My Favorite Morning Mix-Up
This corned beef hash recipe is my cozy kitchen hug. It turns simple things into a warm plate. I love how the potatoes get crispy. The onions and peppers turn sweet. Doesn’t that smell amazing?
I still laugh at that. I once used a purple bell pepper. My grandson said it looked like a fairy tale breakfast. The colors don’t matter, only the taste does. This is a perfect St. Patrick’s Day breakfast, but I make it all year.
Why This Dish Matters
This meal is about not wasting food. It started as a clever leftover corned beef recipe. Cooks used what they had from a big dinner. This matters because good food should never be thrown away.
It also matters because it brings people together. You cook it in one pan. Then everyone gathers around to share. What is your favorite leftover to turn into something new?
Let’s Get Cooking
Making this easy corned beef hash is simple. First, get your potatoes, onion, and pepper sizzling in oil. I use my trusty cast iron skillet. A cast iron skillet recipe makes everything taste better, I think.
When the veggies are soft, add your diced meat. I find the Trader Joe’s corned beef works just fine here. Give it a taste. Now, crack your eggs right on top. The oven finishes the job. *Fun fact: This method of baking eggs on top is called “shirred.”*
A Little Story for You
My friend Maeve taught me her Irish corned beef hash. She said her grandma made it every Monday. It was wash day, so dinner had to cook itself. The hash baked while she worked.
I think of Maeve every time I make it. It reminds me that food holds memories. Do you have a dish that reminds you of a special person?
Your Turn in the Kitchen
Now you know how to make corned beef hash. It’s truly one of the best brunch recipes. It feels fancy but is so easy. You can even use diced ham if you like.
The final dish, this corned beef hash and eggs, is pure comfort. The runny yolk mixes with the crispy potatoes. It is just right. Will you try making it this weekend? I would love to hear how it turns out for you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Oil (avocado, coconut, canola) | 2 Tablespoons | Use an oil with a high smoke point |
| Baby Yukon gold potatoes | 8 (or 3 regular) | Washed and diced, approx. 14.7 ounces total |
| Yellow onion | 1/2 medium | Diced, approx. 3/4 cup |
| Bell pepper (any color) | 1/2 pepper | Diced, approx. 3/4 cup |
| Garlic | 1 clove | Finely minced |
| Corned beef | 4 ounces | Fully cooked and diced; can substitute diced ham |
| Eggs | 4 | |
| Salt and pepper | To taste |
Instructions
Step 1: Warm your oven to 375 degrees. Grab your favorite cast iron skillet. I love the way it cooks. Heat it on the stove with a little oil. Doesn’t that smell amazing already?
Step 2: Add your diced potatoes, onion, and bell pepper. Let them sizzle for about 15 minutes. Stir them now and then. You want them soft and golden. (A hot pan makes the best crispy potatoes!)
Step 3: Stir in your salt, pepper, garlic, and corned beef. Turn off the stove. The pan stays hot! This easy corned beef hash recipe is so forgiving. Give it a taste. Do you think it needs more pepper? Share below!
Step 4: Crack four eggs right on top. Try to space them out. Now, slide the whole skillet into the oven. Bake until the eggs are just set. I still laugh at how fancy this looks.
Step 5: Carefully take your cast iron skillet recipe out. Sprinkle the eggs with a pinch of salt. Fresh parsley makes it pretty. This St. Patrick’s Day breakfast is a hug on a plate. Enjoy your corned beef hash and eggs!
Creative Twists
Swap the potatoes for diced sweet potato. Use Trader Joe’s corned beef for a quick shortcut. Add a sprinkle of cheddar cheese before baking. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this Irish corned beef hash right in the skillet. It keeps everything warm. I love toasted sourdough bread on the side for dipping. A simple green salad cuts the richness perfectly. This is my favorite brunch recipe for a lazy weekend. Which would you choose tonight?
Keeping Your Hash Happy for Later
Let’s talk about storing your delicious hash. Cool it completely first. Then, tuck it into an airtight container. It will be happy in your fridge for three days. You can also freeze it for a month. I always write the date on the container with tape.
