This recipe for Homemade Corned Beef Hash and Eggs evokes many childhood memories of mom standing in the kitchen making this for our breakfast on a weekend morning. Full of crispy chopped up bites of leftover corned beef and potatoes, peppers and eggs.
On St. Patrick’s Day many people may be enjoying or may already have enjoyed a Corned Beef and Cabbage Dinner! Grumpy and I enjoyed ours over the last weekend so I had plenty of leftovers to make this delicious hash with!
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When I made my brisket, I followed a recipe on the Certified Angus Beef Brand® website for Irish Braised Corned Beef Brisket. It was super easy to follow and very delicious! However, with just two of us eating, we had plenty of leftover beef to use up in other recipes!
What is Corned Beef?
Corned beef is a salt-cured beef product, and is something usually purchased right at your grocer’s deli. Or, you can also buy it in a can. However, you can also make your own corned beef with brisket from scratch!
Because I wanted to have leftovers, I decided to make my own corned beef and bought a raw brisket that had already been brined and came with a seasoning packet.
What is a hash?
A hash is a combination of chopped crispy potatoes, meat, vegetables, and spices. It is a main dish meal that is cooked in a hot skillet and can be served as a breakfast or dinner. Many people will enjoy a poached egg on top of their hash. The egg can be cooked either in the hash, like I did in this recipe, or you can poach the egg separately and place it on the hash prior to serving.
What are the ingredients for a homemade hash?
- Diced, cooked corned beef
- Diced Potatoes
- Peppers – you can use any type of pepper. Experiment with this. I think jalapeno would also be a great one to try. I used Shishito peppers in this particular recipe.
Tips for a crispy, delicious corned beef hash
- Your skillet will need to be hot. Be sure to preheat the skillet until you can feel the heat radiating on the backside of your hand.
- Use an oil that will withstand high heat, such as olive oil.
- Use potatoes that have been pre-cooked. Raw potatoes will release water, cause spatter, and will not be as crispy.
- If you want super crispy hash, poach your eggs separately. You do have to put a lid over the skillet if you poach your eggs on top of the hash. This will cause some steam that will prevent your hash from being as crispy as it could be.
- Bonus tip! Drizzle some Thousand Island Dressing over top of your meal to give it an extra boost of flavor!
What I loved about making homemade corned beef hash and eggs
This was an experience that made several meals for us! We enjoyed a boiled dinner, this hash, corned beef sandwiches, and Corned Beef and Cabbage Soup!
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Recipes you may enjoy with leftover corned beef
- 2 cups diced cooked potatoes
- 1/2 cup diced red pepper
- 1/2 cup diced shishito peppers
- 1/3 cup diced onion
- 2 cups cooked Certified Angus Beef Brand Irish Corned Beef, cubed
- 3 Tablespoons butter
- 4 eggs
- Over medium heat In large cast iron skillet, heat 1-1/2 tablespoons butter until it begins to bubble. Add peppers and onions. Cook until translucent, about 3-4 minutes. Stir in corned beef and potato cubes. Add more butter if needed. Cook until potatoes and beef start to crisp up.
- Make 4 wells in hash. Place 1 teaspoon butter in each well and then place 1 egg in each well. Cover and cook over medium low heat until eggs have cooked to your preference.
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 626 Total Fat: 40g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 328mg Sodium: 427mg Carbohydrates: 22g Fiber: 2g Sugar: 3g Protein: 43g