Irish corned beef hash 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 baby Mallory.
It has a base of diced potatoes, and I add in bell pepper, onion, garlic and corned beef. I top it off with some eggs and bake them in the oven to finish everything off.
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.
I used Trader Joe’s uncured sliced corned beef for this recipe.
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.
Happy St. Patrick’s Day!!
Tools Used to Make Irish Corned Beef Hash
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- 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
Corned Beef Hash Recipe
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Corned Beef Hash (St. Patrick's Day Breakfast or Brunch)
- 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
Preheat oven to 375.
Preheat a cast-iron (or non-stick oven-safe skillet) over medium heat, and add oil to the pan.
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.)
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.
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).
Bake at 375 until eggs are cooked, about 15 minutes.
Remove from oven, and I like to salt and pepper my eggs here.
Optional: garnish with chopped fresh parsley. Confession: for this dish we only do parsley for (1) company and (2) blog photographs 😆👍🏻