Corned Beef Hash


I LOVE Corned Beef Hash! If I’m out to breakfast and it’s on the menu, it’s going in my belly!

Yesterday was our family Sunday dinner and I made Corned Beef and cabbage I always make more then needed (no one goes away hungery from my house!) so I had leftover Corned Beef for hash, the hubby does not even need to ask whats for dinner tonight.


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

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


  • Preheat oven to 400 degrees F. Line pan with Parchment paper.
  • 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.
  • Place into oven and bake for 18-20 minutes, or until golden brown and crisp; About 10 minuets in start your  Garlic and onions.
  • 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.
  • 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.
  • Serve immediately with a side of eggs.
  • Savor the yummyness!

Love Hope