Transform leftover corned beef into a restaurant-quality brunch with this Reuben-style hash. The key is crisping the beef in a hot pan to develop deep, savory flavors.
Potatoes and onions join the beef, creating a golden, crispy base. A touch of sauerkraut adds the classic Reuben tang, while Swiss cheese melts into every bite.
This dish comes together in 20 minutes, making it perfect for a lazy weekend morning. The flavors are bold and satisfying, with no wasted leftovers.
Serve with a fried egg on top for the ultimate brunch experience. The runny yolk ties all the elements together beautifully.
Ingredients for Leftover Corned Beef
Transform last night’s dinner into brunch magic with these bold, savory ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Corned Beef 🥩 | 2 cups | Cooked, diced or shredded |
| Russet Potatoes 🥔 | 1 ½ lb | Peeled and diced |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Sauerkraut 🥬 | 1 cup | Drained and rinsed |
| Swiss Cheese 🧀 | 1 cup | Shredded from block |
| Large Eggs 🥚 | 4 whole | For topping |
| Olive Oil 🫒 | 2 tbsp | Divided for cooking |
| Dijon Mustard 🟡 | 1 tbsp | For serving |
| Unsalted Butter 🧈 | 2 tbsp | Optional for crisping |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The corned beef is the star—use what you’ve got leftover, but make sure it’s not too fatty (trim if needed). Russet potatoes crisp up best for hash, and Swiss cheese from a block melts smoother than pre-shredded. Grab these at any supermarket; no specialty stores required. The sauerkraut should be tangy and fresh—look for refrigerated varieties over shelf-stable for better flavor.
No corned beef? Sub pastrami or smoked brisket for a similar vibe. Out of Swiss? Gruyère or sharp cheddar works in a pinch. Sauerkraut haters can swap in diced pickles (trust me, it’s good). The Dijon is optional but adds that classic Reuben kick—yellow mustard if that’s what’s in the fridge. Eggs must be fresh—old ones won’t hold their shape as well.
Hash is best hot off the pan, but leftovers reheat well in a skillet with a splash of oil. Keeps in the fridge for 3-4 days—the flavors deepen overnight. Freeze extras (without eggs) for up to 2 months if you’re meal prepping.
Why You’ll Love This Recipe
- I’ll be real: this is my go-to when I need to turn leftovers into a hearty meal in under 20 minutes.
- One Pan Wonder: I toss the corned beef, potatoes, and sauerkraut together in a single skillet—minimal cleanup, maximum flavor.
- Melted Swiss Magic: That gooey Swiss cheese over the warm beef and tangy kraut? Honestly, it’s the bite I keep coming back for.
- Weeknight Rescue: I’ll be real: this is my go-to when I need to turn leftovers into a hearty meal in under 20 minutes.
Step-by-Step Instructions for Reuben-Style Hash for Brunch
This method transforms leftovers into a brunch-worthy dish with minimal effort.
Step 1: Parcook the Diced Russet Potatoes
Heat 1 tbsp Olive Oil in a large skillet over medium-high heat. Add all 1.5 lb Russet Potatoes and spread them in an even layer. Cook undisturbed for 5-6 minutes until the bottoms develop a golden crust.
Stir the potatoes and continue cooking for another 5-6 minutes until they’re tender with crispy edges. Season lightly with 0.5 tsp Salt and 0.5 tsp Black Pepper. This step ensures the potatoes finish cooking in the final hash without turning mushy.
Step 2: Crisp the Corned Beef and Onion
Push the potatoes to one side of the skillet and add the remaining 1 tbsp Olive Oil to the empty space. Add 1 whole Yellow Onion and cook for 3-4 minutes until softened and translucent.
Add all 2 cups Corned Beef to the skillet, pressing it into the pan to develop a deep brown crust. Cook for 4-5 minutes, stirring occasionally, until the beef is heated through and slightly crispy. Combine it with the potatoes and onion.
