# Corned Beef Hash Sandwich > Hearty corned beef hash piled into an open-faced, melty sandwich — a perfect savory brunch that turns leftovers into something special. Crisped potatoes and onions mingle with salty corned beef, topped with cheese and a fried egg for a satisfying breakfast or brunch. Canonical URL: https://www.topshelf.recipes/recipes/corned-beef-hash-sandwich ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 28, 2026 Last Updated: September 28, 2026 ## About This Recipe There’s something stubbornly satisfying about turning last night’s corned beef into a new morning ritual. This open‑faced corned beef hash sandwich leans on texture — crisp, golden cubes of potato, browned flakes of corned beef and a thin, buttery toast that stands up to the hash’s weight — and on balance, where a smear of Dijon and a bright hit of pickles or hot sauce cuts through the meat’s salt and the yolk’s richness. Using sturdy bread (sourdough, rye or a country loaf) and a melting cheese makes each bite cohesive, so you get crunchy, creamy and beefy all at once. What makes this version work is a few small technique choices: give the potatoes space to sear, let the corned beef color in the pan instead of stirring immediately, and toast the bread butter‑side down before finishing with cheese so it won’t go soggy. The recipe is forgiving — ideal for brunch hosts who want impressive results without precise timing, and for cooks who love the idea of elevating leftovers into something wholly new and craveable. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 2 - Difficulty: Easy - Category: Breakfast ## Ingredients ### Add and crisp the corned beef - 8 oz Cooked corned beef, diced or shredded ### Cook potatoes and sweat onions - 2 cups Yukon Gold or russet potatoes, peeled and diced - 1/2 medium Yellow onion, finely chopped - 2 tbsp Vegetable oil (or neutral oil) - 1 tsp Salt and freshly ground black pepper ### Fry the eggs - 2 large Large eggs ### Toast the bread and melt the cheese - 4 slices Slices of sturdy bread (sourdough, rye or country loaf) - 2 tbsp Unsalted butter - 2 slices Cheddar cheese slices (or your favorite melting cheese) ### Assemble the sandwiches - 2 tsp Dijon mustard ## Instructions ### 1. Cook potatoes and sweat onions Heat a large skillet over medium heat and add the vegetable oil. Add the diced potatoes in a single layer and cook, stirring occasionally, until they start to brown and become tender, about 10–12 minutes. Add the chopped onion, season with salt and pepper, and continue cooking until the onions are translucent and the potatoes are golden, another 3–4 minutes. ### 2. Add and crisp the corned beef Push the potatoes and onions to the pan edge and add the diced corned beef to the center; spread it out and let it sit for a minute to develop color. Stir everything together and press the hash into the pan, allowing edges to crisp; continue cooking 4–6 minutes more until the corned beef is heated through and some pieces are nicely browned. Taste and adjust seasoning. ### 3. Fry the eggs In a separate nonstick skillet, melt a little butter or oil over medium heat and crack in the eggs. Cook them sunny-side up, or to your preferred doneness, until whites are set and yolks are still runny (about 3–4 minutes). Season lightly with salt and pepper and keep warm. ### 4. Toast the bread and melt the cheese Spread butter on one side of each bread slice. In a clean skillet over medium heat, toast the bread butter-side down until golden. Flip, place a slice of cheddar on two slices, and cover the pan briefly so the cheese melts, about 1–2 minutes. ### 5. Assemble the sandwiches Spread Dijon mustard on the plain toasted slices, divide the corned beef hash between the two cheesy slices, and top each with a fried egg. Close the sandwiches and press gently so everything stays together; cut in half if desired. ### 6. Serve and optional finishes Serve immediately while hot and melty. Optional finishes: add pickles or hot sauce, a sprinkle of chopped chives, or swap the cheddar for Swiss for a different flavor — great for brunch or using up leftover corned beef. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1057 kcal - Protein: 47.3 g - Carbohydrates: 76.1 g - Fat: 62.6 g - Saturated Fat: 24.2 g - Fiber: 6 g - Sugar: 5.8 g - Cholesterol: 356.8 mg - Sodium: 2795.6 mg - Potassium: 1106.9 mg - Calcium: 308.9 mg - Iron: 8.4 mg ## Tips ### Dry the Potato Dice Pat the diced potatoes completely dry before they hit the pan; removing surface moisture helps them brown instead of steam. ### Cook in a Single Layer Spread potatoes in an even, single layer and resist frequent stirring so a crisp crust forms on the pieces. ### Let Beef Develop Color When you add the corned beef, press it into the pan and leave it undisturbed for 45–60 seconds so small browned edges develop for extra flavor. ### Melt Cheese Covered After flipping the toasted bread, add the cheese and cover the pan for 1–2 minutes to trap steam and melt the cheese without charring the bread. ### Set Eggs Without Flipping For sunny‑side eggs with set whites and runny yolks, spoon hot fat around the whites or cover the skillet briefly to finish cooking them gently. ## Variations and Substitutions ### Vegetarian 'Corned' Version Swap the corned beef for smoked, diced king oyster mushrooms or well‑seared tempeh and add a teaspoon of liquid smoke and a pinch of salt to mimic that savory profile. ### Swiss & Rye Twist Replace cheddar with Swiss or Gruyère and use rye bread for a tangier, slightly more European flavor that pairs beautifully with mustard and pickles. ### Spicy Breakfast Melt Fold chopped pickled jalapeños into the hash, spread a thin layer of Sriracha mayo on the bread, and use pepper jack for melting cheese with a kick. ### Cabbage‑Forward Hash Add shredded cooked cabbage (or leftover braised cabbage) to the pan with the onions for extra volume and a sweet‑savory contrast to the corned beef. ## Notes This sandwich is a great way to reinvent leftover corned beef into a showstopping brunch. It shines on weekend mornings or for a cozy holiday breakfast when you want something hearty and quick. ### Storage and Make-Ahead Leftover hash keeps well refrigerated in an airtight container for up to 3–4 days; store fried eggs and toasted bread separately to avoid sogginess. To reheat, warm the hash in a skillet over medium heat to re‑crisp the edges, then top with a freshly fried egg and melted cheese; you can also reheat in a 350°F oven for 10–12 minutes. Freeze plain hash (no egg or bread) in a freezer‑safe container for up to 2 months and thaw overnight before reheating. ### Serving Suggestions Serve with a small bright salad of arugula, lemon and shaved fennel or quick pickled cucumbers to cut the richness. For drinks, a Bloody Mary or a sharp espresso complements the savory notes, while a light lager or dry cider is good for a weekend brunch crowd; garnish the plate with chopped chives or scallions for color. ## Frequently Asked Questions ### Can I use raw corned beef in this recipe? No — this recipe assumes cooked corned beef (leftovers or deli slices). If you have raw corned beef brisket, it must be fully cooked and shredded first before being added to the hash. ### My potatoes are sticking to the pan — how do I prevent that? Use a roomy skillet and enough neutral oil so the potatoes glide; let them sit undisturbed long enough to form a crust before turning. A well‑seasoned cast iron or nonstick pan also helps prevent sticking. ### How do I reduce the saltiness of store‑bought corned beef? Rinse thin slices briefly under cold water and pat dry, or soak the diced beef in cold water for 10–15 minutes, then drain. Bright elements like Dijon, lemon, or pickles will also help balance saltiness on the plate. ### Can I assemble these ahead for a brunch crowd? Yes — cook the hash and toast the bread ahead, keep them warm separately, and fry the eggs just before serving; assemble on demand so the toast stays crisp and yolks remain runny. Alternatively, reheat the hash in a low oven and melt the cheese at service time. ### What’s the best way to reheat without losing crispness? Reheat the hash in a skillet over medium heat to restore crisp edges rather than microwaving, and toast the bread again briefly before assembling to maintain texture. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)