Corned beef hash is a classic recipe using up all that left over corned beef from St. Patrick’s Day! Crispy potatoes, savory corned beef, and baked eggs with runny yolks, it’s breakfast perfection!
Before becoming a food blogger, I never correlated corned beef to St. Patrick’s Day. My mom made it sporadically and we had corned beef from the deli in the fridge year round.
Now that I’m a food blogger, I figured that I need to give y’all a corned beef recipe, but there are so many. And it’s fairly easy, since you can find corned beef already brined in the grocery store. But the problem many people have (one that I love solving) is figuring out what to do with the leftovers. Because no one’s five year old is eating slices of corned beef for two to three days straight. At least mine won’t.
So how about turning your corned beef into a hearty and satisfying (and hangover worthy, you St. Patrick party animals) breakfast corned beef hash? Sounds good? Of course it does, that’s why you’re on this page.
What I love about this corned beef hash is that it’s so easy: a few chopped gold potatoes, chopped up corned beef, chopped up yellow onion, sizzle in the pan, crack a few eggs. Season, toss in the oven for 10 minutes. Make sure to use a large skillet or saute pan. You know what, a cast iron skillet actually makes the best crispy potatoes. So if you have (or want) a pretty large cast iron skillet, use it honey.
Boom, hangover breakfast. Or brunch on a Saturday, you know?
How to make the perfect corned beef hash?
The potatoes get nice and crispy for sauteing them in the pan with the meat and onions. Make sure to dice them pretty small, so that they cook quickly. Don’t flip them around a lot, the crispy goodness happens when you let them sit and cook in the butter, just flip the entire pan’s contents once or twice after a few minutes to ensure they get nice and crispy.
Another tip: crack the eggs into a small bowl before dropping each one by one into the pan. This will ensure that you will have good eggs (no pink whites, busted yolks, rotten, etc) in your pan. You can also bake as long as you like if you don’t like your eggs runny. In fact, you could scramble your eggs in the pan on your stove top instead of baking them.
Top with green onion, parsley, sprinkles of paprika. It’s all so good.
This is also a great brinner (breakfast for dinner!) dish!
Want more brunch recipes to serve this with?
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- 4 tbsp unsalted butter
- 1/2 yellow onion, small dice
- 6 medium Yukon gold potatoes, small dice
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 cups cooked corned beef, shredded
- 4-6 large eggs
- Chopped parsley or thinly sliced green onions, for garnish
Preheat oven to 375 degrees F.
Add butter to a large skillet or saute pan on medium heat, then add the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown and crisp up, making sure not to burn the onions. Flip the ingredients in the pan to crisp the rest of the potatoes.
Add the corned beef and mix well, then cover to warm the beef for a couple of minutes.
Remove the lid, create 3 or 4 small wells in the potatoes and beef, then crack the eggs into each little well. Bake, uncovered, for 12-14 minutes. Remove from the oven when whites are set, season with more salt, pepper, and garlic powder to taste.
Sprinkle parsley or green onions and serve immediately
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 397 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 242mg Sodium: 493mg Carbohydrates: 38g Fiber: 4g Sugar: 3g Protein: 22g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.