Corned Beef Hash and Eggs is a hearty breakfast classic that never fails to satisfy. This comforting dish combines tender corned beef with golden, crispy potatoes and perfectly cooked eggs.
This recipe is an excellent way to make use of leftover corned beef and potatoes from your St. Patrick’s Day feast. Looking for more ideas? You can also use those leftovers to make Corned Beef and Cabbage Soup or Corned Beef Breakfast Sandwiches.
It’s that time of year, my friends. Time to cook the annual corned beef and cabbage dinner in honor of St. Patrick’s Day.
A surprising fact struck me as I sat down to write this post. I’ve cooked a corned beef every single year of my adult life. The tradition started when I first moved out on my own at 19 and has continued to this day.
After all these years, I’ve decided that breakfast hash is one of the best things that can happen to corned beef leftovers. In fact, this dish is so good it’s worth picking up an extra corned beef brisket when the stores slash their prices the day after the holiday, just for this purpose.
Hash and eggs is very substantial, comforting breakfast that’s hearty enough to serve for dinner.
Ingredient Notes
- Leftover corned beef: These big corned beef briskets almost always yield more than we need for dinner which should leave plenty to make a batch of hash the next day. My Guinness Corned Beef, Slow Cooker Corned Beef, and Instant Pot Corned Beef recipes are all great choices.
- Potatoes: Starting with cooked potatoes will save you time and yield the best result. If you don’t have leftover potatoes from your St. Patrick’s Day meal, you can prepare a batch of my Parsley Potatoes in advance. I prefer baby Yukon gold potatoes or baby red potatoes over russets for hash and eggs. There’s no need to peel these thin-skinned potatoes and they are naturally creamy and delicious.
- Vegetables: Diced sweet yellow onion, minced garlic, and diced green bell pepper.
- Seasoning: The hash is simply seasoned with dried thyme, a touch of salt, and freshly ground black pepper.
- Fresh parsley: A little minced fresh parsley is a nice optional garnish to add a bright, herby finish.
- Large eggs: Count on one egg for each serving of hash (this recipe makes enough hash to serve up to 4 people).
How to Make Corned Beef Hash
- Sauté the veggies: Heat olive oil in a 10-inch cast iron skillet over medium heat and cook the diced onion and bell pepper, stirring occasionally, until softened. Add the minced garlic and cook, stirring, for another minute.
- Brown the potatoes: Add the cooked, chopped potatoes. Season with the dried thyme, salt, and pepper. Cook for another 4 to 5 minutes, until the potatoes are lightly browned.
- Warm the corned beef: Add the chopped corned beef and stir to combine it with the potatoes.
- Press: Using a spatula or wooden spoon, press on the hash to flatten it down into the pan. Cook just until the corned beef has warmed, about 2 minutes. Taste and season with additional salt and pepper and garnish with a little fresh parsley, if desired.
Perfect Fried Eggs for Hash
These are my two favorite methods for creating perfect fried eggs for hash. Depending on your taste, one or the other will work best for you. A cast iron skillet or nonstick skillet will both work well.
- Sunny side up/crispy egg whites: Heat a skillet over medium-high heat. To test, add a drop or two of water and it should “dance” across the surface of the skillet. Reduce the heat to medium, add 1 tablespoon of butter to the hot skillet and when it melts, add the eggs. Let the eggs cook until the whites are set and the yolk is cooked to the desired level of doneness. For hash, most people prefer a jammy to runny yolk.
- Steamed: Follow the same method above, but after adding the eggs, pour about 1 tablespoon of water into the skillet and immediately cover it with a lid. Steam will accumulate and cook the tops of the eggs, forming a white film over them. The resulting eggs will have a soft egg white (not crispy) and perfectly steamed yolks.
The total cooking time should be about the same with either method. For runny egg yolks, fry the eggs for about 2 minutes and for jammy egg yolks, allow them too cook a bit longer, about 2 ½ to 3 minutes.
Tips for the Best Corned Beef Hash and Eggs
Plan ahead: Along with leftover corned beef, you’ll need a couple of cups of cooked, chopped potatoes. Plan ahead and make plenty so you’ll have enough leftover from your meal the night before. Starting with cooked potatoes makes this recipe super quick and easy.
Use a cast iron skillet: Cast iron skillets were made for recipes like this! The surface of the skillet gets hot enough to create a nice golden crispy crust on the potatoes.
Use salt sparingly: Corned beef is quite salty and if your cooked potatoes are already seasoned, you may find that only a small amount of salt is needed, if any.
Cook the eggs separately: Many corned beef hash recipes will have you make a well in the hash so you can cook the eggs in the same pan with the hash. I prefer cooking the eggs separately so I can cook them to order for each person. Some might like there eggs runny, while others will prefer a jammy or hard cooked yolk.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Drizzle leftovers with a bit of water to moisten meat and potatoes before reheating gently in a skillet over low heat or in the microwave.
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Corned Beef Hash and Eggs
Corned Beef Hash and Eggs is a hearty breakfast classic that never fails to satisfy. This comforting dish combines tender corned beef with golden, crispy potatoes and perfectly cooked eggs.
Servings: 4 servings
Instructions
Corned Beef Hash
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Heat the olive oil in a 10-inch cast iron skillet over MEDIUM heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for about 4 or 5 minutes or until onion and bell pepper have softened. Add the minced garlic and cook, stirring, for another minute. Add the cooked, chopped potatoes and eason the mixture with the dried thyme, salt, and pepper to taste. Cook for another 4 to 5 minutes, until the potatoes have lightly browned. Add the chopped corned beef and stir to combine it with the potatoes. Using a spatula or wooden spoon, press down on the hash to flatten it down into the pan and cook just until corned beef has warmed, about 2 minutes. Taste and season with additional salt and pepper, if desired. Remove from the heat and set the pan aside.
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Use either method below to fry the eggs. Serve individual portions of the corned beef hash topped with a fried egg.
Frying the Eggs
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Sunny side up/crispy egg whites: Heat a skillet over medium-high heat. To test, add a drop or two of water and it should “dance” across the surface of the skillet. Reduce the heat to MEDIUM, add 1 tablespoon of butter to the hot skillet and when it melts, add the eggs. Let the eggs cook until the whites are set and the yolk is cooked to the desired level of doneness. Reduce the heat, if needed, to avoid burning the egg whites. For runny egg yolks, fry the eggs for about 2 minutes and for jammy egg yolks, allow them too cook a bit longer, about 2 ½ to 3 minutes. For hash, most people prefer a jammy to runny yolk.
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Sunny side up/steamed: Follow the instructions above, but after adding the eggs, pour about 1 tablespoon of water into the skillet and immediately cover it with a lid. Steam will accumulate and cook the tops of the eggs, forming a white film over them. The resulting eggs will have a soft egg white (not crispy) and gently steamed yolks. The cooking time should be about the same.
Nutrition
Calories: 501 kcal · Carbohydrates: 12 g · Protein: 29 g · Fat: 37 g · Saturated Fat: 11 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 18 g · Trans Fat: 0.1 g · Cholesterol: 273 mg · Sodium: 2189 mg · Potassium: 773 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 517 IU · Vitamin C: 67 mg · Calcium: 58 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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