Corned beef hash is the ultimate comfort breakfast that combines crispy potatoes, savory corned beef, and rich, golden-yolked eggs in one satisfying skillet meal. With its hearty texture and satisfying flavors, this dish is perfect for lazy weekend mornings or even a quick and filling dinner idea. The crispy edges of the potatoes paired with the tender, salty corned beef create a wonderful contrast that’s hard to resist.

Whether you’re using leftover corned beef or cooking it fresh, this hash is packed with flavor and incredibly easy to make. Topped with perfectly cooked eggs and a sprinkle of fresh herbs, this dish is sure to become a family favorite for breakfast or brunch.

Ingredients for this Delicious Corned Beef Hash

2 cups cooked corned beef, diced
4 large eggs
3 cups russet potatoes, diced into small cubes
1 small onion, finely chopped
3 tablespoons butter or oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Step 1: Prepare the Ingredients

Start by dicing the corned beef into small, bite-sized cubes and chopping the onion finely. Peel and dice the potatoes into small cubes to ensure they cook evenly.

Step 2: Cook the Potatoes

Heat a large skillet over medium heat and add 2 tablespoons of butter or oil. Once hot, add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside. Season with salt and pepper to taste.

Step 3: Add the Onion and Corned Beef

Add the chopped onions to the skillet and cook for another 3-4 minutes until softened. Stir in the diced corned beef and cook for 4-5 more minutes, allowing it to brown slightly and develop a rich flavor.

Step 4: Cook the Eggs

Create small wells in the hash mixture and crack an egg into each one. Cover the skillet with a lid and cook for about 3-4 minutes or until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an extra minute.

Step 5: Garnish and Serve

Remove the skillet from the heat and sprinkle with fresh parsley for added color and flavor. Serve immediately and enjoy this warm, savory breakfast delight.

Storage Instructions

To store leftover corned beef hash, let it cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to restore the crispiness, or microwave it for a quicker option. If you’ve made extra eggs, it’s best to cook them fresh when reheating for optimal texture.

For longer storage, corned beef hash can be frozen without eggs. Place cooled hash in a freezer-safe container or bag, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: 380
Protein: 22g
Carbohydrates: 28g
Fat: 21g
Fiber: 3g
Sodium: 850mg

Frequently Asked Questions

1. Can I use canned corned beef for this recipe?

Yes, canned corned beef works well for this dish. Just be sure to break it into chunks before adding it to the skillet.

2. How can I make this hash spicier?

Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to give the hash a spicy kick.

3. What kind of potatoes work best for corned beef hash?

Russet potatoes are ideal for their crispy texture, but Yukon Gold potatoes also offer a creamy and flavorful option.

4. Can I add vegetables to this dish?

Absolutely! Bell peppers, spinach, or mushrooms make excellent additions for extra flavor and nutrition.

5. What’s the best way to ensure crispy potatoes?

Avoid overcrowding the skillet and let the potatoes sit undisturbed for a few minutes at a time before stirring.

6. Can I make this dish vegetarian?

For a meat-free version, replace the corned beef with plant-based sausage or diced mushrooms for a hearty alternative.

7. How do I prevent my eggs from overcooking?

Cover the skillet with a lid and cook just until the egg whites set. This will keep the yolks perfectly runny.

8. Can I make this recipe in advance?

Yes! Prepare the corned beef and potato mixture ahead of time and reheat it before adding fresh eggs when serving.

Delicious Corned Beef Hash

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This savory corned beef hash is a perfect blend of crispy potatoes, tender corned beef, and runny eggs. Whether you’re looking for a quick breakfast idea, a hearty brunch option, or a simple dinner solution, this one-pan recipe delivers flavor and comfort. The crispy potatoes provide a satisfying crunch, while the corned beef offers a rich and salty bite. Topped with perfectly cooked eggs, this dish is both filling and delicious — an ideal choice for lazy weekends or busy weeknights alike.

Ingredients

2 cups cooked corned beef, diced

4 large eggs

3 cups russet potatoes, diced into small cubes

1 small onion, finely chopped

3 tablespoons butter or oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Prepare the Ingredients: Dice the corned beef, chop the onion, and cut the potatoes into small cubes.
Cook the Potatoes: Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes until golden brown and crispy. Season with salt and pepper.
Add the Onion and Corned Beef: Stir in the onions and cook for 3-4 minutes until softened. Add the diced corned beef and cook for another 4-5 minutes, letting it brown slightly.
Cook the Eggs: Create small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes or until the eggs are set to your desired doneness.
Garnish and Serve: Sprinkle with fresh parsley if desired, and serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast