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If you have leftover corned beef, this corned beef hash recipe is the perfect way to use it! You’ll toss together diced corned beef, thinly sliced Brussels sprouts and little cubes of potato with a little olive oil and salt and pepper, then roast them to perfection and top with a fried egg! 

I was at an IHOP with my best friend Mary when corned beef hash became ‘canned’ beef hash.

We were in high school, out for breakfast on a Saturday. I don’t remember what Mary ordered, but I ordered fried eggs and corned beef hash. When the server arrived with our plates, the sight of mine was too much. Mary and I – rudely I admit – burst out laughing. The cook had clearly dumped hash from a large can and sliced off a cylindrical section to plop on my plate.

Why this recipe stands out.

But this Corned Beef Hash does not come from a can and is as much vegetable as it is corned beef and potato. Corned beef has a wonderful, unique flavor, but it’s potent. So it works well in dishes where it’s overwhelmed, at least in quantity, by more subtle flavors. Although, it’s also wonderful in an all-out brawl with other potent flavors: rye bread, grainy mustard, sauerkraut, swiss cheese – but that’s for another day.

A few things I love about this Corned Beef Hash: the Brussels Sprout’s fresh, pleasantly bitter flavor; the sweet, buttery element of red potatoes; and the fact that it’s cooked in the oven. So it’s convenient if you have a crowd to feed, and also great for two on a lazy Sunday morning. But don’t be too lazy, it’s worth the effort to top each portion with an egg, fried sunny side up! Same goes for this Sweet Potato Hash that you should also try.

If you scale this recipe up, you’ll want to divide the hash between two baking sheets, rotating them a couple of times between the upper and lower racks. Increase the roasting time too, by 5 to 10 minutes, until the potatoes are tender and the beef and Brussels Sprouts have some crispy edges.

More Brunch Worthy Recipes

Oven Roasted Corned Beef Hash

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Main Course
Calories: 451
Servings: 4 people
If you have leftover corned beef, this corned beef hash recipe is the perfect way to use it! You’ll toss together diced corned beef, thinly sliced Brussels sprouts and little cubes of potato with a little olive oil and salt and pepper, then roast them to perfection and top with a fried egg!


  • 1 pound red new potatoes diced small, about 1/2"
  • 10 ounces cooked corned beef diced
  • 24 large Brussels sprouts thinly sliced
  • 1/4 cup olive oil divided
  • salt and freshly ground black pepper to taste
  • 4 eggs


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl combine potatoes, beef, and Brussels sprouts. Drizzle 3 tablespoons olive oil over and season with salt and freshly ground black pepper. Toss to coat mixture evenly. Spread onto prepared baking sheet in a single layer.
  • Roast at 400°F until potatoes are tender and beef and Brussels sprouts have some crispy edges, 25 to 30 minutes.
  • In the last few minutes of baking, heat a skillet over medium heat until hot. Add remaining tablespoon olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
  • Divide the hash between four plates and top each with a fried egg. Serve.


Calories: 451kcal | Carbohydrates: 29g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 974mg | Potassium: 1231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 126mg | Calcium: 89mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Karen (Back Road Journal) says:

    I can’t wait to try your version of corned beef hash recipe with the Brussels sprouts. That sounds like a real winner.

    1. Marissa Stevens says:

      I love to hear that, Karen! Thank you.

  2. Ben Maclain|Havocinthekitchen says:

    There are not many things which can beat a good potato hash! Having incorporated corned beef and Brussels sprouts (one of my favorite veggies), you probably has created something that would be impossible to beat at all:) Well done!

    1. Marissa says:

      Thanks so much, Ben!

  3. David | Spiced says:

    I’d be all over this one…in fact, I will be! We’re making corned beef tomorrow (yes, a day late…) and I anticipate leftovers. I’ll definitely need to save some to turn it into hash form! Happy St. Patrick’s Day, Marissa! 🙂

    1. Marissa says:

      I love it! Corned beef is good any day of the year, so no worries. 🙂 Happy St. Patrick’s day to you too!

  4. Faith (An Edible Mosaic) says:

    I literally laughed out loud at that story about your diner hash! I’d imagine this beauty is worlds apart, lol. It’s funny, I’ve never made corned beef (but I love it!) and since it is the season I’ve been seeing it everywhere and have been craving it. If I decide to make corned beef, I know what I’ll be doing with the leftovers for sure!!

    1. Marissa says:

      Yes, worlds apart! lol! Thank you, my friend!

  5. Dorothy Dunton says:

    Hi Marissa. I have two 4-1/2 pound corned beef briskets in the frig which I’m going to cook Friday. I love leftovers, Kevin’s casserole, Reuben sandwiches and hash. I ate hash from a can maybe twenty years ago and got so sick; have not had it since. When I do a prime rib I make beef hash with leftovers.

    1. Marissa says:

      Wow, Dorothy! That’s a lot of corned beef – I understand why though, the leftovers are so versatile. Now you have me craving a Reuben sandwich!! And what a great idea to make hash out of prime rib – I’ll have to try that.