If you’re hunting for that perfect, comforting breakfast or brunch that just hits all the right notes, stick around—I’m about to share a Corned Beef Hash with Eggs Recipe that’s become a total favorite around here. It’s hearty, packed with flavor, and so easy to whip up that you’ll find yourself making it on lazy weekends and weeknights alike. Trust me, once you make this, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
- Comforting and Hearty: This dish combines tender potatoes, savory corned beef, and perfectly cooked eggs for a meal that satisfies big cravings.
- Easy to Make with Leftovers: I love that this recipe helps you transform leftover corned beef and potatoes into something fresh and exciting.
- Flexible and Flavorful: You can tweak the spices and veggies to your liking, making it your own go-to breakfast hash.
- Perfect for Any Time of Day: While I often serve it for breakfast, it also works wonderfully as a satisfying dinner.
Ingredients You’ll Need
Every ingredient plays a key role here—whether it’s the softness of the potatoes, the rich saltiness of corned beef, or the creaminess of eggs. I find these ingredients blend beautifully, and a few simple spices round it all out without overwhelming the dish.
- Diced Potatoes: I always recommend pre-cooking or parboiling them to get that golden crisp without undercooked centers.
- Corned Beef: Lean, pre-cooked corned beef works best—‘eye of round’ cut is my favorite for its texture and flavor.
- Carrots: Pre-cooked or frozen carrots add a subtle sweetness to balance the savory bites.
- Yellow Onion: Adds that foundation of natural sweetness and depth when nicely browned.
- Eggs: Fresh eggs cracked on top take the hash from good to dreamy.
- Olive Oil: A splash helps everything crisp up beautifully and prevents sticking.
- Garlic Powder: For that subtle garlicky warmth without overpowering.
- Paprika: My secret for color and a lightly smoky note—feel free to go generous.
- Table Sugar: Just a pinch to balance the flavors and help caramelize the potatoes.
- Butter: For rich flavor and that golden base when sautéing onions.
- Salt & Pepper: Essential for seasoning—add gradually and taste as you go.
- Fresh Parsley: A fresh, vibrant garnish that brightens the whole dish.
Variations
I love how this recipe invites you to make it your own. Whether you prefer a little kick, want to sneak in extra veggies, or need to keep it dairy-free, there are so many ways to customize Corned Beef Hash with Eggs Recipe to suit your tastes and lifestyle.
- Add Some Heat: When I want a bit of spice, I throw in some diced jalapeños or a dash of cayenne—totally transforms the dish.
- Veggie Boost: My family enjoys adding bell peppers and even some chopped spinach to sneak in greens.
- Dairy-Free Option: Simply swap butter for olive oil and skip the cheese—still just as satisfying.
- Make It Vegetarian: Try using sautéed mushrooms or crumbled tofu instead of corned beef if you want a meatless twist.
How to Make Corned Beef Hash with Eggs Recipe
Step 1: Soften Your Onions and Build Your Base
I always start by heating butter in my 12-inch cast iron skillet over medium heat. Once melted, I toss in the diced onions and let them soften and just start to brown—about 1 to 2 minutes. This step builds the foundation of flavor, so don’t rush it!
Step 2: Add Potatoes, Corned Beef & More
Next, toss in your cooked potatoes, diced corned beef, and carrots. Sprinkle garlic powder, paprika, and a pinch of sugar over everything, then drizzle in olive oil. Stir to combine and let it sauté for 10-15 minutes, stirring occasionally until the potatoes get golden and crispy on the edges. I usually season liberally with salt and pepper here—feel free to adjust to your liking.
Step 3: Make Wells and Bake Your Eggs
This part is where the magic happens. Using the back of a spoon, create four little wells in the hash for the eggs. Crack one egg into each well, then slip the skillet into a 350°F oven. Bake for about 7-10 minutes, or until the eggs are done just how you like them—runny yolks or fully set, it’s up to you!
Step 4: Garnish and Serve
Once the eggs are cooked, sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve straight from the skillet for a rustic, cozy vibe that gets everyone excited at the table.
Pro Tips for Making Corned Beef Hash with Eggs Recipe
- Pre-Cook Potatoes Properly: I learned the hard way that raw potatoes don’t crisp well, so parboiling or pre-cooking ensures they’re tender inside and crispy outside.
- Use a Cast Iron Skillet: It heats evenly and gives the hash that perfect golden crust I absolutely adore.
- Season Liberally: Don’t be shy with salt, pepper, and paprika—it makes all the difference in flavor and appearance.
- Watch Your Egg Timing: To avoid overcooked or underdone eggs, check them a few minutes before time’s up—it’s easier to add time than take it away!
How to Serve Corned Beef Hash with Eggs Recipe
Garnishes
For garnishes, I love sprinkling freshly chopped parsley because it adds a bright pop of color and a fresh, herby note that cuts through the richness. Sometimes I add a little drizzle of hot sauce or a dollop of sour cream—both bring extra excitement to the plate.