I remember my first time. I put warm hash right in the fridge. The next day, it was soggy. I learned my lesson about cooling. Now I let it sit on the counter. Batch cooking this recipe is a smart move. It makes a fast, hearty breakfast all week long. This matters because good food should make life easier, not harder.
To reheat, use a skillet on medium-low. Add a tiny bit of oil or water. Stir it until it’s hot and crispy again. The oven at 350 degrees also works well. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems while cooking. Here are three easy fixes. First, if your potatoes aren’t browning, your pan is too crowded. Cook them in two batches instead. This gives them space to get crispy. I once made a steamed potato mess this way.
Second, if your eggs cook too fast in the oven, the temperature is too high. An oven thermometer is a cook’s best friend. Third, if the hash seems dry, a splash of broth or water fixes it. This matters because small fixes build big confidence. You learn that mistakes are just recipes in disguise.
Getting the texture right also matters for flavor. A crispy potato tastes so much better than a soft one. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to cook corned beef hash?
The best method is in a cast iron skillet. Start on the stovetop to crisp the potatoes and corned beef. Then, finish baking the eggs on top in the oven. This cast iron skillet recipe gives you perfect texture. It makes a wonderful St. Patrick’s Day breakfast or any weekend brunch.
Is corned beef hash already cooked?
Yes, the corned beef you buy is fully cooked. So is the canned kind. Your how to make corned beef hash job is to heat it through and mix it with veggies. This makes it a very easy corned beef hash to prepare. It’s also a perfect leftover corned beef recipe.
What do you serve with corned beef hash?
I love serving this corned beef hash and eggs with simple sides. Buttered toast is classic. A fresh fruit salad adds a sweet touch. Some people enjoy it with baked beans. It’s a full meal on its own, so keep sides light and easy.
How do you make corned beef hash from scratch?
Use our corned beef hash recipe above. Dice cooked potatoes, onions, and peppers. Cook them until tender. Then add diced, cooked corned beef and garlic. For a true Irish corned beef hash, use leftover boiled dinner meat. Top with eggs and bake. It’s simpler than it sounds!
What is the difference between corned beef hash and roast beef hash?
The meat is the big difference. Corned beef is salt-cured and has a unique, spiced flavor. Roast beef is simply roasted. The texture and taste are not the same. This hash is specifically for corned beef. *Fun fact: You can find great corned beef at stores like Trader Joe’s for this.
Can you make corned beef hash in the oven?
You can! Cook the potatoes, onions, and peppers in an oven-safe skillet first. Then stir in the corned beef and crack the eggs on top. Bake it all together until the eggs are done. This one-pan method is very easy. Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy breakfast as much as I do. It always reminds me of busy, happy weekend mornings. The smell fills the whole house with warmth. Cooking should be a joy, not a chore. Remember to make it your own.
Add a different veggie if you like. Use that handy Trader Joe’s corned beef. The most important ingredient is always your own touch. I would love to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Marina Caldwell
Classic Corned Beef Hash Breakfast
Description
A hearty and savory one-pan breakfast featuring crispy potatoes, tender corned beef, and perfectly baked eggs.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Preheat a cast-iron or non-stick oven-safe skillet over medium heat, and add oil to the pan.
- Add the potatoes, onions and peppers, and cook for about 15 minutes until veggies are tender, stirring frequently. Note: you may need to reduce the heat to medium-low. You want it sizzling, but not splattering. If the potatoes don’t look done yet, cook a few more minutes.
- Add salt and pepper, garlic and corned beef, turn off the heat (the pan will stay really hot, especially if it’s cast iron), and cook another two minutes.
- Remove from heat, and taste to see if you want to add more salt and pepper.
- Crack the eggs over the top, and try to put an egg over each serving somewhat symmetrically.
- Bake at 375 degrees Fahrenheit until eggs are cooked, about 15 minutes.
- Remove from oven, and salt and pepper the eggs.
- Optional: garnish with chopped fresh parsley.
Notes
- For a crispier hash, press the potato mixture down firmly in the skillet before adding the eggs. You can also top with shredded cheese before baking for a cheesy variation.