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A plate of corned beef hash with a fried egg on top.
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Corned Beef Hash

Hash is one of the best things that can happen to leftover corned beef. Hearty enough for dinner, it also makes for a delicious, comforting breakfast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings


  • 2 tablespoons olive oil
  • 3/4 cup diced white or yellow onion
  • 1/2 cup diced green bell pepper
  • 1/2 teaspoon minced garlic
  • 2 cups cooked chopped Yukon gold or red potatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt plus additional to taste
  • Freshly ground black pepper to taste
  • 2-1/2 cups cooked chopped corned beef
  • 4 eggs prepared, (fried or poached)
  • 1 tablespoon chopped fresh parsley


  • Coat a 10" skillet with 2 tablespoons olive oil and place over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, for about 4 or 5 minutes or until onion and bell pepper have softened. Add minced garlic and cook, stirring, for another minute. Add the cooked, chopped potatoes. Season the mixture with 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and pepper to taste. Cook for another 4 to 5 minutes, until potato has lightly browned. Add chopped corned beef and cook just till corned beef has warmed, about 2 minutes. Press down on the hash with a spatula or wooden spoon to flatten down into the pan. Taste and season with additional salt and pepper, if desired. Remove from heat and set pan aside.
  • Cook eggs as desired. Serve a cooked egg over each individual portion of hash.