Swap corned beef for leftover roasted turkey or chopped chicken for a lighter version.
- Use russet or canned potatoes if Yukon Golds aren’t available.
- Add other vegetables such as mushrooms, spinach, or zucchini to increase volume and nutrition.
- For more heat, stir in a pinch of cayenne or a few dashes of hot sauce before serving.
Serving yield and nutrition (approx.)
Yield: 4 servings. Serving size: about 1 scant cup.
Estimated nutrition per serving (approximate): Calories 300, Protein 14.5 g, Carbohydrates 26 g, Fat 16 g, Fiber 3.5 g, Sugar 6.5 g, Sodium ~782.5 mg, Cholesterol ~62.5 mg. Nutrition will vary based on the exact ingredients and portion sizes you use.
Tips for best results
- Use day-old cooked potatoes if possible; they hold their shape and brown better than very fresh or overly soft potatoes.
- Trim excess fat from the corned beef for a leaner hash, or leave some for extra flavor and crisping.
- Pressing the corned beef into a single layer before browning helps form those desirable crispy edges.
- Serve immediately while the hash is hot and slightly crisp; leftovers reheat well in a skillet for a few minutes to regain texture.
More corned beef ideas
If you enjoy this hash, try turning leftover corned beef into soup, a simple cabbage-and-beef dinner, or use it as a sandwich filling. Corned beef is versatile and pairs well with hearty, straightforward seasonings.