Corned Beef Hash and Eggs Recipe (2024)

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By Shawn Williams

5 from 3 votes

Mar 17, 2019, Updated Feb 23, 2024

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Corned beef and cabbage is a St. Patrick’s Day staple. Growing up in an Irish family, corned beef was always our tradition. But what to do with all the leftovers? Make a delicious corned beef breakfast hash with eggs and serve with warm Irish soda bread!

Corned Beef Hash and Eggs Recipe (2)

Table of Contents

  • Why I Love This Recipe
  • Ingredients
  • How to Make Corned Beef Hash
  • Frequently Asked Questions
  • More Breakfast Recipes
  • Corned Beef Hash and Eggs Recipe

Why I Love This Recipe

Corned beef hash and eggs are the perfect Irish-inspired brunch entrée to serve up with Irish coffee, skillet Irish soda bread, and Guinness. Crispy sauteed potatoes mixed with chopped corned beef, onions, optional carrots, and lots of spices.

I Love this recipe because it’s a fantastic way to repurpose leftovers into another delicious meal. But my favorite addition? Gooey, runny eggs baked over easy served on top.

If you enjoyed this recipe, try my breakfast skillet with homefries and eggs or my sweet potato hash. If you want something very rich and filling, look no further than my breakfast tater tot casserole.

Ingredients

  • Diced potatoes: use pre-cooked or parboiled potatoes. We usually cut up whatever is leftover from the day before.
  • Corned beef: precooked and diced into small cubes to match the size of the potatoes. We use ‘eye of round’ corned beef when making a corned beef dinner. It’s leaner and doesn’t have a layer of fat around the outside like the alternate cuts.
  • Carrots: leftover carrots (if you have any) make a great addition to this hash. Use parboiled or frozen. You can also omit and substitute with green peppers.
  • Onion: onion is essential for a good hash. I prefer yellow or white.
  • Eggs: eggs are optional. They can be served on the side scrambled or fried or baked with the hash like in this recipe.
  • Spices: I use a blend of salt, paprika, garlic powder, and a pinch of table sugar. The potatoes will soak up the delicious flavor as they fry.
  • Butter: butter aids in softening the onion and adds rich flavor to the potatoes. Combined with the spices, it’s a home run. You can alternatively use olive oil or a neutral cooking oil.

See the recipe card for full information on ingredients and quantities below.

Corned Beef Hash and Eggs Recipe (3)

How to Make Corned Beef Hash

Step 1.

Preheat oven to 350°F.

Step 3.

Add cooked potatoes, corned beef, carrots, and spices. Let saute until potatoes are golden and begin to crisp. About 10 minutes. Season liberally with salt and pepper, to taste.

Step 4.

Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until the eggs reach the desired level of doneness. Garnish with fresh parsley and serve.

Expert Tips

  • We use ‘eye of round’ corned beef when making a corned beef dinner. It’s much leaner and doesn’t have a layer of fat around the outside like the alternate cuts.
  • This recipe is designed with using leftover ingredients in mind. If starting from scratch, it’s best to parboil the potatoes so they’re tender and crisp up nicely in the skillet. Cooking raw potatoes in a pan will leave the outside burnt with an undercooked interior. The same goes for carrots.

Frequently Asked Questions

Can I double the recipe in the same size skillet?

This recipe is set to serve 4-6 as a complete meal. You can easily adjust or add more potatoes/corned beef to increase the portions as needed. If serving alongside a full brunch, it will likely serve 8 as a side portion of hash.

More Breakfast Recipes

Sweet Potato Breakfast Hash With Eggs Recipe

Tater Tot Breakfast Casserole Recipe

Breakfast Skillet Recipe

Breakfast Stuffed Sweet Potatoes Recipe

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!

5 from 3 votes

Corned Beef Hash and Eggs Recipe

By: Shawn Williams

Servings: 4

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Save

Corned Beef Hash and Eggs Recipe (8)

Corned beef breakfast hash topped with baked runny eggs. The ultimate Irish breakfast hash.

Ingredients

  • 3-4 cups diced potatoes of choice, pre-cooked or parboiled
  • 2-3 cups corned beef, precooked and diced
  • 1 cup carrots, precooked and diced (or frozen)
  • 1 yellow onion, diced
  • 4-6 eggs
  • 2-3 tablespoons, olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon table sugar
  • 3 tablespoons butter
  • salt and pepper to taste
  • chopped fresh parsley, as garnish

Instructions

  • Preheat oven to 350°F.

