This classic homemade corned beef hash recipe adds chopped up carrots, zucchini and bell peppers to the traditional trio of crispy potatoes, salty meat and sweet onions, and it's so good! Your go-to breakfast for the morning after St. Patrick's Day and a must-make dish anytime you have leftover corned beef in the house!

corned beef hash with chopped carrots, peppers and zucchini, topped with half a poached egg being sliced by a knife.

I absolutely love corned beef hash. A big rustic jumble of crispy-edged potatoes with sweet, sautéed onions strewn around and shreds of salty meat in every bite, the yolk of a soft cooked egg dripping down over everything .... mmmm.

I don't often make corned beef for dinner and when I do, I'm honestly even more excited about breakfast the next morning - homemade corned beef hash!

Corned beef hash is a pretty easy dish to prepare - Just chop up the leftover corned beef and pan-fry it with boiled cubed potatoes and chopped onions. And there's a simple way to elevate this dish without a lot of extra effort.

The Secret Ingredient? More Veggies!

Think about it: you're already chopping onions. Why not toss in some chopped carrots, peppers, and zucchini? This small step makes a world of difference. The added vegetables bring a vibrant burst of color, flavor, and texture to the hash plus a nutritional boost.

How to Make Homemade Corned Beef Hash

Here's what you'll need:

Cooked corned beef
Yukon Gold potatoes or other yellow-flesh potatoes
Yellow Onions
Carrots
Bell pepper
Zucchini
Dried Thyme, salt and pepper
Cooking oil

Corned beef hash ingredients on a marble countertop: 5 yellow flesh potatoes, two carrots, one zucchini, a yellow pepper, a hunk of corned beef and a jar of dried thyme.

Homemade Corned Beef Hash in 5 Simple Steps:

Cook the Potatoes: Boil, drain and then dice them into bite-sized pieces. Set aside. Note: While many corned beef hash recipes call for pan-frying raw, cubed potatoes, I have found it best to boil the potatoes before browning them in the pan. This allows you to pan-fry them over high heat for a shorter amount of time (because they're already cooked and tender), with the express purpose of getting them deliciously crisp and browned on the outside.
Sauté the Veggies: Heat olive oil in a skillet and sauté chopped onions and other vegetables (bell peppers, zucchini, carrots) until tender and slightly browned.
Add the Corned Beef: Cube or shred corned beef and toss it with the veggies until warmed through. Then transfer to a bowl.
Pan-Fry the Potatoes: Add more oil to the skillet and cook the potatoes until they're browned and crispy.
Combine and Heat: Return the corned beef and veggies to the pan with the potatoes and toss to heat everything through - ready to enjoy!

6 peeled Yukon gold potatoes in a saucepan covered with water.

Diced boiled potatoes on a cutting board with a knife and fork to the side.

4 piles of chopped veggies in a bowl: carrots, zucchini, onions and yellow bell pepper.

chopped carrots, onions, zucchini and yellow peppers cooking in a cast iron skillet.

Cubed corned beef on top of sautéed veggies, in a cast iron skillet.

cubes of corned beef and sautéed veggies in a cast iron skillet.

Cubed potatoes crisping and browning in a cast iron skillet with a metal spatula.

Corned beef has in a cast iron skillet with a wooden spoon.

How To Serve Homemade Corned Beef Hash

With An Egg On Top: Top your hash with a perfectly poached or fried egg for a complete and satisfying meal.
Breakfast For Dinner: This veggie-packed recipe makes a great option for a balanced and delicious dinner.
Tasty Toppings: Garnish with chopped parsley or scallions for a fresh finishing touch and serve with hot sauce and mustard on the side.

Corned beef hash with carrots, peppers and zucchini in the mix, topped with a poached egg that has a knife cutting into the yolk.

Variations and Substitutions

Cooking for a Crowd?: This recipe is easily scaleable and great for large groups - double or triple the ingredients and sauté veggies, corned beef and potatoes in batches, transferring them to a casserole pan as you go. Cover the pan with foil and warm the hash in a 350ºF oven for 15 minutes or until heated through. For extra crispness, remove the foil and set the pan directly under the high-heat broiler/grill for a minute or two before serving.
No Corned Beef? No Worries: Why wait for St. Patrick's day leftovers to make this delicious dish? You can make a fantastic hash using chopped up cooked ham or smoked sausages. Just follow this exact same recipe but sub in chopped ham or sausages for the corned beef.
Veggie variations: Try other vegetables in this hash. Shredded brussels sprouts, red onions, yellow summer squash and sweet potatoes will all work well and be delicious!

