15 Amazing Corned Beef Hash Recipe Ideas You’ll Love
Corned beef hash brings comfort food magic to any meal, transforming simple ingredients into something truly special. Whether you’re using canned corned beef or yesterday’s leftovers, these creative recipes will inspire your next kitchen adventure.
From classic skillet versions to creative twists like nachos and breakfast tacos, there’s a perfect hash recipe waiting for every taste preference and occasion.
01. Classic Four-Ingredient Hash
Simple corned beef hash that delivers maximum flavor with minimal ingredients. This Sunday morning favorite fills your kitchen with the most incredible aromas.
Ingredients: 1 can corned beef (12 oz), 3 large russet potatoes, 1 medium yellow onion, 2 tablespoons vegetable oil, salt and pepper to taste.
How To Make Classic Four-Ingredient Hash
1. Wash and dice potatoes into ½-inch cubes, leaving skin on for extra texture and nutrition. Soak diced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels for the crispiest results.
2. Heat oil in a large cast iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer, season with salt and pepper, then let them cook undisturbed for 4-5 minutes until golden brown on the bottom before stirring.
3. Add diced onion to the skillet and continue cooking for another 5-6 minutes, stirring occasionally, until onions are softened and translucent and potatoes are tender when pierced with a fork.
4. Break up canned corned beef with your hands and add to the skillet, stirring gently to combine all ingredients. Cook for 3-4 minutes until corned beef is heated through and edges are slightly crispy, creating perfect texture contrast.
02. Corned Beef Hash Stuffed Arepas
Venezuelan corn cakes filled with savory corned beef hash and fresh toppings. This South American breakfast sandwich offers a delicious twist on traditional morning fare.
Ingredients: 2 cups pre-cooked white corn flour, 1 can corned beef, 2 medium potatoes, 1 cup black beans, 2 ripe avocados, 2 large tomatoes, 4 eggs, warm water as needed.
How To Make Corned Beef Hash Stuffed Arepas
1. Mix corn flour with warm water gradually until you form a smooth, pliable dough that doesn’t stick to your hands. Let dough rest for 5 minutes, then form into 6 balls and flatten each into 4-inch circles about ½-inch thick.
2. Cook arepas on a hot griddle or skillet for 5-7 minutes per side until golden brown and slightly puffed. Transfer to a 350°F oven and bake for 15 minutes until they sound hollow when tapped.
3. Meanwhile, prepare hash by dicing and cooking potatoes until tender, then adding crumbled corned beef and cooking until heated through and slightly crispy around the edges.
4. Carefully slice each arepa open like a pita pocket. Fill with warm corned beef hash, black beans, diced tomatoes, and sliced avocado.
5. Top each stuffed arepa with a perfectly poached egg, allowing the golden yolk to run down and tie all the flavors together beautifully.
03. Game Day Hash Nachos
Crispy tortilla chips loaded with corned beef hash and melted cheese. These creative nachos bring exciting new flavors to your game day spread.
Ingredients: 1 large bag tortilla chips, 1 can corned beef, 2 cups shredded Mexican cheese blend, 1 medium onion, 1 bell pepper, 2 jalapeños, sour cream and salsa for serving.
How To Make Game Day Hash Nachos
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper. Spread tortilla chips in an even layer across the entire pan, making sure chips overlap slightly for maximum cheese coverage.
2. Dice onion and bell pepper into small pieces, then sauté in a skillet over medium heat for 5 minutes until softened. Add crumbled corned beef and cook for 3-4 minutes until heated through and slightly crispy.
3. Sprinkle half the cheese over the chips, then evenly distribute the warm corned beef mixture. Top with remaining cheese and sliced jalapeños for the perfect amount of heat.
4. Bake for 8-10 minutes until cheese is completely melted and bubbly around the edges. Serve immediately with dollops of sour cream and your favorite salsa on the side.
