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!

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cooked corned beef russet potatoes red bell pepper yellow onion unsalted butter scallions

Let's Make Corned Beef Hash and Eggs 

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.

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