Corned Beef Hash And Eggs
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Corned Beef Hash and Eggs is a delicious recipe made from diced potatoes, crispy corned beef, buttery eggs and flavorful spices to make a rich and hearty meal! It's traditionally served for breakfast, but it's great for lunch and dinner too!
What is Corned Beef Hash?
This easy recipe is made by frying beef and potatoes that have been leftover from previous meals. After you've made Dutch Oven Corned Beef for St. Patrick's Day, save some leftover brisket and potatoes to make breakfast hash the next morning!
Canned corned beef can also be used in this recipe, and was originally the meat of choice during World War II, when this dish became popular in America.
Looking for authentic Irish recipes? You'll love this Dutch Oven Shepherd's Pie and Guinness-inspired Dutch Oven Irish Stew.
Why You'll Love It
- Easy Recipe: preparing the meat ahead makes this recipe super easy!
- Budget Friendly: using leftovers is an affordable option
- 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
Corned beef hash and eggs is baked in a cast iron skillet because it 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 easy!
While this homemade 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.
Ingredients
Make this easy breakfast hash recipe with simple ingredients in less than 30 minutes! See the recipe card for quantities and notes.
- 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
Instructions
STEP 1 - Chop leftover beef and potatoes into small cubes. Dice onion and red pepper. Place ingredients in a cast iron skillet, which will later be used to bake the eggs.
STEP 2 - 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.
STEP 3 - 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.
STEP 4 - Make 3 or 4 little nests with the back of a spoon in the hash. Crack an egg into each hole.
STEP 5 - Transfer hot skillet into a 400ºF oven and bake for 10 to 12 minutes until eggs are cooked to your desired doneness. If you don't like runny eggs, make sure you bake them 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
- for a different twist, try this Steak and Eggs Breakfast Hash!
Expert 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.
Serving Suggestions
- Rainbow Salad: you might find a leprechaun at the end of this colorful salad!
- Caramelized Brussels Sprouts: add a little green to your dish with Brussels sprouts
- Smoked Baked Beans: the perfect accompaniment to any type of beef brisket
- Creamy Southern 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
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.
Freezing Directions
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.
Recipe Card
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 (about 10 minutes).
- 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 400ºF oven and bake for 10 to 12 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
- If you don't have leftovers, substitue canned corned beef or use deli style. Use a white potato to cut into cubes if you have no leftover potatoes.
- 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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I followed this recipe exactly and it turned out great. Loved the flavor of the corned beef and eggs together. Will make again.
Love me some corned beef hash and eggs! Your recipe looks delish!