Corned Beef Hash

March 23, 2024

Fresh corned beef hash tastes much better than the canned hash, and it’s a great way to use up leftover St. Paddy’s Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it’s the leprechaun’s gold. Serve with an egg on top.


  • Prep Time: 15 min
  • Cook Time: 35 min
  • Other:
  • Total Time: 50 min
  • Servings: 8
  • Yield:


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
  • 1 large carrot, coarsely shredded
  • 2 pounds cooked corned beef, cubed
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground black pepper, or to taste
  • ¼ teaspoon dried thyme leaves
  • 1 pinch salt to taste


  1. Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
  2. Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.


  • None


  • 2024-03-23 – Made this with the leftover corned beef we made for St. Patrick’s Day. Tasted great, was easy and did a good job satisfying 6 guys with leftovers.