Leftover Magic: Corned Beef Hash and Cabbage for a Hearty Breakfast
Got leftover corned beef and cabbage from last night’s dinner? Don’t let it go to waste—turn it into a crispy, golden, flavor-packed corned beef hash! This easy skillet corned beef hash and cabbage combines tender chunks of corned beef, buttery potatoes, sweet carrots, and savory cabbage for a hearty, satisfying meal that’s perfect for breakfast, brunch, or even dinner.
Corned Beef Hash and Cabbage
What makes this dish even better? It’s a one-pan wonder! Just sauté everything together in a skillet, crack in a few eggs if you’re feeling extra indulgent, and you’ve got a comfort food classic that’s ready in minutes. The crispy bits of potato, caramelized onions, and flavorful corned beef create the ultimate sweet-savory bite every time.
Not only is this Corned Beef Hash and Cabbage a fantastic way to use up leftovers, but it’s also budget-friendly and meal-prep approved. Whether you’re looking for a post-St. Patrick’s Day breakfast or just a quick and easy meal with simple ingredients, this recipe is sure to become a household favorite!
Handy tip: Prepare Ahead!
Perfect for Leftovers – This hash makes great use of leftover corned beef and cabbage, giving them new life in a totally delicious way.
Quick & Easy – Ready in under 30 minutes with minimal effort.
One-Pan Meal – Less mess, less cleanup, more flavor!
Great for Breakfast, Lunch, or Dinner – Serve it with eggs in the morning or on its own as a satisfying meal.
Customizable – Toss in extra veggies, swap the potatoes for sweet potatoes, or spice it up with hot sauce!
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 1 cup cooked baby carrots, sliced
- 3 cups cooked, cubed potatoes
- 1 cup cooked and cubed corned beef brisket
- 2 cups steamed cabbage
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- 6 eggs, if desired
Instructions
- 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.
- To the skillet, add the remaining ingredients. Cook, stirring often until heated through.
- 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.
Tips & Tricks
- Use Leftover Corned Beef for Maximum Flavor – Leftovers work best because they’re already seasoned and tender! If you don’t have leftovers, deli-style corned beef can work in a pinch.
- Get Those Potatoes Crispy! – Let the hash sit in the pan for a few minutes before stirring to develop that perfect crispy crust.
- Don’t Skip the Butter – Butter adds richness and helps everything brown beautifully.
- Eggs Make It Even Better – Cooking eggs right into the hash makes this dish even more filling and delicious. Runny yolks = next-level flavor!
- Season to Taste – Corned beef is already salty, so taste before adding extra salt. A dash of black pepper or hot sauce is a great addition!
FAQs
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Corned Beef Hash and Cabbage
Corned Beef Hash and Cabbage is the perfect way to use your St. Patrick’s leftovers as it combines cooked corned beef brisket, cabbage, carrots, potatoes, eggs, and spices to create the easiest dish for leftovers that tastes out of this world!
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 1 cup cooked baby carrots, sliced
- 3 cups cooked, cubed potatoes
- 1 cup cooked and cubed corned beef brisket
- 2 cups steamed cabbage
- ½ teaspoon dried thyme leaves’
- ½ teaspoon garlic powder
- 6 eggs, if desired
Instructions
- 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.
- To the skillet, add the remaining ingredients. Cook, stirring often until heated through.
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 241mgSodium: 162mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 20g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
