Leftover Corned Beef Hash

Turn your St. Patrick’s Day leftovers into something extra delicious! This corned beef hash is made with just a few simple ingredients and it’s ready to go in just 25 minutes!!

Leftover Corned Beef Hash | lifemadesimplebakes.com

Last week I shared our traditional corned beef and cabbage recipe, and now I’m back with a great way to use up those leftovers. My husband LOVES when we make corned beef, but it’s always way to much for us to eat in one sitting. So the next day we cut everything up and toss it into a skillet. Less than half an hour later we’ve got a tasty, delicious, filling main dish.

Leftover Corned Beef Hash | lifemadesimplebakes.com

You can easily crack a few eggs over top for even more protein or whip up a frittata like we do. If you don’t have leftover potatoes, you can cube 4 or 5 red potatoes and roast them (or use my favorite Ziploc Zip ‘n Steam bags for ease).

Leftover Corned Beef Hash | lifemadesimplebakes.com

Our family love, love, loves this recipe! If you’re looking for a quick & easy way to use up leftovers, I’d highly recommend giving this skillet a try. You can’t go wrong!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Leftover Corned Beef Hash | lifemadesimplebakes.com

Leftover Corned Beef Hash Recipe

Turn your St. Patty's Day leftovers into this flavorful, protein packed corned beef hash!
5 from 3 votes
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Course: Breakfast
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 378kcal
Author: Andrea
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  • 2 tbsp unsalted butter - OR olive oil
  • 1 small onion - diced
  • 3 cloves garlic - minced
  • 2 cup potatoes - cubed, we like using our leftovers!
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cup corned beef - cubed, we like using leftovers


  • In a large skillet set over medium high heat, melt the butter. Add the onion and cook until translucent, then add the garlic and cook until fragrant. Add the potatoes to the skillet and cook until lightly browned. Season with thyme, oregano, basil, paprika, salt and pepper. Stir in the corned beef and cook for 5 minutes or until everything is browned. Serve immediately, garnish with freshly chopped parsley if desired.


-Add a diced bell pepper with the onion and and a few over-easy eggs at the end for an extra flavorful dish!


Serving: 4serving | Calories: 378kcal | Carbohydrates: 21g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 1593mg | Potassium: 828mg | Fiber: 3g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 55mg | Calcium: 29mg | Iron: 3mg

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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    1. I haven’t tried this recipe with the frozen potatoes O’Brien. I imagine you could use them. The flavor/texture might be slightly different, but that may be a good option if you are needing to put the meal together even faster. You’ll have to let us know how they turn out if you try it with the potatoes O’Brien.

  1. This recipe sounds great and I intend to make it next week with leftovers from today. One question however do you use fresh or dried herbs in this recipe?