Seasoned corned beef, sautéed onion, and pan-fried potatoes are combined in a cast-iron skillet to make a tasty breakfast hash. Serve it with an egg over easy on a toasted English Muffin for a scrumptious breakfast! This is the perfect way to use corned beef leftovers!
Now that St. Patrick’s Day is already upon us, I am sure many of you are either going to be eating Corned Beef Dinner soon. That means chances are you will have some left overs to enjoy in some way. I know my family hardly ever has left overs when it comes to corned beef dinner so I tend to make extras for occasions like corned beef hash or this Reuben Dip.
So, are you in the mood for some yummy corned beef hash? Check out this easy and delicious recipe.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Corned Beef – We use slow cooker corned beef that is seasoned.
- Potatoes – Russet potatoes are our favorite for this recipe.
- Onion – Yellow all-purpose onions are perfect for this!
- Butter – You can use salted (more flavor) or unsalted butter. You will need this to sauté the veggies, cook the eggs, and toast the English muffins.
- Olive Oil – Used to sauté the onions.
- Hot Sauce – Adds a tasty spice to your hash.
- Spices – black pepper, onion powder, and garlic powder add a nice flavor to the potatoes. The corned beef will add the rest of the flavor.
- English muffins – Perfect medium for enjoying a hash breakfast sandwich.
- Eggs – Served over Easy for that classic hash & eggs flavor.
- Cheese – We love Swiss Cheese for this because it adds an additional layer of tasty flavor.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Food Processor – To ground up the cooked corned beef.
- Knife – to cut the vegetables and chop the cooked meat with.
- Cutting board – to cut the vegetables and chop the cooked meat.
- Large cast iron skillet – to sauté/cook the onions, potatoes, and hash.
- Wooden spoon – to stir the food as it cooks.
- Griddle – to toast the English muffins and cook eggs.
Directions
In a pot of salted water, bring cubed potatoes to a boil for 8 minutes until slightly tender; set aside.
Heat olive oil over medium heat in a cast iron skillet, sauté diced onions for 3 minutes. Season cubed potatoes generously with spices and hot sauce, and add them along with the butter to the skillet. Cook for 10 minutes stirring occasionally to brown potatoes.
Add in corned beef and mix throughout. Cook for an additional 5 minutes, stirring occasionally. Allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.
Sandwiches
Add one tablespoon of butter to your griddle and melt. Cook eggs over low-medium heat. You want the eggs to remain intact so flip only once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for 30 seconds so it doesn’t cook the yolk.
Toast English muffins or bread.
Add a generous portion of corned beef hash to the bottom of your English muffin. Top with your egg, and swiss cheese. Enjoy warm!
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Corned Beef Hash comes out perfectly.
Corned Beef
You can use store-bought deli corned beef, or used chopped slow cooked leftovers. I find the leftovers provide way more flavor. If you are looking to double the batch of corned beef hash, consider cooking your corned beef in the slow cooker by itself with seasonings.
Pan
A cast iron skillet is the best way to make hash because it heats up the food evenly, and cooks it slowly. It will allow the potatoes to obtain that sought after crispness we all love.
Storage
If you want to store your corned beef hash, just follow these easy steps.
- To freeze, store COOLED leftovers in a freezer-safe, airtight container or storage bag and freeze for up to 30 days.
- To refrigerate, add cooled leftovers to an airtight container and consume within 3 days. To reheat, add hash to a frying pan with a tablespoon of butter and cook for 3 minutes to heat throughout.
Recipe
Follow the recipe below to make Corned Beef Hash! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.
Corned Beef Hash Recipe
Equipment
- large, cast iron skillet
- griddle
- wooden spoon
- chef's knife
- Cutting board
- spatula
Ingredients
- 1 pound corned beef cooked, and chopped into small pieces
- 5 large russet potatoes scrubbed, peeled, cubed
- 1 large yellow onion diced
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black ground pepper
- 6 English muffins
- 6 slices Swiss cheese
Instructions
- In a pot of salted water, bring cubed potatoes to a boil for 5 minutes until slightly tender; set aside. Strain out excess water and set aside.
