Corned Beef Hash, or corn beef hash and eggs, is a classic warming breakfast or brunch that’s sure to leave you and your loved ones feeling perfectly content and satisfied. Hearty potatoes combined with tender and well seasoned corned beef just beg to be topped with an ooey gooey poached egg to make a seriously delicious and filling meal.
The Best Corned Beef Hash Recipe
There are a lot of corned beef hash recipes out there, but ours checks all the boxes; simple ingredients, easy process, and bold flavor. A perfect meal for the whole family on a lazy weekend morning when all you want to do is stay in and feel cozy. And if poaching an egg feels above your pay grade, check out our step-by-step instructions here. It’s a lot easier than you may think.
Love corned beef – try our Corned Beef and Cabbage Egg Rolls!
What You Will Need
- butter – Just enough to soften your onions and make the garlic fragrant.
- garlic – A slight kick to compliment the other savory flavors.
- yellow onion – You can’t have meat and potatoes without onion.
- corned beef – Look for a cut that has a rich red color and a nice layer of fat over the meat. The coloring tells you that it’s fresh and the fat will make for the best flavor. We love using leftovers from this classic Corned Beef and Cabbage recipe or this Smoked Corned Beef and Cabbage for this recipe (we also just have a classic Smoked Corned Beef recipe)!
- potatoes – Yukon gold or russet potatoes are both great options.
- kosher salt & ground black pepper – Just a bit goes a long way.
- poached eggs – An easy 3-minute cooking technique that will leave you with a rich and flavorful topping for your corned beef hash.
What Is Corned Beef Hash
Simply put, corned beef is beef brisket that has been cured in a salt solution. The meat is put into a large pot of salted water with various seasonings and spices such as bay leaf, mustard seed, black peppercorn, and coriander to name a few, and then left to sit in that solution in a refrigerator for five to eight days.
This process makes the beef extra juicy and full of flavor. And hash comes from the French word hacher which means to chop. So basically a hash is a combination of chopped or diced meat, potatoes, and seasonings.
How To Make Corned Beef Hash
How to make corned beef hash and eggs is super simple. Start by bringing a large cast iron skillet to medium-high heat and add one tablespoon of butter, ensuring that it coats the bottom of the skillet. Next, add in your diced onions and minced garlic, moving them around the pan until they become soft and fragrant.
Add in another tablespoon of butter followed by the cubed potatoes and salt and pepper. Stir everything together to combine. Keep the skillet at medium heat while stirring the potatoes fairly consistently for 10-15 minutes or until they’re firm but still soft.
Next add in the corned beef!
And since its already cooked, you’ll just need to move it around the pan for a few minutes to allow it to warm up. Once the corned beef is warm, cover the skillet and remove it from the heat.
While the corn beef hash is staying warm in the skillet, start working on your poached eggs. This process only takes about 3 minutes and is totally worth it. Take a look at our how to poach an egg post for the best tips and tricks. Once the eggs are done, divide the hash between plates and top each one with a poached egg and fresh cracked pepper. Enjoy!
- dairy-free: Use a plant based butter to make this recipe dairy-free.
- fried eggs: If you prefer these over poached, go for it!
- storage: Store leftover hash in an airtight container in the fridge for up to three days.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Corned Beef Hash – a delicious and easy corned beef hash recipe that is a delicious breakfast or brunch option!
- 2–3 tablespoons butter
- 1 teaspoon garlic, minced
- 1 sweet yellow onion, diced
- 1.5 – 2 lbs cooked corned beef, cubed or shredded*
- 4–5 yukon gold OR 3 large russet potatoes, cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- poached eggs (as many as desired)
- Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan.
- Add garlic and onions. Move around pan until garlic is fragrant and onion softens. Add another tablespoon butter and let melt. Add potatoes, salt and pepper. Stir to combine.
- Keep heat on approx. medium and fairly constantly move potatoes around the pan with a small spatula as they cook. Once potatoes are firm but soft, approx. 10-15 minutes, add corned beef.
- Since the corned beef is already cooked we only need to move it around the pan a few minutes to start warming up. Then cover and remove from heat.
- Prepare your poached eggs.
- Divide corned beef and hash between plates and serve with a poached egg on top with fresh cracked pepper.
- *Corned Beef: we generally don’t cook corned beef just for this recipe, we almost always use leftovers from either our Classic Corned Beef and Cabbage or our Smoked Corned Beef and Cabbage!
- Dairy-Free: feel free to use a plant-based butter to make this recipe dairy-free.
- Fried eggs: you can also use fried eggs on top if you prefer.
- Storage: store leftover hash in an airtight container in the refrigerator for up to 3 days.
- Serving Size:
- Calories: 180
- Sugar: 1 g
- Sodium: 804.3 mg
- Fat: 10.8 g
- Carbohydrates: 10.2 g
- Protein: 10.1 g
- Cholesterol: 51.3 mg
Keywords: corned beef hash, corned beef and hash with eggs