alton brown corned beef hash
Breakfast, Recipes

Post-St. Paddy’s Day Bliss: Alton Brown’s Corned Beef Hash


Homemade corned beef and cabbage was always one of my childhood favorites, and since I’ve been making it for them the past two years, it’s a favorite of my husband and children as well.  Leftovers rarely last beyond the next day.

But, this past St. Paddy’s Day, I purposely divided our dinner in half and saved the leftovers for breakfast that following Saturday morning instead of allowing  the family to finish it up as lunches.  Why?  Because my mother and brother both rave about Alton Brown’s corned beef hash, so this year, I decided to give it a try.

It was totally worth saving.  Hubby, the kids, and I all loved it.  It’s way better than the canned stuff my family used to cook on camping trips!

It is a breakfast dish that I will save for just the couple times a year I make corned beef and cabbage, though, because it’s a bit too high in calories, fat, and points to become a regular weekend breakfast in our home.

Corned Beef Hash 1
Cook bell pepper in melted butter until it starts to brown.
Corned Beef Hash 2
Add corned beef & cabbage and all remaining ingredients.
Corned Beef Hash 3
Press the mixture firmly down in the pan.
Corned Beef Hash 4
Flatten it even more by pressing with a second skillet (I wrapped the top skillet in foil), and a tea pot, brick, or heavy rock.
Corned Beef Hash 5
Cook the hash until browned, about 10 minutes.
Corned Beef Hash 6
Stir and repeat the above steps until brown and crispy.
Alton Brown's Corned Beef Hash
Prep time
Cook time
Total time
Weight Watchers Info*: 10 PointsPlus (based on 8 original servings*), 13 PointsPlus (based on 6 original servings*).
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 3 tablespoons light margarine (I use Brummel and Brown)
  • 1 cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • 5 cups leftover corned beef and cabbage, well drained (I used 4 leftover servings from our Taste Place recipe)
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh oregano
  • ¼ teaspoon freshly ground black pepper
  1. Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
  2. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
  3. Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
  4. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
  5. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
  6. Serve immediately.
*Based on 4 servings left over from our 2.5 pound Slow Cooker Corned Beef & Cabbage.

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