Side Dishes
This Corned Beef Hash with Eggs Recipe pairs beautifully with simple sides like toast or crusty bread for mopping up all the goodness. A fresh fruit salad or sautéed greens also make fantastic companions to keep things balanced.
Creative Ways to Present
I’ve hosted brunches where I served this hash in individual cast iron skillets—each guest gets their own perfectly portioned dish. For holidays, adding a sprinkle of smoked paprika or topping with sliced avocado can fancy it up without much fuss.
Make Ahead and Storage
Storing Leftovers
Leftover hash keeps really well in an airtight container in the fridge for up to 3 days. I usually let it cool completely before refrigerating to keep the texture intact. When you’re ready, just warm it gently to enjoy all those flavors again.
Freezing
Freezing corned beef hash works nicely too. I portion mine into freezer-safe containers or bags, and it stays good for up to 2 months. Just be sure to thaw overnight in the fridge for best results.
Reheating
My favorite way to reheat is in a skillet over medium heat to get that crispy edge back. Avoid the microwave if you can; it tends to make the potatoes mushy and the corned beef dry.
FAQs
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Can I use fresh corned beef for the hash?
While fresh corned beef could work, this recipe shines using pre-cooked, diced corned beef to ensure the beef is tender and integrates well with the crispy potatoes. If starting with fresh corned beef, make sure it’s fully cooked and cooled before dicing.
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Is there a gluten-free version of this recipe?
Absolutely! This Corned Beef Hash with Eggs Recipe is naturally gluten-free as long as you’re using gluten-free spices and corned beef without additives. Just double-check your labels to be safe.
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How do I get the potatoes crispy without burning them?
The trick I’ve learned is to pre-cook your potatoes by parboiling or roasting them, use enough oil to cover the pan bottoms, and cook over medium heat, stirring occasionally to avoid burning. Patience is key to that golden crust.
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Can I make this recipe vegan or vegetarian?
Yes! Simply omit the corned beef and use plant-based alternatives like sautéed mushrooms, seasoned tofu, or tempeh. Use oil instead of butter and skip the eggs or use vegan egg substitutes.
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Can I cook the eggs entirely on the stovetop instead of baking?
You can, but baking gives you consistent heat to cook the eggs evenly without stirring the hash. If you prefer stovetop, carefully cover the skillet on low heat and watch closely to avoid overcooking.
Final Thoughts
I absolutely love how this Corned Beef Hash with Eggs Recipe turns out every time—it’s like a warm hug on a plate. It’s perfect for sharing with family or impressing friends at brunch, but honestly, it’s just as satisfying for a solo weekend breakfast. I hope you enjoy making and savoring this as much as I do—it’s the kind of recipe that becomes a beloved staple in your kitchen. Go ahead, give it a try and watch how quickly it disappears!
Print
Corned Beef Hash with Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Corned Beef Hash and Eggs recipe featuring tender corned beef, golden crisp potatoes, and perfectly baked eggs in a cast iron skillet. This satisfying breakfast or brunch dish combines savory spices and fresh parsley for a comforting meal that’s easy to prepare using leftover ingredients.
Ingredients
Hash Ingredients
- 3–4 cups diced potatoes (pre-cooked or parboiled)
- 2–3 cups corned beef (precooked and diced)
- 1 cup carrots (precooked and diced or frozen)
- 1 yellow onion (diced)
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3-4 tablespoons olive oil
- 3 tablespoons butter
- Salt and pepper to taste
Eggs and Garnish
- 4-6 eggs
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the eggs after the hash is cooked.
- Sauté Onions: In a 12-inch cast iron skillet, heat the butter over medium heat. Add the diced onions and cook for 1-2 minutes until they begin to soften and brown.
- Cook Hash: Add the cooked potatoes, diced corned beef, diced carrots, garlic powder, paprika, table sugar, and olive oil to the skillet. Stir well to combine. Sauté the mixture, stirring occasionally, until the potatoes become golden and start to crisp, about 10-15 minutes. Season generously with salt and pepper to taste. Add more oil if needed as the potatoes absorb it.
- Prepare Egg Wells: Using the back of a spoon, create four small wells in the cooked hash directly in the skillet to hold the eggs.
- Add Eggs and Bake: Crack one egg into each well carefully. Transfer the skillet to the preheated oven and bake for 7-10 minutes or until the eggs reach your preferred level of doneness (runny or firm).
- Garnish and Serve: Remove from oven, garnish the hash with chopped fresh parsley, and serve hot.
Notes
- For the corned beef, ‘eye of round’ cut is recommended as it is leaner and lacks the outer fat layer found on other cuts.
- This recipe works best with leftover or pre-cooked ingredients. When starting fresh, parboil potatoes and carrots to ensure they cook through evenly and crisp well.
- Adjust the amount of spices to your taste. Paprika can be increased to achieve a nice color and deep flavor for the potatoes.
- Use salt liberally as it enhances the dish’s flavor, especially when balancing the savory corned beef.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg
