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Corned Beef Hash with Eggs

Corned Beef Hash with Eggs

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.


Dried Chile Salsa

  • 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
  • 1/4 medium red onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar

Hash and Eggs

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium red onion, thinly sliced
  • 2 cups thinly sliced green cabbage
  • 1 1/2 pounds Yukon Gold potatoes (about 4 large), peeled, coarsely grated
  • 1 teaspoon Four Seasons Blend (click for recipe)
  • 12 ounces cooked corned beef, cut into matchstick-size pieces
  • 1/4 cup chopped fresh flat-leaf parsley

Recipe Preparation

Dried Chile Salsa

  • Place chiles in a heat-proof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.

  • Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin if needed, until smooth.

Hash and Eggs

  • Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.

  • Add potatoes and Four Seasons Blend; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Using the back of a spoon, make 6 evenly spaced divots in hash. Crack 1 egg into each divot.

  • Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

  • DO AHEAD: Salsa can be made 1 day ahead. Cover and chill.

Recipe by Adam Perry Lang,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 510 Fat (g) 32 Saturated Fat (g) 13 Cholesterol (mg) 300 Carbohydrates (g) 35 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 22 Sodium (mg) 1000Reviews Section

Corned Beef Hash and Eggs Recipe

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Leftover corned beef makes a dynamite, filling breakfast or dinner in this corned beef hash and eggs recipe. Just five main ingredients in this quick and easy one skillet meal.

Corned Beef Hash And Eggs

Have leftover corned Beef? Make a hash of it! This easy breakfast or &ldquoBreakfast as dinner&rdquo one skillet meal is a simple filling comfort food with a bit of a healthy twist. First of all I made this corned beef in my Instant Pot.

Instant pot Corned Beef has more nutrients and flavor than a traditionally boiled, or even crockpot recipe. It&rsquos cooked under high heat for less time. The pressure actually puts flavor INTO the meat (not kidding). My biggest challenge with Instant pot corned beef is to have leftovers to use for recipes like Reuben Sandwiches and Corned Beef Hash. Sheesh! My kids find out I&rsquom making corned beef, it&rsquos an instant party!

I have made corned beef this way three times in the last month. This last time I finally had a few leftovers. I made a large brisket. Dave and I enjoyed it the night I made it.

Instant Pot Corned Beef moist, rich with flavor and so easy!

I saved the rest for a weekend movie party night at Evan&rsquos house. We ate Reuben sandwiches (Watch the video to see how I made this yummy grilled sandwich), cabbage salad and watched Hacksaw Ridge. (Well I hid in the office because I hate violent movies. Everyone else loved the show!) Interesting side note. My daughter in Law, Heather has a family connection to the hero. She knows the backstory. Heather was extremely happy with the way the movie portrayed the story.

Corned Beef Hash and eggs

So at the night&rsquos end there was still a few pieces of corned beef leftover&hellipEvan made a grab for them but I had this Corned beef hash in mind, so I wrestled a chunk away from him. Dave loved this breakfast and so did I! We think you will too. Feeling lazy? Have a few things in the fridge? 30 minutes and it&rsquos on the table.

Recipe Summary

  • 1/4 cup plus 1 tablespoon vegetable oil
  • 3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and freshly ground pepper
  • 1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
  • 4 garlic cloves, minced
  • 1 cup canned tomato sauce
  • 1 tablespoon hot sauce, plus more for serving
  • 6 large eggs
  • Snipped chives, for serving

In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.

Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.

In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.

The 20 Best Corned Beef Hash Recipes, Including Spicy, Ricey & Vegan Options

If, like me, you have a couple of cans of corned beef in the house, you&rsquore probably wondering what to do with them. Sure, you could put it all between slices of bread with sliced gherkin, tomato, mustard and whatever else is to hand. That&rsquos a nice snack. Wouldn&rsquot want to serve it up to anybody though.

Hot Corned beef hash with fried potatoes and egg&hellip that&rsquos the way to do it.

