Corned beef hash can be a whole dinner on its own. Topped with perfectly cooked, slightly runny eggs are fried diced potatoes, peppers, and leftover corned beef.
This dish is hearty enough to eat for lunch, dinner, or breakfast!
Corned beef hash: What Is It?
A breakfast hash is a particular form of breakfast skillet that is typically cooked by combining meat, potatoes, and vegetables into one large meal, similar to home fries but with more goods. (Mmm, yummy!)
You may make corned beef hash by adding some leftover corned beef.
A brined beef brisket is what makes corned beef itself. Every time I make corned beef and cabbage in the slow cooker, I make sure to buy corned beef that will be big enough to have leftovers.
If you don’t have any leftovers, you can substitute ham or have your corned beef at the deli chopped a little thicker.
Poached eggs can either be placed on top of this or added directly to the pan and baked for a short time in the oven. (I typically bake them; the recipe is below; it’s simpler.)
ONIONS & POTATOES
Use leftover roasted potatoes, boiled potatoes, or even baked potatoes if you have them. Hash brown potatoes from the grocery store work just as well in a pinch.
The perfect accompaniment to a corned meat supper is the corned beef hash!
- fresh herbs, chives, and minced garlic.
- Hashbrowns, sweet potatoes, or leftover potatoes (including mashed potatoes).
- leftover vegetables, such as leftover mushrooms or cabbage.
Making Corned Beef Hash
Enjoying leftover corned beef and colcannon is the ideal meal!
- Potatoes, onions, peppers, and corned beef should all be cooked until crisp.
- In your hash, make 4 holes or “wells” and crack an egg into each.
- After that, bake everything for 12 minutes, or until the eggs are done the way you like them.
Cook the yolks to your preference, although I want mine to be soft and barely runny because they give the food a smoothness.
Leftovers? No issue! The eggs should be taken out of the corned beef hash before reheating in the microwave to prevent rubbery eggs.
Use an oven-safe frying pan! As a general rule, check to see if your pan doesn’t have heat protection on the handle if you’re unsure whether it’s oven safe or not (and the handle is not wood).
For this homemade corned beef hash and eggs, cast iron pans work excellently because they are virtually always oven-safe.
Hash with corned beef
Any leftover corned beef can be used in corned beef hash. A cracked egg is placed on top of sautéed potatoes, peppers, and leftover corned meat before being baked to perfection.
|ten minutes to prepare
27 minutes for cooking
time took: 37 minutes
portions: 4 portions
- 3 tablespoons butter divided
- ¾ cup onion or 1 small onion, diced
- 8 ounces cooked corned beef diced (about 2 cups)
- 3 cups cooked potato diced, see note
- 1 green pepper finely diced
- 4 eggs
- salt and pepper to taste
- fresh parsley for garnish chopped
- Set the oven to 375°F.
- In an oven-safe skillet, melt 2 tablespoons of butter over medium heat. Cook corned beef and onion together for 5 minutes or until the onion is tender.
- Add the remaining butter, stir in the potato, and simmer for a further 5-7 minutes, or until the potato begins to brown (don’t stir too frequently to prevent the potatoes from getting too crunchy).
- Break an egg into each of the four wells you make in the hash. Add salt and pepper to taste.
- Bake the eggs for 12 to 15 minutes, depending on how done you like them. Do not overcook the eggs because they will continue to cook once they are taken out of the oven.
- Serve with a parsley garnish.
If I have any leftover potatoes, I use them. If you don’t have any leftover potatoes, boil some until they are fork-tender or microwave some until they are done, then peel and cube them.
Potatoes can be substituted with hash browns from the grocery store.
Do not overcook the eggs because they will continue to cook once they are taken out of the oven.
Calories: 359 | Carbohydrates: 24g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 216mg | Sodium: 845mg | Potassium: 975mg | Fiber: 4g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 59.4mg | Calcium: 88mg | Iron: 7mg