5.0 from 15 votes
Corned Beef Hash and Eggs Recipe
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.
Prep Time
10 mins
Cook Time
10 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 small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 pound Yukon gold potatoes diced, about 3 cups
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef finely chopped, about 1 ½ cups
- 5 eggs large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- fresh parsley finely chopped, optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Cup of Yum
Notes
- Tips for a Crispy Corned Beef Hash
- 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.)
Nutrition Information
Calories
332kcal
(17%)
Carbohydrates
19g
(6%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
201mg
(67%)
Sodium
1046mg
(44%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1014IU
(20%)
Vitamin C
47mg
(52%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
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.