Corned Beef and Cabbage Breakfast Hash

This Corned Beef and Cabbage Breakfast Hash takes full advantage of any leftovers you may have from a recent Corned Beef and Cabbage dinner.

I know I typically make corned beef and cabbage around St Patrick’s Day as do many, so this Corned Beef and Cabbage Hash is a lovely little trick I apply to use up my leftovers.

While I call this a recipe, in all honesty it really just requires the use of your skillet and some St Patrick’s Day leftovers. Of course, I love adding some fried eggs to the mix for a really hearty breakfast! If you’re looking for more ideas of how to use leftover corned beef and cabbage, why not try this Corned Beef and Cabbage Soup or Corned Beef and Cabbage Quesadillas!

Corned Beef and Cabbage Breakfast Hash

1. In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
2. To the skillet, add the remaining ingredients. Cook, stirring often until heated through.
3. If desired, create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium. Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

HOW SHOULD I COOK EGGS TO INCLUDE IN THIS HASH?

• You can either fry or poach some eggs in a separate pan and serve them alongside your Corned Beef and Cabbage Hash or you can make a few nests in your corn beef and hash mixture and then crack your eggs into them.
• With the latter option, cover your pan till the egg whites set and then serve the hash together with the eggs.

WHAT VARIATIONS CAN I MAKE TO THIS RECIPE?

• If you want a low-carb option for this meal then omit the potatoes and replace them with cauliflower rice that you can add to the sauteed onions and garlic. Use a grater or food processor to get your chopped head of cauliflower to become rice-sized or buy rice cauliflower from the store.
• Corned beef can be substituted for roast beef, ham or pork.
• Sweet potatoes can be used instead of regular potatoes or you can reduce the quantity of the potatoes called for by the amount of sweet potato you decide to include.
• Bulk up the veggie content of this Corned Beef and Cabbage Hash with cooked corn kernels and a chopped bell pepper.

TIPS FOR MAKING CORNED BEEF AND CABBAGE HASH

• If you feel like you don’t have enough potatoes leftover for this recipe, you can add shredded potatoes (like this hash brown mix) to your hash.
• Apart from eggs, you could also serve this dish with baked beans or add this Corned Beef and Cabbage Hash to an omelette!
• This Corned Beef and Cabbage Hash will last for 3-4 days in the refrigerator. Take note though that if you are already using leftovers for this recipe, it’s never good food safety practice to reheat food more than twice so in that instance I would recommend using it up in one sitting.

Other St Patrick’s Day Recipes

Instant Pot Irish Stew
Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting
Cheesy Guinness Beef Sliders