Easy Corned Beef Hash

Prep Time 00:05 Cook Time 00:18 Total Time 00:22 Serves 4


  • 1 tablespoon oil
  • 1 medium yellow onion, small dice
  • 2 tablespoons butter
  • 1-½ cups leftover corned beef, fine dice
  • 16 ounces leftover potatoes, about 12-14 small potatoes, diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Eggs, for serving (optional)


  1. Heat a large cast iron or non-stick skillet over medium heat. Once hot add oil and onion. Cook until soften, about 8 minutes.
  2. Add butter to the pan and turn up heat to medium high. Add beef and potato and stir to combine. Then let cook, undisturbed for 5 minutes. Flip over the hash and cook on the other side for another 5 minutes, or until the hash is heated through.
  3. Add garlic powder, salt and pepper to taste and serve with hot sauce and a fried egg (if desired)

Recipe Notes

  1. This can also work with some other cooked cuts of beef like brisket or pot roast.
  2. To make fully dairy free feel free to sub in ghee or additional oil in place of the butter.
  3. If you are using an oven proof skillet you can also crack a few eggs inside of the hash after step 2 and cook under the broiler for a few minutes until the eggs are cooked!
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