Corned Beef and Cabbage Hash

Our Corned Beef and Cabbage Hash is the most comforting, hearty breakfast that’s perfect for any time of the year. It’s got the perfect balance of savory corned beef, caramelized cabbage, and crispy potatoes, you’ll want this dish for more than just your morning meal!

For more Irish comfort food try our Easy Corned Beef and Cabbage or our Slow Cooker Irish Stew.

The combination of tender, savory corned beef with crispy, buttery potatoes creates an irresistible flavor and texture that’s sure to please everyone at the table. The best part is, this recipe is simple to make and can be customized to your tastes and preferences.

Ingredient Notes

• Corned Beef: This recipe is a great way to use up leftover corned beef. If you don’t have any, you can buy pre-cooked corned beef from the deli counter and chop it up.
• Baby Red Potatoes: These are ideal for their size, waxy texture, and the fact that you don’t have to peel them. Yukon Gold potatoes also work great.
• Green Cabbage:  Green cabbage is best here. Slice it thin so it softens quickly as it cooks. If you have leftover cooked cabbage, just toss it in at the end to warm through.
• Onion: We use yellow onions, but you can use white instead. Or use sweet onions for more caramelization.
• Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works too. It’s just a bit more bitter.
• Butter: Adds richness and helps with caramelization. We use salted but you can use unsalted butter instead to control the sodium level.
• Parsley: Freshly chopped parsley is optional, but adds a pop of color and freshness to the dish.

Corned Beef

While this recipe tends to be made when using leftover corned beef, you’ve got other options too.

Leftover Corned Beef: If you’ve got extra corned beef from a St. Patrick’s Day feast (or just a good home-cooked meal), this is the best way to use it up. Chop it into bite-sized pieces so it crisps up nicely in the pan.

Deli Counter Corned Beef: If you’re making this on the fly and don’t have leftovers, ask for thick-cut corned beef at the deli counter. You’ll want it at least ¼-inch thick so you can dice it up.

Canned Corned Beef: This works too, though it has a softer texture. It crisps up as it cooks in the recipe.

Potato Options

Now for the potato options! Red Baby Potatoes are our go-to and Yukon Gold Potatoes are always a favorite as well. We use both interchangeably for this one. No need to peel them—just dice and boil.

Russet Potatoes can be used. These are starchier, which helps with crisping, but they can also break apart more easily. If using russets, peel them first and dice them evenly before boiling.

Frozen Diced Hashbrowns are our shortcut option. Use 2 cups of frozen diced hashbrowns and add them straight to the skillet after sautéing the onion and garlic. No extra prep needed!

Leftover Roasted or Boiled Potatoes also work great for a hash. Just chop them up and toss them in with the corned beef. Since they’re already cooked, you’ll just need to crisp them up in the pan.

Secrets to the Crispiest Hash

Want that perfect golden-brown crust? We’ve got the chef’s secrets for you. First, use a big skillet—cast iron is best, but stainless steel works too. If the pan is too crowded, things will steam instead of crisp up, so make sure everything is in a single layer.

Once your potatoes, corned beef, and cabbage are in, press it all down with a spatula to get good contact with the pan. And here’s the hardest part: don’t touch it! Let it cook undisturbed for 7–8 minutes before flipping—no stirring, no poking, just let that crust form.

When it’s time to flip, do it in big sections to keep those crispy edges intact. That’s it! You’ll have the crispiest, most delicious hash every time!

Serving Suggestions

Turn up the heat: Add a pinch of red chili flakes or a dash of hot sauce for some extra spice. You can even add some fresh or pickled jalapeños for added texture and a spicy kick!

Add Veggies: You can also add other vegetables, such as carrots, bell peppers, and mushrooms to customize this classic recipe and make it your own.