Corned Beef Hash With Cabbage and Carrots

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/5/22
Classic Corned Beef Hash
Diana Rattray
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 servings
Nutrition Facts (per serving)
349 Calories
22g Fat
21g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 349
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 48%
Cholesterol 94mg 31%
Sodium 799mg 35%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 16g
Vitamin C 11mg 57%
Calcium 32mg 2%
Iron 3mg 14%
Potassium 614mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile. You can leave the cabbage and carrots out, and use more potato and beef, or add extra cabbage with less potato. This hash would also be delicious with leftover roast beef, ham, or roast pork. And if you're following a low-carb diet, replace the potatoes with chopped cauliflower or cauliflower "rice." See more in the expert tips below the recipe.

Hash is, by definition, a dish of cooked chopped meat, usually with potatoes. Onions and bell peppers are often included in the hash, which is frequently found on breakfast menus.

The dish makes a delicious meal with baked beans, or serve the hash with eggs in the morning for breakfast. This is an excellent choice if you're looking for an easy, basic recipe for corned beef hash.

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Ingredients

  • 4 tablespoons unsalted butter

  • 3/4 cup chopped onion

  • 1 clove garlic, pressed

  • 3 cups leftover potatoes, diced

  • 2 cups leftover corned beef, chopped

  • 1 cup leftover cabbage, diced, optional

  • 1/2 cup leftover carrots, diced, optional

  • 1/2 teaspoon dried leaf thyme

  • 1 to 2 tablespoons fresh parsley, chopped

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large, heavy skillet over medium heat, melt the butter.

  3. When the butter is hot, add the chopped onion. Sauté the onion, stirring, until it is translucent and softened.

  4. Add the garlic and sauté for 1 minute longer.

  5. Add the diced potatoes and chopped corned beef and cabbage, and carrots, if using.

  6. Stir in the thyme, parsley, and pepper.

  7. Taste the hash and add salt, as needed. Stir to blend ingredients.

  8. Pat the mixture down in the skillet and let brown for about 8 to 10 minutes.

  9. Turn and brown the other side.

  10. Serve and enjoy.

Tips

  • Leftover corned beef should be used within three to four days.
  • If you have leftover rutabaga, parsnip, or turnip from a corned beef meal, feel free to dice it and add to the hash.

Recipe Variations

  • Use chopped cooked roast beef, ham, or pork in the recipe instead of corned beef.
  • Replace part of the potatoes with diced cooked sweet potatoes.
  • Add 1 cup of cooked corn kernels.
  • Add 1 chopped bell pepper.
  • Looking for a low-carb option? Omit the potatoes. Chop a head of cauliflower in a food processor or grate with a box grater to make rice-sized pieces. Add the cauliflower to the sautéed onions and garlic. Proceed with the recipe.

How did it get to be called corned beef?

The term corned beef comes from the corn kernel-sized salt crystals that were used to cure the brisket.