Corned Beef and Roasted Potato Hash Wondering what to make with leftover Corned Beef and Roasted Potatoes?

Corned Beef and Roasted Potato Hash

Leftovers is not a negative word at my house! Leftover corned beef brisket from St. Patrick’s Day (or any day) is an opportunity for Hash and Eggs for Brunch or Brinner. I can’t decide which I like better, the first round of Reuben Sandwiches from Instant Pot Corned Beef or next day Corned Beef Hash and Shirred Eggs from the leftovers!

Corned Beef and Roasted Potato Hash turns leftovers a scrumptious Brunch or Brinner.

 

Leftovers are new beginnings

I had enough corned beef brisket left over from making it in the Instant Pot for Reuben Sandwiches. I don’t recommend using the thinly sliced deli corned beef.

I used left over Rosemary Roasted Yukon Gold Potatoes but any cooked waxy potato will work fine. Boiled or steamed potatoes will need to be patted dry with paper towels first before chopping.

How to make Corned Beef Hash

Corned Beef Hash is made with leftover corned beef brisket, potatoes, and an onion in a cast iron skillet.

The magical thing about making hash is that the amount of meat and potatoes can vary. But I do share the amounts in the recipe for what I used.

Melt ghee or a mixture of olive oil and butter in a hot 10 to 12-inch  cast iron skillet.

Corned Beef Hash is made with leftover corned beef brisket, potatoes, and an onion in a cast iron skillet.

Chop and cook half of a large onion over medium heat, stirring often.

Remove the onion to a small bowl and turn the heat up to medium-high. Wait until the cast iron skillet is very hot. Add the chopped potatoes for hash.

Remove the onion to a small bowl and turn the heat up to medium-high. Wait until the cast iron skillet is very hot. Add the chopped potatoes for hash. Don’t be tempted to stir the potatoes until they are browned on the bottom. Stir only once or twice. This will give you the crisp brown edges you want from a hash “brown”.

Since the corned beef is already cooked, you are just heating it up in the skillet with the potatoes. Turn the heat back down to medium. Add salt and pepper and cook, stirring occasionally, just until heated.

Add the cooked onion and chopped corned beef. Since the corned beef is already cooked, you are just heating it up in the skillet. Turn the heat back down to medium. Add salt and pepper and cook, stirring occasionally, just until heated.

To make "shirred eggs" on top of the corned beef hash, used a spoon or spatula to create 4 holes or circles in the bottom of the skillet.

To make “shirred eggs” on top of the corned beef hash, used a spoon or spatula to create 4 holes or circles in the bottom of the skillet.

Crack an egg right into each hole in the corned beef hash. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute. Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

Crack an egg right into each hole in the corned beef hash. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute. Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

Notice the lime green sticking out from underneath the hot cast iron skillet? This is my all-time favorite silicone trivet. I have a collection of them and use them all the time.

Notice the lime green sticking out from underneath the hot cast iron skillet? This is my all-time favorite silicone trivet. I can put even a hot cast iron skillet on it directly from the burner and it doesn’t melt. It folds up and fits in my drawer. I have a collection of them and use them all the time. Check it out here.

Get more Southern shortcut recipes

If you love Corned Beef Hash with Shirred Eggs, you will love Reuben Sandwiches with Instant Pot Corned Beef!

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Corned Beef and Roasted Potato Hash
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Corned Beef and Roasted Potato Hash turns leftovers a scrumptious Brunch or Brinner. Crack eggs into the dish and broil them to make shirred eggs and hash.

Course: Breakfast
Cuisine: American
Keyword: brisket, brunch, corned beef, hash, Instant Pot, leftovers, roasted potatoes, shirred eggs
Servings: 4 servings
Author: Kathleen Royal Phillips
Ingredients
  • 1 tablespoon ghee or a mixture of butter and olive oil
  • 2/3 cup chopped onion (half of one large)
  • 4 cups chopped, cooked red or Yukon gold potatoes (I used leftover roasted potatoes)
  • 1 1/2 cups chopped corned beef brisket
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large eggs (optional)
Instructions
  1. Melt ghee or a mixture of olive oil and butter in a hot cast iron or nonstick skillet.

  2. Chop and cook half of a large onion over medium heat, stirring often.
  3. Remove the onion to a small bowl and turn the heat up to medium-high. Wait until the cast iron skillet is very hot. Add the chopped potatoes for hash. Don't be tempted to stir the potatoes until they are browned on the bottom. Stir only once or twice. This will give you the crisp brown edges you want from a hash "brown".
  4. Add the corned beef and cooked onion. Since the corned beef is already cooked, you are just heating it up in the skillet. Turn the heat back down to medium. Add salt and pepper and cook, stirring occasionally, just until heated.

  5. To make "shirred eggs" on top of the corned beef hash, used a spoon or spatula to create 4 holes or circles in the bottom of the skillet.

    Preheat broiler.

  6. Crack an egg right into each hole in the corned beef hash. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute. Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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