Corned Beef Brisket and Roasted Potato Hash is made from leftover corned beef from St. Patrick's Day (or any day)! I make my corned beef in the Instant Pot and save enough for leftovers. Leftovers is not a negative word at my house!
This post was updated January 2021 with helpful information.
Leftovers are new beginnings
I had enough corned beef brisket left over from making it in the Instant Pot for Reuben Sandwiches to make Corned Beef and Roasted Potatoes Hash.
And you guessed it, I made extra roasted potatoes so I would have enough for this hash. It's also an opportunity to make Hash and Eggs for Brunch or Brinner (Scroll down for instructions).
Instead of calling them leftovers, I like to call them "hold overs". If I have enough of something to keep for another meal, I hold them over til the next day when I can create something new with them.
Left over Rosemary Roasted Yukon Gold Potatoes is what I had but any cooked waxy potato will work fine. Boiled or steamed potatoes will need to be patted dry with paper towels first before chopping.
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! What is your favorite? Let me know in the comments below the recipe.
How to make Corned Beef Hash
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 below for what I used. I don't recommend using the thinly sliced deli corned beef but in a pinch, it will work.
Melt a mixture of olive oil/vegetable oil and butter or ghee in a hot 10 to 12-inch cast iron skillet.
Chop and cook half of a large onion over medium heat, stirring often, until golden brown.
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".
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.
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 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.
How do I make my own roasted potatoes?
To make 4 cups of chopped, roasted potatoes:
- Start with 5 medium-size red-skinned or Yukon Gold potatoes.
- Preheat the oven to 425F or large air fryer to 400F.
- Wash and pat the potatoes dry.
- Cut the potatoes into 1 inch pieces with the skins left on.
- Toss the potatoes in 1 to 2 tablespoons of vegetable or olive oil. Sprinkle with 1/2 teaspoon salt.
- Spread them out evenly in a roasting pan for the oven or onto an air fryer rack. (For basket-style air fryers, you may have to divide them in half to ensure crispy edges.)
- Bake in the oven for 20 minutes without stirring. Stir once and bake an additional 5 to 8 minutes or just until centers of potato pieces are done and edges are crispy. Cook in the air fryer 12 minutes. Stir once then, cook an additional 4 to 5 minutes until centers of potatoes are done and edges are crispy.
Get more Southern shortcut recipes
If you love Corned Beef Brisket and Roasted Potato Hash, then try my Reuben Sandwiches with Instant Pot Corned Beef!
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Corned Beef Brisket and Roasted Potato Hash
Equipment
- Cast iron skillet
Ingredients
- 1 tablespoon mixture of butter and olive oil (ghee or 1 1/2 teaspoons butter + 1 1/2 teaspoons vegetable 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
- Melt ghee or a mixture of vegetable oil and butter in a hot cast iron or nonstick 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. (If using boiled potatoes, make sure they are well drained or patted dry with paper towels.)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".
- 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.
- 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.
- 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.
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