Step 3: Incorporate Sauerkraut and Swiss Cheese
Reduce the heat to medium and add 1 cup Sauerkraut to the skillet. Stir well to distribute it evenly throughout the hash. Cook for 2-3 minutes to meld the flavors.
Sprinkle 1 cup Swiss Cheese over the top of the hash. Cover the skillet and let it sit for 2 minutes until the cheese melts completely, creating a gooey, cohesive layer.
Step 4: Fry the Eggs and Assemble
In a separate nonstick skillet, heat 2 tbsp Unsalted Butter over medium heat. Crack in all 4 whole Large Eggs and cook until the whites are set but the yolks remain runny, about 2-3 minutes.
Slide the eggs on top of the hash. Garnish with 2 tbsp Fresh Parsley and serve immediately with 1 tbsp Dijon Mustard on the side for dipping or drizzling.
Pro Tips For Making Leftover Corned Beef
- Shred Against the Grain: I learned this the hard way—always slice or shred your leftover corned beef against the grain for tender, easy-to-eat pieces instead of chewy strips. It actually changes the outcome, especially when mixing it into dishes with potatoes or sauerkraut.
- Drain the Sauerkraut Well: Sounds weird, but it works: rinse and squeeze as much liquid as possible out of the sauerkraut before combining it with the beef. My grandmother swore by this, and she was right—it prevents a soggy mess and lets the flavors concentrate.
- Skip the Pre-Boil: Resist the urge to boil the potatoes first if you’re making a one-pan hash or casserole. Par-cook them in the microwave for 5 minutes instead, then crisp them up in the pan with the beef for better texture.
- Melt Cheese Last: After burning three batches, I finally figured out—add the Swiss cheese only in the last 2-3 minutes of cooking or broiling. This isn’t the prettiest method, but it’s the tastiest way to avoid rubbery, overcooked cheese.
Pro Cooking Tips for This Recipe
Perfect Potato Prep
Parcooking the 1.5 lb Russet Potatoes is crucial for even crisping. I always dice them into ½-inch cubes for maximum surface area. Soak in cold water for 10 minutes first to remove excess starch—this prevents gummy hash. Pat them completely dry before cooking for the best crust. 💡
Beef Crisping Technique
Don’t just dump the 2 cups Corned Beef in—spread it thin in the pan and press down with a spatula. This creates a deep brown crust that’s packed with umami. Use medium-high heat and resist stirring for at least 2 minutes to develop that perfect sear.
Cheese Melting Hack
For gooey Swiss Cheese that blankets every bite, shred it fresh from a block. Pre-shredded contains anti-caking agents that prevent smooth melting. Cover the skillet for 2 minutes to trap steam—this melts the cheese faster without drying the hash.
Egg Timing
Start the 4 whole Large Eggs only after the hash is nearly done. Use 2 tbsp Unsalted Butter for rich flavor and crisp edges. Cook until whites are set but yolks stay runny—about 2-3 minutes. The residual heat will finish cooking them as you plate. 🔥
Sauerkraut Secret
Rinse and drain the 1 cup Sauerkraut well to remove excess brine, which can make your hash watery. Squeeze out moisture with a clean towel. Add it last to preserve its tangy crunch—overcooking turns it mushy.
Final Presentation
Drizzle 1 tbsp Dijon Mustard in a zigzag pattern over the top for visual appeal. The acidity cuts through the richness. Garnish with 2 tbsp Fresh Parsley for a pop of color. Serve immediately while the cheese is still molten.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of potato?
Yes! While russets crisp best, Yukon Golds work too for a creamier texture. Avoid waxy potatoes like red or new potatoes as they won’t get as crispy.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet over medium heat with a splash of oil until warmed through and crispy again.
Can I make this without eggs?
The hash is delicious on its own, or try topping with avocado or a dollop of sour cream for a different twist.
What if my beef is very salty?
Rinse the diced beef under cold water and pat dry before cooking. This removes excess brine without losing flavor.
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