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Corned beef and cabbage is the 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 the leftovers? You could eat it every day for the next three days or you could make my homemade corned beef hash recipe. You should make corned beef hash and eggs.
What is Corned Beef 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 over easy. Corned beef hash is basically crispy home fry potatoes with chunks of savory corned beef mixed in.
My mom is the corned beef expert. She taught me how to make this a few years ago and I’ve been making it ever since with my own personal spin.
How to Make Corned Beef Hash and Eggs
We use eye of round corned beef. 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.
The best part is the baked egg on top. Once you’re done making the hash, simply break four eggs over the hash and bake for 10 minutes for perfectly gooey egg yolks.
I really love corned beef, but honestly, I look forward to making hash EVERY year after Saint Paddy’s Day more than ANYTHING.
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What to do with the leftover corned beef and potatoes from Saint Paddy’s? You could eat it every day for the next three days or you could make delicious corned beef hash with eggs.
Ingredients
- 2–3 cups potatoes, precooked and diced
- 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
- 1/2 teaspoon paprika
- Salt and pepper to taste
- garnish with fresh or flaked parsley
Instructions
- 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 minute. Add 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 10 minutes or until eggs reach desired level of doneness. 10 minutes will render runny yokes.
Notes
This recipe is intended to be made with previously cooked corned beef, potatoes and carrots leftover from Saint Patrick’s Day!
Keywords: corned beef hash, corned beef hash and eggs, irish breakfast
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!!!
★★★★★