Weight Watchers Friendly Recipe: Leftover Corned Beef Hash
(252 calories | *10 WW SmartPoints)
Corned beef hash is a quick and easy way to turn your leftover corned beef and cabbage ingredients into a hearty and delicious breakfast, brunch or casual supper.
It’s not something I cook very often; but about once a year, usually right after St. Patrick’s Day when the fridge is full of the required leftovers.
While corned beef hash is fine on it’s own, I like it best with a fried or poached egg on top.
And the next time I make it, I’m going to use some of the suggestions I’ve discovered to boost it’s flavor, like adding chopped red bell pepper, minced garlic and thyme.
The Skinny on Leftover Corned Beef Hash
With *6 Weight Watchers PointsPlus (or *8 if you add a large egg) and *10 WW Freestyle SmartPoints, it’s a satisfying meal that keeps me full for hours.
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
Leftover Corned Beef Hash Recipe Variations:
- More Veggies: Add 1/4 cup finely chopped red or green bell pepper
- Red Flannel Hash: Add 1 cup finely chopped cooked, or canned, beets
- Baked Hash: Spread hash in a butteres casserole dish and bake at 325F degrees for 20 minutes, or until heated through
- Eggs on Corned Beef Hash: Shape the hash into 3-inch round, 1-inch thick patties. Arrange in a greased baking dish, or put in individual ramekins. Press a hollow into each and then break an egg into it. Sprinkle with salt and pepper. Cover and bake at 325F degrees until the egg white is set, about 25 minutes.
Tips for Making Better, WW Friendly Corned Beef Hash
- Buy thick slabs of corned beef from the deli counter if you don’t have leftover cooked corned beef sitting in the fridge.
- Don’t stir your hash too often while cooking. Allow it to develop a browned crust before inverting it and browning the unbrowned side.
- Try boosting the flavor of your corned beef hash with garlic and thyme (or your favorite spices and seasonings).
If you’ve made this Corned Beef Hash, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Leftover Corned Beef Hash Recipe
- 1 tablespoon olive oil
- 2 cups finely chopped cooked potatoes
- 1-1/2 cups finely chopped cooked lean corned beef
- 1/2 cup chopped onion
- 2 tablespoons fresh chopped parsley
- 1 to 2 teaspoons Worcestershire sauce
- fresh ground black pepper to taste
- 2 tablespoons milk
- Put olive oil in a large skillet and warm it over medium heat.
- Stir in the potatoes, beef, onion and parsley, Worcestershire sauce and pepper. Spread in an even layer in the skillet.
- Cook over medium heat abut 10 minutes, or until potatoes are browned, turning occasionally.
- Stir in milk, heat through.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If You Like This Leftover Corned Beef Hash Recipe, You Might Also Like
- Slow Cooker Corned Beef & Cabbage (Simple-Nourished-Living)
- Corned Beef Hash with Horseradish (Martha Stewart)
- Darina Allen’s Whole Wheat Soda Bread (Simple-Nourished-Living)
- Confetti Corned Beef Hash (Betty Crocker)
- Alton Brown’s Corned Beef Hash (The Food Network)
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