- Heat olive oil over medium heat in a cast iron skillet, sauté diced onions for 3 minutes. Season cubed potatoes generously with spices and hot sauce, and add them along with the 2 tablespoons of butter to the skillet. Cook for 10 minutes stirring occasionally to brown potatoes.
- Add in corned beef and mix throughout. Cook for an additional 5 minutes, stirring occasionally. Allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.
- Add one tablespoon of butter to your griddle and melt. Cook eggs over low-medium heat. You want the eggs to remain intact so flip only once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for 30 seconds so it doesn’t cook the yolk.
- Add 1 tablespoon of butter to a heated griddle and toast English muffins or until crisp and lightly browned.
- Add a generous portion of corned beef hash to the bottom of your English muffin. Top with your egg, and swiss cheese. Enjoy warm!
Notes
- To freeze, store COOLED leftovers in a freezer-safe, airtight container or storage bag and freeze for up to 30 days.
- To refrigerate, add cooled leftovers to an airtight container and consume within 3 days. To reheat, add hash to a frying pan with a tablespoon of butter and cook for 3 minutes to heat throughout.
Daisy says
This looks delicious! Our family loves a big breakfast to start the day. I usually eat a bigger breakfast than any other meal of the day, so this is perfect.
Andrew says
Oh, this sounds great! I could certainly go for a corned beef hash and egg sandwich right about now. You’re making me hungry!! :)
Scott says
I made my own yesterday and was wondering what I could make with the leftovers. Already had breakfast, but may try it tomorrow!
April G says
I haven’t had corned beef in a long time but this makes me hungry for it again! This looks so delicious!
Michele says
This looks like the perfect leftover sanadwhich for my husband!!! I never thought to use left over corned beef like this.
Kristen says
That looks so good….I haven’t had lunch yet and now I want that!
Elena says
I would make omelets
shelly peterson says
I want to make a ham and cheese omelet.
Virginia Rowell says
I would use them to make an egg salad sandwich.
Julie Wood says
These are really delicious eggs! I would make a Bacon and Cheese omelet with these eggs!
Seyma Shabbir says
I would make scrambled eggs with cheese!
Patricia says
I would migas with this.
Lauren says
I would make an omelet.
latanya says
I would make french toast
Katrina J. says
Breakfast pizza! I cant seem to get enough of it lately.
Jessica To says
I would make a sausage and egg casserole.
Cynthia R says
I would like to make a breakfast quiche with eggland’s eggs.
Dawn Monroe says
I would make egg salad and deviled eggs.
Cheryl says
I would make breakfast burritos, cookies, and quiche.
Elle P. says
I would make some muffins.
Sarah Hall says
Since Easter is just a week away, I would probably make some deviled eggs for Easter dinner with the family.
Laura J says
Oh I love to make chicken fried rice and add the scrambled eggs! One of our favorites!
David says
We would make cookies and brownies and other desserts.
Amanda Sakovitz says
I would make deviled eggs
Mami2jcn says
I would make scrambled eggs.
Janet W. says
I’d make scrambled eggs and add them to a bacon biscuit!
Tabathia B says
I would stick with making deviled eggs
Julie Wood says
I would make a Bacon and Egg and Mushroom Frittata!
Kelly D says
I would make egg salad sandwiches.
Natalie says
I would use eggland’s best eggs to make a veggie cheesy omelet.
GB says
I would use them in baking cookies and muffins.
Donna L says
I like to make egg salad.
Sarah Hayes says
i would make pancakes
Kristen says
I’d make a quiche.
Peter G says
I would make a cheese and bacon scrambled eggs.
Sandy Klocinski says
I would make home made egg noodles
Lisa V. says
I love a good ham, cheese and green pepper omelet.
