Corned Beef Hash

Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4 servings
Course Breakfast
Cuisine American
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.


  • 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


  • Preheat oven to 375°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.

Recipe 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

Calories: 359, Carbohydrates: 24g, Protein: 18g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 216mg, Sodium: 845mg, Potassium: 975mg, Fiber: 4g, Sugar: 2g, Vitamin A: 610IU, Vitamin C: 59.4mg, Calcium: 88mg, Iron: 7mg