Tender potatoes and savory leftover corned beef are cooked up crispy and delicious in this Corned Beef Hash with Eggs. It’s a classic breakfast that’ll bless your taste buds!
An Easy Way to Use Leftover Corned Beef
If you’re like me, you probably make something special when St. Patrick’s day comes around, and more often than not, it’s corned beef! I love, love, love corned beef and cabbage. It’s one of the tastiest ways to enjoy a good corned beef brisket.
But, definitely not the only way! After I’ve made corned beef and cabbage, there are the leftovers to think about. Making a hash is the perfect way to enjoy them. Tender potatoes, cooked to a crisp in a cast iron skillet, topped with diced corned beef and soft-cooked eggs? Yes, please! ?
I love making this hearty dish for breakfast, but it’s also great for a casual dinner or even a twist on brunch. Extra filling, comfy, and full of savory fried flavor, it’s a meal that you shouldn’t miss.
What is Corned Beef Hash?
Depending on who you ask, corned beef hash has its origins in England, Ireland, America during the colonial era, or chuck wagons! I certainly can’t claim it, however, I know only one thing is for sure – this hearty meal is deeee-licious.
Essentially, a “hash” is a breakfast skillet that usually features meat and potatoes, all browned and crispy. Meats could range from ham and sausage, to our choice ? leftover corned beef! You can also add bell peppers, chili spices, carrots and more. It’s very versatile! Most hashes are served with eggs on top, but that’s optional, too.
What You’ll Need
To make corned beef hash and eggs, you don’t need much! Just a few simple ingredients, and a delicious meal will be on your table.
- Olive Oil & Butter: One tablespoon of each.
- Onion: Finely dice one small onion. I typically use yellow onions, but any kind will do.
- Fresh Garlic: Mince or press two cloves of garlic.
- Potatoes: For this recipe, I recommend russet or Idaho potatoes. Peel and cut them into ½-inch cubes.
- Salt & Pepper: To taste.
- Basil & Oregano: You’ll need half a teaspoon of each.
- Corned Beef: You’ll need 3 cups of diced, leftover corned beef.
- Worcestershire Sauce: Just a teaspoon; this sauce is strong!
- Eggs: Add 4 to 6 eggs, if you’d like!
- Parsley: I like to add chopped fresh parsley, for garnish.
How To Make Corned Beef Hash and Eggs
This is a true one-pan specialty! Everything is cooked up together until it’s nice and crispy, and then you can either serve it right away, or use it as a base for some baked eggs on top. Remember to use an ovenproof skillet (including the handle) if you choose to add eggs.
- Cook Onions & Garlic: If you’re going to be using eggs, first preheat the oven to 400˚F. Then, heat the olive oil and butter in a large skillet, preferably a cast iron skillet. Add the onions and cook for 2 minutes. Stir in the garlic.
- Cook Potatoes: Add the potatoes to the skillet and sprinkle with salt, pepper, oregano and basil. Cook it all together over medium-high heat for 15 minutes, or until tender. Stir occasionally.
- Add Beef & Worcestershire Sauce: Stir in the corned beef and worcestershire sauce; cook for 5 more minutes. Remove from the heat. If you’re not using eggs, you can garnish the dish with parsley and serve.
- Add Eggs if Desired: If you’re using eggs, make 4 to 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper and bake in the oven for about 8 to 10 minutes, or until the egg whites are set. Remove from the oven and garnish with parsley.
Tips for Success
Making corned beef hash is super easy, but it’s even easier when you follow these helpful tips for working with hash and customizing the recipe!
- Don’t Over-Stir: This dish should not be stirred too much. You want the potatoes to brown nicely, and stirring too much will cause them to break down and not get crispy.
- Add Cabbage: Cabbage and potatoes taste wonderful when sautéed together, so if you have leftover cabbage, add it to the party!
- Use Sausage: No corned beef? Sliced beef sausage, especially if it’s grass-fed, makes a great substitute. The flavor is very similar!
Can You Freeze Extras?
- Yes, you can! Just place the cooled leftovers in a freezer bag or airtight container. Store in the freezer for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
How to Store and Reheat Leftover Breakfast Hash
- To refrigerate your leftovers, just pop them into airtight containers and keep them in the fridge for 3-4 days.
- To reheat, heat a small amount of oil in a skillet over low heat. Cook the leftover hash in the skillet, stirring occasionally, until heated through.
- You can also bake at 350°F until heated through.
Corned Beef Hash with Eggs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 russet potatoes, peeled and cut into ½-inch cubes
- Salt and pepper, to taste (don't use too much because cooked corned beef is usually saltier)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 3 cups diced leftover corned beef
- 1 teaspoon Worcestershire sauce
- 4 to 6 eggs, optional
- Chopped fresh parsley, for garnish
- If using the eggs, preheat oven to 400˚F.
- Heat olive oil and butter in a large skillet, preferably cast iron skillet.
- To the heated butter and oil, add onions and cook for 2 minutes. Stir occasionally.
- Stir in garlic and cook for 15 seconds.
- Add potatoes, season with salt, pepper, oregano, and basil; cook over medium-high heat for 15 minutes, or until slightly browned and tender. Stir occasionally.
- Stir in corned beef and worcestershire sauce; cook for 5 more minutes, or until crispy.
- Remove from heat.
- If using eggs, continue with the recipe. If not, you can garnish with parsley, and serve.
- If using the eggs, make 4 to 6 wells in the hash.
- Crack an egg into each well.
- Season the eggs with salt and pepper.
- Bake hash in the oven for about 8 to 10 minutes, or until the egg whites are set.
- Remove from oven.
- Garnish with parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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