Corned Beef Hash and Eggs

Introduction

Transform your leftover corned beef into a hearty, satisfying one-skillet meal with this Corned Beef Hash and Eggs. It’s a classic comfort dish that combines savory, salty beef with crispy potatoes and perfectly cooked eggs for a breakfast or dinner you’ll crave. The key is achieving that delicious golden crust on the hash before topping it with rich, runny yolks.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• ¾ cup diced sweet yellow onion
• ½ cup diced green bell pepper
• ½ teaspoon minced garlic
• 2 cups cooked and chopped baby Yukon gold potatoes (or baby red potatoes)
• ½ teaspoon dried thyme
• ½ teaspoon salt (plus additional to taste)
• Freshly ground black pepper (to taste)
• 2 ½ cups chopped corned beef (fully cooked)
• 1 tablespoon chopped fresh parsley
• 4 large eggs (prepared)
• 1 tablespoon butter (or as needed)

Instructions

1. In a large skillet (preferably cast iron or non-stick), heat the olive oil over medium-high heat.
2. Add the diced onion and green bell pepper. Sauté for 3-4 minutes, until they begin to soften.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the chopped potatoes, dried thyme, salt, and black pepper. Spread the mixture evenly in the pan and press down lightly with a spatula. Cook without stirring for 4-5 minutes to allow a crust to form on the bottom.
5. Stir in the chopped corned beef, mixing well with the potato mixture. Press down again and cook for another 4-5 minutes without stirring to crisp up the hash. Stir once more, press down, and cook for a final 2-3 minutes until everything is hot and well-browned.
6. Stir in the chopped fresh parsley, then create four small wells in the hash for the eggs.
7. Reduce heat to medium-low. Add the butter to the wells, then crack one egg into each well. Season the eggs with a pinch of salt and pepper.
8. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks have reached your desired doneness. Serve immediately.

Variations

• Poached Eggs: Instead of cooking the eggs directly in the hash, keep the hash warm and serve it topped with perfectly poached eggs for a cleaner presentation.
• Hash Browns: For extra crispiness, form the hash into patties after step 5 and cook them for 2-3 minutes per side before adding the eggs.
• Baked Eggs: After creating the wells in the hash, transfer the entire skillet to a preheated 400°F (200°C) oven and bake for 8-10 minutes, or until the eggs are set.
• Breakfast Tacos: Spoon the finished hash (without eggs cooked in) into warm tortillas and top with fried or scrambled eggs and your favorite hot sauce.

Tips for Success

• Use potatoes that are already cooked and cooled (like leftovers from a roast) for the best texture and quickest cook time. Boiled, roasted, or steamed potatoes all work perfectly.
• Don’t stir the hash too often! Letting it sit undisturbed for several minutes at a time is the secret to achieving those delicious crispy, caramelized bits.
• For runny yolks, keep a close eye on the eggs once you cover the pan. Cooking time can vary based on your stove and skillet.
• If your corned beef is particularly lean, you may need to add an extra half-tablespoon of olive oil when sautéing the onions and peppers to prevent sticking.

Storage & Reheating

Store any leftover hash (without eggs) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small amount of oil or butter, stirring occasionally, until hot and crispy. It’s best to cook fresh eggs when serving leftovers.

FAQ

Can I use raw potatoes instead of cooked ones?

It’s not recommended for this quick recipe. Raw potatoes won’t cook through in the given time without burning the other ingredients. Pre-cooking them is essential.

My hash isn’t getting crispy. What can I do?

Ensure your heat is high enough (medium-high) and resist the urge to stir constantly. Let it press into the hot pan for several minutes at a time. Also, make sure your cooked potatoes are well-drained and not wet.

What’s the best way to chop the corned beef?

Chop it into small, bite-sized pieces, roughly ¼ to ½-inch cubes. You can also shred it for a different texture, which will integrate more into the hash.

Can I make this vegetarian?

This recipe is specifically designed for corned beef. For a vegetarian version, you would need to substitute the corned beef with a different ingredient, which is not included in the provided ingredient list.

Can I use a different type of potato?

Yes, the baby Yukon gold or baby red potatoes specified are ideal, but you can use any waxy or all-purpose potato (like regular Yukon Golds) that has been pre-cooked and chopped.

Do I have to cover the skillet to cook the eggs?

Covering the skillet is the most effective method to set the egg whites from the top down without overcooking the bottom of the hash. If you don’t have a lid, a large baking sheet or piece of foil works in a pinch.