Corned Beef Confetti

Corned-Beef-HashMy husband’s Italian heritage takes precedence in our family food choice most of the time, and why shouldn’t it? Italian food is delicious, fun to make and fun to eat. But once a year I pay homage to my Irish grandmother and cook up a full corned beef and cabbage meal.

The morning after there are always leftovers. My father loved corned beef hash and the last time we were out to breakfast with our kids I discovered that my youngest daughter loves it, too! Who knew? I’ve never tasted it because it does not sound or look appetizing to me.

But I decided to use up the remaining food by trying my hand at a “hash.” I looked up several recipes, most of which called for fresh peppers of some sort and fresh potatoes. One recipe even called for starting with a raw piece of corned beef! (Isn’t “hash” supposed to be what is made with leftovers?)

Since there were no fresh peppers in my kitchen and there were several cooked potatoes from yesterday’s dinner, I ventured out on my own. This is big for me since I am a recipe follower!

While a non-stick skillet was heating over medium-high heat, I chopped up the leftover onions (next time I will just use fresh onion for more flavor) and cut the cooked potatoes into ½ inch dice (about 4 quarters were left). After melting about 2 Tbsp. butter in the heated skillet the onions and potatoes went in, then some salt, pepper and a dash of red pepper flakes (my substitute for the fresh peppers). As those browned, the carrots, corned beef and cabbage were chopped up. I cut the corned beef into ¼ inch dice, if yours is falling apart, feel free to shred it. You can even give it a spin in the food processor.

Once the potatoes were nicely browned the remaining vegetables and beef went in the pan. After a few more minutes of cooking I made 4 “holes” in the concoction and broke an egg into each. In order for the eggs to cook through the lid went on to the pan. This cooked for another 4-5 minutes.

I served my husband and me two of the eggs each, but one egg with a quarter of the hash would have been perfect, it is a lot of food.

The colors were so vibrant that I’ve christened it “Corned Beef Confetti.”

Corned Beef Confetti


  • 2 Tablespoons butter or olive oil
  • 1/2 medium fresh onion, chopped
  • 4 cooked potato quarters, cut into 1/2-inch dice
  • 1/8 teaspoon red pepper flakes OR 1/2 fresh green pepper, chopped
  • 1/2 teaspoon salt, be careful with the salt, as your corned beef will be salty
  • 1/2 lb cooked corned beef, cut into 1/4-inch dice, or this can be shredded.
  • 6-8 pieces cooked carrots, cut into 1/4 inch dice
  • 1/4 head of cooked cabbage, chopped
  • 4 Eggs


  1. Heat a non-stick skillet over medium-high heat
  2. Add the butter or oil.
  3. When the butter stops foaming or the oil shimmers, add the onions, potatoes, red pepper flakes (or fresh green pepper), Salt.
  4. Cook for about 5 minutes until potatoes are browned.
  5. Flip the mixture over and cook another 4-6 minutes.
  6. Add the corned beef, carrots and cabbage.
  7. With a spatula, make 4 “holes” in the mixture (see picture)
  8. Break one egg into each hole.
  9. Cover the pan and let cook for 4-5 minutes until the eggs are done to your preference.

To Serve:

Using a spatula, carefully lift the eggs and the mixture out of the pan and arrange on plates.Corned-Beef-Hash-PlatedServes 2-4


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