Corned Beef Hash with Eggs

This hearty Corned Beef Hash and Eggs recipe transforms your St. Patrick's Day leftovers into a delicious one-skillet breakfast that my family requests year-round. The combination of crispy potatoes, savory corned beef, and perfectly cooked eggs creates a satisfying meal that works for breakfast, brunch, or even dinner.

I first made this recipe the morning after St. Patrick's Day when I couldn't bear to waste the remaining corned beef. My children, who normally turn their noses up at leftovers, cleaned their plates and now specifically request this dish whenever they see corned beef in the refrigerator.

Ingredients

• Corned beef: Use leftover homemade or quality deli slices for the best flavor and texture
• Yukon gold potatoes: Their buttery flavor and waxy texture help them maintain shape while getting crispy edges
• Red bell pepper: Adds sweet flavor and vibrant color to brighten the dish
• Sweet onion: Provides aromatic foundation without overpowering the corned beef
• Garlic: Fresh cloves add depth that powder simply cannot match
• Butter and olive oil: The combination provides both flavor and the higher smoke point needed for proper browning
• Paprika and oregano: These classic seasonings complement the rich meat without competing
• Fresh eggs: Use the highest quality available for those beautiful golden yolks

Step-by-Step Instructions

Sauté the Aromatics:

Heat butter and oil in a cast iron skillet over medium heat until the butter melts completely. Add the finely chopped bell pepper and onion, cooking them for 3 to 4 minutes until they begin to soften. Add the crushed garlic and continue cooking for another 1 to 2 minutes until fragrant. The aromatics should become soft but not browned.

Crisp the Potatoes and Beef:

Push vegetables to one side of the pan and add more butter to the empty space. Once melted, add the diced potatoes and chopped corned beef. Mix these with the butter while keeping them somewhat separate from the vegetables. Cook for 10 minutes, stirring occasionally but not constantly, allowing time for the potatoes to develop crispy edges. You want to let them sit against the hot pan surface periodically.

Season the Hash:

During the final 2 to 3 minutes of cooking the potatoes and beef, sprinkle in the paprika, dried oregano, salt, and pepper. Now combine all ingredients in the pan, mixing the vegetables back into the potato and beef mixture. The seasonings will coat everything evenly and develop their flavors in the hot pan.

Create Perfect Egg Wells:

With a spoon, create five wells or indentations in the hash mixture, spacing them evenly throughout the pan. Each well should be about 1 to 2 inches wide to cradle an egg. Drizzle a bit of oil into each well to prevent sticking, then carefully crack an egg into each depression. Season the eggs with the remaining salt and pepper.

Cook the Eggs:

Cover the skillet with a lid to trap heat and steam, then reduce heat to medium low. Cook for 7 to 8 minutes depending on your egg preference. For runny yolks with set whites, aim for 7 minutes. For fully set yolks, cook closer to 8 minutes. The steam under the lid will cook the tops of the eggs without flipping them.

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The Yukon gold potatoes are truly the secret weapon in this recipe. I once tried making this with russet potatoes and while still delicious, they didn't maintain that perfect balance of crispy exterior and creamy interior that makes this hash so special.

Making Ahead

This dish works wonderfully as a make ahead meal. Prepare the corned beef hash portion without the eggs and refrigerate for up to 3 days. When ready to serve, reheat the hash in a skillet until hot and crispy, then add the eggs and finish cooking. The potatoes will actually crisp up even better on the second heating.

Variations To Try

For spice lovers, add diced jalapeños or a dash of hot sauce to the hash before adding the eggs. The heat balances beautifully with the rich beef and potatoes. If you prefer a different herb profile, substitute fresh thyme or rosemary for the oregano. These aromatics infuse the oil and create a more complex flavor profile that elevates the entire dish.

Serving Suggestions

This corned beef hash and eggs pairs perfectly with simple sourdough toast for sopping up those delicious egg yolks. For a more substantial brunch, serve alongside fresh fruit and Irish soda bread. A light arugula salad dressed with lemon vinaigrette provides a bright contrast to the richness of the hash.

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This recipe will transform your leftovers into a beloved household staple that's perfect for any time of day.

Frequently Asked Questions

→ How can I ensure crispy potatoes in my corned beef hash?

Use a cast-iron skillet or stainless steel pan, heat the oil thoroughly before adding potatoes, and avoid overcrowding the pan so everything cooks evenly.

→ Can I use store-bought corned beef for this dish?

Yes, you can use leftover homemade corned beef or buy thick slices from the deli counter for convenience.

→ What’s the best way to reheat leftovers?

Reheat in a hot skillet with a small amount of oil to restore crispiness. You can also microwave in short intervals, though the texture may be less crispy.

→ Can I make this dish without eggs?

Absolutely! Simply skip the step of adding eggs, and serve the hash as is for a delicious potato and corned beef mix.

→ What other vegetables can I use in this dish?

You can add other vegetables such as diced zucchini, mushrooms, or spinach to enhance the flavor and nutritional value.

→ Do I have to use Yukon gold potatoes?

Not necessarily. You can use other types of potatoes like Russets or red potatoes, but Yukon golds are ideal for their buttery flavor and creamy texture.