Corned Beef Hash with Leftovers

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

5 from 1 vote

Corned Beef Hash with Leftovers

This Corned Beef Hash with Leftovers is the best 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.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: Irish

Servings:

Calories: 318kcal

Author: Lauren Skardal

Ingredients

2 tablespoon extra virgin olive oil plus more as needed
1 lb corned beef fully cooked and diced
¾ lb red potatoes fully cooked and diced
½ lb carrots fully cooked and diced
6 large eggs

Instructions

Bring a large sauté pan to medium heat. Add 2 tablespoons of extra virgin olive oil. Add the diced corned beef. Let the corned beef sit undisturbed in the pan until crispy, about 5-7 minutes. If the corned beef is particularly lean, add additional olive oil as needed. Toss and let sit for another 5-7 minutes until crispy. Remove from the pan.
Add the potatoes and a tablespoon of olive oil if needed. Again, let them sit undisturbed until crispy and golden brown, about 5-7 minutes, then toss so that another side gets crispy. Remove from the pan.
Reduce the heat to medium-low. Crack the 6 eggs into the pan, evenly spread apart. Let them cook gently for 7-10 minutes. The lower the temperature, the longer it will take, but the better the consistency of the eggs.
Flip, cook for 1 more minute. Add the carrots, corned beef, and potatoes. Toss and allow everything to warm through. Serve.

Notes

Marbling: The important thing to keep in mind when making this dish is that different cuts of corned beef will have different fat content. That means that 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. 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.

Nutrition