Corned Beef Hash with Fried Eggs

Corned Beef Hash with Fried Eggs is a classic breakfast comfort dish that combines hearty corned beef, crispy potatoes, caramelized onions, and perfectly fried eggs on top. It’s the kind of meal that brings together rich, savory flavors and satisfying textures—crispy on the outside, tender inside, and creamy from the runny yolk.

Originally popularized in America as a way to use up leftover corned beef (especially after St. Patrick’s Day), this dish has evolved into a breakfast staple served in diners and homes alike.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort and simplicity. The golden, crispy potatoes paired with the salty corned beef and topped with a silky fried egg create a perfect bite every time. It’s also incredibly versatile—you can make it from leftovers or freshly cooked ingredients.

The aroma of onions and potatoes sizzling in a skillet with a hint of peppery spice just screams home-cooked goodness. It’s hearty, satisfying, and gives that nostalgic diner-style breakfast feel.

Why It’s a Must-Try Dish

This is a must-try dish because it’s the ultimate “all-in-one breakfast.” You get protein, carbs, and flavor all in one skillet. It’s also beginner-friendly—no fancy techniques, just simple cooking done right. The crispy potatoes and savory corned beef pair perfectly with the richness of the egg yolk. Whether it’s for a weekend brunch or a weekday indulgence, this dish promises satisfaction and warmth in every bite.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings and Calories

• Servings: 4
• Calories: Approximately 420 kcal per serving

Cuisine and Course

• Cuisine: American / Irish-American
• Course: Breakfast, Brunch

Ingredients

For the Hash:

• 2 cups cooked corned beef, chopped or shredded
• 3 medium russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 bell pepper (optional), diced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon black pepper (plus more to taste)
• Salt, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Fried Eggs:

• 4 large eggs
• 1 tablespoon butter or oil
• Salt and pepper, to taste

Simple Cooking Directions

1. Boil or microwave diced potatoes until just tender (not mushy).
2. In a skillet, cook onions and peppers in butter and oil until golden.
3. Add corned beef and potatoes; cook until crispy and browned.
4. In a separate pan, fry eggs to your liking (sunny-side up recommended).
5. Serve hash topped with fried eggs and garnish with parsley.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Potatoes

• Peel and dice the potatoes into small cubes.
• Parboil in salted water for about 5 minutes until just tender. Drain well.

Step 2: Sauté Vegetables

• Heat butter and oil in a large skillet over medium heat.
• Add chopped onions and bell pepper. Cook for 4–5 minutes until soft and slightly golden.

Step 3: Add Corned Beef and Potatoes

• Stir in the diced potatoes and corned beef.
• Season with garlic powder, salt, and black pepper.
• Press the mixture down into an even layer and let it crisp for 4–5 minutes before stirring. Repeat until everything is golden brown and slightly crispy.

Step 4: Fry the Eggs

• In another pan, melt butter or add oil.
• Crack eggs and fry until whites are set and yolks remain runny (sunny-side up or over-easy). Season with salt and pepper.

Step 5: Assemble and Serve

• Divide the hash among plates.
• Top each serving with a fried egg.
• Garnish with parsley or a sprinkle of black pepper.

How to Serve

Serve hot, directly from the skillet, with a fried egg on top of each portion. Pair with buttered toast, ketchup, or hot sauce. For a more indulgent brunch, add a side of sautéed spinach or fresh fruit juice.

Additional Recipe Tips

• Use leftover corned beef from a previous meal—it adds more flavor.
• For extra crispiness, don’t stir the hash too often; let it brown before flipping.
• You can also add a dash of Worcestershire sauce or hot sauce for a flavor boost.
• A cast-iron skillet gives the best crisp texture.

Variations

• Cheesy Hash: Add shredded cheddar or Monterey Jack cheese during the last few minutes of cooking.
• Vegetable Hash: Skip the corned beef and add mushrooms, zucchini, or spinach.
• Spicy Hash: Add chopped jalapeños or red chili flakes.
• Sweet Potato Version: Replace regular potatoes with diced sweet potatoes for a healthier twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze for up to 1 month.
• Reheating: Reheat in a skillet over medium heat until hot and crispy; avoid microwaving to maintain texture.

Note: Cooked eggs are best served fresh; store only the hash if freezing.

Special Equipment Needed

• Large nonstick or cast-iron skillet
• Spatula for flipping the hash
• Pot for boiling potatoes
• Frying pan for eggs

Conclusion

Corned Beef Hash with Fried Eggs is a timeless, soul-satisfying breakfast that brings together hearty flavors, crispy textures, and the comforting simplicity of home-cooked food. It’s easy to make, adaptable, and endlessly delicious. Whether you’re using up leftovers or starting from scratch, this dish will fill your kitchen with warmth and your morning with joy.

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Corned Beef Hash with Fried Eggs

Author: Anna Williams Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 420 kcal per serving

Description

Corned Beef Hash with Fried Eggs is a classic breakfast comfort dish that combines hearty corned beef, crispy potatoes, caramelized onions, and perfectly fried eggs on top. It’s the kind of meal that brings together rich, savory flavors and satisfying textures—crispy on the outside, tender inside, and creamy from the runny yolk.

Ingredients

Scale

1/2x 1x 2x 3x

For the Hash:

• 2 cups cooked corned beef, chopped or shredded
• 3 medium russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 bell pepper (optional)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon black pepper (plus more to taste)
• Salt, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Fried Eggs:

• 4 large eggs
• 1 tablespoon butter or oil
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare the Potatoes : Peel and dice the potatoes into small cubes. Parboil in salted water for about 5 minutes until just tender. Drain well.
2. Step 2: Sauté Vegetables : Heat butter and oil in a large skillet over medium heat. Add chopped onions and bell pepper. Cook for 4–5 minutes until soft and slightly golden.
3. Step 3: Add Corned Beef and Potatoes : Stir in the diced potatoes and corned beef. Season with garlic powder, salt, and black pepper. Press the mixture down into an even layer and let it crisp for 4–5 minutes before stirring. Repeat until everything is golden brown and slightly crispy.
4. Step 4: Fry the Eggs : In another pan, melt butter or add oil. Crack eggs and fry until whites are set and yolks remain runny (sunny-side up or over-easy). Season with salt and pepper.
5. Step 5: Assemble and Serve : Divide the hash among plates. Top each serving with a fried egg. Garnish with parsley or a sprinkle of black pepper.

Keywords: Corned Beef Hash with Fried Eggs