Hey there! If you’re on the hunt for a breakfast (or anytime) dish that’s hearty, flavorful, and just downright comforting, you’re going to adore this Corned Beef Hash with Eggs Recipe. I promise you, once you try it, it’ll become one of those recipes you reach for again and again—especially when you want something that feels like a warm hug on a plate. I’m excited to share some insider tips and tricks with you that make this hash come out golden, crispy, and totally irresistible every single time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry and fridge items, perfect for using leftovers.
- Perfectly Crispy Hash: The secret to getting golden, crispy potatoes every time is included.
- Eggs Baked Just Right: No fuss frying—baking eggs right in the skillet makes them perfectly tender above the hash.
- Versatile and Comforting: Ideal for breakfast, brunch, or even a cozy dinner any day of the week.
Ingredients You’ll Need
The beauty of this Corned Beef Hash with Eggs Recipe is how easily the ingredients come together – hearty potatoes, savory corned beef, and just the right balance of spices. I always recommend using some par-cooked or leftover potatoes so they crisp up without getting burnt, and the carrots bring a subtle sweetness that pairs beautifully with the salty beef.
- Potatoes: Choose waxy potatoes or russets that hold their shape well; pre-cooking helps avoid that pesky burnt outside/undercooked inside problem.
- Corned Beef: I use lean ‘eye of round’ corned beef—it’s meaty without too much fat, and perfect diced.
- Carrots: Pre-cooked or frozen carrots add a hint of sweetness and texture contrast.
- Yellow Onion: Adds a mellow, caramelized base flavor when softened in butter.
- Eggs: Fresh, large eggs work best; you’ll crack them right into the hash.
- Olive Oil: Choose a good-quality extra virgin for flavor and crisping.
- Garlic Powder: Gives a subtle garlicky warmth without overpowering.
- Paprika: For color and a mild smoky kick—trust me, it makes a difference.
- Table Sugar: Just a pinch balances the flavors.
- Butter: Melts into the onions and hash for richness and flavor.
- Salt and Pepper: Season generously to bring it all together.
- Fresh Parsley: For garnish, adding brightness and a pop of green.
Variations
This Corned Beef Hash with Eggs Recipe is a wonderful blank canvas—once you know the basics, feel free to make it your own. I’ve played around with adding different veggies and spices, and it’s always a hit. Customizing it is part of the fun!
- Vegetable Variations: I sometimes add bell peppers or peas for extra color and texture; my family loves that twist.
- Spice It Up: Adding a pinch of cayenne or smoked paprika gives the hash a subtle heat I adore.
- Protein Swap: Tried swapping corned beef for leftover roast beef or even diced ham when in a pinch—still delicious!
- Herbs: Fresh thyme or chives work beautifully alongside or instead of parsley.
How to Make Corned Beef Hash with Eggs Recipe
Step 1: Soften Your Onions in Butter
Start by preheating your oven to 350°F and heating butter in a large cast iron skillet over medium heat. When the butter is melted and gently bubbling, toss in the diced yellow onions. Let them soften and start to brown lightly—this takes about 1 to 2 minutes. Don’t rush this step; those caramelized onions add depth and sweetness your hash will thank you for.
Step 2: Add Potatoes, Corned Beef, Carrots, and Spices
To your onions, add the cooked potatoes, diced corned beef, and carrots, then sprinkle over the garlic powder, paprika, and a pinch of sugar. Drizzle in your olive oil to help everything sauté. Now, here’s the key: let the hash cook for about 10 to 15 minutes, stirring occasionally. You want to give the potatoes a chance to get golden and develop a nice crisp without burning. Season liberally with salt and pepper as you go, tasting along the way—a little seasoning goes a long way here!
Step 3: Create Wells and Add Your Eggs
Using the back of a spoon, carve out four small wells in the hash—one for each egg. Crack an egg into each well carefully so you don’t break the yolks. Place the entire skillet in the preheated oven and bake for about 7 to 10 minutes, depending on how you like your eggs. I love mine with slightly runny yolks, but you can bake longer for firmer eggs. The eggs finish cooking while the bottom stays crispy—a total win-win!
Step 4: Garnish and Serve
Once out of the oven, sprinkle fresh chopped parsley over the top—not only for a splash of color but also for that fresh herb aroma that cuts through the richness. Serve immediately while everything is hot and delicious, and get ready for some serious “mmm” moments.
Pro Tips for Making Corned Beef Hash with Eggs Recipe
- Use Parboiled or Leftover Potatoes: Starting with pre-cooked potatoes helps them crisp up perfectly and avoids a burnt crust with a raw inside—trust me, this one changed my hash game!
- Don’t Skimp on Seasoning: Corned beef brings saltiness, but potatoes need a good amount of salt and pepper—you’ll want to taste as you go to get it just right.
- Opt for a Cast Iron Skillet: This pan distributes heat evenly and creates that coveted crispy bottom; I just can’t make hash the same way without mine.
- Avoid Overcrowding the Pan: Giving the hashroom to spread out lets each piece crisp rather than steam—this is key to that perfect texture.
How to Serve Corned Beef Hash with Eggs Recipe
Garnishes
I always reach for fresh chopped parsley to sprinkle on top—its brightness balances the savory richness of the hash beautifully. Sometimes, I add a dash of hot sauce or a sprinkle of crumbled feta for an extra punch of flavor. A little squeeze of lemon over the eggs is a surprising delight, too, if you’re feeling adventurous.
