Corned Beef Hash and Eggs
Leftover cornbeef can easily be made into a delicious and satisfying corned beef hash by adding onions, potatoes and fried eggs.
If corned beef and cabbage are a staple for Saint Patrick’s Day dinner, you can bet corned beef hash will be on the table for breakfast the next day. This savory dish is super easy to throw together. It’s basically chopped or shredded corned beef mixed with diced potatoes (sometimes onions, too). Season it up with salt, pepper, and any spices you like, then fry it until the edges get all crispy and golden.
Saint Patrick–Man of God
Saint Patrick’s Day wouldn’t be complete without a good story about the man himself. Saint Patrick’s life was one wild adventure. At 16, he was kidnapped by Irish pirates and spent six years in Ireland as a slave, tending sheep. During those tough years, he leaned on Christianity for strength. Eventually, he escaped back to Britain, but he later returned to Ireland as a missionary after having a vision from God. The shamrock? Yep, that was Saint Patrick’s tool for explaining the Holy Trinity (Father, Son, and Holy Spirit).
Now, Saint Patrick’s Day is all about celebrating Irish culture—think parades, green everything, and plenty of corned beef!
What is Corned Beef?
Corned beef starts with a cut of brisket that’s cured in a seasoned brine. The term “corned” refers to the large grains of salt (called “corns”) used to preserve the meat. This gives the beef its signature flavor and tender, melt-in-your-mouth texture.
What is Corned Beef Hash?
Corned beef hash is a delicious combo of leftover corned beef and crispy potatoes, often with onions mixed in. It’s seasoned and fried until the beef gets those crispy, flavorful edges. You can make it your own by adding in extra veggies or swapping out ingredients.
Fun Variations of Corned Beef Hash
Feel like mixing things up? Try subbing in parsnips or turnips for the potatoes. If you want a little kick, throw in some diced jalapeño or sweet peppers. The possibilities are endless!
Is Corned Beef Hash Just for Breakfast?
Traditionally, yes, corned beef hash is served as a breakfast dish, often with eggs or toast on the side. But honestly, it’s hearty enough to be enjoyed for lunch or dinner too. Top it with a fried egg for an extra indulgent touch.
How to Serve Corned Beef Hash
Corned beef hash is perfect on its own, but it’s even better with a fried or poached egg on top. Add toast on the side, and you’ve got a full breakfast. You can also serve it alongside other breakfast classics like bacon or sausage.
How to Make Corned Beef Hash
- Fry Potatoes and Onions: Peel and cube your potatoes and onions. The smaller the cubes, the quicker they cook, so aim for even sizes. If you’re in a hurry (like I was after working on our chicken coop all day), just get them into the pan. Cook them until they’re browned and soft.
- Add Corned Beef: Cut your corned beef into bite-sized pieces. Mine was tender enough to shred, which actually makes it even better. Shredded beef mixes in perfectly with the potatoes.
- Throw in Leftover Veggies: Have some leftover cabbage from last night’s dinner? Chop it up and toss it in. I also had a few carrots hanging around, so I added those. Just skip leftover boiled potatoes—they won’t crisp up like fresh ones.
- Season it Up: You can get creative with seasonings. I went for creole seasoning, garlic powder, and onion powder, but feel free to experiment.
- Fry Eggs: Make a few over-easy eggs to top the hash. The runny yolk adds that extra bit of richness.
Now you’ve got a perfect breakfast to fuel your day, or a hearty meal for whenever hunger strikes. Corned beef hash is comfort food at its best—crispy, savory, and oh-so-satisfying.
Frequently Asked Questions
More Breakfast Skillets
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Corned Beef Hash and Eggs
Equipment
Ingredients
- 4 tbsp unsalted butter
- 4 cup russet potatoes (peeled and diced)
- 4 cups cooked corned beef (shredded or cubed)
- ½ medium yellow onion (or red, diced)
- 2 cup boiled cabbage (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp creole seasoning
- ½ tsp sea salt
- ¼ tsp ground pepper
- 1 tbsp butter
- 8 Large eggs
Instructions
- Melt 4 tbsp unsalted butter in cast iron skillet over medium-high heat. Add 4 cup russet potatoes and cook until browned on all sides and tender.
- Add 4 cups cooked corned beef , 1/2 medium yellow onion, 2 cup boiled cabbage, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp creole seasoning, ½ tsp sea salt and ¼ tsp ground pepper to the same skillet. Cook until heated through.
- Melt 1 tbsp butter on a griddle or in a skillet.
- Carefully crack egg and gently slide it into the pan. You can crack it directly into the pan or onto a plate and then slide it in. Let the egg cook for about 1-2 minutes until the whites start to set. You should see the edges of the whites turning opaque. Using a spatula, carefully flip the egg over.
- Once you've flipped the egg, let it cook for another 30 seconds to 1 minute, depending on how runny you want the yolk. For over-easy eggs, you want the yolk to be runny but slightly thickened.
- Once the egg is cooked to your liking, carefully slide it out of the pan and onto a plate. Repeat with the rest of the eggs. You can fry multiple eggs at once, but be careful not to overcrowd the pan. You need room to flip them.
- Serve eggs on top of the corn beef hash.