If you've ever wanted a dish that's both crispy and full of bold, comforting flavors, let me introduce you to my Crispy Corned Beef Hash with Brussels Sprouts Recipe. It’s an easy, satisfying meal that feels like a cozy brunch favorite but also works perfectly for a quick dinner.

A black skillet contains a base layer of cooked diced potatoes and bits of browned onion mixed with small pieces of dark red meat, all showing a soft, slightly oily texture with some green flecks of chopped scallions scattered throughout. On top of this base is a single fried egg with a bright yellow yolk in the center surrounded by a smooth, white cooked egg white with a slightly crispy edge. Thin slices of fresh green scallions are sprinkled over the egg, adding a fresh contrast. The skillet rests on a white marbled surface, next to a blue textile with visible woven texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Corned Beef Hash with Brussels Sprouts Recipe
Top Tip
How to Serve Crispy Corned Beef Hash with Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Corned Beef Hash with Brussels Sprouts Recipe

Why You'll Love This Recipe

I can’t get enough of this hash! Every time I make it, the crispy edges, tender potatoes, and that slight bitterness from the thinly shaved Brussels sprouts just come together in the best way. Plus, topping it with a runny egg makes it feel absolutely indulgent.

Comforting and hearty: Perfect for filling up on a lazy weekend or a busy weeknight alike.
Uses leftover corned beef: A smart way to avoid waste and enjoy a tasty, reimagined meal.
Crispy texture contrast: Golden potatoes and caramelized onions add a delicious crunch and sweetness.
Simple ingredients: Easily found in most kitchens or local stores, making this an accessible recipe.

Ingredients & Why They Work

Before you start, gather your ingredients thoughtfully. Choosing the right potatoes and fresh Brussels sprouts really makes a difference, and having some leftover corned beef ready means you can whip this up in under 40 minutes.

Flat lay of peeled russet potatoes diced into small cubes, a pile of shredded corned beef with natural marbling, thinly shaved fresh Brussels sprouts with bright green color, a few large whole brown eggs with clean shells, a small white ceramic bowl of golden caramelized onions, a small white ceramic bowl with smooth cream, a small white ceramic bowl with pale yellow butter, a small white ceramic bowl containing coarse salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salt: Enhances every ingredient’s natural flavors and balances the dish.
Russet potatoes: Their starchy texture crisps up beautifully on the skillet, giving you that perfect golden crunch.
Leftover corned beef: Adds rich, savory depth without extra cooking effort.
Brussels sprouts: Thinly shaved to soften their bite and blend seamlessly with the potatoes.
Butter: Provides a luscious richness and helps everything caramelize evenly.
Cream or half and half: Adds creaminess and helps bind the hash together while keeping it luscious.
Caramelized onions: Bring a touch of natural sweetness and complexity to each bite.
Eggs: The crowning touch – soft, runny yolks make every forkful more indulgent.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Corned Beef Hash with Brussels Sprouts Recipe is how easily you can customize it to suit your taste or pantry staples. Whether you want to add extra veggies, swap the protein, or make it a bit lighter, there’s plenty of room to play around and make it truly yours.

Swap the Protein: If you don’t have leftover corned beef, try using diced cooked ham or even leftover roast beef. I've done this myself when I didn’t have corned beef on hand, and it still gave me that hearty, savory bite I was craving.
Make It Vegetarian: Replace the corned beef with seasoned mushrooms or crispy smoked tofu for a vegetarian twist. Adding some smoked paprika or liquid smoke can help mimic that savory flavor.
Seasonal Veggies: In place of Brussels sprouts, thinly sliced kale or spinach works equally well and adds a lovely color contrast. In the fall, I love swapping in some roasted chestnuts for a nutty crunch.
Extra Heat: For those who like a little kick, toss in some diced jalapeños or a pinch of cayenne pepper when cooking the potatoes and Brussels sprouts. It adds warmth without overpowering the dish.
Cheesy Upgrade: A handful of shredded sharp cheddar or gruyère stirred in right before serving gives the hash an irresistibly melty finish. Personally, I can’t resist this cheesy version on a chilly morning.

Step-by-Step: How I Make Crispy Corned Beef Hash with Brussels Sprouts Recipe

A white plate holds a dish with two layers; the bottom layer is a mix of cooked shredded cabbage and pinkish-brown meat pieces, showing a soft texture with some caramelized browned edges. On top is a sunny-side-up egg with a bright yellow yolk and white edges slightly crispy, scattered with thin slices of green onion. A fork rests on the edge of the plate, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil the Potatoes Until Just Tender

Start by bringing a large saucepan of water to a boil, and add ½ teaspoon of salt along with 1 pound of peeled and diced russet potatoes (cut into ¼-inch pieces). Boil them for about 3 minutes – you want them to be just tender but not falling apart. This quick parboil gives you soft interior potatoes that will crisp up beautifully later. Once done, drain the potatoes and set them aside so they’re ready for the next step.

