Recipe

Healthy Corned Beef Hash

A lighter, crisp-edged corned beef hash with sweet potato, cabbage, and a punchy orange and lime finish.

By Matt Campbell

•

4.8

A cast iron skillet filled with crispy sweet potato and corned beef hash topped with a fried egg and sprinkled with fresh herbs, with orange wedges on the side

Hash is one of those “use what you’ve got” meals that somehow tastes like you planned it. This version keeps the soul of classic corned beef hash, salty, savory, crisp around the edges, but nudges it into brighter territory with sweet potatoes, cabbage, and a quick citrus finish that makes the whole skillet taste awake.

It’s cozy enough for brunch, fast enough for a weeknight, and flexible enough to handle whatever is hanging out in your fridge. The big idea: get the potatoes browned, crisp the corned beef, then hit it with orange and lime right at the end so the flavor pops without turning soggy.

A cutting board with diced cooked corned beef, cubed sweet potatoes, sliced green cabbage, and halved limes and oranges ready for cooking

Why It Works

Brighter flavor without extra effort: Orange zest and lime juice cut the saltiness of corned beef and make the whole pan taste lighter.
Better-for-you swap that still gets crispy: Sweet potatoes brown beautifully and bring natural sweetness that balances the tangy citrus.
One-skillet, high-reward cooking: We build layers in the same pan, which means more flavor and fewer dishes.
Meal prep friendly: It reheats well, and the citrus and herbs can be added fresh each time so leftovers taste newly made.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best for crisp edges): Warm a skillet over medium heat with 1 to 2 teaspoons oil. Spread hash in a thin layer and cook 4 to 6 minutes, stirring once, until hot and re-crisped.

Microwave (fast, less crispy): Cover loosely and heat in 45-second bursts, stirring between, until hot.

Freeze: Freeze in flat layers in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Pro move: Save the lime juice and herbs for serving. Add them after reheating so leftovers still taste bright.

Common Questions

Is corned beef hash actually healthy?

It can be. Corned beef is naturally higher in sodium, so “healthy” here means we balance it with fiber-rich veggies, use a reasonable amount of meat, and build big flavor with citrus and herbs instead of extra salt. If you are watching sodium closely, look for lower-sodium corned beef when possible, use a little less meat, and salt only at the very end if it truly needs it. A quick warm-water rinse may help a bit with surface salt, but it also rinses off some flavor, so I treat it as optional.

Can I use leftover roast potatoes instead of sweet potatoes?

Yes. Chop them, then add later in the cooking process since they are already cooked. Focus on crisping, not softening.

How do I keep my hash from turning mushy?

Two things: do not overcrowd the pan, and do not stir constantly. Press it down, let it brown, then flip in sections. Also add citrus at the end so it stays punchy and does not steam the potatoes.

What if I do not have oranges?

Use 1 tablespoon lemon juice plus a little extra zest, or a splash of apple cider vinegar for tang. You will lose the sweet-citrus vibe, but it will still be lively.

Can I make this without eggs?

Absolutely. Top with sliced avocado or salsa verde for the same creamy contrast. If you want something cool and tangy without dairy, try a squeeze of extra lime and a drizzle of good olive oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch large skillet (cast iron is ideal for crisp edges)
Cutting board and sharp knife
Microplane or fine grater (for citrus zest)
Spatula (a thin metal one works great in cast iron)
Measuring spoons

I started making corned beef hash as a “clean out the fridge” move, which is a fancy way of saying I had leftover corned beef and exactly zero desire to go grocery shopping. The first few tries were good, but heavy. Then one day I zested an orange into the pan on a whim, squeezed in lime, and suddenly the whole thing snapped into focus. Salty meat, sweet potatoes, cabbage that still had a little bite, and this bright finish that made it feel like brunch at a place with good coffee and better playlists. Now I keep citrus around on purpose, which is not how leftovers are supposed to work, but I am not mad about it.

Healthy Corned Beef Hash

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

2 teaspoons olive oil, plus more as needed
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 teaspoon kosher salt, plus more to taste at the end (corned beef varies a lot)
1/2 yellow onion, finely chopped
2 cups thinly sliced green cabbage (or leftover cooked cabbage, see note)
2 cloves garlic, minced
1 1/2 cups cooked corned beef, diced (about 8 ounces)
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper, plus more to taste
1 orange, zested and juiced (about 1 teaspoon zest and 3 to 6 tablespoons juice)
1 lime, juiced (about 2 tablespoons)
2 tablespoons chopped fresh parsley or cilantro
4 eggs, fried or poached (optional, for serving)
Optional toppers: sliced scallions, hot sauce, Greek yogurt, avocado

Note: If you are using leftover cooked cabbage, add it later with the corned beef just to warm and crisp the edges.

Optional note: If your corned beef has thick fatty bits, trim some before dicing so the hash tastes crisp, not greasy.

Instructions

Brown the sweet potatoes. Heat a 12-inch skillet over medium-high heat. Add olive oil, then the sweet potato and a pinch of the salt. Spread into an even layer. Cook 10 to 15 minutes, stirring only once or twice, until browned in spots and almost tender. (If your skillet is smaller or looks crowded, brown in two batches so it crisps instead of steaming.) If the pan looks dry, add 1 teaspoon oil.
Build the veg base. Add onion and cabbage. Cook 6 to 8 minutes, stirring occasionally, until the cabbage softens and the onions are translucent and starting to sweeten. Add garlic and cook 30 seconds, just until fragrant.
Add corned beef and crisp it. Stir in diced corned beef, smoked paprika, and black pepper. Taste before adding more salt since corned beef varies a lot. Press the mixture into a flat layer and let it cook undisturbed 3 to 4 minutes to form crispy edges. Flip in sections, scraping up the browned bits, and cook 2 to 3 minutes more.
Make it bright. Keep the heat at medium-high. Add orange zest, then drizzle the orange juice around the edges so it bubbles fast. Cook 30 to 60 seconds, just until it reduces and lightly glazes the hash. Turn off the heat and squeeze in lime juice.
Finish and serve. Taste and adjust with more pepper, lime, or a tiny pinch of salt if needed. Sprinkle with herbs. Top with eggs if you want the full brunch moment.

A wooden spoon pressing corned beef hash flat in a skillet as the edges crisp and brown

Matt’s tiny tricks (worth it)

Press, then wait: Crispiness comes from contact with the pan, not constant stirring.
Citrus timing matters: Zest and orange juice can cook briefly, but lime goes in last so it stays bright and fresh.
If it tastes flat: Add lime first, not more salt.
Make-ahead move: If you are prepping for later, hold back the herbs and lime for serving. They wake up leftovers like nothing else.

Nutrition information is estimated.

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