This Corned Beef Hash is a great way to use leftover corned beef and potatoes from St. Patrick’s Day. The corned beef and potatoes, already cooked, get extra crispy in the pan, and are combined with a few simple fried eggs.

Corned Beef Hash in a large sauté pan with crispy corned beef, crispy potatoes, carrots, and pan fried eggs.

This is a dish that we look forward to every year on the day or weekend after St. Patrick's Day. For many years, we hosted a St. Patrick's Day party serving Corned Beef, Cabbage, and Carrots along with Irish Soda Bread. At one party over 15 years ago, a friend told us about how they make a hash with the dinner leftovers. Ever since, we have made that a tradition in our house as well. It's perhaps even better than the dinner.

Incorporating the Eggs

I’ve tested cooking the eggs in several different ways in this dish.

Scramble: I’ve tried pouring whisked eggs over the meat and potatoes with a scramble effect. This diminishes the effect of the crispy meat and potatoes, and while it tastes good, it does not look as appetizing. It is, however, a good option if you want everything to go a little quicker.
On the Side: I’ve done it by pushing the meat and potatoes to the side, cooking the eggs, and then combining all the ingredients. It ends up being a tight squeeze with not a lot of room to cook the eggs.
Over the Top: I’ve created wells in the corned beef and potatoes in the pan and cracked in the eggs. This never works out as well as it looks in all the pictures with the perfectly cooked eggs looking beautiful in the pan.
Separate on Low Heat: This tends to work out the best with the eggs cracked into the frying pan at low heat, with the other ingredients set aside on a plate. The eggs come out super soft and delicate, and then can be easily tossed with the meat and potatoes for a couple of minutes to warm through. This way, the eggs taste great, and the individual textures of the ingredients shine.

Ingredients

Below are the ingredients needed to make Corned Beef Hash with Leftovers.

Extra Virgin Olive Oil: I prefer extra virgin oil, but any olive oil will work here.
Corned Beef: Fully cooked from the previous day’s St. Patrick’s Day meal.
Red Potatoes: I find that these potatoes have the best texture and buttery flavor, so I use them for my St. Patrick’s Day dinner (and they get nice and crispy in the hash), but use whatever potatoes you have leftover.
Carrots: Use what you have leftover from St. Patrick’s Day. They add nice color and sweet flavor, but if you don’t have them, then you can skip this ingredient.
Eggs: Use large eggs, pasture-raised if possible.

See the recipe card for full information on ingredients and quantities.

How to make Corned Beef Hash with Leftovers

Below are the step-by-step instructions and photos for how to make Corned Beef Hash with Leftovers.

Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A large sauté pan with crispy corned beef, separately with crispy potatoes, and lastly with eggs topped with crispy corned beef and potatoes on top of pan fried eggs.

Step 1. Corned Beef: Bring a large sauté pan to medium heat. Add a tablespoon or two of olive oil, depending on how much fat is already in the corned beef. Add the diced corned beef, and let sit in the pan undisturbed for 5-7 minutes until crispy. Then toss and let sit again for 5-7 minutes to get crispy. Remove and set aside.

Step 2. Potatoes: Repeat the process with the potatoes, adding roughly 2 tablespoons of olive oil to the pan and the diced potatoes. Let the potatoes sit in the pan undisturbed for 5-7 minutes until crispy, toss and let sit again for another 5-7 minutes until crispy. Remove and set aside.

Step 3. Eggs: Reduce the heat to medium-low. Crack the eggs into the pan and fry for 5-10 minutes. This should be on low heat, which will take extra time, but results in soft, delicious eggs. Flip the eggs, then toss in the crispy corned beef, crispy potatoes, and carrots. Allow to warm through.

Tips for the Best Corned Beef Hash

Marbling: Different cuts of corned beef will have different fat content. Depending on how much fat is marbled in your corned beef, it may take more or less time in the pan to get crispy. If your corned beef is leaner, add a little extra olive oil to the pan to get the edges of the meat crispy.
Crispy Potatoes: Because the potatoes have already been boiled (from the previous day's St. Patrick’s Day feast), they will get very crispy in the pan, just like you would get for home fries at a really great breakfast place.
Do Not Stir either the corned beef or the potatoes in the pan. They each need time undisturbed against the hot surface of the pan to get nice and crispy. Stirring only prolongs the amount of time that the ingredients need to get crispy and risks breaking them up before they are ready.
Do Not Overcrowd the Pan: This will create a steaming effect, rather than a crisping effect. Work in batches when necessary.

If You're Interested in More St. Patrick's Day Recipes, You May Love These

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