This Homemade Corned Beef Hash and Eggs is the perfect quick and easy breakfast recipe! This classic dish features a mixture of chopped corned beef, potatoes, and onions with lots of seasonings. Pan fry until crispy, then add in some eggs and cook to your liking. This hearty and flavorful meal is whipped up in no time.
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If you have leftover corned beef from your St. Patrick's Day festivities, this breakfast hash is a great way to make great use of it. It's also great as a St. Patty's Day brunch with a creamy Baileys Irish coffee!
Looking for more Irish-inspired recipes? Try this Dutch oven corned beef and cabbage, this Instant pot corned beef and cabbage, this Reuben casserole, or this slow cooker Irish stew.
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❤️Why we love this recipe
- Repurpose leftovers - We love reinventing our leftover corned beef and potatoes the next day. Add in some herbs and spices and some runny eggs, and you get an entirely new dish!
- Hearty breakfast - This recipe is a great breakfast option that's nice and filling! It's a balanced combo of protein and carbs to keep you going throughout the day.
- Quick and easy recipe - A filling dish that's ready in under an hour is definitely our kind of meal!
- Classic and comforting - This dish has a nostalgic feel of the canned version you probably ate growing up, but it's definitely the most wholesome and healthiest option of the two! Plus, it packs way more flavor and texture. It's a favorite for the whole family!
- Great for a variety of occasions - This recipe is wonderful for both weekend brunches when you're serving guests, but simple enough for a delicious breakfast during the weekdays.
🍳Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Potatoes - We like to use a sturdy potato that won't lose its shape, like Yukon Gold potatoes. Russets would also be a good choice, though they do requite peeling and a bit longer of a cook. You can also use par-cooked potatoes, or even frozen and fully cooked potatoes.
- Corned beef - We cook the corned beef in advance, and take the leftover meat to make this crispy hash. You can follow our Dutch oven corned beef and cabbage recipe, or this Instant Pot corned beef recipe.
- Yellow onion
- Garlic cloves
- Kosher salt & black pepper
- Seasonings - We like to use a little smoked paprika, dried thyme, oregano, and red pepper flakes.
- Olive oil & unsalted butter - We like to use both for the best texture and flavor. Sear the corned beef with oil, then add in butter to round out the flavor later on when cooking the onions.
- Worcestershire sauce
- Fresh herbs - We like using fresh parsley to garnish.
- Eggs - Prepare them however you like. We prefer to crack the eggs right into the skillet along with the hash, but you can also prepare them poached or scrambled and serve them on the side.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Vegetarian. Replace the corned beef with diced vegetarian sausages, mushrooms, or tempeh.
- Dairy free. Omit the butter and substitute it with olive oil.
- Add more veggies. You can also add diced green bell peppers or red peppers to the mix for more flavor.
- Swap the potatoes. Substitute the regular potatoes with sweet potatoes or yams for a different flavor.
- Spicy hash. Add a pinch of cayenne pepper, more red pepper flakes, hot sauce, or even add diced jalapeños to the dish to make it spicier.
- Quick version. Use some pastrami or roast beef from the deli counter for a quick and easy version of this recipe.
- Leftover veggies. Use leftover roasted vegetables like zucchini, peppers, cauliflower, or cabbage instead of potatoes.
- Feed a crowd or add more protein. For a heartier meal or more servings, add more eggs!
- Different egg preparation. If you prefer, cook eggs separately according to your liking.
🔪Prep work
- Cook the corned beef up to 4 days in advance, then cut it into bite-sized pieces.
- Dice onions.
- Cut potatoes into squares or just into bite-sized pieces.
- Mince garlic.
- Preheat a large skillet over medium heat. We recommend using a cast iron skillet for best results, as this will help ensure you get nice crispy potatoes and corned beef.
- Measure out all remaining ingredients.
📋Instructions
Add 2 tablespoons of olive oil to the hot skillet, followed by the potatoes, with a good pinch of salt and pepper. (Image 1)
Cook the potatoes and don't stir for about 7-10 minutes to create a nice golden crust. Toss, and cook for another 5-7 minutes, letting them sit without touching once more.
Finally, toss once more, and cook (without touching) for an additional 4-5 minutes. At this point, the potatoes should be nice and golden brown on multiple sides. (Image 2)
✨Pro tip: Add salt slowly and to taste! Make sure to taste as you go to reach your desired level of seasoning.
Melt butter in the skillet. Add the onion, followed by another pinch of salt. (Image 3)
Cook until softened, about 4-5 minutes, then add in garlic, thyme, oregano, red pepper flakes, and smoked paprika. Cook until fragrant, about 1 minute, stirring often to prevent burning. (Image 4)
Increase to medium-high heat, then add in the corned beef, and Worcestershire sauce, and toss to coat. (Image 5)
Cook for 5-7 minutes, stirring infrequently to render out the fat and crisp up the corned beef. (Image 6)
Create 4 small wells for the eggs, filling each of the wells with the remaining olive oil. Crack the eggs into the wells, then season with salt and pepper. (Image 7)
Reduce the heat to medium-low. Cover for 4-8 minutes until the eggs are cooked to your liking. We prefer a runny yolk, so we cook the eggs for between 4 - 5 minutes. Just make sure the egg whites are set!
