If you love a hearty, comforting breakfast or brunch that feels like a warm hug from the inside, this Corned Beef Hash with Eggs Recipe is going to be your new go-to. I absolutely love how the crispy golden potatoes mingle with savory corned beef and sweet carrots, all topped with perfectly baked eggs that are just begging to be broken into. Whether you’re revamping leftovers or making it fresh, this dish hits every note of satisfying and simple – keep reading, because I promise this recipe is fan-freaking-tastic!
Why You’ll Love This Recipe
- Perfect for Leftovers: I discovered this trick when I realized you can transform leftover corned beef dinner into a brand-new meal that feels fresh and indulgent.
- Easy & Quick: You don’t need to be a pro chef to whip this up; it’s straightforward and comes together in about 30 minutes.
- Customizable Flavor: I love how you can adjust the spices, especially the paprika and garlic powder, until it suits your taste perfectly.
- Make-Ahead Friendly: It reheats beautifully, making it a stress-free choice for busy mornings or brunch gatherings.
Ingredients You’ll Need
Every ingredient in this Corned Beef Hash with Eggs Recipe plays a vital role in creating that perfect balance between crispy, savory, and tender textures. Using pre-cooked or parboiled potatoes and carrots is key to getting that golden crust without the frustration of uneven cooking.
- Diced Potatoes: I recommend using Yukon gold or russet for great texture; parboil or use pre-cooked to avoid burning.
- Corned Beef: Eye of round cut works best because it’s lean with no excess fat, which helps keep the hash from getting greasy.
- Carrots: Precooked or thawed frozen carrots add a sweet, tender contrast to the salty beef.
- Yellow Onion: Adds a lovely mild sweetness and aroma as it softens and browns.
- Eggs: Fresh eggs cracked right into the hash? Yes please — they’re the crowning glory.
- Olive Oil: For sautéing; helps everything crisp up and prevents sticking.
- Garlic Powder & Paprika: The garlic powder adds a savory depth, and the paprika gives that irresistible warm color and mild smoky flavor.
- Table Sugar: Just a pinch to balance the flavors and add subtle caramelization during cooking.
- Butter: This enriches the hash as the onions cook and adds a hint of indulgence.
- Salt and Pepper: Essential for seasoning and bringing out the full flavors of the dish.
- Fresh Parsley: For garnish — the fresh green contrast adds both color and brightness to every bite.
Variations
I love putting my own spin on this corned beef hash with eggs recipe, but feel free to tweak it to suit your preferences or whatever you have on hand — it’s a kitchen playground!
- Vegetarian Variation: Swap out corned beef for sautéed mushrooms and smoked paprika for a delicious plant-based hash that still has smoky depth.
- Spicy Kick: Add a diced jalapeño or a dash of cayenne pepper when sautéing for a version with personality and heat.
- Cheesy Upgrade: Sprinkle shredded cheddar or pepper jack over the hash before adding eggs — it creates a dreamy melty layer I can’t resist.
- Seasonal Veggies: Swap carrots for roasted bell peppers or add spinach towards the end for a fresh green boost.
How to Make Corned Beef Hash with Eggs Recipe
Step 1: Soften the Onion in Butter
Start by preheating your oven to 350°F — this step gets the eggs perfectly baked in the hash later on. Heat 3 tablespoons of butter in a large 12-inch cast iron skillet over medium heat. Toss in your diced yellow onion and cook for 1-2 minutes until they soften and begin to turn golden. The butter helps draw out their natural sweetness, adding a beautiful depth of flavor to your hash from the start.
Step 2: Sauté Potatoes, Corned Beef, and Carrots with Spices
Next, add your pre-cooked diced potatoes, corned beef, and carrots to the skillet, along with olive oil and spices (garlic powder, paprika, and sugar). Let everything cook together, stirring occasionally, for about 10-15 minutes. What you’re aiming for is a nice golden exterior on the potatoes and just a bit of crispiness around the edges — that crispy texture is everything! Don’t forget to season with salt and pepper liberally; trust me, the flavor really pops here.
Step 3: Add the Eggs and Bake
Using the back of a spoon, gently create four little wells in your hash to hold the eggs. Crack one fresh egg into each well — be gentle to avoid breaking the yolks if you like them runny like I do. Transfer the skillet to the preheated oven and bake for 7-10 minutes. I usually check around 7 minutes to see how the whites look and adjust the time if I want the yolks more cooked through.
Step 4: Garnish and Serve
Once the eggs are done to your liking, remove the skillet from the oven. Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Then, dig in! I love serving this straight from the skillet for that rustic, homey feel.
Pro Tips for Making Corned Beef Hash with Eggs Recipe
- Parboil Your Potatoes: I used to struggle with burnt outsides and raw centers until I started parboiling my potatoes first — it makes all the difference for perfect crispiness.
- Don’t Rush the Sauté: Let the hash get nicely golden and a bit crispy, it adds amazing texture that elevates the dish beyond basic hash.
- Use a Cast Iron Skillet: It holds heat evenly and helps create those crispy, caramelized edges I always raved about.
