Corned Beef Hash (video)
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Corned Beef Hash is the perfect way to enjoy your leftover corned beef & potatoes!
In this easy skillet recipe, potatoes, peppers, and leftover corned beef are sautéed until crispy and finished off with a cracked egg and baked to perfection.
This meal is perfect any time of day; breakfast lunch or dinner!
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How to Make Corned Beef Hash (video)
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What Is Corned Beef Hash?
A hash is a type of breakfast skillet and is usually made by frying a bunch of your favorite breakfast items together into one big dish. (Yum right?!)
Corned beef hash is made with leftovers from your corned beef dinner, so it’s a great way to get a second meal out of your dinner! Typically, you will either top your hash with a poached egg or cook them directly into it by finishing the dish off in the oven. My preference is to cook your eggs right in the hash, one less pan to worry about!
Corned beef itself is a beef brisket that has been brined. I typically cook corned beef in the slow cooker with cabbage. I always try to buy a large enough corned beef so that I get leftovers to make a good hash (or my favorite Reuben Casserole)! If you don’t happen to have leftovers, you can use ham or ask them to cut your corned beef a little bit thicker at the deli.
If you have extra potatoes from dinner, by all means use the leftovers. If not, I generally bake the potatoes in the microwave to make them quick and easy. In a pinch, you can also use store bought hash browned potatoes.
How To Make Corned Beef Hash
To make corned beef hash from scratch, you start by sauteing your corned beef with onions and peppers until they’re translucent. Add your potatoes, and fry ‘em until they are nice and crispy.
Next is the fun part: create 4 holes or ‘wells’ in your hash and crack an egg into each. Make sure you avoid egg shells, if you’re worried about cracking them cleanly, you can certainly crack the eggs into a ramekin first, then pour them onto your hash.
Then, we bake the whole thing until your eggs are cooked how you like them! I like my yolks to be soft and slightly runny as they definitely add a creaminess to the dish, but it still tastes amazing if you prefer them cooked firm!
Make sure you use a frying pan that is oven safe, it’s never fun to melt your pan handle while you are making breakfast! If you’re unsure whether your pan is oven safe or not, a general rule is to ensure your pan doesn’t have a heat guard on its handle. Cast iron pans are almost always oven safe, and work great for this homemade corned beef hash and eggs.
How Does Corned Beef Taste?
Corned beef is not actually made with corn, but rocks or ‘corns’ of salt that give it it’s salty, briny flavor. Generally, you will use a tougher cut of beef and boil or slow cook it until it becomes tender and flavorful.
The key to really great tender corned beef is to cook it low and slow to tenderize the beef meat while still giving it the delicious corned beef taste.
One pan skillet breakfasts are one of my favorite breakfast items to make, because they don’t take a lot of dishes and time! Serve this corned beef hash and eggs with a buttery piece of rye toast, and you have yourself the perfect brunch!
Corned Beef Hash
Corned beef hash is the perfect way to use up your leftover corned beef! Potatoes, peppers, and leftover corned beef are sautéed until crispy and finished off with a cracked egg and baked to perfection.
Ingredients:
- 3 tablespoons butter, divided
- 3/4 cup onion (or 1 small onion), diced
- 8 oz cooked corned beef, diced (about 2 cups)
- 3 cups diced cooked potato (see note)
- 1 green pepper, finely diced
- 4 eggs
- salt and pepper, to taste
- fresh parsley for garnish
Directions:
- Preheat oven to 375 degrees F
- Heat butter in an ovenproof skillet over medium heat. Add onion and corned beef and cook until onion is softened, about 5 minutes.
- Add 1 tablespoon butter and stir in the potato and green pepper and continue to cook 5-7 minutes longer or until the potato starts to brown (don’t stir too frequently to allow potatoes to crisp).
- Create 4 wells in the hash and break an egg into each hole. Season with salt and pepper.
- Bake for 12-15 minutes or until the eggs are cooked to your preference. Note, the eggs will continue to cook once removed from the oven so do not overcook.
- Garnish with parsley and serve.
Notes:
I use leftover potatoes if I have them. If you don’t have leftover potatoes, either boil potatoes until fork tender or bake potatoes in the microwave until cooked, peel and dice. Store bought hash browns can be used in place of potatoes.
Nutrition Information
Yield: 4 servings, Serving Size:
- Amount Per Serving:
- Calories: 355 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
