If you’re looking for a cozy, flavorful breakfast that feels like a warm hug on a plate, this Corned Beef Hash with Eggs Recipe is absolutely perfect. I love this dish because it turns simple leftover corned beef into a hearty meal loaded with crispy potatoes, sweet bell peppers, and those glorious runny eggs on top—you’ll find that it’s just as much comfort food as it is a satisfying start to your day. Stick around because I’m excited to share all my best tips for nailing this classic breakfast favorite.
Why You’ll Love This Recipe
- Satisfying One-Skillet Meal: Everything cooks in one pan, making cleanup a breeze and flavors meld perfectly.
- Perfect Breakfast or Brunch: It’s a hearty dish that keeps you full and energized well into the afternoon.
- Uses Everyday Ingredients: No fancy stuff needed—just wholesome staples that you probably have on hand.
- Customizable to Your Taste: Swap veggies, adjust spices, or tweak the eggs exactly how you like them.
Ingredients You’ll Need
This Corned Beef Hash with Eggs Recipe calls for simple ingredients that work beautifully together—fresh vegetables add brightness, potatoes bring that crispy comfort, and of course, tender corned beef adds savory depth. When shopping, choose Yukon gold potatoes for their creamy texture and sweet onion for a subtle touch of sweetness.
- Olive oil: Adds a fruity, light flavor and helps with browning without overpowering the dish.
- Butter: Brings richness and helps create that irresistible golden crust on your potatoes and veggies.
- Red bell pepper: Finely chopped for a touch of sweetness and a pop of color.
- Sweet onion: Adds a mild, caramelized flavor that pairs perfectly with corned beef.
- Garlic: Crushed to release lots of fragrant flavor—don’t skip this step!
- Yukon gold potatoes: Diced small for quick cooking and a creamy texture inside with a crisp outside.
- Paprika: Gives a subtle smoky warmth that’s just right.
- Dried oregano: A fragrant herb that adds a hint of earthiness.
- Corned beef: Finely chopped for even distribution; leftover corned beef works great here.
- Eggs: Large eggs are perfect here—poach them gently right in the hash for the ultimate comfort meal.
- Salt and black pepper: Used to season both the hash and the eggs, balancing all the flavors beautifully.
- Fresh parsley (optional): Chopped for a fresh, bright garnish that cuts through the richness.
Variations
I like to play around with this Corned Beef Hash with Eggs Recipe now and then, depending on what I have in the fridge or my mood. Don’t hesitate to make it your own — it’s forgiving, so feel free to experiment!
- Spicy version: Add some chopped jalapeños or a dash of cayenne pepper; I discovered this trick when craving a little heat and loved how it elevated the savory flavors.
- Vegetable-packed: Toss in some diced mushrooms or chopped spinach to sneak extra veggies in; my family doesn’t even notice!
- Low-carb option: Skip the potatoes and replace them with diced cauliflower for a lighter take that still satisfies the comfort food craving.
- Cheesy twist: Sprinkle shredded cheddar or Parmesan over the hash before adding the eggs; it melts into glorious pockets of flavor.
How to Make Corned Beef Hash with Eggs Recipe
Step 1: Sauté your veggies with love
Start by heating 1 tablespoon each of butter and olive oil in a cast-iron skillet over medium heat—this combo is magic for flavor and browning. Toss in your finely chopped red bell pepper and sweet onion, sautéing for 3 to 4 minutes until they soften and start to caramelize. Add your crushed garlic and cook for another minute or two until fragrant—this is the moment your kitchen fills with that comforting aroma that tells you you’re off to a good start.
Step 2: Crisp the potatoes and corned beef
Push the sautéed veggies to one side of the skillet, then add the remaining tablespoon of butter. Once melted, add your diced Yukon gold potatoes and chopped corned beef into the hot skillet. Stir everything together so the potatoes and corned beef are well combined. Let the mixture cook for about 10 minutes, stirring occasionally to get a lovely golden crust on the potatoes—don’t rush this part, it makes all the difference for that irresistible texture.
Step 3: Season and blend
About 2 to 3 minutes before the potatoes are done, sprinkle in the paprika, dried oregano, and most of your salt and pepper (save a little for the eggs). Mix everything thoroughly, letting all those spices soak into the mixture. The scent will be amazing, trust me.
Step 4: Add the eggs with care
Create 5 small wells in your potato mixture—about an inch or two wide. Drizzle a little olive oil into each well and carefully crack an egg right into it. Season the eggs with the remaining salt and pepper. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 7 to 8 minutes, depending on how you like your eggs—7 minutes for over-easy with that lovely runny yolk, or closer to 8 minutes if you prefer them firm.
Step 5: Garnish and serve warm
Once the eggs are perfectly cooked, sprinkle some freshly chopped parsley over the top for a burst of color and freshness. Scoop portions onto plates and enjoy immediately. I absolutely love how the runny yolks blend into that savory hash—it’s pure breakfast bliss!
Pro Tips for Making Corned Beef Hash with Eggs Recipe
- Choose the Right Potato: Yukon golds hold their shape without getting mushy and crisp beautifully—trust me, it’s worth the extra step to dice evenly.
- Don’t Crowd the Pan: Give the potatoes room to brown by using a large skillet, preferably cast iron, for that perfect crust.
- Season Gradually: Adding salt and pepper in two stages ensures all layers of the dish are balanced and flavorful.
- Cook Eggs Gently: Lowering the heat and covering the pan helps cook the eggs evenly without drying them out.
