Easy Corned Beef Hash And Eggs
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What can you do with leftover corned beef? Make easy Corned Beef Hash and Eggs! It's a great way to repurpose leftovers after St. Patrick's Day, or anytime you want to make a hearty breakfast, brunch or dinner.
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What is Corned Beef Hash?
After you've made the best Corned Beef in a Dutch Oven, you may be lucky enough to have leftover brisket, potatoes and cabbage. To make corned beef hash, simply chop up the beef and vegetables and fry them until crispy and golden brown!
Why You'll Love It
- Easy Recipe: no need to rush to the store since you're using leftovers
- Budget Friendly: using leftovers is a great way to save money
- Great Flavor: loaded with savory flavor that melts in your mouth
- Quick Cooking Time: make this simple recipe in less than 30 minutes!
- Versatile Dish: can be customized in many different ways
Recipe Highlights
The whole family will love this corn beef hash made from leftover corned beef brisket, yellow onion, diced potatoes and baked eggs. Toss in some red bell pepper, hot sauce and garlic powder for tons of flavor!
Corned beef hash and eggs bakes in an ovenproof skillet which creates crispy potatoes and little nuggets of beef that melt in your mouth. The best thing about this dish is everything is already cooked except the eggs, so prep time is minimal!
While this homemade corned beef hash recipe is typically made with leftovers, you can use a canned version or buy it at the deli counter in local grocery stores. It makes a delicious breakfast skillet, but it's also a good hash for lunch or dinner as well!
Equipment
- cast iron skillet (or large skillet that is oven-save)
- spatula or large spoon
- cutting board
- sharp knife
Ingredients
Make this easy breakfast hash recipe with simple ingredients in less than 30 minutes!
- leftover corned beef - make from scratch or substitute the canned version
- cooked potatoes - use any type of waxy white or red potato
- yellow onion - can substitute red onion if desired
- red peppers - sweet red peppers or green pepper is a great addition to this dish
- butter or olive oil - keeps everything from sticking
- hot sauce - just a dash adds a little kick, but it's totally optional
- garlic powder - a great flavor enhancer
- black pepper - balances out the saltiness in the beef
- large eggs - the perfect side for corned beef hash
- salt to taste - to season the eggs
How to Make Corned Beef Hash and Eggs
Chop leftover corned beef and potatoes into small cubes. Dice onion and red pepper. Place ingredients in a cast iron skillet.
Mix beef, potatoes, onions and peppers together in cast-iron skillet, or use a large skillet that is oven-proof. Sauté mixture with a tablespoon of butter or olive oil.
Add hot sauce, garlic powder, and black pepper to hash mixture. Cook over medium-high heat for about 10 to 15 minutes until potatoes begin to become crispy.
Make 3 or 4 little nests with the back of a spoon in the hash. Crack an egg into each hole.
Transfer hot skillet into a 350ºF oven and bake for 10 minutes until eggs are cooked to your desired doneness. If you don't like runny eggs, make sure you bake it a little longer.
Variations
You can serve this dish in a variety of ways. Try these ideas if you're looking for something new:
- toss in some fresh herbs like thyme or rosemary for a unique twist.
- use sweet potatoes instead of white potatoes for a different twist
- add frozen cubed hash browns instead of cooked potatoes
- cook with olive oil as a substitute for butter
- add frozen or cooked carrots to the skillet
- include more vegetables in the mix like mushrooms, squash, zucchini and brussels sprouts
- add diced jalapeños to create a spicy hash!
Helpful Tips
- A cast iron skillet will create crunch on the potatoes if you resist the urge to flip the hash over too much.
- Chop the beef into small pieces, or shred it so it's easier to eat.
Recipe FAQS
Corned beef hash is a classic comfort food that originated in America in the 1800s by Irish immigrants. Even though we often eat this dish to celebrate St. Patrick's Day in America, it's not typically consumed in Ireland.
This hash is not considered to be a healthy option because it's high in calories and sodium. It's also a processed meat, which some studies suggest is linked to health issues. The best advice is to eat it in moderation, which is why many folks only indulge in this hash around St. Patrick's Day.
This recipe is very tender and juicy, and tastes like salty brisket surrounded by creamy potatoes and veggies.
Storage and Freezing
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or in a cast iron skillet on the stovetop until warm and crispy.
Will corned beef hash freeze?
Yes, you can freeze this recipe for up to 3 months in an airtight container. Thaw in the fridge overnight. Reheat in a frying pan over medium heat until crispy and warm throughout.
What to Serve with Corned Beef Hash
- Rainbow Salad: you might find a leprechaun at the end of this colorful salad!
- Brussels Sprouts: add a little green to your dish with caramelized Brussels sprouts
- Calico Baked Beans: the perfect accompaniment to any type of beef brisket
- Creamy Coleslaw: cool and creamy slaw always tastes great with hash
- Irish Soda Bread: enjoy a slice of crusty bread and Irish butter with this recipe
- Shepherd's Pie: you can actually use this recipe to make a new version of Shepherd's pie!
- Irish Beef Stew: if you're celebrating St. Patrick's Day, beef stew goes great with this dish
Recipe Card
Easy Corned Beef Hash And Eggs
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 3 cups leftover corned beef (diced)
- 1 cup leftover potatoes (diced)
- 1 small yellow onion (diced)
- 3 small red peppers (diced)
- 2 dashes hot sauce
- ⅛ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 large eggs
- salt (to taste)
- chopped chives (optional garnish)
Instructions
- Chop leftover corned beef and potatoes into small cubes. Dice onion and red pepper. Place ingredients in a cast iron skillet.
- Mix beef, potatoes, onions and peppers together in cast-iron skillet, or use a large skillet that is oven-proof. Sauté mixture with a tablespoon of butter or olive oil.
- Add hot sauce, garlic powder, and black pepper to hash mixture. Cook over medium-high heat until potatoes begin to become crispy.
- Make 3 or 4 little nests with the back of a spoon in the hash. Crack an egg into each hole.
- Transfer hot skillet into a 350ºF oven and bake for 10 minutes until eggs are cooked to your desired doneness. If you don't like runny eggs, make sure you bake it a little longer.
- Garnish with chopped chives if desired.
Notes
-
- Get leftovers by making this fork-tender recipe: Dutch Oven Corned Beef
- Substitute canned corned beef or deli style if desired.
- A cast iron skillet will create crunch on the potatoes if you resist the urge to flip the hash over too much.
- Chop the beef into small pieces, or shred it so it's easier to eat.
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or in a cast iron skillet on the stovetop until warm and crispy.
- Will corned beef hash freeze? Yes, you can freeze this recipe for up to 3 months in an airtight container. Thaw in the fridge overnight. Reheat in a frying pan over medium heat until crispy and warm throughout.
Nutrition
Nutrition info is an auto generated estimate.
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Love me some corned beef hash and eggs! Your recipe looks delish!
I followed this recipe exactly and it turned out great. Loved the flavor of the corned beef and eggs together. Will make again.