If you’re on the hunt for a hearty, comforting breakfast (or anytime meal!) that feels like a warm hug on a plate, then you’re going to adore this Corned Beef Hash with Eggs Recipe. I absolutely love how this comes together with simple ingredients but packs so much flavor and texture—crispy edges on the potatoes, tender corned beef, and perfectly baked eggs nestled right on top. It’s one of those dishes where you feel like you’re treating yourself to something special, even on a busy morning.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You likely have these pantry staples on hand, and they come together in a dish that tastes far more complex than it is.
- Perfectly Balanced Texture: Crispy potatoes meet tender corned beef and creamy eggs—every bite is a delightful mix.
- Great for Leftovers: This recipe shines when using leftover corned beef and potatoes, saving you money and reducing waste.
- Customizable and Flexible: You can easily swap veggies or spices to suit your taste, making it your own every time.
Ingredients You’ll Need
Each ingredient in this Corned Beef Hash with Eggs Recipe plays a role in creating that perfect balance of flavor and texture. I like using pre-cooked or parboiled potatoes—they crisp up beautifully without any raw spots. And using cooked corned beef means less prep time but tons of taste.
- Diced Potatoes: Use russet or Yukon gold for the best crisp; parboil them to get tender insides that crisp up on the outside.
- Corned Beef: I prefer eye of round corned beef because it’s leaner and free of excess fat, which helps keep the hash from being greasy.
- Carrots: Pre-cooked or frozen work well here, adding a subtle sweetness that balances the savory flavors.
- Yellow Onion: Adds sweetness and depth when sautéed until lightly browned.
- Eggs: Fresh is best since they cook gently on top of the hash in the oven.
- Olive Oil: Use enough to help crisp the potatoes and prevent sticking.
- Garlic Powder: Adds just a hint of warmth without overpowering.
- Paprika: I love this for the beautiful color and subtle smoky flavor it imparts.
- Table Sugar: Enhances the caramelization of the potatoes and onions perfectly.
- Butter: Gives richness and helps with browning the onions.
- Salt and Pepper: Season generously—you’ll want to taste as you go.
- Fresh Parsley: A bright, fresh finish to garnish and add a pop of color.
Variations
I’ve found that this Corned Beef Hash with Eggs Recipe is like a blank canvas—you can tweak it to your heart’s content depending on what you have or your mood. Personalizing it keeps breakfast exciting and ensures everyone at the table gets exactly what they like.
- Veggie Swap: When I’m fresh out of carrots, I throw in some diced bell peppers or green beans for a different crunch and color.
- Spice it Up: Adding a pinch of cayenne or hot sauce on the eggs gives it a fiery kick that my family goes crazy for.
- Cheesy Version: Sometimes I sprinkle shredded cheddar or pepper jack over the hash before baking the eggs—melty cheese makes it extra indulgent.
- Low-Carb Twist: Swap the potatoes for diced cauliflower if you want a lighter take—same technique, just fewer carbs.
How to Make Corned Beef Hash with Eggs Recipe
Step 1: Soften Onions and Build Flavor Base
Start by preheating your oven to 350°F. While it warms up, heat butter over medium heat in a large 12-inch cast iron skillet. Toss in the diced yellow onions and let them cook for about 1-2 minutes until they’re softened and just starting to brown. This step brings out that sweet onion flavor that makes the hash so comforting. Don’t rush it—lower heat if they start to brown too fast before softening.
Step 2: Sauté Potatoes, Corned Beef, and Carrots
Now add your cooked diced potatoes, corned beef, carrots, and your spices—garlic powder, paprika, and a touch of sugar—to the skillet. Drizzle in the olive oil and stir everything gently to combine. Let it cook, stirring occasionally, until the potatoes turn golden and start crisping up—usually about 10-15 minutes. This is the moment when the magic happens: those crispy edges are what I live for in a corned beef hash. Season with salt and pepper as you go, tasting occasionally. If it starts sticking or looks too dry, add a bit more olive oil.
Step 3: Nest the Eggs and Bake
Once the hash is perfectly golden, use the back of your spoon to carve out four small wells in the hash. Crack one egg into each well. Pop the skillet into the oven and bake for 7-10 minutes, depending on how you like your eggs done—soft yolks or fully set. This baking step is my favorite trick; it cooks the eggs gently and evenly right over the savory hash, so you get a beautiful presentation and perfect texture without flipping eggs.
Step 4: Garnish and Serve
When the eggs are just how you like them, pull the skillet out and sprinkle chopped fresh parsley over everything for a vibrant, fresh note. Serve it straight from the pan for that rustic appeal. I promise, everybody will want seconds!
Pro Tips for Making Corned Beef Hash with Eggs Recipe
- Use Parboiled Potatoes: I discovered this trick after many burned hash attempts; parboiling ensures the potatoes cook through and crisp nicely without burning the outside.
- Don’t Rush the Crisping: Let the hash sit in the pan without stirring too often; the crispy bits form best when you give them undisturbed time to brown.
- Adjust Oil as Needed: Depending on your corned beef’s fat content, you may need to add oil to prevent sticking—watch closely and add a little at a time.
