Leftover Corned Beef Hash Waffles — reinvent your St. Patrick’s Day leftovers into this scrumptious brunch dish! Topped with sautéed savoy cabbage, fried eggs and creamy honey mustard sauce, these are stacks of solid deliciousness.
Corned Beef + Cabbage Gets a Waffle Makeover
Did you make enough corned beef to feed an army? No worries! Take those leftovers and turn them into something shiny and new.
A few months ago, I took home leftover mashed potatoes and braised short ribs my sister had made and turned them into savory waffles for breakfast the next day. So, I thought why not try the same thing with corned beef.
It’s not like a waffled corned beef hash hasn’t been done before, but this takes them someplace a little familiar with the addition of sautéed savoy cabbage. Add fried eggs and mustard sauce, and you get so many textures and flavors in each forkful.
Ingredients for a Corned Beef Hash Waffle Brunch
In addition to pantry staples like olive oil, kosher salt + fresh cracked pepper, you’ll need:
- Russet potatoes — for a fluffy texture. This recipes makes the mashed potatoes from scratch, but you can also use leftover mashed potatoes (see the recipe card notes!).
- Yellow onion — you’ll caramelize thin slices of onion for a savory sweet addition.
- Salted butter — I recommend Kerrygold, grass-fed butter.
- All-purpose flour — to help bind the potatoes and add some structural stability.
- Leftover corned beef — shredded or chopped into small pieces.
- Eggs — one for the waffle mixture and the rest to serve on top.
- Savoy cabbage — a mildly flavored cabbage with super fun ruffly leaves gets a quick sauté to make them crisp-tender.
- Honey mustard sauce — comprised of whole grain + Dijon mustards, honey, apple cider vinegar, light sour cream…and a few dashes of hot sauce if that’s how you roll.
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Steps for Making Corned Beef + Potato Waffles with Cabbage + Eggs
Make the Honey Mustard Sauce
Combine all the ingredients in a bowl with a whisk. The Dijon is tempered by the honey, so if you like your sauce with an extra punch, add a few dashes of hot sauce or use all Dijon and omit the whole grain mustard.
Set this aside while you prepare the remaining parts of the dish. If you’re making some parts ahead, cover the sauce and refrigerate until you begin cooking the waffles.
Prepare the Waffle Mixture
Place the potatoes in a pot of cold salted water and bring it to a boil. Reduce the heat to medium and cook for 15 minutes.
While the potatoes boil, sauté the sliced onion in a non-stick skillet with olive oil, salt + pepper, until they are caramelized. Set them aside. (Save the skillet for later…you’ll use it again!)
Drain and transfer the potatoes to a large bowl for easy mixing. Add some butter and mash with a potato masher. Taste and season with salt + pepper.
Next, add the whisked egg and flour. Combine well. Fold in the corned beef and sautéed onions. Do your best to not overwork the mixture.
If the mixture is too loose, add a bit more flour and gently combine. What you’re looking for is a mixture that will hold together without being too stiff and stodgy, but won’t fall apart when you go to extricate it from the waffle maker.
Make the Waffles
NOTE: There are so many shapes and sizes of waffle makers. Yours may not be the same one I have. I’ll provide general instructions, but the amount of potato mixture and length of cooking time will be dictated by your waffle maker. Likewise, you may end up with a different number of waffles than I do.
Preheat your waffle maker. Once it’s good and hot, grease the plates with olive oil. I like to brush on a small amount with a pastry brush.
Using a measuring scoop, add a portion of potato mixture to your waffle maker. (I like to use a measuring scoop to achieve uniformly sized waffles and to make sure I don’t add more than the waffle maker can accept.)
Cook the waffles until they are golden and crispy. Transfer to a baking dish or sheet pan and keep them warm in a low oven while you cook the remaining waffles.
Prepare the Savoy Cabbage
Place that non-stick skillet back over medium heat and add some olive oil. Once hot, add the shredded cabbage and season with salt + pepper, working in batches if necessary. Only cook the cabbage for a minute or two to soften slightly. We’re not looking to wilt it.
Transfer to a bowl and keep warm by tenting with some foil or an inverted plate.
