Corned Beef Hash with Shaved Brussels

Course: Main Course
Cuisine: American
Keyword: breakfast hash, corned beef hash
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 466kcal
Put your leftover corned beef to good use in this hearty hash.  Great for a weekend brunch or quick and easy dinner. Sweet caramelized onions add another layer of flavor.
Print Recipe


  • 1/2 teaspoon salt
  • 1 pound russet potatoes peeled and cut into 1/4" dice
  • 1 pound leftover corned beef shredded or finely sliced
  • 1/2 pound brussels sprouts ends trimmed, shaved into thin slices
  • 1 tablespoon butter
  • 1/4 cup cream or half and half
  • 1/2 cup caramelized onions
  • 4-8 large eggs depending on how many each person wants


  • Bring a large saucepan of water to a boil. Add the salt and diced potatoes.  Cook for 3 minutes or until just tender.  Drain the potatoes and set aside.
  • In a large skillet over medium-medium high heat, melt the butter in the skillet and add the potatoes.  Cook for 2-3 minutes, stirring once to coat them with butter.  Add the shaved brussel sprouts and cook for an additional 3-4 minutes until the potatoes and brussels start to take on some color.  Add the corned beef and cream. Stir to combine and cook for 3-4 minutes until the mixture is very hot and the bottom and sides start to get crusty.
  • Spread the caramelized onions over the hash and top with a cooked egg (poached or fried the way you like it).  Serve.



Calories: 466kcal | Carbohydrates: 29g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 1793mg | Potassium: 1161mg | Fiber: 4g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 87.5mg | Calcium: 97mg | Iron: 4.6mg