- Gentle Egg Cooking: Baking the eggs in the hash is a fantastic way to cook them evenly without fuss or flipping, plus it looks so inviting.
How to Serve Corned Beef Hash with Eggs Recipe
Garnishes
I always add chopped fresh parsley on top—not just for the color, but that little fresh bite balances the richness beautifully. If I want to get fancy, a sprinkle of chives or a dash of hot sauce is my go-to. My family also loves a small dollop of sour cream or even a bit of ketchup on the side.
Side Dishes
This hash is pretty complete on its own, but I like pairing it with simple buttered toast or some crusty bread to mop up all those delicious runny egg yolks. For a heartier meal, a side of sautéed greens or a light salad brightens things up nicely.
Creative Ways to Present
For brunch gatherings, I’ve tried serving this hash in individual ramekins, cracking the eggs in before baking so each guest gets a personal portion. I’ve also layered it with a thin slice of melted Swiss cheese and topped with crispy fried onions to turn it into a real crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the hash cool completely, then store it in an airtight container in the fridge. It keeps well for up to 3 days and tastes just as good reheated gently on the stove.
Freezing
I’ve frozen this hash before without the eggs—once thawed, I simply reheat it in a skillet and add fresh eggs after warming. The texture stays surprisingly good, making it a perfect make-ahead meal.
Reheating
To reheat, I like using a skillet over medium heat with a splash of oil to bring back the crispiness. Microwaving works in a pinch but can make the potatoes a bit soggy, so stovetop is my favorite method.
FAQs
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Can I use canned corned beef for this recipe?
Yes, canned corned beef works well as a convenient alternative. Just dice it up and proceed with the recipe. Keep in mind it’s usually more processed and salty, so adjust your seasoning accordingly.
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Is it okay to use raw potatoes?
It’s best to parboil the potatoes before adding them to the skillet. Cooking raw potatoes directly can cause the outside to burn while the inside stays undercooked. Parboiling ensures tender, crispy bites.
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How do I know when the eggs are done?
Bake the eggs for 7-10 minutes and keep an eye on the whites—they should be fully set but yolks still soft if you prefer runny eggs. For firmer yolks, leave them a bit longer. Oven temperatures may vary, so watch closely the first time.
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Can I make this recipe vegetarian?
Absolutely! Replace the corned beef with your favorite plant-based protein like sautéed mushrooms or crumbled tofu seasoned to taste. You’ll still get that satisfying hash texture and flavor.
Final Thoughts
This Corned Beef Hash with Eggs Recipe has become one of my all-time favorites because it feels like the ultimate comfort food that’s also super easy to customize. Whether you’ve got leftover corned beef or are making it from scratch, this dish welcomes your personal spins and still delivers big on flavor and satisfaction. I really encourage you to try it—you’ll find it’s the perfect way to start the day or enjoy a cozy meal anytime. Plus, once you master this, breakfast will never be boring again!
Print
Corned Beef Hash with Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Corned Beef Hash and Eggs recipe is a hearty, comforting breakfast or brunch dish that combines tender corned beef with golden crispy potatoes, sweet carrots, and caramelized onions. Finished by baking eggs right in the skillet for a perfect, easy one-pan meal, this dish uses simple ingredients and leftover corned beef for a flavorful start to your day.
Ingredients
Vegetables
- 3–4 cups diced potatoes, pre-cooked or parboiled
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- chopped fresh parsley, as garnish
Meat
- 2–3 cups corned beef, precooked and diced (preferably eye of round cut)
Eggs
- 4-6 eggs
Fats and Oils
- 3-4 tablespoons olive oil
- 3 tablespoons butter
Spices and Seasonings
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the eggs in the hash.
- Sauté Onions: Heat 3 tablespoons butter over medium heat in a 12-inch cast iron skillet. Add the diced yellow onions and cook for 1-2 minutes until they soften and begin to brown, releasing their sweetness.
- Cook Hash: Add the pre-cooked diced potatoes, corned beef, carrots, garlic powder, paprika, table sugar, and olive oil to the skillet. Stir to combine. Allow the mixture to sauté for 10-15 minutes, stirring occasionally, until the potatoes turn golden brown and crispy. Season generously with salt and pepper to taste. Add extra olive oil as needed since the potatoes will absorb a lot.
- Prepare Wells for Eggs: Using the back of a spoon, create four small wells or indentations evenly spaced in the hash mixture. These will hold the eggs as they cook.
- Add Eggs and Bake: Crack one egg into each well carefully. Transfer the skillet to the preheated oven and bake the eggs for 7-10 minutes, or until they reach your desired doneness—shorter time for runny yolks, longer for firm.
- Garnish and Serve: Remove the skillet from the oven, sprinkle fresh chopped parsley over the top for color and freshness, and serve immediately while hot.
Notes
- Use ‘eye of round’ corned beef for a leaner option without a fatty outer layer, which works best in this dish.
- This recipe works best with leftover cooked ingredients. If starting fresh, parboil potatoes and carrots to cook them tender before adding to the skillet, preventing burnt outsides and raw centers.
- Adjust seasoning to taste starting with the recommended amounts; paprika adds great flavor and color. Salt is necessary to balance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 195 mg
