Corned Beef Hash with Eggs Recipe

If you’re on the hunt for a hearty, comforting breakfast that feels like a warm hug in a skillet, you’re going to love my Corned Beef Hash with Eggs Recipe. It’s one of those dishes that turns simple ingredients into a restaurant-quality meal right in your own kitchen. Whether you’re using up St. Patrick’s Day leftovers or just craving something satisfying, this recipe delivers crispy potatoes, tender corned beef, sweet bell peppers, and eggs cooked just how you like them. Stick with me—I’ll walk you through every step to make sure your hash turns out perfectly golden and delicious every time.

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Ingredients You’ll Need

Each ingredient in my Corned Beef Hash with Eggs Recipe works together to create a harmony of flavors and textures. Using Yukon gold potatoes gives you a creamy inside with a crispy outside, while fresh bell peppers and onions add a subtle sweetness that cuts through the richness of the corned beef.

• Olive oil: Adds a touch of richness and helps achieve that perfect golden crust on the potatoes.
• Butter: Brings a deep, buttery flavor and helps lightly caramelize the veggies and potatoes.
• Red bell pepper: Finely chopped for a sweet and slightly smoky contrast in each bite.
• Sweet onion: Adds mild savory sweetness that softens nicely when sautéed.
• Garlic: Crush it fresh for an aromatic punch that elevates the whole dish.
• Yukon gold potatoes: Dice into consistent pieces for even cooking and that coveted crispy texture.
• Paprika: Brings a hint of earthiness and color without overwhelming the flavors.
• Dried oregano: Adds a gentle herbaceous note that complements the meat and potatoes.
• Corned beef: Finely chopped to distribute that tender, salty goodness throughout the hash.
• Large eggs: Cracked right in for silky, runny yolks that contrast the crispy hash.
• Salt and black pepper: Seasoned in two stages to boost flavors throughout.
• Fresh parsley: Optional but highly recommended for a fresh pop of color and brightness.

Variations

One of the best things about this Corned Beef Hash with Eggs Recipe is how easy it is to personalize—it’s like a blank canvas for your favorite add-ons and swaps. I often tweak it based on what I have in the fridge or who I’m cooking for.

• Add veggies: My family loves it when I stir in some chopped kale or spinach near the end for a green boost.
• Swap spices: I sometimes use smoked paprika instead of regular for a deeper smoky flavor, or add a pinch of cayenne if I want heat.
• Make it vegetarian: Skip the corned beef and double the potatoes and veggies—top with crispy tofu or a fried egg for protein.
• Cheese twist: For an indulgent variation, sprinkle shredded cheddar or pepper jack over the hash just before cracking the eggs.

How to Make Corned Beef Hash with Eggs Recipe

Step 1: Sauté the peppers and onions to sweet perfection

Start by warming 1 tablespoon each of butter and olive oil in a cast-iron or heavy skillet over medium heat. Toss in the finely chopped red bell pepper and sweet onion. Sauté these for 3-4 minutes until they start to soften and release their natural sweetness—this is what gives your hash those lovely flavor layers. Then add the crushed garlic and cook for another 1-2 minutes. Keep an eye on the garlic so it doesn’t brown too much; you want it fragrant but not bitter.

Step 2: Combine the potatoes and corned beef for that classic hash texture

Push your veggies to one side of the skillet, and add the remaining tablespoon of butter. Once it melts, add the diced Yukon gold potatoes and finely chopped corned beef right into the pan. Give everything a good mix so the potatoes and beef start to mingle. Cook uncovered for about 10 minutes, stirring every few minutes to get a beautiful golden crust on the potatoes while letting the corned beef warm through and crisp up in spots. This is the moment when those contrasting textures start to come alive.

Step 3: Season and make space for your eggs

In the last few minutes of cooking the hash, sprinkle the paprika, oregano, salt, and pepper evenly over the potatoes and beef mixture. Stir everything thoroughly so the spices marry with the rest of the ingredients. Next, use your spoon to create five little wells or indentations in the hash about 1-2 inches wide each. Drizzle a little olive oil in each well, then crack one egg directly into each space. The hash acts like a cozy nest for the eggs, helping them cook gently.

Step 4: Cook the eggs to your liking under a lid

Cover your skillet with a lid and reduce the heat to medium-low. Let the eggs cook gently for 7-8 minutes—7 minutes will get you beautifully runny, over-easy eggs, while closer to 8 minutes will firm up the yolks more if you prefer over-hard. I love checking by gently lifting the lid and peeking rather than lifting constantly to keep the heat steady. When the eggs look just right, sprinkle with fresh parsley if you like, and you’re ready to dig in.

How to Serve Corned Beef Hash with Eggs Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley—it adds a pop of green that brightens up the plate and balances the richness. If you want to get creative, a dash of hot sauce or a sprinkle of crumbled feta or goat cheese can also add a great twist. Sometimes, I use a little fresh chive or even a dollop of sour cream on the side.

Side Dishes

When I make this hash, I like to keep sides simple to let the flavors shine. Toasted crusty bread, like a thick slice of sourdough, is perfect for mopping up those runny egg yolks. Fresh fruit like orange slices or a simple green salad with lemon vinaigrette helps lighten things up on the side.

Creative Ways to Present

One fun idea I’ve tried is serving the hash in individual small cast-iron skillets for brunch guests. It looks stunning and keeps things warm longer. For a special occasion, adding a festive sprinkle of smoked paprika or paprika oil drizzle around the plate gives it a pop of color that people notice.

Make Ahead and Storage

Storing Leftovers

I usually store leftover corned beef hash in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, I find reheating gently in a skillet over medium-low heat works best to bring back that crispiness without drying it out.

Freezing

If you want to freeze the hash (without the eggs), spread it out on a baking sheet to freeze individually, then transfer to a freezer bag. It keeps well for up to 2 months. When thawed, reheat on the stove for best texture. I don’t recommend freezing the cooked eggs though, as they tend to get rubbery.

Reheating

Reheating in a skillet is my go-to because it revives the crispy edges. Heat a little oil or butter over medium, add the hash, and stir occasionally until warmed through and crispy again. If you’ve refrigerated eggs on top, you might want to add fresh eggs or warm them separately.

FAQs

Final Thoughts

I absolutely love how this Corned Beef Hash with Eggs Recipe takes humble ingredients and creates such a satisfying, cozy meal. It’s become a weekend staple in my house because it’s easy to whip up, packed with flavor, and feels just like a special occasion breakfast any day of the week. I hope you’ll enjoy making it as much as I do—and don’t be surprised if it quickly becomes one of your favorite go-to recipes too!

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