Corned beef hash with lots of veggies and a runny poached egg on top

Give this veggie-forward homemade corned beef hash a try! And if you do, please come back to leave a star rating and a comment. I'd love to know what you think!

Homemade Corned Beef Hash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lisa Goldfinger
Total Time: 1 hour 5 mins
Yield: 4-5 1x

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Description

This classic homemade corned beef hash recipe gets a big boost of flavor and nutritional goodness with chopped veggies in the mix. Perfect for breakfast, brunch or even dinner - and even better with a poached or fried egg on top!

Ingredients

Units Scale

2 pounds Yukon Gold or other yellow potatoes, peeled and cut in half
4 tablespoons cooking oil such as canola, avocado or light olive oil, divided
1 large yellow onion, diced (1 ½ cups)
2 carrots, peeled, sliced in half lengthwise, then ¼-inch sliced crosswise
1 medium zucchini, sliced in quarters lengthwise, then ¼-inch sliced crosswise
1 green or yellow pepper, seeded and diced
8-10 ounces cooked corned beef, cubed or shredded
¼ teaspoon dried thyme
Salt and pepper to taste
4-5 fresh eggs, if you're serving the hash with eggs on top
Chopped parsley or scallions to garnish, optional

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Instructions

Put potatoes into a large pot and add cold water to cover by an inch. Add a teaspoon of salt and bring to a boil. Cook for 15-20 minutes, or until potatoes are just cooked through. Check for doneness by inserting a knife - it should go in easily. Drain in a colander. When cool enough to handle, cut into ½-inch dice.
Heat 2 tablespoons oil in a large skillet over medium heat until hot. Add chopped veggies: onions, peppers, zucchini and carrots. Push them down into the pan with a spatula and cook, undisturbed, for 3-4 minutes. Flip over and cook for 3-4 minutes more or until tender and starting to brown.
Add corned beef to the skillet and toss with veggies for a minute or two, to heat through. Season with thyme and a few grinds of black pepper. Transfer mixture to a bowl.
Add 2 tablespoons oil to the skillet and turn the heat up to medium-high. When oil is hot, add potatoes, press them down into the pan with a spatula and cook, undisturbed, for 3 minutes or so, until a golden brown crust forms on the bottom. Flip them and brown on the other side for a few minutes. Season with ½ teaspoon salt and several grinds of black pepper.
Return corned beef and veggies to the skillet and toss with potatoes until heated through and ready to serve.
To serve with eggs, keep the corned beef hash warm in a 200ºF oven while you poach or fry the eggs. Divide the hash among individual plates and top with a fresh cooked egg. Add a garnish of chopped parsley or scallions, if desired, and serve hot sauce and/or mustard on the side.

Notes

Cooking for a Crowd: This recipe is easily scaleable and great for large groups - double or triple the ingredients and sauté veggies, corned beef and potatoes in batches, transferring them to a casserole pan as you go. Cover the pan with foil and warm the hash in a 350ºF oven for 15 minutes or until heated through. For extra crispness, remove the foil and set the pan directly under the high-heat broiler/grill for a minute or two before serving.
No Corned Beef? No Worries: Why wait for St. Patrick's day leftovers to make this delicious dish? You can make a fantastic hash using chopped up cooked ham or smoked sausages. Just follow this exact same recipe but sub in chopped ham or sausages for the corned beef.
Veggie variations: This is a flexible recipe. Feel free to try other vegetables in this hash. Shredded brussels sprouts, red onions, yellow summer squash and sweet potatoes will all work well and be delicious!
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Side Dish
Method: Sauté
Cuisine: Out of this World

This recipe was first published on Panning The Globe in March 2014. The recipe and post have been refreshed and updated with more pertinent information and new photos. This recipe has been improved with clearer directions and a better method of boiling the potatoes - rather than adding potatoes to boiling water which can cause the outside of the potatoes to cook faster than the inside, the new directions start the potatoes in cold water, which cooks them more evenly. The title of this post has been changed. It used to be called "Healthy Corned Beef Hash."

Homemade Corned Beef Hash