This Homemade Corned Beef Hash recipe evokes many childhood memories of mom cooking up this hearty breakfast on a weekend morning. Full of crispy little bits of leftover corned beef, diced potatoes, peppers, and topped off with runny eggs and a side of buttered sourdough toast or english muffin.
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❤️ Why you'll love it
Simple recipe: the ingredients to make this hash recipe are already cooked, so the cooking time is fairly quick and an easy recipe to make.
Repurposes leftovers: it is a great way to use leftover corned beef the next day to get second delicious delicious meal out of one recipe!
Great breakfast: this is a hearty flavorful meal that will start the day off in a satisfying way!
Versatile: corn beef hash isn't just for breakfast! It makes a delicious lunch or dinner as well.
🥘 Ingredients
Corned beef: you can use leftover corned beef dinner ingredients, or you can buy the it at the deli counter (ask for thick cut) or use canned version of corned beef found in grocery stores.
Potatoes: the best potatoes, and my favorite is yukon golds, but any type of potato will work.
Vidalia or yellow onion: I prefer the sweetness of a vidalia, but yellow onion works just as good in this recipe.
Peppers: I used Shishito peppers in this particular recipe but you can use red or green bell pepper, and I think jalapeno pepper would be awesome
Large eggs:
Unsalted Butter: I prefer the flavor of butter, but if you prefer to use a healthier oil, extra virgin olive oil is a good substitute.
🔪 Instructions
- In a large skillet over medium heat, melt 1½ tablespoons of butter until it begins to bubble. Add peppers and onions. Cook until translucent, about 5 minutes. Transfer sauteed onions mixture to a small bowl.
- Add remaining butter to the skillet and stir in corned beef and potato cubes.
- Fry corned beef mixture for 5 minutes, without stirring, until potatoes and beef are crispy and golden brown on the bottom.
- Stir hash and cook another 5 minutes.
Optional Egg
- If poaching the eggs with the hash, fluff up hash mixture and make 4 wells of hash in the skillet.
- Place 1 teaspoon butter in each well and then place 1 egg on top of the butter. Cover and cook over medium low heat until eggs have cooked to your preference.
- Alternatively, you can make a fried egg sunny side up in a separate skillet and serve it over the hash.
🥄 Equipment
Cast Iron Skillet: or any heavy bottomed skillet is necessary to hold the heat and crisp up the ingredients.
Large spatula
Chef knife
Cutting board
🥫Storage
Refrigerate: store leftover hash in an airtight container in the fridge up to 5 days.
📖 Variations
- Make sweet potato hash by substituting cooked sweet potatoes for the gold potato.
💭 Tips
- If you don't have leftover potatoes, I highly recommend cooking them before using them in this recipe. Raw potatoes hold moisture and moisture will make this breakfast hash soggy.
- Don't be tempted to stir the hash, keep it over a medium-high heat and allow it to cook and get browned on the bottom of the hash.
- If you want super crispy hash, poach your eggs separately. You do have to put a lid over the skillet if you poach your eggs on top of the hash. This will cause some steam that will prevent your hash from being as crispy as it could be.
🙋 FAQ's
You may be surprised to learn that corned beef is not Irish! However it is an Irish-American tradition in the US that is often served on St. Patrick's day or the day after.
Corned beef is a salt-cured beef product, and is something usually purchased right at your grocer's deli. Or, you can also buy it in a can. However, you can also make your own corned beef with brisket from scratch.
📚 Related Recipes
Skillet Home Fries are another of mom's delicious recipes.
Bacon lovers will love Cheesy Bacon Home Fries.
This Taco Pie is made with hash browns, ground beef, and packed with taco flavor.
Corned Beef and Cabbage Soup is made in the instant pot with incredible flavor.
🍽 Serve with...
Serve has with a runny yolk egg topped with salt and black pepper to taste and a side of buttered toast.
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📖 Recipe
Homemade Corned Beef Hash and Eggs
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Ingredients
- 2 cups diced cooked potatoes
- ½ cup diced red pepper
- ½ cup diced shishito peppers
- ⅓ cup diced onion
- 2 cups cooked corned beef , diced
- 3 tablespoons butter , divided
- 4 large eggs
Instructions
- In a large skillet over medium heat, melt 1½ tablespoons of butter until it begins to bubble. Add peppers and onions. Cook until translucent, about 5 minutes. Transfer sauteed onions mixture to a small bowl.
- Add remaining butter to the skillet and stir in corned beef and potato cubes. Fry corned beef mixture for 5 minutes, without stirring, until potatoes and beef are crispy and golden brown on the bottom. Stir hash and cook another 5 minutes.
- Optional Egg: If poaching the eggs with the hash, fluff up hash mixture and make 4 wells of hash in the skillet. Place 1 teaspoon butter in each well and then place 1 egg on top of the butter.
- Cover and cook over medium low heat until eggs have cooked to your preference.Alternatively, you can make a fried egg sunny side up in a separate skillet and serve it over the hash.
Jersey Girl Cooks
I love using my leftover corned beef from St Patricks day to make this. It's a perfect brunch dish!