How to Serve Corned Beef Hash with Eggs Recipe
Garnishes
I love topping my corn beef hash with freshly chopped parsley for a pop of color and brightness that cuts through the richness. If you want to get fancy, a dash of hot sauce or a sprinkle of smoked paprika on the eggs adds an extra layer of flavor that really wakes up the taste buds.
Side Dishes
This dish shines bright on its own, but I like pairing it with simple sides like toasted crusty bread or a crisp green salad dressed lightly with lemon vinaigrette to balance out the richness. Fresh fruit on the side is also a nice touch to add a little sweetness and refresh your palate.
Creative Ways to Present
For a brunch gathering, try serving the hash individually in mini cast iron skillets. It keeps the dish warm and adds a rustic, charming touch that guests always comment on. You can even turn it into a breakfast bowl by layering the hash with avocado slices and a drizzle of sriracha mayo for a modern twist.
Make Ahead and Storage
Storing Leftovers
I usually pop any leftover hash into an airtight container and keep it in the fridge for up to 3 days. When refrigerated properly, it maintains its flavor beautifully, and I find it tastes even better the next day once the flavors have had time to meld.
Freezing
Freezing the hash alone works well—I like to freeze it in portion-sized containers so I can quickly defrost one serving at a time. Just keep in mind that potatoes might lose some texture after thawing, but it’s still tasty for a busy morning.
Reheating
To reheat, I recommend warming the hash gently in a skillet over medium heat rather than a microwave to keep that crispy texture. If you want eggs on top fresh, I usually reheat the hash first, then quickly fry or poach eggs to add right before serving—fresh is best when it comes to eggs!
FAQs
-
Can I use canned corned beef for this Corned Beef Hash with Eggs Recipe?
Absolutely! Canned corned beef works just fine and can be a convenient shortcut. Just be sure to chop it finely and adjust seasoning to taste since canned versions can be saltier.
-
How do I make sure the potatoes cook evenly without turning mushy?
Dice the potatoes into uniform, small cubes to promote even cooking. Using Yukon gold potatoes helps because they hold their shape well. Don’t stir too often while they brown to get that crispy crust.
-
Can I make this Corned Beef Hash with Eggs Recipe ahead of time?
You can prepare the hash ahead and refrigerate it, but I recommend adding and cooking the eggs fresh for best texture and flavor. Leftover hash reheats really well and saves time on busy mornings.
-
What’s the best way to cook the eggs in the hash?
Cracking eggs directly into wells in the hot hash, covering the pan, and cooking over medium-low heat works perfectly to gently poach the eggs without scrambling them. Timing depends on whether you like your yolks runny or firm.
Final Thoughts
This Corned Beef Hash with Eggs Recipe has become a go-to comfort meal for me, especially when I want something that’s both simple and satisfying. I love how it turns everyday ingredients into something special that my family literally goes crazy for. Whether it’s a lazy weekend brunch or a quick weekday breakfast, it hits all the right notes—crispy, savory, and topped with those perfectly cooked eggs that bring it all together. Give it a try, and I’m sure it’ll soon be a favorite in your kitchen, too!
Print
Corned Beef Hash with Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish-American
Description
A hearty and flavorful Corned Beef Hash and Eggs recipe featuring tender corned beef, crispy Yukon gold potatoes, sautéed bell peppers and onions, and perfectly cooked eggs. This one-skillet meal is perfect for breakfast or brunch and makes great use of St. Patrick’s Day leftovers.
Ingredients
Vegetables & Herbs
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- Fresh parsley, finely chopped (optional)
Proteins & Dairy
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
- 2 tablespoons butter
Starches
- 1 pound Yukon gold potatoes, diced (about 3 cups)
Oils & Seasonings
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Prepare the vegetables: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the finely chopped red bell pepper and sweet onion, sautéing them for 3 to 4 minutes until softened. Add the crushed garlic and sauté for an additional 1 to 2 minutes to release its aroma.
- Add potatoes and corned beef: Push the cooked vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter and let it melt. Then add the diced Yukon gold potatoes and finely chopped corned beef. Mix them well and cook for about 10 minutes, stirring occasionally to ensure even cooking and slight browning.
- Season the hash: In the final 2 to 3 minutes of cooking the potatoes and corned beef, sprinkle the paprika, dried oregano, ¾ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to evenly distribute the seasonings throughout the hash and combine all ingredients thoroughly.
- Cook the eggs: Make five wells in the center of the hash, each about 1 to 2 inches wide. Drizzle 1 tablespoon of olive oil into the wells and carefully crack one egg into each well. Sprinkle the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper over the eggs. Cover the skillet with a lid and reduce heat to medium-low. Cook for 7 to 8 minutes, depending on how you prefer your eggs: 7 minutes for over-easy or about 8 minutes for over-hard eggs.
- Serve and garnish: Once the eggs reach your desired doneness, remove the skillet from the heat. Garnish the dish with finely chopped fresh parsley if desired, then serve immediately for a warm, satisfying breakfast or brunch.
Notes
- This recipe is an excellent way to repurpose leftover corned beef from St. Patrick’s Day celebrations.
- Using Yukon gold potatoes provides a nice creamy texture while still crisping up well in the skillet.
- Adjust the seasoning to your taste; additional spices like cayenne pepper can add a spicy kick.
- Covering the skillet while cooking eggs ensures even, gentle cooking without needing to flip them.
- For a gluten-free version, ensure your corned beef does not contain any gluten-based fillers.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 2 g
- Sodium: 1046 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 201 mg
