This post may contain affiliate links. Please read our disclosure policy.
Breakfast hash is an incredibly delicious way to start the day!
In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!
It’s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner.
Ingredients in Corned Beef Hash
A corned beef breakfast hash is an easy one pan breakfast skillet. This version has fried potatoes, corned beef (of course!), and veggies.
Corned Beef: Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef). Use leftover corned beef or deli corned beef in this recipe (if possible, ask the deli counter to slice it extra thick).
Potatoes & Onions: Similar to home fries, diced potatoes make the base of this hash. You can use leftover cooked potatoes or frozen hash brown potatoes in place.
Eggs: I like to top this dish with eggs and bake it for a few minutes, it’s so easy! You can also top it with a fried or poached egg if you’d like.
Variations
Anything you pair with a corned beef dinner is great in corned beef hash!
- Minced garlic cloves, fresh herbs, and chives.
- Leftover potatoes (even mashed potatoes), hashbrowns, or sweet potatoes.
- Leftover cabbage, mushrooms, or other vegetables.
How To Make Corned Beef Hash
- Boil the potatoes.
- Pan fry corned beef, potatoes, onion, and peppers until browned.
- Create 4 holes or ‘wells’ in the hash & crack an egg into each.
- Bake until the eggs are cooked through, about 12 minutes.
I like my yolks to be soft and slightly runny as they add a creaminess to the dish, but of course, cook them to your liking!
Leftovers? No problem! Corned beef hash reheats in the microwave easily, but break up/scramble the eggs and stir them into the hash.
More Leftovers Corned Beef Ideas
Did you make this Corned Beef Hash? Leave us a rating and a comment below!
Corned Beef Hash
Equipment
Ingredients
- 3 medium Russet potatoes peeled and diced 1-inch
- 3 tablespoons butter divided
- ¾ cup diced onion or 1 small onion
- 8 ounces diced corned beef about 2 cups, cooked
- 1 green bell pepper finely diced
- 4 eggs
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F
- Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.
- In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.
- Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.
- Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
- Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
- Remove from the oven and garnish with fresh parsley if desired. Serve immediately.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I can’t wait to cook the leftover corn beef into a hash recipe. Also the Rueban casserole sounds delicious.
There are so many delicious ways to use up leftover corned beef! :)
Thanks for the recipe
I always make it using canned corned beef and add a splash of Worcestershire Sauce right before the end.
Sounds great Paul!
This brisket was very very good. Even my son who is a very picky eater. Enjoyed this. Oh thank you so much for sharing.
I am so happy to hear this recipe was a hit Chayce!
I love your receipes but can you try and have it where you can put in the number of servings you want to make. I am single and I don’t like make large quanitites of food.
You can adjust the number of servings on the PRINT page once you click print. Please note that adjusting the servings will adjust only the amounts on the ingredients list (and not the written directions).
I just made your Crockpot Corned Beef recipe yesterday and it is a WINNER! My husband and I both loved it. It was the best and tastiest corned beef we’ve ever had! Thank you so much for developing excellent recipes!
I am so happy to hear you loved this Corned Beef Sheila!
I will be trying the corned beef hash recipe very soon
I can’t wait for you to try it Mary!
I haven’t tried this yet, but it’s pretty much how I always make corned beef hash, so since I think mine is delicious, I’m giving this 5 stars! I also want to say that I when I make corned beef, corned beef hash is the first meal, then if there’s leftover meat, I’ll make a sandwich!
I agree, corned beef hash is a favorite for us too!
Love Corned beef hash
We do too, Denise! Glad you enjoyed this recipe.
This is a great recipe. The only thing I did different was dice fresh peeled potatoes and browned those along with the onion and pepper, rather than use leftover precooked potatoes. I like my potatoes crunchy. I have added a dash of dried thyme, or fresh if I have it on hand, just as a personal preference too. If I don’t have green peppers on hand, I do use whatever color I have in the fridge.