Wednesday, April 10, 2024

H is for Hash

Turn that leftover Corned Beef and Cabbage Boiled Dinner into breakfast the following day with this delicious Hash topped with a Fried Egg. 

Corned Beef Hash and Egg

You will be wishing you had more leftovers......
H is for Hash. It is also for Hearty, Hungry, and Helpful.  Helpful because Hash helps you to use up some of those leftovers you find in your refrigerator.  This time I used the leftovers from St. Pat's Day however you can also use Leftover Sweet Potatoes and Beets, Steak and Potatoes, or Kielbasa and Redskin Potatoes.

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the featured letter or contains a main ingredient that starts with the letter.
This week's letter is H.  Let's take a look at what Heavenly, Healthy, Homecooked foods the others are sharing......

Corned Beef and Cabbage Hash topped with a Fried Egg

This is a tasty way to serve up leftovers without your family feeling like they are eating the same thing for breakfast that they enjoyed for dinner the night before.

Entrees, Corned Beef, Hash, Leftovers, Eggs
Yield: 3 servings
Author: Wendy Klik
Corned Beef and Cabbage Hash

Corned Beef and Cabbage Hash

Turn that leftover Corned Beef and Cabbage Boiled Dinner into breakfast the following day with this delicious Hash topped with a Fried Egg.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 1/2 lb. leftover corned beef from boiled dinner, diced
  • 1 wedge leftover cabbage from boiled dinner, diced
  • 5-6 leftover baby carrots from boiled dinner, diced
  • 2 T. butter, divided
  • 1 t. olive oil
  • 1/4 c. diced onions
  • 2-3 cloves garlic, minced
  • 3-6 eggs
  • salt and pepper, to taste


  1. Heat 1 Tablespoon of the butter with the olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until fragrant and softened. Add the diced corned beef, cabbage, and carrots. Toss to mix in the onions and garlic. Season with salt and pepper, and then leave, untouched for 4-5 minutes until the bottom turns golden brown. Flip with a spatula so the golden brown is up, reduce heat to low and allow to cook and brown while you fry the eggs.
  2. Break the desired number of eggs into a bowl being careful not to break the yolks. Heat the remaining butter in a skillet large enough to hold the eggs you are cooking without. Add the eggs to the hot butter, season with salt and pepper, and cover with a lid until eggs are cooked to desired consistency.
  3. Divide the hash between 3 plates and top with desired number of fried eggs.

Nutrition Facts



Fat (grams)

26.77 g

Sat. Fat (grams)

10.74 g

Carbs (grams)

4.82 g

Fiber (grams)

0.98 g

Net carbs

3.84 g

Sugar (grams)

1.82 g

Protein (grams)

19.97 g

Sodium (milligrams)

1154.63 mg

Cholesterol (grams)

306.69 mg


  1. I recently tested a recipe for someone that was called 'hash' and wasn't what I expected at all. This is more like it!

    1. This is what I grew up knowing as hash. How was your recipe made?

  2. I'd seriously make corned beef and cabbage just to make this breakfast!

  3. This is also my favorite thing to make with leftover corned beef! So lovely with an egg on top!

  4. H is for Hash! I too wanted to share with hashbrowns but reserved it for another letter. Your corned beef and hash looks inviting!

  5. What a wonderful way to use up leftovers and enjoy it for breakfast. A different kind of hash for me.

  6. I'll take corned beef any way I can get it...dinner, lunch, or even breakfast!!! YUM!!!

  7. Another great way to have eggs for breakfast! Thanks for sharing.

  8. A delicious meal you have made with leftover Wendy!

  9. I've never had corned beef hash before and I love that this is a way to repurpose leftovers!

  10. This is breakfast (or dinner) comfort food at its finest, in my opinion!


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