Damn Delicious

Corned Beef Hash

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you’ll want this all day long, all year long!

Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you'll want this all day long, all year long!

Happy St. Patrick’s Day! My hands are a bit full with our wedding this week but that doesn’t mean I won’t be fully enjoying this holiday. And of course I’ll be taking full advantage of our corned beef leftovers in this epic hash.

Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning. From there, all you need to do is throw those potatoes onto a skillet with your desired veggies and of course, your corned beef. Done and done.

And you can’t forget about that egg right on top, with that yolk just drizzling right through, completing your meal for any time throughout the day and any time throughout the year. Because corned beef hash can really be consumed for breakfast, lunch or dinner, 365 days of the year!

Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you'll want this all day long, all year long!

Corned Beef Hash

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you’ll want this all day long, all year long!

15 minutes30 minutes


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups diced corned beef
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the potatoes

  • 1 pound russet potatoes, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
  4. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  5. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 252.0 Calories from Fat 101.7
% Daily Value*
Total Fat 11.3g 17%
Saturated Fat 4.2g 21%
Trans Fat 0.3g
Cholesterol 61.3mg 20%
Sodium 789.7mg 33%
Total Carbohydrate 23.5g 8%
Dietary Fiber 3.5g 14%
Sugars 3.7g
Protein 14.5g 29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    Had some leftover corned beef and lots of potatoes, so this was the perfect choice! Never made this before, thanks so much! Husband rated this *****! Thanks so much. By the way, had some shredded cheddar and added that as well.

  2. Rated 5 out of 5

    Made this first thing in the morning with left overs and it was delicious. Even my 1 year old loved it! 

  3. Rated 5 out of 5

    I made this today with leftover corned beef.  We really liked it.  I did make a change with the potatoes by just using salt pepper and some garlic powder.  But turned out great!  It’s a keeper 

  4. Rated 5 out of 5

    Major yum! Made this today woth leftover St Pats Day corned beef. I’ve never succeeded in making a good hash (like Moms) until I tried this one. I did add hot pepper flakes just because we like them and they added a bit of heat, but other than that I followed the recipe (and I am NOT good at following directions).
    At the risk of adding to the ridiculous comment about kosher salt….I used it for this, I use it daily and I DO taste the difference!
    Thanks for this delicious recipe, Damn Delicious!

  5. Rated 5 out of 5

    My new favorite hash recipe.  Absolutely delicious.  I will be making this recipe over and over again.

  6. Rated 4 out of 5

    Hahahaha! Eric C…seriously? Why be so salty? No one cares. Use the salt you want to use. Just move on. There are more important things in life than berating people about their “pretentious” use of kosher salt in a recipe. But thanks for the ridiculous laugh I got out of it.

  7. Rated 5 out of 5

    I have done this recipe now 4-5 times, evertime I have cooked it, it tastes amazing… I’m doing again tonight x

  8. Rated 5 out of 5

    Darn was this ever tasty. A nice way to clean out the fridge. Pre-roasting the potatoes made this exceptional. Of course I added a few other spices to the roasting part. Then I followed the rest of the recipe, giving a layered flavor spice / taste to it. I will be referring to this frequently to make my bastardized version of using whatever is needs to ate. Thank you for the excellent hint on the taters & your spice list. Hubby loved it; which is too bad….now he’ll expect me to cook more.

  9. Rated 5 out of 5

    Why specify kosher salt? It seems to me to be pretentious to specify kosher salt. It is the same NaCl as table salt, just in a different shape. There is no other difference between Kosher salt and regular salt. Why not just say “salt”?

    • As many professional chefs will tell you, the wider grains of kosher salt salt food in a gentler way than table salt. It also enhances the flavor of foods instead of making them taste salty. Additionally, kosher salt has no iodine, which can lend a bitter taste to foods salted with table salt.

