Corned Beef Hash is a classic recipe that can be enjoyed for breakfast, brunch, or dinner! Shredded corned beef, diced potatoes, and over-easy eggs come together in a cast-iron skillet and taste so much better than the canned kind. Satisfy your Irish food cravings this St. Patrick’s Day, or any day of the year!
Simple Corned Beef Hash and Eggs
Homemade breakfast hashes are severely underrated. Of course, they are easy to make. But they are also incredibly versatile.
Whatever you have on hand will make a fantastic hash. Grab some protein, russet, red, or sweet potatoes, and toss in a few seasonings. Cook it all together in a skillet, and enjoy!
But, if I had to HASH it out, (sorry, I couldn’t pass that one up!) Corned Beef Hash is the best by far. Of course, you can’t go wrong with Sweet Potato Hash or Breakfast Hash and Eggs.
This delicious dish is made even simpler when you make it with leftover Instant Pot Corned Beef from the pressure cooker the night before.
Salty corned beef, and crispy potatoes, with eggs cooked to order…
You’ll think you have the luck o’ the Irish, or maybe the perfect St. Patrick’s Day hangover cure!
Table of Contents
Ingredients
- Corned beef. Either buy it cooked from the deli counter or make your own Instant Pot Corned Beef. One-half pound of corned beef will yield around 1 ½ cups finely chopped.
- Butter/oil. Quality is important, and the mix is key. Oil doesn’t burn as easily and has a higher smoke point, while butter gives the dish flavor. However, you can always sub one for the other. Also, use salted butter, unless you are watching your sodium intake.
- Potatoes. Yukon, gold, or red all work. Dice potatoes into ½-inch cubes. Cut even smaller to resemble canned corned beef hash.
- Bell pepper. Red or green are fine, depending on preference.
- Onion. Sweet is best to add extra flavor, but yellow or white can be subbed.
- Seasonings. A mix of paprika, oregano, salt, and pepper. If using fresh herbs, increase the amount used by 2 to 3 times.
- Eggs. Organic and pasture-raised taste the best and are the healthiest option, but you can use whatever eggs you have on hand. Add up to five or six to get a good hash-to-egg ratio.
How to Make Corned Beef Hash
Please see the recipe card below for more detailed ingredient amounts.
1. Cook Vegetables and Corned Beef
Heat one tablespoon each of butter and oil in a large skillet. Add peppers and onion to the pan and cook for three or four minutes, ensuring consistent stirring. This will allow the vegetables to cook evenly and not burn.
Add garlic and continue sautéing for another minute, or until fragrant. Push all of the vegetables to the side of the pan.
Heat one more tablespoon of butter in the skillet. Add the corned beef and potatoes. Mix only the meat and potatoes until well combined, then allow to cook for an additional ten minutes. Stir occasionally to prevent burning.
2. Season Well
After the mixture has cooked for around seven minutes, sprinkle in seasonings. Allowing the meat and potatoes to cook before adding paprika, oregano, salt, and black pepper will ensure vibrant flavor in the hash. Spices will lose flavor if exposed to heat for too long.
After adding the seasonings, stir together the vegetables with the meat and potatoes.
3. Crack an Egg
After everything has been combined and seasoned, evenly distribute the hash throughout the pan and smooth out the top. Make five or six wells, or small holes, in the hash. Or, however many eggs you are using. Each well needs to be just big enough to hold a cracked egg.
After all of the wells are made, drizzle oil in each one, about one tablespoon total between them. Then, crack one egg into each well.
Cover the cast iron skillet tightly with a lid. Reduce heat to medium-low and allow hash and eggs to cook for seven to eight minutes. For over-easy eggs, opt for seven minutes. For over-hard eggs, check at eight minutes.
4. Serve and Enjoy
Carefully dish out a serving of hash with an egg onto a bowl or plate. Sprinkle with some fresh parsley and enjoy!
FAQs
Corned beef hash is made up of corned beef, along with potatoes, onions, and peppers. Corned beef is from beef brisket. This cut of meat is generally tough and requires cooking at low temperatures over a long period of time.
To make corned beef hash crispy, ensure it is cooked at medium-high heat in a skillet with a mixture of butter and oil. Allowing ingredients to cook at a higher temperature will create a crispy coating on the outside.
While canned foods are quick and convenient, they often contain BPA and excessive amounts of sodium. There can also be extra cholesterol. Following this recipe to make corned beef hash from scratch is not only simple, but it is also quite a bit healthier.
More Breakfast Recipes
Who says you can only cook breakfast foods in the morning? With so many delicious options, breakfast for dinner is sounding better and better. Try one of these recipes next:
- Sweet Potato Hash
- Breakfast Hash and Eggs
- Easy Mexican Breakfast Casserole
- Breakfast Egg Muffins
- Sheet Pan Breakfast Potato Hash and Eggs
- Healthy Oatmeal Breakfast Cookies
- Mini Quiche
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Corned Beef Hash and Eggs Recipe
email this recipe!
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- ½ red bell pepper finely chopped
- ½ small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 lb. Yukon gold potatoes diced, about 3 cups
- ½ tsp. paprika
- ½ tsp. oregano dried
- ½ lb. corned beef finely chopped, about 1 ½ cups
- 5 eggs large
- 1 tsp. salt divided
- ½ tsp. pepper divided
- Fresh parsley finely chopped, optional
Instructions
- Sauté the Veggies: Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.2 Tbsp. butter, ½ red bell pepper, ½ small sweet onion, 3 cloves garlic, 2 Tbsp. olive oil
- Add Potatoes and Beef: Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt and then add the cubed potatoes and corned beef. Mix potatoes and corned beef until well combined. Cook for 10 minutes, stirring occasionally.2 Tbsp. butter, ½ lb. corned beef, 1 lb. Yukon gold potatoes
- Season: During the last 2-3 minutes add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.2 Tbsp. olive oil, ½ red bell pepper, ½ tsp. paprika, ½ tsp. oregano, 1 tsp. salt, ½ tsp. pepper
- Make Wells and Crack Eggs: Make 5 wells in the center of the potatoes about 1-2 inches wide. Drizzle 1 tablespoon of oil in all of them and crack one egg in each well. Sprinkle the remaining 1/4 teaspoon of salt and black pepper over all of the eggs.5 eggs
- Cover and Cook: Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
- Serve with a sprinkle of fresh parsley and enjoy!Fresh parsley
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Notes
- Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut to the same size so they cook at the same rate without drying out or burning.
- Stay sweet. Sweet onions are recommended since they will complement the savory corned beef.
- Heat it up. Allowing the pan and oil to thoroughly heat up will give the hash a crispy texture.
- Tis’ the season. Using fresh herbs will pack more flavor, but dried will work. Don’t skip topping the hash with fresh parsley, if possible!
- Farm fresh. Pasture-raised, organic eggs provide the most nutrients and taste the best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect!🥰
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
This was sooooo delicious! The best corned beef hash recipe I’ve found to date.
Yay! So happy to hear you enjoyed the recipe, C! atherine! Thanks so much for taking the time to leave a comment and rating!
I made this for the first time and it was PERFECT!! I followed the recipe exactly and the flavors were on point. My hubby is obsessed with Corned beef hash, but I’ve always been intimidated to make this. Thanks to you, it’s a huge hit and he said it’s one of his favorite meals I’ve made. Thank you for sharing this amazing recipe! I look forward to trying some more of your recipes!
Yay! So happy to hear you enjoyed the recipe, Taylor! I’m so glad you and your husband enjoyed it. Thanks so much for taking the time to leave a comment and rating!