We&rsquore going through tough times pretty much everywhere at the moment and corned beef is a cheap and widely-available ingredient with a long-ass shelf life. So, in the pursuit of make the most of what we have, here are the best ways to make corned beef hash plus a few more unusual corned beef creations.

1. The Best Corned Beef Hash

A time-tested recipe from Renee. Simple ingredients with clear, concise instructions that makes enough for four people. Top it off with eggs and a sprinkle of chopped parsley.
Renee&rsquos Kitchen Adventures

2. Corned Beef Egg Fried Rice

As well as corned beef you probably have a good supply of rice or even cooked rice leftover from another meal. Turns out corned beef fried rice is a winner, a close second to the established corn beef hash. If your rice already cooked, this takes minutes to make.
Asian Test Kitchen

3. Corned Beef Hash Baked Eggs

This recipe turns leftovers into an egg-based feast for your breakfast, or any meal of the day come to think of it. Best cooked in a large cast-iron skillet.
From Cooking and Beer

4. Cowboy Hash aka Breakfast for Dinner

Or Cowgirl Hash, if you prefer. Bell peppers, cheese and corn join the usual ingredients here for a Southern-style hearty breakfast that&rsquoll set you up for a day roping steers, presumably.
From Scattered Thoughts of a Crafty Mum

5. Spicy Corned Beef Hash with Chorizo

Chorizo is an amazingly versatile ingredient, as we&rsquove covered in another post. You use about 3 times the amount of corned beef to each part of chorizo here, but that&rsquos plenty to give this dish a spice and texture boost.
From Welcome to the Table

6. Wagyu Corned Beef Hash Recipe

You&rsquoll need about thirty minutes to put together this luxurious Wagyu beef hash. Deliciously buttery and marbled, wagyu corned beef gives a rich and luxurious flavor to this hearty hash.
From Steaks and Game

7. Chorizo Hash with Peppers and Paprika

A more sophisticated, spicier corned beef hash from Delia Smith in the UK. She doesn&rsquot use any corned beef at all in this recipe but if you&rsquore short of chorizo it&rsquos not the end of the world if you make it go further using corned beef.
From Delia Online

8. Corned Beef Hash Huevos Rancheros

OK, this recipe takes the shortcut of using canned, readymade corned beef hash. But it scores highly for serving it up on tacos with green chilli sauce. Add refried beans for a truly filling breakfast or brunch.
From Goldilocks Kitchen

9. Corned Beef Hash Cakes

What we have here are meaty hash browns. I can see these being wolfed down at a barbecue this summer if we&rsquore allowed back outside!
From Taste Australia

10. Corned Beef Hash with a Spicy Twist

Spoiler: the twist here is the use of curry powder, paprika, Worcestershire sauce. Lemon juice and leeks are two other unconventional ingredients that will tempt your tastebuds.
From Spice it Upp

11. Corned Beef Hash Madness Style

Cajun corned beef hash from the Chilli Pepper Madness team. Spicy peppers give this creation a punch and a kick. Very good illustrated, step-by-step instructions make this dish very easy to prepare. Bookmarked!
From Chilli Pepper Madness

12. Leftover Corned Beef Cabbage Crostinis

Something to amuse your bouche: an appetizer that uses good old corned beef and leftover cabbage. Corned beef in a lounge suit, basically.
From The Sunday Glutton

13. Low Carb Keto Corned Beef Hash

Cauliflower rice does the job of diced fried potato here and does it rather well. The recipe includes good tips for crisping up your cauliflower to make your hash as authentic as possible while cutting carbs to a minimum.
From Easy Keto Dishes

14. Corned Beef Hash Casserole

If you make this, let me know how it goes. Looks kinda weird, if I&rsquom honest, but it does come recommended and the ingredients do have promise: Swiss cheese, mustard, cayenne pepper. What could go wrong?
From Hormel Foods Recipes

15. Corned Beef Cottage Pie

&ldquoThe love-child of Shepherd&rsquos pie and corned beef hash&rdquo. Unlike the casserole above, this one does actually look awesome.
From Seasons and Suppers