Fry Up Some Eggs
Put the skillet back on the burner and melt one tablespoon of butter. Swirl it around to coat the entire bottom of the skillet. Crack 4 eggs into the pan and fry them to your desired doneness. (I like to cover them with a lid for part of the time to help them cook evenly without overcooking the yolk.)
Assemble Your Masterpiece
Divide the waffles between four plates or shallow bowls. Top with sautéed cabbage, then a fried egg. Drizzle some of the honey mustard sauce all around the dish. Finish it with some fresh cracked black pepper and a pinch of kosher salt.
Grabe a fork and knife and dig in!
Some Extra Serving Suggestions
- Obvi, I’m thinking brunch here, but you could seriously eat this for any meal. It’s got everything: carbs, veg, protein. The only thing really missing is…
- Cheese! Shred some Irish cheddar over the top or even mix some into the waffle mixture. Or, make a cheese sauce and drizzle it all over. (Why didn’t I think of THAT sooner?!)
- I think this would be really awesome with shredded Brussels sprouts, too, in place of Savoy cabbage.
- Maybe you didn’t add hot sauce to the honey mustard, but you can certainly splash some over the finished dish!
Helpful Tips for Leftover Corned Beef Hash Waffles
- Want to prep ahead? Make the mustard sauce and waffle mixture the night before. Cover and store in the fridge until morning. Save the sautéed cabbage for the morning!
- If you have leftover waffles, store them in the fridge for 2 to 3 days. Reheat them in a toaster oven or standard oven. I don’t recommend the microwave because they’ll lose that lovely crispy exterior.
- If you have leftover mashed potatoes, skip that part of the recipe. You’ll need 2 cups of leftover potatoes as a substitute.
Check Out More St. Patrick’s Day Recipes
- Cashel Blue Cheese + Pear Tarts
- Dublin Coddle Egg Rolls with Mustard Caper Sauce
- Mini Steak + Stout Pot Pies
- Air Fryer Irish Cheddar + Bacon Potato Croquettes
- Nutty Irishman Brownie Bites
- Irish Lamb Pie
Corned Beef Hash Waffles with Savoy Cabbage + Eggs
Ingredients
Honey Mustard Sauce
- 3 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 tbsp light sour cream
- ⅛ tsp kosher salt
- hot sauce a few dashes, to taste (optional)
Waffles
- 1 lb russet potatoes peeled, cut into chunks (see notes for substitution)
- 1 large yellow onion halved + sliced thin
- 2 tbsp olive oil divided (plus extra to grease waffle maker)
- 4 tbsp salted butter divided (like Kerrygold)
- kosher salt + fresh cracked pepper
- 1 large egg whisked up with a fork
- ¼ cup all purpose flour plus a little more, if needed
- 1½ cups leftover corned beef shredded or diced small
Finished Touches
- ½ head savoy cabbage sliced thin or shredded
- 4 large eggs
Instructions
- Whisk together the ingredients for the honey mustard sauce, adding a bit of hot sauce if you like. Set aside or refrigerate until ready to serve.
- Place potatoes in a pot of cold salted water. Bring to a boil on high, then reduce to medium and cook for 15 minutes.
- Meanwhile, in a non-stick skillet over medium heat, caramelize the sliced onions in 1 tablespoon of olive oil with a little salt + pepper. Set aside. Save the skillet for later.
- Drain and transfer the potatoes to a large mixing bowl. Add 3 tablespoons of butter and mash with a potato masher. Season with salt + pepper, to taste. Add the whisked up egg and 1/2 cup flour and combine. Fold in the corned beef and sautéed onions. (If the potatoes are very loose, mix in additional flour.)
- Preheat your waffle maker. When hot, grease the surface with olive oil and add a portion of the potato mixture. Close the waffler and cook until the surface turns golden and crispy. Repeat as needed until all the mixture is cooked. Keep waffles warm on a sheet pan in a 175°F oven.
- Return the skillet to medium heat with the remaining tablespoon of olive oil. When hot, add the cabbage to the skillet and season. Saute for just a minute or two. The goal is to soften the cabbage just enough, but not so much that it loses its color or wilts completely. Remove the cabbage to a plate.
- Melt the remaining tablespoon of butter in the skillet over medium heat. Break 4 eggs into the skillet and cook to your desired doneness.
Notes
Nutrition
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.
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