Crispy, buttery Corned Beef Hash and Eggs is an easy way to turn leftover corned beef into a hearty breakfast skillet.
Total Time
Prep: 15 min. Bake: 20 min.
How To cook Corned Beef Hash and Eggs recipe
Ingredients
- 1 package (32 ounces) frozen cubed hash browns
- 1-1/2 cups chopped onion
- 1/2 cup canola oil
- 4 to 5 cups chopped cooked corned beef
- 1/2 teaspoon salt
- 8 large eggs
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
Directions
- in a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make 8 wells in the hash browns. Break 1 egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
frequently asked questions
How can you keep the corned beef hash from sticking to the pan?
While you do want the potatoes to get nice and crispy, you don’t want them to get stuck to the pan! If you’re worried about them sticking, add a little bit more oil. While it might be tempting to stir the potatoes frequently, let them sit and crisp up a little before you flip or stir to get perfect potatoes for your hash.
Can you make corned beef hash and eggs without an ovenproof skillet?
You can definitely make corned beef hash and eggs without an ovenproof skillet. Instead of transferring the pan to the oven after cracking the eggs into the hash, keep it on the stovetop. Simply put the lid on, and cook until the egg whites are set and the yolks reach your desired doneness.
Can you use other kinds of meat if you don’t have corned beef?
While you can use other kinds of meat, we’d recommend corned beef for the full St. Patrick’s Day feel! If you don’t have any on hand, you can use cubed beef brisket or ham. On the other hand, if you have extra corned beef, try more of our corned beef recipes such as corned beef and cabbage, corned beef sandwiches and Reuben soup.