Corn Beef Hash

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Corn Beef Hash Recipe

Hello Oh My! Creative readers – I’m Chandra from The Plaid and Paisley Kitchen! I hope you all had a wonderful Valentine’s Day and are staying warm this bitter winter. Today I bring you a meal that can be served for breakfast, lunch or dinner. It’s the Best way to use up your leftover Corned Beef and Cabbage.

St. Patrick’s Day is less than a month away now and I know that everyone is gearing up for lots of green beer and fun treats! St. Patrick’s Day is by far one of my favorite Holiday’s. I go all out every year! We hit the Parade’s go to the Pub’s and I work for two weeks straight making all sorts of yummy treats and authentic meals.

The only downside to St. Patrick’s Day is sometimes the 18th. Just sometimes the 18th is a little too bright, a little too loud and it always comes way too early……

Corn Beef Hash Recipe

That is when you break out your Corned Beef and Cabbage leftovers and make this amazingly cure all meal. Not only good for what ales you, this is a filling hearty and flavor filled dish.

Growing up this was a favorite for many cold winter night dinners. We also loved ordering it at Diners. Being that we are from the Chicagoland area St. Patrick’s Day is kinda a big deal. But that we loved Corned Beef Hash so much we would eat it anytime of the year.

Corn Beef Hash Recipe

Full of corned beef, cabbage, and hash browns and to top it all off, a fried egg!

I guarantee that when you make this for your family they will leave the table full, satisfied and happy! And you just polished off any leftovers to make room in your fridge for more fun meals!

Corn Beef Hash

Corn Beef Hash


  • Your amounts will vary based on how much left over you have. Or you can make it straight from the crockpot with a whole corned beef roast.
  • Corned Beef Cut into cubes about 1/2"
  • 1/2 a cooked cabbage diced
  • 1 package Frozen Southern Style Hash browns {Plain}
  • 1-2 tbs olive oil
  • salt and pepper to taste
  • as many eggs as people you are serving


  • If you are not using leftovers place your raw corned beef roast and a cabbage cut into quarters in a crock pot, pour in an Irish style beer {12 oz} and 1 cup water cover and cook on high 3 hours or low 6 hours.
  • In a large skillet heat the olive oil on high
  • place frozen hash browns in a single layer
  • salt and pepper to taste
  • let brown and then stir to let the other side brown
  • turn heat down to medium
  • add in cubed corned beef and diced cabbage
  • cook and stir often till all is heated through
  • in a separate skillet fry the eggs in the manner you like to eat them
  • dish out the hash into bowls or plates
  • slide an egg on each
  • Enjoy!


This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All content and Photo's are Copyrighted.

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Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B
Susan B

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