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Corned Beef Hash and Eggs with Cabbage

This Irish American leftover Corned Beef Hash and Eggs with Cabbage skillet is one of the most easy recipes for a tasty post-Saint Patrick’s Day breakfast. Full of tender chopped-up corned beef, creamy potatoes, sweet carrots, and cabbage all topped with farm-fresh eggs for one satisfying and filling way to start the day.

And it’s ready in just 20 minutes!

Leftover Corned Beef and Cabbage Hash on a plate

When St. Patrick’s Day rolls around, I tend to go overboard a little. I love making leprechaun crafts with my kids and of course, a yummy corned beef and cabbage recipe makes the holiday.

If you’re like me and tend to cook more than one meal’s worth, then this recipe will quickly become your post-St. Patty’s day dinner go-to!

This corned beef hash with eggs and cabbages takes advantage of the leftovers from a corned beef and cabbage dinner; however, feel free to make it from scratch any time of the year!

This dish would also be fantastic with leftover roast beef, ham, or roast pork. Or, if you’d prefer to keep this low-carb, swap out the white potatoes for “cauliflower rice” or chopped cauliflower.

One thing is for sure; this easy one-pot recipe is so adaptable you can decide what exactly to put in it, making this skillet one delicious breakfast the whole family is going to enjoy.

Corned Beef and Cabbage Breakfast Skillet Ingredients

What I love about this recipe is how versatile it is. You can leave out the cabbage and carrots and use more potato and beef or add in extra carrots with less potato.

Prefer sweet potatoes? Put those in instead. Want to add in more veggies? Feel free to mix in chopped bell pepper, parsnips, or even sweet corn.

Leftover Corned Beef and Cabbage Hash Ingredients
  • Butter
  • Onion
  • Baby carrots
  • Potatoes
  • Corned beef brisket
  • Cabbage
  • Dried thyme
  • Garlic powder
  • Eggs

How To Make Corned Beef Hash and Eggs

Melt butter in a large cast iron skillet over medium-high heat. Add the onion and cook until softened.

To the skillet, add the leftover meat and remaining ingredients, stirring often until heated through.

Note: if you like crispy potatoes, add those in with the butter and onion before you mix in the rest.

Corned Beef and Cabbage Hash

Once the corned beef and veggies are warmed through, create 6 pockets in the hash mixture and crack one egg into each hole.

Cover and reduce to medium heat. Cook until the eggs reach desired degree of doneness. Firm yolks will take longer than runny eggs but if you ask me they are all delicious.

Season with salt and pepper to taste before serving. Try it with some hot sauce or even a few shakes of Worcestershire sauce if you want an extra kick.

add eggs to hash

How To Store Leftovers

Store any leftover hash in an airtight container in the fridge for up to 4 days. This delicious recipe is great anytime of day so you may even want to pack it for lunch.

When ready to enjoy, place in a microwavable safe container for 2-3 minutes. If more time is needed, continue to warm in 30 second intervals until warmed through.

Why Is It Called Corned Beef?

Corned beef has been around since the 17th century. Long ago, the term corn meant a small particle. So, the term corned beef arose due to the salt, which was the size of corn kernels, used to preserve the brisket.

What Is Hash?

Hash is a dish of cooked chopped meat, usually served with potatoes. Many breakfast menus will also include the addition of onions and bell peppers for additional flavor.

Can I Cook the Eggs Separately?

You sure can! Feel free to cook eggs how you’d like in a separate pan and serve alongside or on top.

How Do I Make This Low-Carb?

To make this low carb, omit the potatoes and replace them with cauliflower. Chop a head of cauliflower in a food processor or grate with a box grater to make rice-sized pieces.

When cooking onions, add in the cauliflower and proceed with the rest of the recipe.

Leftover Corned Beef and Cabbage Hash with Eggs

Variations for Corned Beef Hash and Eggs with Cabbage

  • Add in leftover diced rutabaga, parsnip, or turnip for additional hearty veggies
  • Swap out the corned beef for a different protein such as roast beef, ham, or pork
  • Replace the potatoes with diced sweet potatoes
  • Add in corn kernels or bell peppers for additional sweetness and crunch
  • If you’d like to add a touch of heat, feel free to add in chopped jalapenos, hot peppers, or even sprinkle on some red pepper flakes!
  • Drizzle this spicy aioli sauce on top for extra yum!

Print the Recipe

This easy corned beef hash and eggs recipe is the perfect way to repurpose leftovers. Enjoy!

Want more St. Patrick’s Day breakfast recipes? Learn how to make green bagels or rainbow bagels from scratch!

Leftover Corned Beef and Cabbage Breakfast Hash Recipe

Corned Beef Hash and Eggs with Cabbage

Andrea Updyke
Leftovers never tasted so good! Add eggs to your leftover corned beef and cabbage for a delicious and hearty meal.
5 from 1 vote

Be sure to check out my tips and tricks in the post. Scroll up to read!

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Irish
Servings 6
Calories 335 kcal

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

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, stirring often until heated through.
  • Create 6 pockets in the hash and crack one egg into each hole.
  • Cover and reduce heat to medium.
  • Cook until the eggs reach your desired doneness.
  • Season eggs with salt and black pepper prior to serving.

Notes

This dish is great for leftover corned beef and hash. Cooking time may be reduced if you are simply warming up leftovers and adding the eggs.

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 24gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 241mgSodium: 162mgFiber: 4gSugar: 4g

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