Garnish with more parsley, salt, and pepper. Serve with a baguette, or some Irish soda bread and butter!
✨Tips & tricks
- Don't stir the hash too often. This will prevent it from becoming crispy and browned. Allow time for the meat and potatoes to become crispy before moving things around in the skillet.
- Use a heavy-bottomed pan. We recommend using a cast iron skillet since it retains heat so well. This will help hash crisp up the best.
- To prevent the eggs from sticking, don't forget to add a little bit of extra oil or butter in the hole that the egg will go in.
- To prevent the egg from overcooking and becoming rubbery, remove it from the heat when the whites are set but the yolk is still runny. Watch the eggs closely, as they cook quickly when covered.
- Add salt slowly and to taste. Corned beef is a very salty protein, but potatoes require some salt. Add salt in stages and taste as you go to avoid anything becoming too salty.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat on the stovetop, in the oven, or in the air fryer. We don't recommend making the eggs in advance, but instead, make them fresh when you want to eat the leftover hash.
The potato and corned beef portion can be frozen, but do not freeze the eggs. To freeze the hash, allow to cool completely, then freeze in a single layer on a parchment lined baking sheet until completely solid, about 2 hours. Once frozen, transfer to a freezer safe bag and store for up to 3 months.
Yes, you can use canned corned beef hash instead of freshly cooked corned beef and potatoes. You will want to season the canned version gently, as it already has a ton of added salt. It obviously won't taste quite as good as making it fresh, but it is an option!
Yes, you can make the corned beef hash ahead of time and reheat it in the oven, on the stovetop, or in the air fryer. We'd recommend waiting to cook the eggs just before serving, however.
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📖 Recipe
Corned Beef Hash and Eggs
Equipment
Ingredients
- 3 tablespoons olive oil, divided
- 1.5 pounds potatoes, diced
- 1-3 teaspoons kosher salt, divided (add slowly and to taste, will depend on how salty your corned beef is)
- 1 teaspoon coarse ground black pepper, divided
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional and to taste)
- 4 large eggs
- 1 pound cooked corned beef brisket, cut into bite-sized pieces
- 1 tablespoon Worcestershire sauce
- parsley to garnish (optional)
Instructions
- Preheat a large skillet over medium heat. We recommend using a cast iron skillet for best results. Add 2 tablespoons of olive oil to the hot skillet, followed by the potatoes, with plenty of salt and pepper. Cook the potatoes and don't stir for about 7-10 minutes to create a nice golden crust. Toss, and cook for another 5-7 minutes, letting them sit without touching once more. Finally, toss once more, and cook (without touching) for an additional 4-5 minutes. At this point, the potatoes should be nice and golden brown on multiple sides.
- Melt 2 tablespoons of butter in the skillet. Add the onion, followed by another pinch of salt. Cook until softened, about 4-5 minutes, then add in minced garlic, thyme, oregano, red pepper flakes, and smoked paprika. Cook until fragrant, about 1 minute, stirring often to prevent the garlic from burning.
- Increase the heat to medium-high, then add in the corned beef, and Worcestershire sauce. Toss to coat. Cook for 5-7 minutes, stirring infrequently to render out the fat and crisp up the corned beef.
- Create 4 small wells for the eggs, filling each of the wells with the remaining olive oil. Crack the eggs into the wells, then season with salt and pepper. Reduce the heat to medium-low. Cover for 4-8 minutes until the eggs are cooked to your liking. We prefer a runny yolk, so we cook the eggs for between 4 - 5 minutes. Just make sure the egg whites are set!
- Garnish with more parsley, salt, and pepper. Store leftovers in an airtight container in the fridge for 4-5 days. Reheat on the stovetop, in the oven, or in the air fryer. We don't recommend reheating the eggs, and instead, making them fresh everytime.
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Notes
- We cook the corned beef in advance. You can follow our Dutch oven corned beef and cabbage recipe, or this Instant Pot corned beef recipe.
- Add seasonings to taste. All of the seasonings are optional but meant to really enhance the flavor. Use at your discretion.
- Add the salt slowly and to taste. Corned beef is salty, but potatoes require salt for flavor, so make sure to add the salt in stages to make sure you don't add too much!
- Don't stir the hash too often. This will prevent it from becoming crispy and browned. Allow time for the meat and potatoes to become crispy before moving things around in the skillet.
- Use a heavy-bottomed pan. We recommend using a cast iron skillet since it retains heat so well. This will help hash crisp up the best.
- To prevent the eggs from sticking, don't forget to add a little bit of extra oil or butter in the hole that the egg will go in.
- To prevent the egg from overcooking and becoming rubbery, remove it from the heat when the whites are set but the yolk is still runny. Watch the eggs closely, as they cook quickly when covered.
- You can also cook the eggs separately and according to your preference if you'd like.
- Use all olive oil and omit the butter for dairy free.
- Add more eggs to create more servings or a heartier meal.
Andy flack says
Such an easy recipe to make and tastes lovely
Briana says
So glad to hear this, Andy! Thanks for giving it a try!