What to do with a humble can of corned beef hash? Turn it into Cheesy Corned Beef Hash Crescents — a simple, satisfying twist that’s perfect for St. Patrick’s Day breakfast or any casual brunch.

If you’ve got canned corned beef hash, some cheese and a sheet of pie pastry, you’re most of the way there. Homemade hash works too, but this recipe is ideal when you want a quick pantry-friendly breakfast.

 

 

Start by sautéing the corned beef hash with a little finely chopped onion, minced garlic and coarse black pepper. When frying canned hash, spoon it evenly into the pan and let it sit undisturbed briefly, then turn large sections with a spatula. Continue until the hash develops a deep, lightly browned color — it’s already cooked, so you’re mainly developing flavor and texture.

 

 

On a floured surface, unroll the pie crust and roll it lightly to flatten and smooth it. Spread the browned corned beef hash evenly across the pastry. Cut four medium-thick slices of sharp cheddar, Velveeta, or American cheese in half diagonally to form eight triangles and arrange them evenly over the hash.

 

 

Using a pizza cutter, slice the pastry into eight equal wedges, like slicing a pizza. Starting at the wide end of each wedge, roll toward the point to form crescent shapes. Place them point-side down on a parchment-lined baking sheet — parchment prevents sticking and makes cleanup easier.

Brush each crescent with an egg wash (one extra-large beaten egg mixed with a tablespoon of cold water) and sprinkle a bit more coarse black pepper on top. Bake in a preheated 375°F (190°C) oven until the pastry is golden brown, about 22–25 minutes.

 

These crescents are versatile: add sautéed cabbage to the hash for extra texture or swap cheeses — Swiss or co-jack work well. Serve them plain or with your favorite dip. Ketchup is a classic pairing for corned beef hash; mustard or a white peppered country gravy are also excellent choices if serving as part of a bigger breakfast.

They pair nicely with scrambled eggs and a glass of apple juice for a complete, comforting meal. Simple, satisfying, and easy to make — perfect when you want something a little special without fuss.

 

Give these Cheesy Corned Beef Hash Crescents a try for a fun St. Patrick’s Day breakfast or any morning you want a warm, savory treat. Enjoy!

 

Yield: 8 crescents

Cheesy Corned Beef Hash Crescents

Ingredients

• 1 (15 oz.) can corned beef hash
• 1/4 of a small onion, finely chopped
• 1 small clove garlic, minced (about 1 tsp.)
• 1/4 tsp. coarse ground black pepper
• 1/2 Tbsp. flour
• 1 pie crust sheet, room temperature
• 4 medium-thick slices sharp cheddar, Velveeta, or American cheese, cut in half corner-to-corner
• 1 extra-large egg, beaten with 1 Tbsp. cold water
• Additional coarse ground black pepper to sprinkle

Instructions

1. In a frying pan, combine corned beef hash, chopped onion, minced garlic and black pepper. Sauté, turning large areas with a spatula, until lightly browned. Set aside.
2. Sprinkle flour on your work surface and spread it lightly.
3. Place the pie crust on the floured surface and roll lightly to flatten.
4. Spread the corned beef mixture evenly over the pie crust.
5. Using a pizza cutter, slice the crust into 8 wedges like a pizza.
6. Place a cheese triangle on each wedge, roll from the wide end toward the point, and arrange point-side down on a parchment-lined baking sheet.
7. Brush each crescent with the egg wash and lightly sprinkle with pepper.
8. Bake in a preheated 375°F (190°C) oven until golden brown, about 22–25 minutes.
9. Serve warm. These pair well with scrambled eggs, apple juice, ketchup, mustard or country gravy. Enjoy!