Homemade Corned Beef Hash and Eggs (Crispy Skillet Recipe!)

Closed up shot of corned beef hash and potatoes with eggs in a skillet with parsley.

5 from 1 vote

Homemade Corned Beef Hash and Eggs (Crispy Skillet Recipe!)

Turn leftover corned beef into a crispy, golden breakfast skillet in under an hour. Diced potatoes get seared undisturbed in cast iron until deeply golden, then tossed with caramelized onions, garlic, smoked paprika, and chunks of tender corned beef. A splash of Worcestershire sauce brings everything together. Nestle eggs right into the hash, cover, and cook until the whites set with the yolks still runny. One skillet, minimal cleanup, and a breakfast that's miles better than anything from a can. Perfect the morning after St. Patrick's Day — or any morning you want a hearty, satisfying start.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Brunch, Main Course

Cuisine: American, Irish-American

Diet: Gluten Free

Servings: servings (generous heaping portions)

Calories: 600kcal

Author: Briana

Equipment

large cast iron skillet

Ingredients

For the Hash

2 tablespoons oil
1½ pounds Yukon Gold or baby red potatoes diced (no need to peel)
1 to 3 teaspoons kosher salt divided (add in stages — corned beef is already salty, see notes)
1 teaspoon black pepper divided
2 tablespoons unsalted butter
1 large large yellow onion diced
6 cloves garlic minced
1 pound cooked corned beef brisket chopped into bite-sized pieces (see our Dutch oven corned beef and cabbage or Instant Pot corned beef)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes optional, to taste
1 tablespoon Worcestershire sauce

For the Eggs

4 large eggs
1 tablespoon oil for the wells
Salt and pepper to taste
2 tablespoons fresh parsley chopped (for garnish)

Instructions

Preheat a large cast iron skillet over medium heat. Add oil, followed by the diced potatoes. Season with salt and pepper. Cook without stirring for 7 to 10 minutes to build a golden crust on the bottom. Toss, then cook undisturbed for another 5 to 7 minutes. Toss once more and cook an additional 4 to 5 minutes until golden brown on multiple sides.
2 tablespoons oil, 1½ pounds Yukon Gold or baby red potatoes, 1 to 3 teaspoons kosher salt, 1 teaspoon black pepper
Melt butter in the skillet. Add the diced onion with a pinch of salt and cook until softened, about 4 to 5 minutes.
2 tablespoons unsalted butter, 1 large large yellow onion
Add the minced garlic, thyme, oregano, smoked paprika, and red pepper flakes. Stir often and cook until fragrant, about 1 minute.
6 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes
Increase heat to medium-high. Add the chopped corned beef and Worcestershire sauce, tossing to combine. Cook for 5 to 7 minutes, stirring only once or twice, to render out the fat and crisp up the corned beef.
1 pound cooked corned beef brisket, 1 tablespoon Worcestershire sauce
Create 4 small wells in the hash. Add a small drizzle of the remaining olive oil into each well. Crack the eggs into the wells and season with salt and pepper. Reduce heat to medium-low and cover the skillet. Cook for 4 to 5 minutes for runny yolks, or up to 8 minutes for fully set yolks. Make sure the egg whites are completely set before removing from heat.
4 large eggs, 1 tablespoon oil, Salt and pepper
Garnish with fresh parsley, flaky salt, and cracked black pepper. Serve immediately straight from the skillet.
2 tablespoons fresh parsley

Notes

Storage: Store leftover hash (without eggs) in an airtight container in the fridge for up to 5 days. Reheat in a hot skillet, in the oven at 400°F, or in an air fryer until crispy and heated through. Cook fresh eggs when you're ready to eat — reheated eggs get rubbery.
Freezing: The potato and corned beef hash freezes well without the eggs. Cool completely, spread in a single layer on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Transfer to a freezer-safe bag and store for up to 3 months.
The corned beef: We cook ours in advance and just cut up the leftovers. You can also use store-bought deli corned beef in a pinch — just dice it up and skip the rendering step since deli meat won't crisp the same way.
Canned corned beef: Yes, you can use canned corned beef. Season more lightly since canned versions are saltier. The texture won't be quite the same, but it works for a quick breakfast.
Cast iron skillet: Highly recommended for the crispiest results. The heavy bottom holds heat evenly and gives you that golden crust on both the potatoes and the corned beef.
Salt management: We use Diamond Crystal kosher salt. If using Morton's or table salt, use roughly half the amount, because they're significantly saltier by volume. Add salt in stages and taste as you go. Corned beef is already quite salty, and the amount varies depending on how you cooked it. Start with less than you think you need. You can always add more at the end!
Serve with soft rye dinner rolls and Baileys coffee for a St. Patrick's Day brunch spread!

Nutrition