04. Crispy Hash Croquettes
Golden-fried croquettes filled with seasoned corned beef hash and melted cheese. These elegant appetizers transform humble ingredients into something truly spectacular for entertaining.
Ingredients: 2 cups prepared corned beef hash, 1 red bell pepper, 3 garlic cloves, 1 small onion, ½ cup diced ham, 1 cup mozzarella cheese, 2 cups panko breadcrumbs, 3 eggs, oil for frying.
How To Make Crispy Hash Croquettes
1. Finely dice bell pepper, onion, and ham, then sauté with minced garlic in a skillet for 5 minutes until vegetables are softened and fragrant. Let mixture cool completely before proceeding.
2. Combine cooled vegetable mixture with corned beef hash and mozzarella cheese in a large bowl, mixing until everything is evenly distributed. The mixture should hold together when pressed.
3. Shape mixture into 12 oval croquettes using your hands, pressing firmly so they hold their shape. Place shaped croquettes on a baking sheet and refrigerate for 30 minutes to firm up.
4. Set up breading station with beaten eggs in one dish and panko breadcrumbs in another. Dip each croquette in egg, then roll in breadcrumbs, pressing gently to help coating stick.
5. Heat oil to 350°F in a deep pot or fryer. Fry croquettes in batches for 3-4 minutes until deep golden brown all over, turning once halfway through cooking.
6. Drain on paper towels and serve immediately while the outside is crispy and the cheese inside is still melted and gooey.
05. Quick Leftover Hash with Fried Eggs
Fast and satisfying hash using leftover corned beef and red potatoes. This streamlined recipe gets dinner on the table in under 20 minutes.
Ingredients: 2 cups leftover corned beef, 4 medium red potatoes, 1 medium onion, 4 large eggs, 3 tablespoons vegetable oil, salt and pepper to taste.
How To Make Quick Leftover Hash with Fried Eggs
1. Dice red potatoes into small cubes, keeping the nutritious skin on for extra flavor and texture. The smaller you cut them, the faster they’ll cook and get crispy.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until they’re golden brown and fork-tender throughout.
3. Add diced onion to the skillet and cook for 3 minutes until softened. Stir in shredded leftover corned beef and cook until heated through and edges start to crisp up nicely.
4. Make four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 3-5 minutes until egg whites are set but yolks are still slightly runny for the perfect finish.
06. Breakfast Crescent Ring
Impressive breakfast ring made with crescent roll dough stuffed with hash, cheese, and scrambled eggs. This show-stopping dish looks fancy but comes together surprisingly easily.
Ingredients: 2 tubes refrigerated crescent rolls, 1½ cups prepared corned beef hash, 1 cup shredded cheddar cheese, 6 large eggs, 2 tablespoons butter, 1 tablespoon milk.
How To Make Breakfast Crescent Ring
1. Preheat oven to 375°F and line a large baking sheet with parchment paper. Unroll crescent roll dough and arrange triangles in a circle on the baking sheet with wide ends overlapping in the center and points facing outward.
2. Scramble eggs with butter and milk in a skillet over low heat, cooking slowly until just set but still creamy. Remove from heat and let cool slightly to prevent melting the dough.
3. Spoon corned beef hash in a ring over the wide ends of the dough triangles, leaving the center and points free. Top hash with scrambled eggs and shredded cheese.
4. Fold the pointed ends of each triangle up and over the filling, tucking tips under the wide ends to create a braided ring appearance that will hold all the delicious filling inside.
5. Bake for 20-25 minutes until the crescent dough is deep golden brown and cooked through. Let cool for 5 minutes before slicing and serving warm.
07. Five-Star Deluxe Hash
Restaurant-quality hash featuring Yukon Gold potatoes, sweet carrots, and aromatic herbs. This elevated version has earned rave reviews from home cooks everywhere.
Ingredients: 3 large Yukon Gold potatoes, 1 large yellow onion, 2 medium carrots, 1 can corned beef, 1 teaspoon dried thyme, 3 tablespoons olive oil, salt and pepper to taste.
How To Make Five-Star Deluxe Hash
1. Dice Yukon Gold potatoes into uniform ¾-inch cubes for even cooking, and shred carrots using the large holes of a box grater. The Yukon Golds will give you the perfect creamy interior with crispy edges.
2. Heat olive oil in a large cast iron skillet over medium-high heat. Add diced potatoes in a single layer and let them cook undisturbed for 5-6 minutes until deep golden brown on the bottom.
3. Stir potatoes and add diced onion and shredded carrots to the skillet. Continue cooking for 6-8 minutes, stirring occasionally, until vegetables are tender and onions are caramelized and fragrant.
4. Break up corned beef with your hands and add to the skillet along with dried thyme, salt, and pepper. Cook for 4-5 minutes, stirring gently, until corned beef is heated through.
5. Let the hash sit undisturbed for the final 2-3 minutes to develop a beautiful crispy bottom crust that adds incredible texture to every bite.
08. Crustless Hash Quiche
Fluffy baked quiche loaded with corned beef hash and cheese, no crust required. This make-ahead breakfast feeds a crowd and reheats beautifully throughout the week.
Ingredients: 2 cups prepared corned beef hash, 8 large eggs, 1 cup heavy cream, 1½ cups shredded Swiss cheese, ½ cup chopped green onions, 2 tablespoons fresh parsley, salt and pepper to taste.
How To Make Crustless Hash Quiche
1. Preheat your oven to 350°F and generously butter a 9-inch deep-dish pie pan or quiche dish. This prevents sticking and creates beautiful golden edges on your finished quiche.
2. Spread prepared corned beef hash evenly across the bottom of the buttered dish, pressing down lightly to create a solid base layer that will support the custard.
3. Whisk eggs and heavy cream together in a large bowl until completely smooth and well combined. Season with salt, pepper, and chopped fresh parsley for bright flavor contrast.
4. Sprinkle shredded Swiss cheese and chopped green onions over the hash layer, then slowly pour the egg mixture over everything, making sure it reaches all corners of the dish.
5. Bake for 35-40 minutes until the center is just set and no longer jiggly when gently shaken. The top should be golden brown and slightly puffed.
6. Let cool for 10 minutes before slicing, as this allows the custard to fully set and makes serving much easier and neater.
09. Creamy Hash Pinwheels
Spiral pastries filled with creamy corned beef hash mixture. These elegant pinwheels make perfect appetizers for St. Patrick’s Day celebrations or special brunches.
Ingredients: 1 tube refrigerated crescent rolls, 1 cup corned beef hash, 4 oz cream cheese, ½ cup shredded cheddar cheese, 2 tablespoons chopped chives, 1 egg for brushing.
How To Make Creamy Hash Pinwheels
1. Let cream cheese soften to room temperature, then mix with corned beef hash, shredded cheddar, and chopped chives until smooth and well combined. This creamy mixture will hold the pinwheels together perfectly.
2. Unroll crescent dough onto a clean work surface and press perforations together to form one large rectangle. Roll gently with a rolling pin to seal seams completely.
3. Spread the creamy hash mixture evenly over the entire surface of the dough, leaving a ½-inch border along one long edge for sealing the roll.
4. Starting from the opposite long edge, roll the dough tightly into a log, pinching the seam to seal. Refrigerate the log for 30 minutes to firm up for easier slicing.
5. Slice the chilled log into 12 pinwheels using a sharp knife. Place cut-side up on a parchment-lined baking sheet and brush tops with beaten egg for beautiful golden color.
6. Bake at 375°F for 12-15 minutes until golden brown and cooked through. Serve warm for the best flavor and texture.
10. Skillet Breakfast Without Potatoes
Quick 30-minute breakfast hash that skips the potatoes entirely. This streamlined version focuses on bold flavors and comes together incredibly fast for busy mornings.
