If you are craving a hearty, comforting breakfast that packs bold flavors and satisfying textures, this Corned Beef Hash and Eggs Recipe is exactly what you need. With tender Yukon gold potatoes, savory corned beef, and perfectly cooked eggs all mingling in a cast-iron skillet, this dish transforms simple ingredients into a morning feast. Whether you’re making it for a lazy weekend brunch or an energizing start to your day, this recipe combines crispy, tender, and runny elements to create a dish that feels both nostalgic and exciting.
Ingredients You’ll Need
These ingredients might seem straightforward, but their simplicity is what allows each flavor to shine in this dish. Each component contributes to the perfect balance of taste, texture, and color, making this recipe feel both comforting and vibrant.
- 2 tablespoons olive oil: Adds a rich, fruity flavor that helps crisp up the potatoes and eggs.
- 2 tablespoons butter: Brings a creamy, buttery richness that elevates every bite.
- ½ red bell pepper (finely chopped): Adds a pop of sweetness and bright color to the hash.
- ½ small sweet onion (finely chopped): Gives depth and a gentle natural sweetness when sautéed.
- 3 cloves garlic (crushed): Infuses a warm, aromatic punch that complements the beef perfectly.
- 1 pound Yukon gold potatoes (diced, about 3 cups): These are creamy yet sturdy, perfect for crisping without falling apart.
- ½ teaspoon paprika: Lends a subtle smoky warmth to enhance the flavors.
- ½ teaspoon dried oregano: Offers a mild herbaceous note for balance.
- ½ pound corned beef (finely chopped, about 1 ½ cups): The star ingredient with its savory, salty punch.
- 5 large eggs: Bring richness and creaminess to finish the dish with a silky texture.
- 1 teaspoon salt (divided): Enhances all the natural flavors throughout the recipe.
- ½ teaspoon black pepper (divided): Adds just the right amount of spice without overpowering.
- Fresh parsley (finely chopped, optional): A fresh, vibrant finishing touch to brighten the dish.
How to Make Corned Beef Hash and Eggs Recipe
Step 1: Sauté the Veggies
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in your cast-iron skillet over medium heat. Toss in the finely chopped red bell pepper and sweet onion, letting them soften and release their natural sweetness for about 3 to 4 minutes. Then add the crushed garlic and cook for an additional 1 to 2 minutes. This careful sauté stage forms the flavorful, aromatic base of your hash that will complement the heartier ingredients.
Step 2: Add Potatoes and Corned Beef
Push the softened veggies to one side of the skillet, then add the remaining butter and let it melt. Next, stir in the diced Yukon gold potatoes and chopped corned beef, combining them gently but thoroughly. The goal here is to let the potatoes crisp up while the corned beef warms through and melds with those sweet veggies. Cook for about 10 minutes, stirring occasionally so everything browns evenly without sticking.
Step 3: Season the Hash
As the potatoes develop a beautiful golden crust, sprinkle in the paprika, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together so those spices coat every bit of potato and beef, building layers of flavor that will make your taste buds sing.
Step 4: Make Wells for the Eggs
With a spoon, create five small wells in the hash, each about 1 to 2 inches wide. Drizzle a little olive oil into each well so the eggs don’t stick, then crack one egg into each spot. Sprinkle the remaining salt and pepper over the eggs for seasoning before the next step.
Step 5: Cover and Cook the Eggs
Cover the skillet with a lid and reduce the heat to medium-low to gently steam the eggs until they reach your desired doneness. Typically, 7 minutes will give you perfectly over-easy eggs with a runny yolk, while 8 minutes will cook them over-hard. This slow and steady technique ensures the whites are set without overcooking the yolks, making every bite luscious.
How to Serve Corned Beef Hash and Eggs Recipe
Garnishes
Finishing your Corned Beef Hash and Eggs Recipe with a sprinkle of fresh parsley adds a burst of color and a hit of fresh, herbaceous brightness. You can also add a dash of hot sauce or a sprinkle of shredded sharp cheddar cheese if you want to dial up the flavor a bit.
Side Dishes
This dish is quite filling on its own, but if you want to celebrate with some complementary sides, consider buttery toasted bread for sopping up runny yolks. A light, crisp green salad or some fresh fruit salad can also be refreshing companions to balance richness.