      • Kosher salt is the same molecule as regular salt, just in a different shape of grain. Once the grains are dissolved, there is no difference, so there is no mechanism for one to be “gentler” or “enhancing”. It’s the same molecule NaCl. And no human can taste .0000025% iodine in food. These are myths people who don’t stop to think critically tell each other. So I again ask, isn’t it pretentious to specify “kosher salt” rather than just “salt”? Trying to make yourself sound more important and knowledgeable than you really are?

    • wow… someone is salty

    • Try being less salty.

    • Eric. , you are an idiot and certainly not a good cook if you can’t change a recipe to your liking!

  10. I just have a question…..did you use precooked corned beef in the recipe?

  11. Rated 5 out of 5

    I had a bunch of leftover smoked wagyu brisket. I wanted to do something different, so I tried your recipe and swapped the corned beef for chopped brisket.

    It turned out excellent!

    I added a little medium heat salsa to it and my son and I couldn’t get enough.

  12. Rated 5 out of 5

    Best I’ve ever had  in restaurants or any I have ever made, bar none. Even using the canned corned beef as opposed to fresh the flavor was amazing.

  13. Rated 5 out of 5

    Made the recipe many times & it worked out great. Wife’s favorite! 🙂 Thanks

  14. Rated 5 out of 5

    Lovely recipe…. quick an easy… and as your name says… darn delicious! Thank you

  15. Rated 5 out of 5

    I love hash. This is the best recipe ever. 

  16. This was wonderful! Easy and i used leftover cornbeef.
    We need easy and good recipes like this one.

  17. Rated 5 out of 5

    Easy to make and delicious.

  18. Rated 5 out of 5

    Very easy and tasty! This will be my go to for corned beef hash.

  19. Rated 5 out of 5

    This recipe made the BEST Corned Beef Hash I have ever had in my life! Followed it to the tee and I am glad that I did!! Thank you @

  20. We loved this hash and we will make it again for sure.  Since I joined your blog I’m not so familiar with the site yet and I don’t see a place to save recipes, what am I missing.  Have a great day…

    • Rated 4 out of 5

      Rosemary I use a site called Copy Me That for my recipes. I have so many recipes from here that I even created a tag called Damned Delicious! Now I always check that tag when I’m looking for recipes on my my site, lol! I’ve made so many from here, this is my favorite place to find “Damn Delicious “ recipes for whatever I’m craving! 

  21. Rated 5 out of 5

    Haven’t had Corned Beef Hash since I was a kid, and then it was from a can!! Yuck!!! I’m so glad I found your recipe! I used leftover corned beef and substituted fresh herbs as I have them growing. Otherwise it was cooked just as you specified. I can’t wait to make corned beef again!!

  22. Rated 5 out of 5

    Delicious! Have made it twice now. Love the roasted potatoes and carmelize the onion a bit.

  23. Rated 5 out of 5

    My husband said it was the best he ever had. I loved it too. Made an egg for each of us to put on top. Damned delicious!

  24. Rated 5 out of 5

    Most excellent !! Thanks for worstershire Addition – Kelly

  25. Rated 5 out of 5

    This was my first time making corned beef hash. I followed your recipe, using canned corned beef, and it was delicious. Loved the idea of roasting the potatoes rather than boiling. Will definitely make again.

  26. So first you roast the potatoes then you brown them?

  27. I didn’t have enough leftover corned beef for the number of guests we had for breakfast. I added diced leftover kielbasa pieces and cooked the potatoes in bacon drippings. Added other bits of leftovers to the mix. (Sliced up a jalapeño pepper, mixed corn and tomatoes, French cut green beans). It stretched  the meal enough to feed 6 adults and 3 kids. Poached eggs topped each serving with biscuits and gravy on the side. 

  28. Can I make this recipe in batches and freeze it and then thaw and reheat for a large breakfast gathering the day after my son’s wedding reception? I see you said to serve immediately, so I thought I would ask.

    • Ideally, it is served immediately but you could probably freeze and thaw. However, since we haven’t tried that ourselves, we cannot answer with certainty. Please use your best judgment when freezing and reheating. Hope it turns out well!


