Corned Beef Hash and Eggs is a crispy, buttery, savory breakfast that is simple to make with St. Patrick’s Day leftovers! It’s made all in one skillet with just 5 main ingredients.
Looking for an easy recipe to use up the leftover corned beef you made for dinner last night? Aside from Reuben Sandwiches and Reuben Egg Rolls, I think that this corned beef hash and eggs is the perfect hearty breakfast option for your St. Patrick’s Day weekend.
I love adding sunny side up eggs to my corned beef hash. The velvety soft yolks melt into the crispy potatoes and corned beef to make the most luxurious meal from very humble and simple ingredients. It’s SO good!
Need the perfect corned beef recipe? Try my Instant Pot Corned Beef and stovetop Dutch Oven Corned Beef recipes. I sometimes freeze a few slices just so that I have it to make this homestyle breakfast skillet later.
And if you don’t want to cook a whole roast from scratch, this recipe can be made with corned beef from the deli too!
What is Corned Beef Hash?
Hash is generally a breakfast dish made by frying together potatoes and leftover meat. The word hash comes from the French word hacher and means “to chop”.
This chopped breakfast became popular in America during WWII, when fresh meat was not always easy to get. Traditional recipes call for canned corned beef, but we’re making it now with fresh!
Corned beef hash is the most common way to enjoy this style of breakfast skillet, but hash can also be made with beef, chicken, or sausage to create new and exciting meals.
You are going to love how simple this recipe is! Homemade corned beef has is made with just a handful of ingredients and will be ready to eat in about 30 minutes.
Ingredients In Corned Beef Hash
You don’t need many ingredients to make a delicious corned beef and potatoes breakfast skillet:
- Corned Beef: Leftover slow braised corned beef works really well in this recipe! You can also get corned beef from the deli, just ask them to slice it very thick so that you can cut it into cubes.
- Potatoes: Russet potatoes have the best texture for pan frying. Peel and cut the potatoes into ½ inch pieces.
- Oil and Butter: I like using both to fry the corned beef hash to give it plenty of rich flavor.
- Onions: Diced onion adds a savory background flavor to the dish.
- Seasonings: The seasonings for corned beef hash are very simple, since the corned beef is already very flavorful. You’ll just need salt, pepper, and some fresh parsley to garnish at the end.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Homemade Corned Beef Hash and Eggs
- Fry the Potatoes: Heat the light olive oil and unsalted butter in a large skillet over medium-high heat. Then add the potatoes, sprinkle with kosher salt and black pepper, and cook for 10-15 minutes or until they soften and get crispy.
- Add the Onions: Stir in the diced onions and cook for 3 minutes, or until soft.
- Brown the Corned Beef: Add the diced corned beef. Cook for 10 minutes, pressing down with a spatula to help it brown and cook. Halfway through, flip the hash over.
- Add Fried Eggs: If you’d like to add eggs to your corned beef hash, you can fry them in a separate pan. You might also like to make wells in the hash, crack the eggs into them, and then cover the pan and cook until the eggs are set.
Tip!
A garnish of fresh chopped parsley is optional, but it gives this dish a pop of freshness and color that is really nice, especially if you’re cooking for guests.
Recipe Tips
- Use a non-stick skillet. To keep the potatoes from sticking and to give everything a crispy texture, I like to use a nonstick skillet or a well-seasoned cast iron skillet to make hash.
- Cut the ingredients the same size. I like to have large pieces of corned beef and potatoes in my hash, so I cut them both into ½ inch pieces. You can cut them smaller if you like. Smaller pieces of potato will cook slightly quicker.
- Don’t stir too much. Let the hash cook for 5 minutes undisturbed except for pressing it down. You should hear the meat sizzling in the butter. Then flip everything over and do it again. If you stir it too much you’ll never get the crispy bits that you want.
- Cook the eggs however you like them! Corned beef hash is delicious served with scrambled eggs or poached eggs if that’s what you enjoy.
Storing Tips
If you have any leftovers, store them in an airtight container in the fridge for up to 3 or 4 days. You can reheat the corned beef hash in a skillet to get it nice and crispy again.
You can also freeze the hash. Transfer it to a freezer bag or container and store it for up to 3 months. Let it thaw overnight before reheating in a skillet.
What To Serve With Corned Beef Hash
- Toast or bread. Try it with toasted english muffins or homemade Irish soda bread.
- Salad. If you plan to enjoy this as a brunch or lunch meal, serve it with a simple tossed salad for a bit of extra nutrition and freshness.
- Dessert. There’s always room for dessert– even at breakfast! Try my cranberry orange scones, or easy Bisquick coffee cake recipe.
Recipe FAQs
Can I add veggies to corned beef hash?
You can add vegetables if you like. Some excellent options include diced bell peppers, mushrooms, and sweet potatoes.
Why isn’t my corned beef hash getting crispy?
It’s important to maintain even heat while cooking the hash and to avoid stirring or moving the meat and potatoes too much around during the process. Press the hash down with a spatula while cooking to ensure that it gets nice and crispy.
More Hearty Breakfast Recipes
Scrambled Eggs With Cottage Cheese
Smoked Salmon Bagel and Cream Cheese
Overnight Breakfast Casserole
Shakshuka
This easy corned beef hash is the best way to use up leftover corned beef! Add fried eggs to make it a hearty and filling breakfast meal, and don’t forget to Pin the recipe to save it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Corned Beef Hash and Eggs
Equipment
Ingredients
- 2 tablespoons (30 ml) light olive oil
- 2 tablespoons (26 g) unsalted butter
- 3 cups russet potatoes peeled and cut into ½ inch pieces
- 1 medium yellow onion finely diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups diced cooked corned beef
- 4 eggs optional
- Chopped parsley for garnish optional
Instructions
- Heat the light olive oil and unsalted butter in a large skillet over medium-high heat.
- Add the chopped potatoes, sprinkle with kosher salt and black pepper, and cook for about 10-15 minutes until they start to soften and get crispy.
- Stir in the onions and cook for about 3 minutes until they soften. Then, add the diced corned beef. Press down with a spatula to help it brown and cook for about 10 minutes, flipping halfway.
- If adding eggs, you can either fry them separately or make wells in the hash, crack the eggs into the wells, cover, and cook until set.
- Sprinkle with chopped parsley if you like and serve hot.
Notes:
- Use a non-stick skillet. To keep the potatoes from sticking and to give everything a crispy texture, I like to use a nonstick skillet or a well-seasoned cast iron skillet to make hash.
- Cut the ingredients to the same size. I like to have large pieces of corned beef and potatoes in my hash, so I cut them both into ½ inch pieces. You can cut them smaller if you like. Smaller pieces of potato will cook slightly quicker.
- Don’t stir too much. Let the hash cook for 5 minutes undisturbed except for pressing it down. You should hear the meat sizzling in the butter. Then flip everything over and do it again. If you stir it too much you’ll never get the crispy bits that you want.
- Cook the eggs however you like them! Corned beef hash is delicious with scrambled eggs or poached eggs if that’s what you enjoy.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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