Ingredients: 1 can corned beef, 1 large bell pepper, 1 medium onion, 4 large eggs, 2 tablespoons olive oil, 1 teaspoon paprika, salt and pepper to taste.
How To Make Skillet Breakfast Without Potatoes
1. Dice bell pepper and onion into uniform pieces for even cooking. Heat olive oil in a large skillet over medium-high heat until shimmering and ready for the vegetables.
2. Add diced vegetables to the hot skillet and cook for 5-6 minutes, stirring occasionally, until peppers are tender and onions are golden brown and caramelized around the edges.
3. Break up canned corned beef with your hands and add to the skillet along with paprika, salt, and pepper. Cook for 4-5 minutes until heated through and slightly crispy.
4. Create four wells in the hash mixture and crack an egg into each well. Cover and cook for 4-6 minutes until whites are set but yolks remain slightly runny for perfect dipping.
11. Puff Pastry Breakfast Squares
Flaky puff pastry topped with corned beef hash and baked eggs. These elegant breakfast squares transform simple ingredients into an impressive brunch centerpiece.
Ingredients: 1 sheet frozen puff pastry, 1½ cups corned beef hash, 4 large eggs, ½ cup shredded Gruyere cheese, 2 tablespoons fresh chives, 1 egg beaten for brushing.
How To Make Puff Pastry Breakfast Squares
1. Thaw puff pastry according to package directions and roll out on a floured surface to smooth any creases. Cut into 4 equal squares and place on a parchment-lined baking sheet.
2. Score a border ½-inch from the edge of each square using a sharp knife, cutting halfway through the pastry. This creates a raised border that will contain the filling beautifully.
3. Brush the borders with beaten egg for a golden finish, then divide corned beef hash evenly among the center of each square, staying within the scored lines.
4. Make a small well in the center of each hash portion and carefully crack an egg into each well. Sprinkle with shredded Gruyere cheese for rich, nutty flavor.
5. Bake at 400°F for 18-20 minutes until pastry is golden brown and puffed, and egg whites are set but yolks are still slightly soft.
6. Garnish with fresh chopped chives and serve immediately while the pastry is still crispy and the cheese is melted and bubbly.
12. Deep-Dish Hash Quiche
Rich, custardy quiche with a buttery crust and generous corned beef hash filling. This restaurant-quality dish deserves a permanent spot in your breakfast rotation.
Ingredients: 1 pre-made pie crust, 2 cups corned beef hash, 6 large eggs, 1 cup half-and-half, 1 cup shredded sharp cheddar, ½ cup diced green bell pepper, ¼ teaspoon nutmeg.
How To Make Deep-Dish Hash Quiche
1. Preheat oven to 375°F and press pie crust into a deep 9-inch pie dish, crimping edges decoratively. Prick the bottom with a fork and pre-bake for 10 minutes until lightly golden.
2. Sauté diced bell pepper in a skillet for 3-4 minutes until softened, then combine with corned beef hash and spread evenly in the pre-baked crust.
3. Whisk together eggs, half-and-half, and nutmeg in a large bowl until smooth and well combined. The nutmeg adds a subtle warmth that complements the corned beef perfectly.
4. Sprinkle shredded cheddar over the hash layer, then slowly pour the egg mixture over everything, making sure it distributes evenly throughout the filling.
5. Bake for 35-40 minutes until the center is just set and a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed.
6. Cool for 15 minutes before slicing to allow the custard to fully set, making it much easier to serve neat, beautiful slices.
13. Filipino-Style Hash (Abalos Family Recipe)
Traditional Filipino corned beef hash with tomatoes, garlic, and onions. This authentic family recipe brings the vibrant flavors of the Philippines to your breakfast table.
Ingredients: 1 can corned beef, 3 medium potatoes, 1 large onion, 4 garlic cloves, 2 large tomatoes, 3 tablespoons vegetable oil, salt and pepper to taste.
