Corned Beef Hash and Eggs

Corned Beef Hash and Eggs is a hearty breakfast or brunch recipe featuring tender potatoes, savory corned beef, and perfectly cooked eggs. This easy hash recipe uses simple ingredients like onions, bell peppers, and seasonings for a flavorful, filling meal that comes together quickly. Perfect for busy mornings, weekend brunches, or using leftover corned beef, it’s a classic dish that pairs well with toast, fruit, or greens.

Ingredients

For the Hash

• 2 tablespoons olive oil
• ¾ cup diced sweet yellow onion
• ½ cup diced green bell pepper
• ½ teaspoon minced garlic
• 2 cups cooked and chopped baby Yukon gold potatoes (or baby red potatoes)
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 ½ cups chopped fully cooked corned beef
• 1 tablespoon chopped fresh parsley

For the Eggs

• 4 large eggs
• 1 tablespoon butter (or as needed)

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Instructions

Prepare the Corned Beef Hash

1. Heat olive oil in a 10-inch cast iron skillet over medium heat. Add the onion and green bell pepper and cook, stirring occasionally, for 4–5 minutes until softened.
2. Add minced garlic and cook for an additional minute, stirring frequently.
3. Stir in the cooked, chopped potatoes and season with dried thyme, salt, and black pepper. Cook for 4–5 minutes, until the potatoes begin to brown lightly.
4. Add the chopped corned beef and mix well with the potatoes. Press the hash down into the skillet with a spatula or wooden spoon and cook until the corned beef is warmed through, about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and set aside.

Fry the Eggs

Option 1: Sunny Side Up / Crispy Egg Whites

1. Heat a skillet over medium-high heat. Test readiness by adding a few drops of water—if they “dance” across the surface, the pan is ready.
2. Reduce heat to medium, add butter, and once melted, add the eggs.
3. Cook until the whites are set and the yolks reach the desired doneness: about 2 minutes for runny yolks or 2 ½–3 minutes for jammy yolks.

Option 2: Sunny Side Up / Steamed

1. Follow the steps above but, after adding the eggs, pour in 1 tablespoon of water and immediately cover with a lid.
2. Allow the steam to cook the tops of the eggs, forming a soft white layer over the yolks. Cooking time is similar to the crispy version.

Serve

Plate individual portions of the corned beef hash and top each with a fried egg. Garnish with chopped parsley if desired.

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Why You’ll Love This Recipe

Corned Beef Hash and Eggs is a hearty, comforting breakfast or brunch dish with a perfect mix of tender potatoes, savory corned beef, and flavorful vegetables. Topped with a fried egg, it offers a rich, satisfying meal that’s both filling and flavorful.

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Tips

• Use leftover corned beef or store-bought cooked corned beef to save time.
• Day-old or chilled cooked potatoes work best for hash to prevent mushiness.
• Cook eggs gently for the perfect yolk texture.
• Use a cast iron skillet for better browning and flavor.

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Variations and Substitutions

• Potatoes: Sweet potatoes or regular red potatoes can be used.
• Protein: Swap corned beef with cooked bacon, ham, or sausage.
• Vegetables: Add bell peppers, mushrooms, or spinach for extra flavor and nutrition.
• Herbs and Spices: Try smoked paprika or fresh thyme for a different flavor profile.

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FAQs

Q: Can I make this ahead of time?
A: Yes, the hash can be prepared and refrigerated for up to 2 days. Reheat gently before serving and add freshly cooked eggs.

Q: Can I freeze corned beef hash?
A: Yes, freeze in an airtight container for up to 2 months. Reheat in a skillet over medium heat until warmed.

Q: What’s the best way to cook the eggs?
A: For hash, most people prefer jammy yolks. You can choose between crispy sunny-side-up eggs or lightly steamed eggs depending on your preference.

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Serving

Serve Corned Beef Hash and Eggs hot for breakfast, brunch, or a hearty dinner. Pair with toast, fresh fruit, or a light salad for a complete meal.

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Suggestions

• Sprinkle with fresh parsley or chives for garnish.
• Add a dash of hot sauce or Sriracha for extra flavor.
• Serve with roasted tomatoes or sautéed greens for a balanced plate.