Corned Beef Hash and Eggs

Corned beef hash in a cast iron skillet next to a plate of fried eggs.

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Corned Beef Hash and Eggs is a hearty breakfast classic that never fails to satisfy. This comforting dish combines tender corned beef with golden, crispy potatoes and perfectly cooked eggs.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, Irish

Servings: servings

Calories: 501kcal

Author: Valerie Brunmeier

Ingredients

2 tablespoons olive oil
¾ cup diced sweet yellow onion
½ cup diced green bell pepper
½ teaspoon minced garlic
2 cups cooked and chopped baby Yukon gold potatoes or baby red potatoes
½ teaspoon dried thyme
½ teaspoon salt plus additional to taste
Freshly ground black pepper to taste
2 ½ cups chopped corned beef fully cooked
1 tablespoon chopped fresh parsley

For the Eggs

4 large eggs prepared
1 tablespoon butter or as needed

Instructions

Corned Beef Hash

Heat the olive oil in a 10-inch cast iron skillet over MEDIUM heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for about 4 or 5 minutes or until onion and bell pepper have softened. Add the minced garlic and cook, stirring, for another minute. Add the cooked, chopped potatoes and eason the mixture with the dried thyme, salt, and pepper to taste. Cook for another 4 to 5 minutes, until the potatoes have lightly browned. Add the chopped corned beef and stir to combine it with the potatoes. Using a spatula or wooden spoon, press down on the hash to flatten it down into the pan and cook just until corned beef has warmed, about 2 minutes. Taste and season with additional salt and pepper, if desired. Remove from the heat and set the pan aside.
Use either method below to fry the eggs. Serve individual portions of the corned beef hash topped with a fried egg.

Frying the Eggs

Sunny side up/crispy egg whites: Heat a skillet over medium-high heat. To test, add a drop or two of water and it should "dance" across the surface of the skillet. Reduce the heat to MEDIUM, add 1 tablespoon of butter to the hot skillet and when it melts, add the eggs. Let the eggs cook until the whites are set and the yolk is cooked to the desired level of doneness. Reduce the heat, if needed, to avoid burning the egg whites. For runny egg yolks, fry the eggs for about 2 minutes and for jammy egg yolks, allow them too cook a bit longer, about 2 ½ to 3 minutes. For hash, most people prefer a jammy to runny yolk.
Sunny side up/steamed: Follow the instructions above, but after adding the eggs, pour about 1 tablespoon of water into the skillet and immediately cover it with a lid. Steam will accumulate and cook the tops of the eggs, forming a white film over them. The resulting eggs will have a soft egg white (not crispy) and gently steamed yolks. The cooking time should be about the same.

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