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Corned beef and cabbage is a St. Patrick’s Day staple. Growing up in an Irish family, corned beef was always our tradition. But what to do with all the leftovers? Make a delicious corned beef breakfast hash with eggs and serve with warm Irish soda bread!
Table of Contents
Why I Love This Recipe
Corned beef hash and eggs are the perfect Irish-inspired brunch entrée to serve up with Irish coffee, skillet Irish soda bread, and Guinness. Crispy sautéed potatoes and corned beef mixed with onions, optional carrots, and plenty of spices. The pan frying enhances the overall texture of everything.
I love this recipe because it’s a fantastic way to repurpose all the boiled leftovers from a traditional corned beef dinner into another delicious meal. But my favorite addition? Gooey, runny eggs baked over easy served on top.
If you enjoyed this recipe, try my breakfast skillet with homefries and eggs or my sweet potato hash. If you want something rich and filling, look no further than my breakfast tater tot casserole.
Ingredients
- Diced potatoes: use pre-boiled potatoes. We usually cut up whatever is leftover from the day before.
- Corned beef: precooked and diced into small cubes to match the size of the potatoes. 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.
- Carrots: leftover boiled carrots (if you have any) make a great addition to this hash. Use parboiled or frozen. You can also omit and substitute with green peppers.
- Onion: onion is essential for a good hash. I prefer yellow or white.
- Eggs: eggs are optional. They can be served on the side scrambled or fried or baked with the hash like in this recipe.
- Spices: I use a blend of salt, paprika, garlic powder, and a pinch of table sugar. The potatoes will soak up the delicious flavor as they fry.
- Butter: butter aids in softening the onion and adds rich flavor to the potatoes. Combined with the spices, it’s a home run. You can alternatively use olive oil or a neutral cooking oil.
See the recipe card for full information on ingredients and quantities below.
How to Make Corned Beef Hash
Step 1.
Preheat oven to 350°F.
Step 2.
Heat butter over medium heat in a 12-inch cast iron skillet. Add onions and let soften/brown for 1-2 minutes.
Step 3.
Add cooked potatoes, corned beef, carrots, spices, and oil. Let saute until potatoes are golden and begin to crisp. About 10-15 minutes. Season liberally with salt and pepper, to taste. Add more oil as needed as much will be absorbed.
Step 4.
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.
Expert Tips
- We use ‘eye of round’ corned beef when making a corned beef dinner. It’s much leaner and doesn’t have a layer of fat around the outside like the alternate cuts.
- This recipe is designed with using leftover ingredients in mind. If starting from scratch, it’s best to pre-boil the potatoes and carrots 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.
- Start with the recommended amount of spices and add more to taste. I usually use a generous amount of paprika until the potatoes have the right color and flavor. You will also need salt.
Frequently Asked Questions
This recipe is set to serve 4-6 as a complete meal. You can easily adjust or add more potatoes/corned beef to increase the portions as needed. If serving alongside a full brunch, it will likely serve 8 as a side portion of hash.
I love serving corned beef hash with eggs, toasted sourdough or marble rye bread, Irish soda bread, Irish coffee, and Guinness!
More Breakfast Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Corned Beef Hash and Eggs Recipe
Ingredients
- 3-4 cups diced potatoes of choice, pre-cooked or parboiled
- 2-3 cups corned beef, precooked and diced
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- 4-6 eggs
- 3-4 tablespoons, olive oil
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3 tablespoons butter
- salt and pepper to taste
- chopped fresh parsley, as garnish
Instructions
- Preheat oven to 350°F.
- Heat butter over medium heat in a 12-inch cast iron skillet. Add onions and let soften/brown for 1-2 minutes.
- Add cooked potatoes, corned beef, carrots, spices, and oil. Let saute until potatoes are golden and begin to crisp. About 10-15 minutes. Season liberally with salt and pepper, to taste. Add more oil as needed as much will be absorbed.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This hash turned out delicious! Although I cook St Patricks dinner every year, I’ve never turned the leftovers into hash before- now I’ll have to make sure there’s always leftovers! One question though- when does the olive oil in the ingredient list get used- I never saw it called for and didn’t use any.
Apologies – it should be added with the potatoes and corned beef to help crisp. I’ve updated the recipe. Glad it still turned out well.
Hey Shawn x
Outstanding, simple way to use up left over corned beef dinner! I did butter basted eggs instead of poached which gave extra ease and flavor to this classic. No need to hit the local diner.
This looks amazing. How is it I don’t like corned beef but I love corned beef hash? I will go out of my way to find homemade corned beef hash for breakfast !
haha I’m not sure – I’m guessing the potatoes really help change the dish. I can’t get enough of it either.
Awesome! My husband loves hash and will try this recipe! Keep these recipes coming! Very good love Kitchen Swagger blog.
It’s a must try – thank you very much, Kathy!
Hi Shawn,
Looks beautiful! So glad you continue to enjoy this recipe! Love your blog!!!