Go Back
+ servings
Healthy corned beef hash and eggs are made in a cast-iron skillet for breakfast.
Print Recipe
5 from 3 votes

Corned Beef Hash and Eggs Recipe

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, brunch, Dinner
Cuisine: American, irish
Servings: 5 servings
Author: Natalie Blackmur

Ingredients

  • 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

Instructions

  • Sauté the Veggies: 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
  • Add Potatoes and Beef: 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
  • Season: 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 Wells and Crack Eggs: 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 and Cook: 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

Notes

Prep-Ahead Instructions:
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!
Storage Directions:
Place leftovers in an airtight container and store in the fridge for up 3-4 days. 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. 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.
Recipe Tips:
  • 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.

Nutrition

Calories: 332kcal | Carbohydrates: 19g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1046mg | Potassium: 651mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 3mg