Corned Beef Breakfast Hash

When I was a kid, my family used to go to our camp out in the woods and spend the night. This was usually on weekends, although I can specifically recall begging my parents several times to let us skip school and go to camp on a weekday. I wasn’t much for liking school.

In the morning, our breakfast was usually pretty grand. Especially when you consider that most days, all I wanted was two slices of peanut butter toast to get my day going.

At camp, there would be eggs, toast, gas station muffins and doughnuts, bacon, sausage links, and corned beef hash. For me, it was pretty much just the eggs and toast because I didn’t eat any of the other stuff. I don’t eat anything made of pork, and corned beef hash out of a can? Uh, no thanks.

I always got creeped out by that can of tiny pieces of beef and tiny pieces of potato. Two things I definitely don’t want to eat out of an aluminum can.

Years later, while learning to make my own corned beef, I decided to try homemade hash…

What a game changer!

There’s nothing “just out of a can” about this. The chunks of potato and beef are large and fried to provide a little texture. That extra crunch is something you just can’t get from the canned version.

Even the color is better. The corned beef has such a beautiful, deep rose color that contrasts so well against the slightly browned potatoes. It’s such an appetizing presentation.

So, if you’re fresh from celebrating St. Patty’s Day and looking to make some leftovers for breakfast, look no further!

Corned Beef Breakfast Hash

2 tbsp butter

1/2 white onion, diced

1 1/2 cups corned beef, diced

1 1/2 cups diced potatoes

Salt & Pepper to taste



In a large skillet, saute onions in butter over medium heat until slightly translucent, about 5-6 minutes.


Add potatoes and fry until the potato pieces are almost fork tender and slightly browned.


Add corned beef and cook an additional 8-10 minutes, stirring occasionally.

Season to taste.  Serve at breakfast, ideally with eggs and toast.

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