  30. Oh thank you so very much! I am terrible at making hashbrowns that are perfect in a skillet and so I prefer to make them in the oven but I’ve never made hashbrowns or french fries from scratch, I’ve always bought the frozen bags. Your recipe not only provided me with a meal my husband will want to eat (he’ll eat Runzas but not corned beef and cabbage separately) but it also gave me a cheaper, healthier option to the frozen bags of potatoes that is soooooo easy and I can substitute any meat for the corned beef throughout the year and it will still be delicious!!!

  31. Made this recipe this morning. While it was very tasty, for me, it had too much of an “Italian” flavor, as opposed to the corned beef and potato flavor. Will make again trying different seasoning.

  32. Love hash but why the recipe specify THAT particular corned beef, there are others

  33. This was awesome. Never made corned beef hash with roasted potatoes before and it was fabulous. Dtr said I should have doubled the recipe. Recipe is a keeper!  

  34. Made this for dinner tonight. It was a big hit! My one complaint is that the potatoes never got brown. I had them in the oven for almost twice as long, hoping they would brown, but no luck. It didn’t deter anyone from having seconds!

  35. My corned beef ends up shredded. Not cubed. If I cube it, it just falls into shredded pieces. Any thoughts on why? Recipe was good tho! Like the flavor. Next time will add the egg on top and pop in oven.

    • The corned beef may be too tender – although that’s not a horrible problem to have! 🙂

    • Perhaps the potato cubes were not large enough?  At any rate try preheating the sheet pan for several minutes  before tossing the potatoes.  I toss the potatoes,herbs,and seasonings in a bowl some as to get them thoroughly coated, when they hit the heated pan they sizzle and shaking the pan to easily distribute  into one layer.  

  36. Will need to make this recipe for breakfast and thank you for sharing.

  37. I made this tonight and the family loved it. I bought thick cuts of corned beef from the deli and diced it up. Since I was really short on time, I used frozen diced hash brown potatoes. I still added the spices to the potatoes as stated in the recipe but just sautéed them in a pan instead of roasting the potatoes. Served it up with a fried egg on top, yum!! Thank you for another great recipe!!

  38. Congratulations as you celebrate your very special wedding day!

  39. Mmm I love these dishes! Had something similar today actually – whoop! 😀 I like the spice combination you used, so many flavours 😀 Happy St. Patrick’s Day and aaaall the best for the wedding 😀 x

  40. Thanks for the recipe and congratulations on your wedding. Hope you share photos here!

  41. I always like your recipes so thank you! Congratulations & best wishes on your wedding!

  42. Looks so good and definitely a better choice for breakfast than a sugary cereal!

  43. Love your recipes — Since it’s St. Paddy’s Day I’m gonna give this one a try 🙂
    Congrats on your upcoming Wedding

  44. Love the idea of roasting the potatoes first. Will be trying this with my leftover corned beef. Congratulation on your wedding, wishing you much happiness.

  45. This looks great! I’m going to send this recipe to my sister – she loves Corned Beef Hash 🙂

    Midwest Darling

  46. Congrats!!! Your blog is AWESOME! 🙂

  47. A wedding! How wonderful! Thanks for taking the time to share this great recipe for my leftover corned beef.

  48. What a great way to use up leftovers. We usually run into having too much and am always looking for creative ways to use the up. This would be a dish my family would enjoy.

  49. This looks like a natural to try in the next couple of days. I’ll try to be good and make sure there are leftovers from tonight’s corned beef and cabbage.

    Congratualations on the upcoming nuptials!

  50. This looks so delicious! I’d like to give this a go but I have only seen the huge cryovac packages of corned beef at our local grocer. I don’t have room in my tiny freezer for what’s left. Maybe I could just sub regular brisket since they come in smaller packs. Thanks for the inspiration!

    • Vanessa, the deli department of your grocery store may be able to solve your problem. If they carry corned beef, there should be no problem giving you a thick slice that you can cut into cubes for this recipe. I’m familiar with Boar’s Head brand, but any high quality corned beef should work.

  51. Congrats on your wedding. I am a wedding planner and I know just how much work goes into it. And thank you for sharing with us! YOU are amazing!!