Crispy, buttery Corned Beef Hash and Eggs is an easy way to turn leftover corned beef into a hearty breakfast skillet. Perfect for using St. Patrick’s Day leftovers!
I often love the next-day uses for a big dinner just as much, if not more, than the actual dinner itself. Every St. Patrick’s Day, I always make sure that I make “too much” for dinner, so that we can have our favorite leftover corned beef recipes in the days that follow.
In our house, NJ deli-style Corned Beef Sandwiches are a given for lunch. A pan of Corned Beef Hash and Eggs is a must for a cozy weekend breakfast.
This buttery corned beef hash recipe is the perfect contrast to soft, baked eggs. There’s nothing like letting the velvety yolk pool into the crispy hash. It’s one of those little things in life that’s simply everything.
(Need a good corned beef recipe? Check out my Instant Pot Corned Beef and Beer-Braised Corned Beef with Whiskey-Mustard Glaze.)
What is Corned Beef Hash?
Generally-speaking, breakfast hash is a dish that is made by frying together leftover meat with potatoes. Its name derives from the French hacher, which means “to chop.”
Rooted in Britain and Europe, corned beef hash became popular in America during World War II, when fresh meat was rationed. Using canned corned beef, it was a hearty and economical meal.
In the decades since, hash has become a breakfast tradition in many areas of America, especially New England. Popular corned beef hash recipe variations include Red Flannel Hash, which adds beets (and a rosy color) to the recipe.
How is Corned Beef Hash Made?
In addition to the meat and potatoes, onions are a standard addition to corned beef hash recipes. I also like to include a little chopped bell pepper, scallions, and fresh herbs to brighten the dish a bit.
To make a great corned beef hash and eggs, a few techniques are key. I use a cast iron skillet to get the crispiest edges on the meat and potatoes. For the best flavor, I always fry my corned beef hash in butter.
Read: Why the Cast Iron Skillet is the Key to Better One Pan Cooking from The Kitchn.
About those essential crispy bits: avoid the temptation to stir the hash frequently as it’s cooking. I like to use a spatula to gently press and flip the ingredients in the hot pan and leave them to cook, undisturbed, as they brown in the butter.
Listen for the sizzle for the most delicious corned beef hash!
Baking a Corned Beef Hash and Eggs Breakfast Skillet
Corned Beef Hash is a great dish to turn into a convenient, one-pan breakfast skillet recipe. Just use a spoon to make shallow wells in the cooked hash, crack fresh eggs into them, and bake until the eggs set up to your liking.
Making baked eggs in a breakfast skillet takes less than 15 minutes in a 400 degree F oven, if you like your yolks runny, like I do. I love breaking the yolk open in my plate and letting it mingle with the crispy-edged hash. Perfection.
If you prefer for your eggs to have more of a soft-cooked texture, just extend the baking time by 2-4 minutes. Bear in mind that cooking times can vary by the eggs, pan, and the size of the wells you’ve created. I always like to start checking the eggs at 8-9 minutes, and judge from there.
Baked eggs are delicious, but the only potential drawback to the cooking technique is that you won’t get the thin, crispy edges of fried eggs. If that’s a deal breaker (I hear you!), this corned beef hash recipe is just as delicious with eggs you’ve fried in a separate skillet.
Corned Beef Hash and Eggs
- 3/4 pound cooked corned beef , cut into 1/2 inch cubes (about 2-1/2 cups)
- 1 pound russet potatoes , cut into 1/4-inch dice (about 2-3/4 cups)
- 1/2 cup diced red bell pepper
- 3/4 cup diced yellow onion
- 4 tablespoons unsalted butter
- 1/4 cup thinly-sliced scallions
- 1/4 cup Italian parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 1/4 cup chicken stock
- 4-6 large eggs
- kosher salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, cover pot, lower heat, and steam for 5-7 minutes, until potatoes are just tender. Set aside.
- Melt butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.
- Stir in corned beef and cook until fat is released and corned beef is just starting to brown, about 3 minutes. Add potatoes and cook, occasionally (and gently) pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is crisp in areas, about 6 minutes.
- Stir in scallions, thyme, and parsley. Season to taste with salt and pepper.
- Drizzle chicken stock over the hash. Use a spoon to make 4-6 wells in the hash (depending on how many people you're serving) and crack one egg into each well. Bake until the whites are set and the yolks are still runny (about 8-14 minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness.
- Sprinkle eggs with salt and cracked pepper and serve immediately.