- Avoid Overcrowding: Spread the hash out in the pan so the potatoes can crisp properly — crowded ingredients steam rather than caramelize.
How to Serve Corned Beef Hash with Eggs Recipe
Garnishes
I always sprinkle fresh chopped parsley over my hash — it’s such a simple addition but adds a fresh, vibrant note that brightens the whole dish. Sometimes I also like a dash of hot sauce or a sprinkle of shredded cheese on top if we want to mix things up.
Side Dishes
This hash is pretty hearty on its own, but for a bigger meal, I love pairing it with lightly dressed mixed greens or a simple fruit salad that adds some brightness and contrast. For brunch parties, some crusty toast or warm biscuits go perfectly alongside.
Creative Ways to Present
For special occasions, I’ve served this hash in individual mini cast iron skillets – such a fun and impressive touch. Another idea is layering the hash in a muffin tin and baking with the eggs inside for cute mini egg and beef hash cups that are super portable for brunch buffets.
Make Ahead and Storage
Storing Leftovers
I like to store any leftover hash in an airtight container in the fridge — it keeps well for up to 3 days. If you’re planning to reheat, I usually leave out the eggs, or scramble some fresh eggs to go along with warmed hash so nothing gets overcooked.
Freezing
Freezing is a great option if you make a big batch. Pack the cooled hash (without eggs) into freezer-safe containers or bags. It freezes well up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming the hash in a skillet over medium heat to regain some crispness rather than microwaving it, which can make it soggy. Then, freshly cook eggs separately to top it off — that keeps the texture fresh and delicious.
FAQs
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Can I use canned corned beef for this Corned Beef Hash with Eggs Recipe?
Yes, canned corned beef can be used if you don’t have leftovers from a corned beef dinner. Just dice it up and follow the recipe as is. Keep in mind canned versions can be a bit softer and saltier, so adjust your seasoning accordingly.
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What’s the best way to cook the eggs in this hash recipe?
Baking the eggs directly in wells within the hash is my favorite method because it cooks the eggs evenly and keeps the yolks intact. You can also fry or poach eggs separately if preferred.
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Can I make Corned Beef Hash with Eggs Recipe vegan or vegetarian?
Absolutely! Use sautéed mushrooms, smoked paprika, and maybe some vegan sausage alternatives to replace the corned beef. It’s a fantastic base that welcomes lots of creativity.
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How do I get my potatoes crispy without burning them?
Parboiling the potatoes before sautéing is key – it softens them just enough so they cook through without burning. Also, spread them out in the skillet to avoid overcrowding and add enough oil as you cook.
Final Thoughts
This Corned Beef Hash with Eggs Recipe holds a special place in my kitchen. It’s one of those dishes that brings people together — simple, satisfying, and full of soul. Whether you’re looking to use up leftovers or crave a cozy brunch, I truly believe this recipe will become one you go back to time and again. Give it a try, and I promise you’ll find yourself smiling over that first crispy, savory bite just like I do every time.
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
A comforting and hearty Corned Beef Hash and Eggs recipe that combines tender diced potatoes, flavorful corned beef, and vegetables sautéed to crispy perfection, topped with baked eggs for a satisfying breakfast or brunch dish.
Ingredients
Hash Ingredients
- 3–4 cups diced potatoes (pre-cooked or parboiled)
- 2–3 cups corned beef (pre-cooked and diced, preferably eye of round)
- 1 cup carrots (precooked and diced or frozen)
- 1 yellow onion (diced)
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3-4 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons butter
Eggs and Garnish
- 4-6 eggs
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the eggs later in the dish.
- Sauté Onions: Heat 3 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Add the diced onions and cook them for 1-2 minutes until they soften and start to brown, which will build the flavor base for the hash.
- Add Vegetables and Corned Beef: Stir in the pre-cooked diced potatoes, corned beef, and carrots along with garlic powder, paprika, table sugar, and olive oil. Sauté the mixture for 10-15 minutes until the potatoes turn golden and begin to crisp. Season liberally with salt and pepper, adding more oil if the hash appears dry as the potatoes absorb the fat.
- Create Wells and Add Eggs: Using the back of a spoon, make four small wells in the hash to hold the eggs. Crack one egg into each well carefully, ensuring they do not run over.
- Bake the Eggs: Place the skillet in the preheated oven and bake the eggs for 7-10 minutes, or until the whites are set and yolks reach your desired doneness.
- Garnish and Serve: Remove the skillet from the oven, garnish the hash with freshly chopped parsley, and serve immediately for a delicious, filling meal.
Notes
- This recipe is ideal for using leftover pre-cooked ingredients like potatoes and corned beef. If preparing from scratch, parboil the potatoes and carrots beforehand to ensure they cook evenly and crisp properly without burning.
- Eye of round corned beef is preferred for this recipe as it is leaner and does not have a fatty outer layer like other cuts, resulting in a better texture and flavor.
- Begin with the recommended spices and adjust according to your taste preference. A generous amount of paprika enhances both the color and depth of flavor.
- Adjust salt seasoning carefully as corned beef can be salty; adding salt after tasting is advised.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 210 mg
