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Corned Beef Hash and Eggs Recipe
5 from 15 votes

Corned Beef Hash and Eggs Recipe

The Corned Beef Hash and Eggs Recipe features diced potatoes, sautéed bell peppers, onions, and garlic cooked together with chopped corned beef until lightly crisped. Eggs are cracked into wells made in the hash and cooked until set to desired doneness, yielding a hearty skillet meal that combines savory meat, tender-crisp vegetables, and softly cooked eggs—a satisfying breakfast or brunch dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 5 servings
Calories: 332 kcal
Course: Breakfast, Dinner, Brunch
Cuisine: American, Irish

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ red bell pepper finely chopped
  • ½ sweet onion finely chopped, small
  • 3 cloves garlic crushed
  • 1 pound potato diced, about 3 cups, Yukon gold variety
  • ½ teaspoon paprika
  • ½ teaspoon oregano dried
  • ½ pound corned beef finely chopped, about 1 ½ cups
  • 5 egg large
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • parsley finely chopped, optional, fresh

Instructions

    Cup of Yum
  1. 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. 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.
  3. 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.
  4. 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. 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.)
  6. Serve with a sprinkle of fresh parsley and enjoy!

Notes

  • Use either leftover homemade corned beef or thick-sliced deli corned beef finely chopped for best texture.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in a skillet with oil to regain crispiness.
  • Cut the meat, potatoes, onions, and peppers into similar small sizes to ensure even cooking throughout.
  • Use a sufficiently large skillet, preferably cast iron or stainless steel, to allow thorough and even browning.
  • Preheat the pan and oil thoroughly before adding potatoes and corned beef to achieve a crispy finish.

Nutrition Information

Calories 332kcal (17%) Carbohydrates 19g (6%) Protein 15g (30%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 201mg (67%) Sodium 1046mg (44%) Potassium 651mg (14%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1014IU (20%) Vitamin C 47mg (52%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 19g 6%
Protein 15g 30%
Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 201mg 67%
Sodium 1046mg 44%
Potassium 651mg 14%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 1014IU 20%
Vitamin C 47mg 52%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.