16. Corned Beef Hash Frittata

Eggs are turned all the way up to 11 here in this recipe. Plenty of herbs are used in this oven-baked version, so your kitchen will smell amazing while it&rsquos cooking.
From Kudos Kitchen

17. Vegan Corned Beef Hash

Enjoy this Filipino classic, plant-based style! Pair this with some eggs/ tofu scramble and garlic fried rice (sinangag) for a wholesome Corned Beef Silog!
From Youtube

18. Vegan Filipino Corned Beef Hash

A lot of spices are used in this recipe &ndash chilli, cardamom, allspice, coriander, cinnamon and more &ndash so check your cupboard before you start. Well worth making though, this could be one of the tastiest options of all.
From Sarah&rsquos Vegan Kitchen

19. Corned Beef Hash and Eggs Breakfast Skillet

If this turns out for you as good as it does in the photo, this recipe is a winner. Scallions, thyme, parsley, chicken stock&hellip if there can be such a thing, this looks like a very high-end corned beef hash.
From Striped Spatula

20. Corned Beef Kimchi Recip

Our last post was all about kimchi &ndash how to make it and how to use it. This recipe continues that theme, but with corned beef to give this fried rice added oomph.
From All Recipes

What to Serve with a Corned Beef Hash Breakfast

This corned beef and eggs recipe is a meal in an of itself, but you can certainly bulk it up with a few sides. Some ideas are:

  • Fresh fruit or fruit salad
  • Crusty bread or toast
  • Additional hash browns or breakfast potatoes
  • Coffee cake

If you’re looking for that perfect, St. Patrick’s Day dish, or just want a special breakfast to prepare, then I guarantee you’ll love this skillet, flavored with HORMEL® MARY KITCHEN® Corned Beef Hash!

How To Make Diner-Style Corned Beef Hash

No need to go to fancy restaurants to have your favorite corned beef hash. Here is a recipe to make it at home!

  • 2 medium potatoes, unpeeled and washed
  • 2 tbsp oil
  • 4 eggs
  • 1 lb corned beef brisket
  • 1 Spanish onion, diced
  • ¾ cup green bell pepper, chopped
  • salt, to taste
  • ground black pepper , to taste

Cook corned beef as desired and cool after cooking. If you are using pre-cooked corned beef, just dice.

Boil potatoes for 45 minutes with salt. Set aside to cool.

Dice corned beef, onion, and potatoes and place them into separate bowls.

In a large ovenproof skillet over medium heat, pour 3 tablespoons of oil.

Saute onions. Then add bell pepper and potatoes and season with salt. After the vegetables have softened and potatoes are browned, stir in diced corned beef.

Make 4 holes in the skillet for the eggs. Cover the skillet and cook undisturbed for about 5 minutes, until brown and crisp on the bottom.

Season with ground black pepper and serve.

If you prefer bell peppers to be cooked, add them before putting the skillet in the oven, rather than adding them later. You can also use parsley instead.

For the potatoes, you want to boil it long enough that you can easily stick a fork in it. If not, you will have undercooked hash browns for breakfast.

  • 500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 x 200g/7oz tin corned beef, diced
  • 1-2 tsp English mustard, to taste
  • 4 eggs
  • salt and black pepper

Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.

Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.

Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.

Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.

Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.

Serve the hash divided between serving plates with an egg on top and eat immediately.

Recipe Tips

In May 2013 this recipe was costed at £2.79 at Asda, £2.79 at Tesco and £3.55 at Sainsbury’s.

This recipe is honestly&hellip not really a recipe! All you need is a large skillet, nonstick or cast iron works great! And&hellip some St. Patrick&rsquos Day leftovers.

Simply saute an onion in the skillet with a bit of butter. Then add the leftover corned beef, potatoes, cabbage, carrots into the skillet&hellip and brown. That&rsquos it.

Recipe Summary

  • 1 (8 ounce) package refrigerated crescent rolls
  • 4 eggs
  • ¼ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons butter
  • ¼ cup chopped red bell pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
  • 1 cup shredded Cheddar cheese, divided
  • Salsa for serving

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle overlap the edges of the pieces. Press dough where it overlaps to flatten.

Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.

Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.

Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.

Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.

Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.