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!
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!
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, cooked 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!
To make this Corned Beef Hash recipe you need:
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 2-3 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
The basic steps for making Corned Beef Hash are simple to follow:
Cook Vegetables and Corned Beef
Add one tablespoon each of butter and oil to a large skillet and heat. Add peppers and onion to the pan and allow to cook for three or four minutes, ensuring consistent stirring. This will allow the vegetables to cook evenly and not burn.
Add garlic and continue sautéeing for another minute, or until fragrant.
Push all of the vegetables to the side of the pan. They will continue cooking slowly while you turn your attention to the meat and potatoes.
Add one more tablespoon of butter to the skillet. Pour in 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.
At this point, everything should be tender and starting to smell fantastic.
After the mixture has cooked for around seven minutes, add 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.
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.
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!
Meal Prep and Storage
- To Prep-Ahead: Chopping vegetables one or two days in advance will save time. Make this Instant Pot Corned Beef the day before, as well. Potatoes can be chopped a few hours in advance (they will change color when oxidized). Avoid soaking them in water as you’ll end up with a soggy hash instead of crisp!
- To Store: Place leftovers in an airtight container and store in the fridge for up 3-4 days.
- To Freeze: If you make more than you will eat, keep some hash prepared with no eggs. Tightly wrap the corned beef hash without the eggs, and freeze for up to 3 months. Eggs will not taste good when thawed.
- To Reheat: For best results, allow the hash to thaw in the fridge. Reheat on medium heat on the stovetop until heated through. Then, make wells for eggs and finish cooking.
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.
Expert Tips and Tricks
- 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.
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:
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- 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
- 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
- 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
- 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 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 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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Meal Prep and Storage
- To Prep-Ahead: Chopping vegetables and potatoes one or two days in advance will save time. Make this Instant Pot Corned Beef the day before, as well.
- To Store: Place leftovers in an airtight container and store in the fridge for up to four days.
- To Freeze: Tightly wrap the corned beef hash, not the eggs, and freeze for up to three months. Eggs will not taste good when thawed.
- To Reheat: For best results, allow the hash to thaw in the fridge then reheat on medium heat on the stovetop until heated through.
Nutrition information is automatically calculated, so should only be used as an approximation.