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.
Learn about The Spruce Eats' Editorial Process
Updated on 07/1/21
Classic Corned Beef Hash
Diana Rattray
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 servings
Nutrition Facts (per serving)
185 Calories
8g Fat
24g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 185
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 76mg 3%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Protein 5g
Calcium 70mg 5%
*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 and it 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.

1:06

Click Play to See This Corned Beef Hash With Cabbage and Carrots Recipe Together

Featured Video

Ingredients

  • 4 tablespoons butter
  • 3/4 cup onion (chopped)
  • 1 clove garlic (pressed)
  • 3 cups leftover potatoes (diced)
  • 2 cups leftover corned beef (chopped)
  • Optional: 1 cup leftover cabbage (diced)
  • Optional: 1/2 cup leftover carrots (diced)
  • 1/2 teaspoon dried leaf thyme
  • 1 to 2 tablespoons fresh parsley (chopped)
  • 1/4 teaspoon 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, chopped corned beef, 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 sautĂ©ed onions and garlic. Proceed with the recipe.

How did it get to be called corned beef?

The term corned beef came about due to the salt crystals, which were the size of corn kernels used to cure the brisket.