Step 2: Sauté Potatoes and Brussels Sprouts

Heat a large skillet over medium to medium-high heat and melt 1 tablespoon of butter. Add the boiled potatoes and cook for 2-3 minutes, stirring once to coat them evenly with butter. This helps start that crisping process. Next, add ½ pound of trimmed and shaved Brussels sprouts. Cook for another 3-4 minutes until both the potatoes and Brussels sprouts develop a light golden color — you’ll notice a lovely nutty aroma emerging as they brown. This balance of softness and crispness is what makes the hash so satisfying.

Step 3: Combine Corned Beef and Cream, Then Crust It Up

Add 1 pound of shredded or finely sliced leftover corned beef along with ¼ cup of cream (or half and half) to the skillet. Stir everything together well and continue cooking for 3-4 minutes. This step warms the corned beef through and helps the edges and bottom of the hash develop a crispy, golden crust — that deliciously savory layer is what makes this hash stand out. Keep an eye on it and don’t stir too often so the crust can form nicely.

Step 4: Top with Caramelized Onions and Eggs

Spread ½ cup of sweet caramelized onions evenly over the top of your hash for that rich, slightly sweet contrast. Then, top each serving with a cooked egg — poached or fried, whichever you prefer. The runny yolk adds luscious richness that ties all the flavors together beautifully. Serve immediately to enjoy the full texture and flavor spectrum of this hearty dish.

Top Tip

These tips will help you get the perfect balance of crispiness and tenderness in your Crispy Corned Beef Hash with Brussels Sprouts Recipe, making every bite comforting and flavorful.

Precook Your Potatoes: Boiling the diced russet potatoes for just 3 minutes ensures they’re tender but still hold their shape when fried, giving your hash a wonderful texture.
Shave Brussels Thin: Thinly slicing the Brussels sprouts allows them to cook quickly and meld nicely with the potatoes and corned beef, avoiding any harsh or raw bites.
Don't Skip the Cream: Adding cream or half and half gives the hash a lovely richness that keeps it from feeling dry, and helps everything bind together beautifully.
Build a Crust Slowly: Letting the bottom and sides of the hash get crusty over medium heat adds delightful texture and flavor—just be patient and resist the urge to stir too often.

How to Serve Crispy Corned Beef Hash with Brussels Sprouts Recipe

The image shows a white bowl filled with thinly sliced green and pale yellow Brussels sprouts, layered loosely and piled to the top of the bowl with fresh texture and curly edges visible. Next to the bowl on a white marbled surface, there are two whole, round Brussels sprouts, one cut in half to show the inside layers, with a woman's hand gently holding one of the whole sprouts near the top left corner. The overall color scheme is fresh green and white, with the wooden cutting board beneath the bowl contrasting softly with the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your hash with a perfectly cooked egg—poached or fried sunny side up are great choices. A sprinkle of fresh chopped parsley or chives adds a vibrant pop of color and freshness that brightens the dish. For a little extra zing, a dash of hot sauce or a spoonful of Dijon mustard on the side pairs beautifully.

Side Dishes

This Crispy Corned Beef Hash with Brussels Sprouts Recipe pairs wonderfully with a crisp green salad lightly dressed with lemon vinaigrette or a simple arugula salad to cut through the richness. If you want something heartier, try serving it alongside sautéed mushrooms or fresh toasted bread to scoop up every bit of hash and yolk.

Make Ahead and Storage

Storing Leftovers

Store any leftover hash in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and the texture enjoyable for quick meals later in the week.

Freezing

You can freeze leftover hash in a freezer-safe container for up to 1 month. Be sure to cool it completely before freezing. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftover hash gently in a skillet over medium heat to revive the crispiness on the bottom and sides. Avoid the microwave for reheating if possible, since the texture tends to become soggy.

Frequently Asked Questions:

Can I use fresh corned beef instead of leftover corned beef?

Leftover corned beef is ideal here because it’s already cooked and flavored, making the hash quicker to prepare. If using fresh corned beef, cook it fully and let it cool before shredding to maintain the texture and avoid overcooking the hash.

What’s the best way to cook the eggs for this hash?

Poached or fried eggs with runny yolks complement the hash wonderfully, adding creaminess that enriches each bite. However, cook them to your preference—scrambled or soft-boiled eggs work well, too.

Can I substitute the Brussels sprouts with another vegetable?

Yes! Thinly sliced kale, cabbage, or even spinach make great alternatives if you want a different green vegetable. Just adjust cooking time so they stay tender but not wilted.

Is there a way to reduce the sodium content of this dish?

Because corned beef and caramelized onions can be salty, try rinsing the leftover corned beef under cold water and patting it dry before cooking. You can also reduce added salt elsewhere and balance with acidic or fresh toppings to cut through the saltiness.

Final Thoughts

Making this Crispy Corned Beef Hash with Brussels Sprouts Recipe is such a rewarding way to turn leftovers into a comforting and delicious meal. With its layers of texture—from crispy edges to tender vegetables—and the richness of caramelized onions and creamy eggs, it’s sure to become a favorite in your kitchen. Whether it’s a leisurely weekend brunch or a cozy dinner on a busy night, this hash has you covered. Enjoy every hearty bite!