Creative Ways to Present
If you’re serving guests or making it a special occasion, try plating each serving individually topped with a perfectly fried egg and a few herb sprigs. For a twist, serve this hash stuffed into crispy tortilla cups or alongside a dollop of sour cream and chopped scallions for a new flavor profile.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover corned beef hash and eggs to an airtight container and store it in the refrigerator for up to 3 days. It’s best to refrigerate without the eggs if you plan to reheat, as eggs reheat better when added fresh or cooked separately.
Freezing
The hash (without eggs) freezes beautifully. Portion it into airtight freezer-safe containers or bags and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your corned beef hash gently in a skillet over medium heat, adding a splash of oil if needed to restore crispness. You can then top it with fresh eggs cooked to your liking to bring the dish back to life.
FAQs
Can I use canned corned beef instead of fresh?
Yes, canned corned beef can be used if fresh isn’t available, though fresh chopped corned beef usually gives a better texture and more pronounced flavor. Just make sure to drain any excess liquid before adding it to the hash.
What type of potatoes work best for this recipe?
Yukon gold potatoes are ideal because they hold their shape while crisping up nicely, but you can also use red potatoes or russets if you prefer. Just avoid waxy potatoes that might become mushy.
Can I make this recipe vegetarian?
This recipe relies heavily on corned beef for flavor, but to make it vegetarian, try substituting with seasoned sautéed mushrooms or a plant-based corned beef alternative. Adjust the seasoning to keep it flavorful!
How do I know when the eggs are cooked perfectly?
Cover the skillet and cook for about 7 minutes for runny yolks (over-easy) or closer to 8 minutes if you want the yolks fully set (over-hard). Cooking times can vary with stove and pan type, so keep an eye for firm whites and your preferred yolk consistency.
Can I prepare the hash in advance and cook the eggs fresh?
Absolutely! Preparing the hash earlier saves time, and cooking the eggs fresh right before serving ensures the best texture and flavor. Simply reheat the hash in the skillet, then make wells and add fresh eggs at serving time.
Final Thoughts
This Corned Beef Hash and Eggs Recipe is a true labor of love that rewards you with every delicious bite. It’s such a satisfying and versatile dish that’s perfect for mornings when you want something a little special. Give it a try, and you might just find a new favorite to add to your breakfast rotation that keeps you coming back for more.
Print
Corned Beef Hash and Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Corned Beef Hash and Eggs recipe perfect for a fulfilling breakfast or brunch. Tender Yukon gold potatoes, sautéed vegetables, and savory corned beef are combined and topped with perfectly cooked eggs, making a comforting and satisfying meal.
Ingredients
Vegetables and Aromatics
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- Fresh parsley, finely chopped (optional)
Main Ingredients
- 1 pound Yukon gold potatoes, diced (about 3 cups)
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
Seasonings and Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Sauté the Veggies: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the finely chopped red bell pepper and sweet onion, sautéing for 3 to 4 minutes until softened. Add the crushed garlic and continue to sauté for an additional 1 to 2 minutes until fragrant.
- Add Potatoes and Beef: Push the sautéed vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter and let it melt. Add the diced Yukon gold potatoes and finely chopped corned beef to the skillet. Mix all ingredients thoroughly and cook for 10 minutes, stirring occasionally to prevent sticking and to allow the potatoes to brown.
- Season: In the last 2 to 3 minutes of cooking, add the paprika, dried oregano, ¾ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine all flavors evenly throughout the mixture.
- Make Wells and Crack Egg: Use a spoon to create five wells in the potato and beef mixture, each about 1 to 2 inches wide. Drizzle 1 tablespoon of olive oil into each well. Crack one egg into each well, then sprinkle the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper evenly over the eggs.
- Cover and Cook: Cover the skillet with a lid and reduce the heat to medium-low. Cook for 7 to 8 minutes, depending on the desired egg doneness—7 minutes for over-easy eggs or closer to 8 minutes for over-hard eggs.
- Serve: Once the eggs are cooked to your liking, remove the lid and garnish with chopped fresh parsley if desired. Serve immediately and enjoy this classic, savory breakfast dish.
Notes
- Use Yukon gold potatoes for their creamy texture that holds up well in hash.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
- If you don’t have a cast-iron skillet, use a heavy non-stick or stainless steel skillet.
- Covering the skillet helps cook the eggs evenly by trapping steam.
- You can prepare the corned beef hash mixture in advance and refrigerate; just add eggs and cook fresh.
