Corned beef and cabbage is a St. Patrick’s Day staple. Growing up in an Irish family, this was always our tradition every St. Paddy’s Day. But what to do with all the leftovers? You could eat it every day for the next three days or you could make my delicious corned beef breakfast hash!
Corned beef hash and eggs are the perfect Irish-inspired brunch entrée to serve up with an Irish coffee or Guinness. Crispy sauteed potatoes mixed with chopped corned beef, carrots, onions, and lots of spices. But my favorite addition? Gooey, runny eggs baked over easy. Corned beef hash is basically crispy home-fried potatoes with chunks of savory corned beef mixed in.
How to Make Corned Beef Hash
We use ‘eye of round’ corned beef when making a corned beef dinner. It’s leaner and doesn’t have a layer of fat around the outside like the alternate cuts. I combine leftover corned beef cut into small bite-sized pieces along with chopped carrots and potatoes and fry in a skillet with onions, olive oil, garlic powder, paprika, salt, and pepper.
This recipe is designed with using leftover ingredients in mind. If starting from scratch, it’s best to parboil the potatoes so they’re tender and crisp up nicely in the skillet. Cooking raw potatoes in a pan will leave the outside burnt with an undercooked interior. The same goes for the cabbage and carrots.
The best part of this recipe is the runny baked eggs on top. Simply crack four eggs over the finished hash and bake for 10 minutes for perfectly gooey egg yolks. I love a traditional corned beef meal, but I honestly look forward to making this breakfast hash every year more than anything.
You’ll Also LovePrint
Corned beef breakfast hash topped with baked runny eggs. The ultimate Irish breakfast hash.
- 2–3 cups diced potatoes of choice (pre-cooked or parboiled)
- 2 cups corned beef, precooked and diced
- 1 cup carrots, precooked and diced
- 1 small red onion, diced
- 4 eggs
- 2–3 tablespoons, olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- garnish with fresh or flaked parsley
- Preheat oven to 350°F.
- Heat 2 tablespoons of oil on medium heat in a 12 inch cast iron skillet. Add onions, let simmer for 1-2 minutes. Add cooked potatoes, corned beef, carrots, and spices. Let saute until potatoes are golden and begin to crisp, about 10 minutes. Season liberally with salt and pepper.
- Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until the eggs reach the desired level of doneness. Garnish with fresh parsley and serve.
This recipe is intended to be made with previously cooked corned beef, potatoes and carrots leftover from Saint Patrick’s Day!
- Serving Size: 1/4 skillet
- Calories: 437
- Sugar: 3.5g
- Sodium: 1685mg
- Fat: 17.6g
- Saturated Fat: 4.4g
- Carbohydrates: 21.3g
- Fiber: 3.1g
- Protein: 51.4g
- Cholesterol: 284mg
Keywords: corned beef hash, corned beef hash and eggs, irish breakfast