How To Make Filipino-Style Hash
1. Dice potatoes into small cubes and fry in hot oil until golden brown and crispy on all sides, about 8-10 minutes. Remove potatoes and set aside, leaving the flavorful oil in the pan.
2. Add minced garlic to the same oil and sauté for 30 seconds until fragrant, being careful not to let it burn and become bitter.
3. Add diced onions to the pan and cook for 3-4 minutes until softened and translucent, stirring frequently to prevent sticking and ensure even cooking.
4. Stir in diced tomatoes and cook for 5 minutes until they break down and create a rich, saucy base that will coat all the other ingredients beautifully.
5. Add corned beef and fried potatoes back to the pan, stirring gently to combine. Cook for 3-4 minutes until heated through and flavors are well blended.
14. Breakfast Hash Tacos
Soft flour tortillas filled with corned beef hash, black beans, and fresh toppings. These creative breakfast tacos offer a delicious Mexican twist on classic morning flavors.
Ingredients: 8 small flour tortillas, 2 cups corned beef hash, 1 can black beans, 1 cup pico de gallo, ½ cup fresh cilantro, 2 limes, 1 avocado, Mexican crema for serving.
How To Make Breakfast Hash Tacos
1. Warm flour tortillas in a dry skillet for 30 seconds per side until soft and pliable, or wrap in damp paper towels and microwave for 30 seconds.
2. Heat corned beef hash in a large skillet over medium heat for 4-5 minutes until warmed through and slightly crispy around the edges for the best texture.
3. Drain and rinse black beans, then warm them in a small saucepan with a splash of water for 2-3 minutes until heated through.
4. Slice avocado and roughly chop fresh cilantro. Cut limes into wedges for squeezing fresh juice over each taco just before eating.
5. Fill each warm tortilla with corned beef hash, black beans, pico de gallo, and sliced avocado. Top with fresh cilantro and a drizzle of Mexican crema.
6. Serve immediately with lime wedges on the side, encouraging everyone to squeeze fresh lime juice over their tacos for bright, authentic flavor.
15. Chef John’s Ultimate Hash
Professional chef’s take on corned beef hash using perfectly seasoned leftovers. This restaurant-quality version showcases why leftover corned beef often tastes better than the original meal.
Ingredients: 3 cups leftover cooked corned beef, 4 large russet potatoes, 1 large sweet onion, 3 tablespoons duck fat or butter, 2 tablespoons fresh thyme, 1 teaspoon black pepper, coarse salt to taste.
How To Make Chef John’s Ultimate Hash
1. Cut leftover corned beef into uniform ½-inch cubes, keeping pieces consistent for even heating. The meat should already be perfectly seasoned from its initial cooking process.
2. Peel and dice russet potatoes into slightly smaller cubes than the beef, about ⅜-inch, so they cook through completely while developing beautiful golden-brown surfaces.
3. Heat duck fat in a large cast iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and cook undisturbed for 5 minutes until deeply golden.
4. Add diced sweet onion to the skillet and continue cooking for 4-5 minutes, stirring occasionally, until onions are caramelized and potatoes are fork-tender throughout.
5. Gently fold in the cubed corned beef and fresh thyme, being careful not to break up the meat. Cook for 3-4 minutes until heated through and edges are slightly crispy.
6. Season with freshly cracked black pepper and coarse salt, then let the hash sit undisturbed for 2 minutes to develop that coveted crispy bottom crust that makes all the difference.
Final Thoughts
These corned beef hash recipes prove that comfort food never goes out of style, offering endless ways to transform simple ingredients into memorable meals. From quick weekday breakfasts to impressive brunch centerpieces, there’s a perfect hash variation for every occasion.
Whether you prefer classic skillet preparations or creative international twists, these recipes will help you make the most of both canned and leftover corned beef with delicious results every time.
