Savory Corned Beef Hash and Eggs: The Ultimate Breakfast Combo

There’s something truly magical about the sizzle of a perfectly crafted corned beef hash topped with runny eggs. It’s the kind of breakfast that makes you want to linger at the table, savoring each bite while nursing your morning coffee. As someone who considers breakfast the most important meal of the day, I’ve spent years perfecting this classic dish, and I’m excited to share my version with you today.

Beef Hash and Eggs;When I was growing up, my grandfather would make his famous corned beef hash on lazy Sunday mornings. The kitchen would fill with the aroma of onions caramelizing and potatoes crisping, signaling that something delicious was on the horizon. Now, whenever I make this dish, those warm memories come flooding back.

What Is Corned Beef Hash?

Corned beef hash is a hearty breakfast dish that originated as a way to use up leftover corned beef. It combines diced corned beef with potatoes, onions, and seasonings, all fried together until golden and crispy. Topped with eggs cooked to your preference, it creates a perfect balance of textures and flavors.

The beauty of this dish lies in its simplicity. With just a handful of ingredients, you can create something truly spectacular that satisfies even the heartiest appetite. Have you ever noticed how the best comfort foods are often the simplest ones?

Why You’ll Love This Recipe

This corned beef hash recipe isn’t just delicious—it’s practical and versatile too. Here’s why it deserves a spot in your breakfast rotation:

• It’s the perfect way to use up leftover corned beef from holiday meals
• The entire meal comes together in one pan, minimizing cleanup
• You can customize it to your taste preferences
• It’s filling enough to keep you satisfied until lunch
• The combination of crispy potatoes, savory meat, and runny eggs creates a perfect texture contrast

One of my favorite things about this recipe is how it transforms leftover corned beef into something completely new and exciting. Isn’t it satisfying when you can reinvent leftovers into something even better than the original meal?

Ingredients List

For the hash:

• 2 tablespoons butter or oil
• 1 medium onion, diced
• 2 cups cooked and diced potatoes (about 3 medium potatoes)
• 2 cups cooked corned beef, diced or shredded
• 1 bell pepper, diced (red or green)
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

For the eggs:

• 4-6 large eggs
• Salt and pepper to taste

Ingredient Notes and Substitutions

Potatoes: Russet potatoes work best for hash because they crisp up nicely, but you can use any potato you have on hand. For a healthier twist, sweet potatoes make a delicious alternative.

Corned beef: While leftover home-cooked corned beef is ideal, canned corned beef works in a pinch. You could also substitute with pastrami or even roast beef if that’s what you have available.

Add-ins: Feel free to add diced carrots, peas, or corn to incorporate more vegetables. A dash of Worcestershire sauce or hot sauce can add an extra flavor dimension.

How To Make Corned Beef Hash with Eggs

Making this satisfying breakfast is simpler than you might think. Let me walk you through the process step by step:

Preparing the Hash

1. 
   

   Heat butter or oil in a large skillet (cast iron works beautifully) over medium heat.

   
   
2. 
   

   Add the diced onion and cook until translucent, about 3-4 minutes. Then add the bell pepper and garlic, continuing to cook for another 2 minutes until fragrant.

   
   
3. 
   

   Increase the heat to medium-high and add the diced potatoes. Cook for about 5 minutes, stirring occasionally, allowing them to develop a golden crust. (The secret to crispy potatoes is not stirring too frequently!)

   
   
4. 
   

   Add the diced corned beef, paprika, salt, and pepper. Stir to combine and continue cooking for another 5-7 minutes until everything is heated through and developing crispy edges.

   
   
5. 
   

   Use a spatula to press the hash into an even layer and let it cook undisturbed for 2-3 minutes to develop a nice crust on the bottom.

   
   

Adding the Eggs

There are two delicious ways to add eggs to your hash:

Method 1 (Nestled eggs): Create small wells in the hash using the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).

Method 2 (Fried eggs): Cook the hash completely, then fry eggs separately and serve them on top of plated hash portions.

I personally prefer the nestled egg method. There’s something magical about breaking into that perfectly runny yolk and watching it create a natural sauce that coats each bite of crispy hash. Wouldn’t you agree that egg yolk makes everything better?

Serving Suggestions

Serve your corned beef hash and eggs hot from the skillet, garnished with fresh parsley for a pop of color and freshness. I like to add:

• A side of buttered toast to soak up the egg yolks
• Sliced avocado for creaminess
• A dollop of sour cream
• Hot sauce or ketchup on the side

This hearty breakfast pairs beautifully with a fresh fruit salad to balance out the richness of the hash.

Tips for Perfect Corned Beef Hash

After making this dish countless times, I’ve learned a few tricks:

• For the crispiest hash, make sure your potatoes are dry before adding them to the pan. Excess moisture prevents browning.
• Don’t overcrowd the pan. If necessary, cook in batches to ensure proper browning.
• Let the hash develop a crust before stirring. Patience is key!
• Season at every stage for the most flavorful result.

Remember, the best hash has both crispy bits and tender morsels. The contrast is what makes it so satisfying.

Make-Ahead and Storage Options

This corned beef hash reheats beautifully, making it perfect for meal prep:

Make-ahead: Prepare the hash portion without the eggs and refrigerate for up to 3 days. When ready to eat, reheat in a skillet and add fresh eggs.

Leftovers: Store leftover hash with eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a tablespoon of water to create steam.

So there you have it—a hearty, satisfying breakfast that combines crispy potatoes, savory corned beef, and perfectly cooked eggs. Whether you’re using up St. Patrick’s Day leftovers or simply craving a robust breakfast, this corned beef hash and eggs recipe delivers comfort food at its finest.

What’s your favorite way to enjoy corned beef hash? With ketchup, hot sauce, or just as is? I’d love to know how you make this classic dish your own!