Making a hash of it.

Ah, Saturday and the madness of St. Patrick’s day is done, leaving many with slabs of leftover corned beef, mounds of potatoes, and plates of soggy cabbage. (It also leaves many with pounding heads and a great distaste for cheap beer dyed green.)

Never fear; the RogueChef has the plan to fix both as long as we make a hash of it …

I’ll start by performing a rough dice on my leftover corned beef roast, an equal amount of cooked potatoes, and a mixture of carrots and cabbage. (Yes, this is very close to a colcannon. But not quite.)

As the Roguechef kicker, I’ll add bell pepper and at least two if not three, jalapenos into my fry pan as I cook down some raw onion and garlic.

After I flip the hash the first time, I’ll shape some wells into the hash and crack an egg into them, cover, and let the hash steam/poach the eggs. My serving options will include toast (maybe soda bread, toasted and slathered with butter), coffee, and hot sauce on the side. (Hmm, this does sound like a nice and easy morning after breakie/lunch/dinner, depending on prior consumption of green beer.)

From Wikipedia:

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”

Canned corned beef hash became especially popular in countries such as Britain, France, and the United States, during and after the Second World War as rationing limited the availability of fresh meat.

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans.

Corned Beef Hash

Left over Corned Beef and Potatoes? Lets do breakfast for dinner.
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 30 minutes
Course Breakfast, Dinner, Lunch, Main Course, PubGrub
Cuisine Global
Servings 2
Calories 487 kcal


  • 1 ea Onion Med-Large, Peeled, chopped
  • 2 cups Corned Beef Cooked, Small Dice
  • 2 cups Potatoes Cooked, Small dice
  • 1 cup Carrots Cooked, Small dice
  • 1 cup Cabbage Cooked, Diced
  • 2 tbsp Butter Unsalted
  • 2 tbsp Bacon Drippings Optional, Replaces Butter, or half anf half
  • 1 tsp Garlic Minced
  • Salt and Pepper To Taste


  • In a large cast iron skillet, foam out the butter over medium heat.
  • Add the onion and cook a few minutes, until soft and translucent.
  • Add the garlic and sautee until fragrant.
  • Mix in the chopped corned beef, cabbage, carrots and potatoes. Spread out evenly over the pan.
  • Increase the heat to high or medium high and press down on the mixture with a metal spatula. Looking for maximum crispness here, do not stir.
  • Cook until browned (~ 10 minutes) and then flip.
  • Cook the other side until browned. (~ 10 minutes)
  • Taste Season and Balance Flavor.


Very much a follow-on meal. Perfect for Breakie or as Breakie for dinner.
I’ll kick this up by adding bell pepper with the onions, maybe a spicy jalapeno or three.
A classic presentation is to form wells in the hash and crack eggs into them, covering and steaming/poaching the eggs.
I’ve used the whole gamut of Corned Beef, Cabbage, Potatoes, and Carrots here, but feel free to include or exclude as you desire.
And do not limit your seasoning to salt and pepper; paprika, seasoned salt, and others can play nicely here.
Do NOT be afraid to pass the hot sauce on the side as well.


Calories: 487kcalCarbohydrates: 9gProtein: 18gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 104mgSodium: 1537mgPotassium: 610mgFiber: 3gSugar: 4gVitamin A: 11076IUVitamin C: 48mgCalcium: 49mgIron: 2mg
Keyword Corned Beef, Hash, Potato
Tried this recipe?Let us know how it was!

  Filed under: British, Cast Iron, Fried, Global, Irish, Pub Food, Quick

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