Corned Beef Hash (and eggs!)

Corned beef hash and eggs is the perfect breakfast or brunch for St. Patrick’s Day, or any day!

Oh, y’all! This is one of those recipes that turned out even better than it was in my head. All four of us in our family loved this Irish corned beef hash – even my youngest daughter (our pickiest eater).

I know St. Patrick’s Day isn’t for a few more days, but I wanted to get this Irish recipe to y’all ahead of time. It is such a hearty breakfast, and it is soooo good!

How to make corned beef hash

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this easy corned beef hash recipe, you will need the following ingredients:

• Avocado oil (or oil of choice)
• Yukon gold potatoes
• yellow onion
• bell pepper (any color)
• garlic clove
• corned beef, diced (I am using Trader Joe’s uncured corned beef. You could also sub diced ham)
• eggs
• salt and pepper

I prefer Yukon golds in this recipe, but Russets and red potatoes make fine substitutes. Same for the onion – I prefer yellow onion, but any type will do. Even sweet potatoes, while admittedly not very traditionally Irish, would likely be good in this recipe. They may not crisp up as well as the other, though.

As for the corned beef, this recipe is a great way to use up leftover corned beef. Or, you can use some from the deli counter/ section of the grocery store like I did.

Making corned beef hash

Here is how to make corned beef hash! Preheat oven to 375. Preheat a large skillet (cast-iron or non-stick oven-safe skillet) over medium heat, and add oil to the pan.

Add the potatoes, onions and peppers.

Cook for about 15 minutes until veggies are tender, stirring frequently. (Notes: I had to reduce my heat a little to medium-low heat. You want it sizzling, but no splattering everywhere. Also, use your intuition if you think you need more cook time. If the potatoes don’t look done yet, cook a few more minutes.)

Add salt and pepper, garlic and corned beef, turn off the heat (the pan will stay really hot, especially if it’s cast iron), and cook another two minutes.

Remove from heat, and taste to see if you want to add more salt and pepper. Make sure the hash mix it evenly spread in a single layer. And then, add cracked eggs on top!

I top it off with some eggs and bake them in the oven to finish everything off, about 15 minutes. These resemble a fried egg, sunny side up, when they are cooked.

I like to salt and pepper my eggs after they are cooked. Side note: I realized that I don’t talk near enough about my cast iron cookware. I used that for this recipe because it conducts heat really beautifully, plus it is oven safe. (Amazon affiliate)

Make sure your cast iron is well-seasoned to prevent sticking. If you don’t have a cast iron skillet, you can use a non-stick oven safe skillet.

But back to the Irish corned beef hash!

This was very much inspired by St. Patrick’s Day, although you can make it any time of year.

Where to buy corned beef

I originally used Trader Joe’s uncured sliced corned beef for this recipe. You can use your favorite corned beef – store bought or homemade leftover corned beef.

I used four ounces, which was half of this eight ounce package. If you don’t like corned beef, or you can’t find any, you can substitute diced cooked ham. It won’t be quite as Irish, but it’ll still be good.

Also, I have seen corned beef in the deli section of most conventional grocery stores.

Can I make this without the eggs or with eggs on the side?

Absolutely, yes! In this case, you would not even have to bake the corned beef hash. You just want to make sure everything is cooked to your liking on the stovetop, which may require a few extra minutes on the stovetop. This would go great with a side of scrambled eggs, if that’s more your jam.

Happy (early) St. Patrick’s Day!!

Tools Used to Make Corned Beef Hash

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here. 

• Ten inch cast iron skillet will work best, but you can also use an oven safe non-stick skillet.
• Knife and cutting board
• Measuring spoons
• Wooden spatula or wooden spoon

Shop all my favorite kitchen tools and gadgets here.

Corned Beef Hash Recipe

Did you try my corned beef hash and eggs recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!

Instagram | Pinterest | Facebook | YouTube | Twitter

5 from 3 votes

Print

Corned Beef Hash (St. Patrick’s Day Breakfast or Brunch)

Corned beef hash is the perfect breakfast or brunch for St. Patrick’s Day, or any day! Super delicious and simple to make.

Course Breakfast

Cuisine Irish

Keyword corned beef hash recipe, Irish corned beef hash

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 258 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2 Tablespoons oil (I used avocado, but anything with a high smoke point will work – coconut, canola, etc.)
• 8 baby Yukon gold potatoes, washed and diced) (or 3 regular ones – mine weighed around 14.7 ounces in total)
• 1/2 medium yellow onion, diced (mine was about 3/4 cup)
• 1/2 bell pepper (any color), diced (about 3/4 cup)
• 1 clove garlic, finely minced
• 4 ounces Fully cooked corned beef, diced (I am using Trader Joe’s uncured corned beef. You could also sub diced ham.)
• 4 eggs
• salt and pepper, to taste

Instructions

1. Preheat oven to 375.

2. Preheat a cast-iron (or non-stick oven-safe skillet) over medium heat, and add oil to the pan.

3. Add the potatoes, onions and peppers, and cook for about 15 minutes until veggies are tender, stirring frequently. (Notes: I had to reduce my heat a little to medium-low. You want it sizzling, but no splattering everywhere. Also, use your intuition if you think you need more cook time. If the potatoes don’t look done yet, cook a few more minutes.)

4. Add salt and pepper, garlic and corned beef, turn off the heat (the pan will stay really hot, especially if it’s cast iron), and cook another two minutes.

5. Remove from heat, and taste to see if you want to add more salt and pepper.

6. Crack the eggs over the top, and try to put an egg over each serving (somewhat symmetrically, but it doesn’t have to be perfect).

7. Bake at 375 until eggs are cooked, about 15 minutes.

8. Remove from oven, and I like to salt and pepper my eggs here.

9. Optional: garnish with chopped fresh parsley. Confession: for this dish we only do parsley for (1) company and (2) blog photographs 😆👍🏻

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Corned Beef Hash (St. Patrick's Day Breakfast or Brunch)

Amount Per Serving

Calories 258 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 178mg59%

Sodium 421mg18%

Potassium 650mg19%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 2g2%

Protein 12g24%

Vitamin A 295IU6%

Vitamin C 33.7mg41%

Calcium 64mg6%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Note: This post was originally published on March 12, 2017. It has been updated with new photos. Here is what it used to look like.