Crispy, savory, and seriously satisfying.
Ever since I found out I have a wee bit o’ Irish in me, it’s become an annual tradition in our house to make a big pot of Instant Pot Corned Beef and Cabbage. While I LOVE the classic dish, using up the leftovers to make this Corned Beef Hash and Eggs is my favorite part.
And if you grew up eating the canned kind, don’t you worry. This one has all of those classic flavors you love, but with a bolder and fresher taste!
Yup, we’re talking the crispiest cubed potatoes. Tender and salty corned beef bits. Perfectly cooked over-easy eggs. All mixed together in a single skillet with some finely diced onions and bell pepper.
Want even more Irish-inspired dishes? You’ll love these Stuffed Cabbage Rolls, Irish Beef and Guinness Stew, or these Colcannon Mashed Potatoes.
This was sooooo delicious! The best corned beef hash recipe I’ve found to date.
– Catherine
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Eggs. Add up to five or six to get a good hash-to-egg ratio. You can also make this recipe without any eggs.
- Corned beef. Either buy it cooked from the deli counter or make your own Instant Pot Corned Beef and use the leftovers. One-half pound of corned beef will yield around 1 ½ cups finely chopped.
- Butter and oil. The mix is key. Oil doesn’t burn as easily and has a higher smoke point, while butter gives the dish flavor.
- 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.
- Seasonings. A mix of paprika, oregano, salt, and pepper. If using fresh herbs, increase the amount used by 2 to 3 times.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sauté the veggies.
Cook bell peppers and onions in butter and oil for 3-4 minutes, then add garlic and sauté for 30 seconds.
Crisp up corned beef and potatoes.
Push veggies aside, add more butter, then stir in corned beef, potatoes, and seasonings. Cook until crispy, stirring occasionally.
Add the eggs.
Make small wells in the hash, drizzle with oil, and crack an egg into each. Cover and cook for 6-8 minutes. For over-easy eggs, opt for seven minutes. For over-hard eggs, check at eight minutes.
Serve.
Plate the hash with an egg on top, garnish with parsley, and enjoy!
FAQs
Corned beef hash pairs perfectly with eggs (fried, poached, or scrambled), crispy toast or biscuits, and creamy avocado slices. Add a kick with hot sauce, salsa, or even sriracha mayo, or balance the savory flavors with fresh fruit or a lemon arugula salad with a lemon vinaigrette dressing. For extra tang, try pickled red onions or roasted cherry tomatoes for a juicy, acidic touch.
If your corned beef hash isn’t getting crispy, it’s likely due to too much moisture, overcrowding the pan, or not using enough heat. Make sure ingredients are well-drained, spread the hash in a single layer, and cook over medium-high heat without stirring too often. Adding a bit more oil or butter can also help achieve that golden, crispy texture.
Yes. The hash can be cooked ahead and stored in the refrigerator for up to 3 days. Reheat it in a skillet to bring back the crispy texture before adding the eggs.
Yukon Gold or russet potatoes work well because they hold their shape while still getting tender and crispy.
Leftover corned beef brisket works best because it has great flavor and texture. You can also use canned corned beef if that’s what you have on hand.
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Corned Beef Hash and Eggs Recipe
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper finely chopped
- ½ small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 pound Yukon gold potatoes diced, about 3 cups
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef finely chopped, about 1 ½ cups
- 5 large eggs large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- Fresh parsley finely chopped, optional
Instructions
- 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 tablespoons butter, ½ red bell pepper, ½ small sweet onion, 3 cloves garlic, 2 tablespoons 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 tablespoons butter, ½ pound corned beef, 1 pound 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 tablespoons olive oil, ½ red bell pepper, ½ teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black 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 large 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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Video
Notes
- Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter.
- Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
- Cutting: Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
- Baking: Make sure you’re using a large enough pan so everything gets exposed evenly to the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
45 mins
Easy Migas Tacos
20 mins
Mexican Breakfast Casserole
1 hr 10 mins
Mini Quiche Recipe
45 mins
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!