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Breakfast hash is an incredibly delicious way to start the day!
In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!
It’s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner.
Contents
Ingredients in Corned Beef Hash
A corned beef breakfast hash is an easy one pan breakfast skillet. This version hasfried potatoes, corned beef (of course!), and veggies.
Corned Beef: Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef). Use leftover corned beef or deli corned beef in this recipe (if possible, ask the deli counter to slice it extra thick).
Potatoes & Onions: Similar to home fries, diced potatoes make the base of this hash. You can use leftover cooked potatoes or frozen hash brown potatoes in place.
Eggs: I like to top this dish with eggs and bake it for a few minutes, it’s so easy! You can also top it with a fried or poached egg if you’d like.
Variations
Anything you pair with a corned beef dinner is great in corned beef hash!
- Minced garlic cloves, fresh herbs, and chives.
- Leftover potatoes (even mashed potatoes), hashbrowns, or sweet potatoes.
- Leftover cabbage, mushrooms, or other vegetables.
How To Make Corned Beef Hash
- Boil the potatoes.
- Pan fry corned beef, potatoes, onion, and peppers until browned.
- Create 4 holes or ‘wells’ in the hash & crack an egg into each.
- Bake until the eggs are cooked through, about 12 minutes.
I like my yolks to be soft and slightly runny as they add a creaminess to the dish, but of course, cook them to your liking!
Leftovers? No problem! Corned beef hash reheats in the microwave easily, but break up/scramble the eggs and stir them into the hash.
More Leftovers Corned Beef Ideas
Did you make this Corned Beef Hash? Leave us a rating and a comment below!
Corned Beef Hash
Potatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.
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Preheat the oven to 375°F
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Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.
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In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.
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Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.
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Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
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Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
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Remove from the oven and garnish with fresh parsley if desired. Serve immediately.
My preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.
The eggs will continue to cook once removed from the oven so do not overcook.
Calories: 579 | Carbohydrates: 46g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 1514mg | Potassium: 1010mg | Fiber: 5g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 58mg | Calcium: 60mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Breakfast
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