Turn your St. Patrick’s Day leftovers into a hearty one-skillet breakfast with this Corned Beef Hash and Eggs recipe—loaded with tender corned beef, crispy potatoes, bell peppers, onions, and perfectly cooked eggs. It’s just like the classic canned version, but with even more flavor thanks to fresh ingredients and bold seasonings!
London’s Top Tip: Cutting the potatoes small, allowing the oil to heat up, and cooking this dish in a cast-iron skillet will give you the crispiest hash.
Ever since I found out I have a wee bit o’ Irish in me, it’s become an annual tradition in our house to make a big pot of Instant Pot Corned Beef and Cabbage. While I LOVE the classic dish, using up the leftovers to make this Corned Beef Hash and Eggs is my favorite part.
And if you grew up eating the canned kind, don’t you worry. This one has all of those classic flavors you love, but with a bolder and fresher taste!
Yup, we’re talking the crispiest cubed potatoes. Tender and salty corned beef bits. Perfectly cooked over-easy eggs. All mixed together in a single skillet with some finely diced onions and bell pepper.
Want even more Irish-inspired dishes? You’ll love these Stuffed Cabbage Rolls, Irish Beef and Guinness Stew, or these Colcannon Mashed Potatoes.
Ingredients You’ll Need
- Corned beef. Either buy it cooked from the deli counter or make your own Instant Pot Corned Beef and use the leftovers. One-half pound of corned beef will yield around 1 ½ cups finely chopped.
- Butter and oil. The mix is key. Oil doesn’t burn as easily and has a higher smoke point, while butter gives the dish flavor.
- Potatoes. Yukon, gold, or red all work. Dice potatoes into ½-inch cubes. Cut even smaller to resemble canned corned beef hash.
- Bell pepper. Red or green are fine, depending on preference.
- Seasonings. A mix of paprika, oregano, salt, and pepper. If using fresh herbs, increase the amount used by 2 to 3 times.
- Eggs. Add up to five or six to get a good hash-to-egg ratio. You can also make this recipe without any eggs.
How to Make Corned Beef Hash with Eggs
Please see the recipe card below for more detailed ingredient amounts.
Step 1: Sauté the Veggies. Cook bell peppers and onions in butter and oil for 3-4 minutes, then add garlic and sauté for 30 seconds.
Step 2: Crisp up Corned Beef and Potatoes
Push veggies aside, add more butter, then stir in corned beef, potatoes, and seasonings. Cook until crispy, stirring occasionally.
Step 3: Add the Eggs
Make small wells in the hash, drizzle with oil, and crack an egg into each. Cover and cook for 6-8 minutes. For over-easy eggs, opt for seven minutes. For over-hard eggs, check at eight minutes.
Step 4: Serve
Plate the hash with an egg on top, garnish with parsley, and enjoy!
What goes well with corned beef hash?
Corned beef hash pairs perfectly with eggs (fried, poached, or scrambled), crispy toast or biscuits, and creamy avocado slices. Add a kick with hot sauce, salsa, or even sriracha mayo, or balance the savory flavors with fresh fruit or a lemon arugula salad with a lemon vinaigrette dressing. For extra tang, try pickled red onions or roasted cherry tomatoes for a juicy, acidic touch.
Why won’t my corned beef hash get crispy?
If your corned beef hash isn’t getting crispy, it’s likely due to too much moisture, overcrowding the pan, or not using enough heat. Make sure ingredients are well-drained, spread the hash in a single layer, and cook over medium-high heat without stirring too often. Adding a bit more oil or butter can also help achieve that golden, crispy texture.
More Breakfast Recipes
Who says you can only cook breakfast foods in the morning? With so many delicious options, breakfast for dinner is sounding better and better. Try one of these recipes next:
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Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.
2 tablespoons butter, ½ red bell pepper, ½ small sweet onion, 3 cloves garlic, 2 tablespoons olive oil
Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt and then add the cubed potatoes and corned beef. Mix potatoes and corned beef until well combined. Cook for 10 minutes, stirring occasionally.
2 tablespoons butter, ½ pound corned beef, 1 pound Yukon gold potatoes
During the last 2-3 minutes add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.
2 tablespoons olive oil, ½ red bell pepper, ½ teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper
Make 5 wells in the center of the potatoes about 1-2 inches wide. Drizzle 1 tablespoon of oil in all of them and crack one egg in each well. Sprinkle the remaining 1/4 teaspoon of salt and black pepper over all of the eggs.
5 eggs
Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
Serve with a sprinkle of fresh parsley and enjoy!
Fresh parsley
- Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter.
- Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
- Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
- Spread it out. Make sure you’re using a large enough pan so everything gets exposed evenly to the heat.
- Heat it up. Allow the pan and oil to thoroughly heat before adding in the potatoes and corned beef.
- Cast-iron is key. For the ultimate crispy bite on those potatoes, make sure you use a cast-iron skillet! (Or a stainless steel, at best.)
Calories: 332kcal, Carbohydrates: 19g, Protein: 15g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 201mg, Sodium: 1046mg, Potassium: 651mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1014IU, Vitamin C: 47mg, Calcium: 58mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