Side Dishes
My go-to sides are simple because the hash is satisfying on its own. A crisp green salad, lightly dressed, or some buttered toast to scoop up the yolks completes the meal perfectly. If you want more veggies, sautéed spinach or roasted tomatoes make excellent companions.
Creative Ways to Present
For brunch parties, I’ve served this hash topped with avocado slices and microgreens on rustic wooden boards—everyone loved the extra touch! Another favorite is plating it in individual ramekins for a cute personal serving that feels fancy but is so easy.
Make Ahead and Storage
Storing Leftovers
I usually pack leftover hash in an airtight container and keep it refrigerated for up to 3 days. It reheats really well, and leftovers sometimes taste even better as the flavors meld overnight.
Freezing
Freezing works too! I portion the hash (without the eggs) into freezer-safe containers or bags. When ready, thaw in the fridge overnight and reheat on the stovetop for best texture. Eggs don’t freeze well cooked with the hash, so add fresh eggs when reheating.
Reheating
I reheat leftovers gently in a skillet over medium heat with a little olive oil to re-crisp those potatoes, adding new eggs right on top to bake or fry fresh. Microwave is okay in a pinch but might soften the crispiness you worked so hard to get!
FAQs
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Can I use raw potatoes instead of pre-cooked ones for this Corned Beef Hash with Eggs Recipe?
It’s best to avoid using raw potatoes straight into the skillet because they can burn on the outside before cooking through inside. Parboiling or using leftover cooked potatoes ensures they crisp evenly without any unpleasantly hard centers.
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What type of corned beef works best in this recipe?
I recommend using lean ‘eye of round’ corned beef because it’s less fatty and dices nicely. It also blends perfectly with the hash ingredients without excess grease. If you have leftover corned beef from a dinner, that’s even better!
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How do I achieve crispy potatoes in the hash?
Use a cast iron skillet and make sure your potatoes are pre-cooked. Don’t overcrowd the pan; give everything space to crisp. Cook over medium heat with olive oil, and be patient—avoid stirring too often so they can develop that golden crust.
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Can I make this Corned Beef Hash with Eggs Recipe ahead of time?
Absolutely! You can prepare the hash portion ahead and store it in the fridge for a couple of days. When ready, reheat it in a skillet and add fresh eggs to bake or fry. This way, breakfast comes together quickly without compromising flavor or texture.
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What’s the best way to bake eggs in the skillet without overcooking?
Crack the eggs gently into wells in the hash, then place the skillet in a 350°F oven for 7 to 10 minutes depending on your preferred yolk consistency. Check at 7 minutes for soft yolks, and longer if you want them firmer. This gentle, even heat keeps whites tender and yolks just right.
Final Thoughts
I absolutely love how this Corned Beef Hash with Eggs Recipe feels like a warm kitchen hug that’s satisfying in every bite. When I first tried it, I was amazed at how simple ingredients transformed into something with so much flavor and cozy comfort. Whether brunching with family or just treating yourself on a weekend morning, I know you’ll enjoy the crispy, savory goodness paired with perfectly baked eggs. Give it a try—you might just find your new favorite breakfast go-to, just like I did!
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
- Diet: Low Fat
Description
This classic Corned Beef Hash and Eggs recipe combines tender diced corned beef, golden crispy potatoes, and sweet carrots sautéed with onions and spices, topped with perfectly baked eggs. It’s a hearty, comforting breakfast or brunch dish that uses leftover ingredients or fresh pre-cooked components for quick preparation. The dish finishes in the oven for perfectly cooked eggs nestled in a savory hash, garnished with fresh parsley.
Ingredients
Hash Ingredients
- 3–4 cups diced potatoes (pre-cooked or parboiled)
- 2–3 cups corned beef (pre-cooked and diced)
- 1 cup carrots (pre-cooked and diced, or frozen)
- 1 yellow onion, diced
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3 tablespoons butter
- Salt and pepper to taste
Eggs
- 4-6 eggs
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the eggs after the hash is cooked.
- Sauté Onions: In a 12-inch cast iron skillet, heat 3 tablespoons of butter over medium heat. Add the diced onions and cook for 1-2 minutes until they soften and begin to brown, releasing their sweetness.
- Add Hash Ingredients: Add the pre-cooked diced potatoes, corned beef, carrots, garlic powder, paprika, sugar, and olive oil to the skillet. Stir to combine everything evenly.
- Cook Hash: Sauté the mixture over medium heat for about 10-15 minutes until the potatoes become golden brown and start to crisp. Season liberally with salt and pepper to taste. Add more olive oil as needed since the hash will absorb some of the fat during cooking.
- Create Wells and Add Eggs: Using the back of a spoon, make four small wells evenly spaced in the hash. Crack one egg into each well, spacing them carefully so they don’t run together.
- Bake Eggs: Place the skillet in the preheated oven and bake for 7-10 minutes, or until the eggs reach your preferred level of doneness—7 minutes for runny yolks, longer if you prefer firmer yolks.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while hot.
Notes
- For a leaner corned beef option, use ‘eye of round’ corned beef, which has less fat compared to other cuts.
- This recipe works best when using leftover or pre-cooked potatoes and carrots. Parboil potatoes beforehand to avoid an undercooked interior with a burnt exterior.
- Adjust the spices—especially paprika and salt—to your taste preference for color and flavor intensity.
- If starting with raw potatoes or carrots, ensure they are well cooked or parboiled before adding to the hash to achieve proper texture.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 215 mg