  • Heat butter over medium heat in a 12-inch cast iron skillet. Add onions and let soften/brown for 1-2 minutes.

  • Add cooked potatoes, corned beef, carrots, and spices. Let saute until potatoes are golden and begin to crisp. About 10 minutes. Season liberally with salt and pepper, to taste.

  • Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until the eggs reach the desired level of doneness. Garnish with fresh parsley and serve.

Notes

We use ‘eye of round’ corned beef when making a corned beef dinner. It’s leaner and doesn’t have a layer of fat around the outside like the alternate cuts.

This recipe is designed with using leftover ingredients in mind. If starting from scratch, it’s best to parboil the potatoes so they’re tender and crisp up nicely in the skillet. Cooking raw potatoes in a pan will leave the outside burnt with an undercooked interior. The same goes for carrots.

Nutrition

Serving: 1/4 skilletCalories: 437kcalCarbohydrates: 21.3gProtein: 51.4gFat: 17.6gSaturated Fat: 4.4gCholesterol: 284mgSodium: 1685mgFiber: 3.1gSugar: 3.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: Irish

Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Read More About Me

Corned Beef Hash and Eggs Recipe (2024)

FAQs

What is the secret to best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

How to make crispy corned beef hash from a can? ›

It takes patience to get crispy hash. In a heavy skillet (preferably not a non-stick skillet) over medium heat, spread the hash in an even layer and do not disturb for 5 minutes. With a spatula, lift up a corner of the hash to see if it has developed a crust. If it hasn't, cook a few minutes longer.

Does canned corned beef hash need to be cooked? ›

MARY KITCHEN® hash is fully cooked and ready to eat.

How do you make corned beef hash without sticking? ›

How to Keep Hash from Sticking or Burning
  1. Use a good skillet with a heavy bottom, which regulates heat better.
  2. Gradually lower the heat as it cooks.
  3. Use plenty of fat (butter, in this case), and add more if necessary.
  4. Let the hash get a good crust before flipping it.

What makes corned beef taste good? ›

Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.

What is the best cooking method for corned beef? ›

The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

What's the best way to eat canned corned beef? ›

The 25 Most Delicious Canned Corned Beef Recipes
  1. Corned Beef & Cabbage Skillet. Enjoy the classic Irish combo in a quick, easy skillet dish. ...
  2. Corned Beef Hash. ...
  3. Jamaican Corned Beef. ...
  4. Corned Beef Patties. ...
  5. Corned Beef Tater Tot Casserole. ...
  6. Corned Beef Hash Frittata. ...
  7. Air Fryer Corned Beef Hash. ...
  8. Puerto Rican Corned Beef.
Sep 11, 2023

Does corned beef get tougher the longer you cook it? ›

High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.

What's the difference between corned beef and corned beef hash? ›

Corned beef hash is pretty much hash browns with corned beef. Depending on who's making it, it can have onions and peppers as well. The canned stuff is more like cat food, kind of a mix of ground corned beef and mashed potato.

How are you supposed to eat corned beef hash? ›

Some Crispy Eggs and Some Zippy Condiment, To Serve

While I like to eat Libby's corned beef hash with poached eggs, the better to create an almost completely hom*ogenous mixture of mush, I like eating this hash with crispy fried eggs.

What goes well with corned beef hash? ›

Looking for a quick answer? The best side dishes to serve with corned beef hash are fried eggs, toasted sourdough bread, scotch eggs, bagel bites, crispy green beans, shakshuka, grilled tomatoes, baked beans, coleslaw, sautéed mushrooms, green salad, and hash browns.

Can you eat corned beef hash by itself? ›

Corned Beef Hash is usually considered a breakfast food, many times with fried eggs added to the top. If you wanted to add eggs to this, go for it! But, this hash is delicious on its own, as-is, with the meat and potatoes.

Does corned beef get more tender the longer it is cooked? ›

Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

Why does my corned beef always come out tough? ›

Question: Why is my corned beef always so dry and chewy? Answer: Because the brisket is a naturally tough cut of beef, it needs special TLC to become tender and moist. Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender.

How to make corned beef more tender? ›

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

What is the most flavorful cut of corned beef? ›

Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

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