Adrienne gordon says
I’d make some egg salad
Alyce Poalillo says
I love to make quiches as they are versatile add any combination of ingredients with the eggs and have it for breakfast, brunch, lunch or dinner.
Estelle S says
I would use them to make an omelet!
Ann Fantom says
I would make egg sandwiches on a bagel with cheese and bacon.
Geoff K says
I’d make my favorite breakfast item, a Denver omelet!
angie says
Egg and Bacon Sandwiches
Paula Hafner says
We like to make omelets or breakfast casseroles with it.
Margaret Smith says
Scrambled eggs. One of my favorites.
Barbara Montag says
I’d make a yummy mushroom and cheese omelette!
thank you
Carrie M says
I would make eggs benedict
Rosanne Morrison says
I would make breakfast tacos with a lot of vegetables
Elizabeth J says
I would make a Western scramble, with eggs, ham, cheese, and red pepper.
Emily Smith says
I would love to make an omelette with sausage, bacon, mushrooms, green peppers, tomatoes and shredded cheese.
Jean D. says
I’d make three cakes for my daughter’s birthday bash.
Thanks for a great giveaway!
Thomas Gibson says
I would make a sausage and egg burrito.
Brittney House says
I would make an omelet with extra cheese and bacon.
Danielle Marie says
i would make scrambled cheesey eggs. they are my fave.
Cynthia C says
I would make a Grecian omelet with England’s Best.
Amy Pratt says
I would make a quiche.
nickie says
I would make omelets
Lisa Brown says
i would make a cheese and mushroom omelet
Tari Lawson says
I would make egg salad.
Erica B. says
An omelet.
Debbi Wellenstein says
I will make a breakfast bowl with potatoes, eggs, sausage or bacon, and cheese.
Claire says
I’d make Yorkshire pudding!
steve weber says
I would make a nice platter of deviled eggs.
Danielle D says
A cheese Omelet
Claire says
Scrambled eggs for my son – his favourite food!!
Daniel M says
i’d make a ham n cheese omelet
Robin says
I would make ham and cheese omelets.
heather s says
a spinach omelet
Carolyn Daley says
I would make a cheesy bacon omelet OR breakfast souffle with bread, cheese, bacon, and eggs.
Francine Anchondo says
cheese omelet
Crystal F says
I would make omelets with bacon, onions and cheese. Thank you!!
Susan Christy says
I’d make an asparagus quiche.
Stephanie Galbraith says
We would make Easter Eggs.
Carol Godfrey says
I would make a breakfast casserole for my family!
Sarah L says
I’d make an omelet with fresh veggies.
Thanks for the contest.
PuffyBiggler says
I would make custard pie with Eggland’s Best Eggs. Thanks for the giveaway!
Eugenia Hall says
I’d probably make migas with this – eggs with fried corn tortillas etc
Angela Cisco says
I am pretty boring. I’d go for deviled eggs.
Kimberly Hilbert says
I bake a lot so I probably will use them for cookies and cakes.
Thomas Murphy says
I would make a bacon and cheese omelet.
Melanie Montgomery says
I’dmake an omelette.
Bridgett Wilbur says
Call me old fashioned but my kids just like scrambled eggs but my hubby will eat any omlet I will make him.. We love eggs.
Janice Cooper says
I would make my delicious deviled eggs
Theresa Smith says
I would make fried egg sandwiches. My husband likes ketchup on his and I like mustard on mine.
EMMA L HORTON says
I WOULD MAKE SOME DEVILED EGGS AND COLOR SOME EGGS FOR EASTER
Aaron says
I would make a mushroom omelet.
Laurie Emerson says
I would make a western omelet.
Lisa says
I would make omelettes!!
kyl neusch says
the perfect leftover sandwich
Kelly Hubbard says
My famous egg scramble with every thing in it.. YUM
Stephanie Larison says
I would make deviled eggs, yum!
Brian E. says
Thank You for the giveaway… we would make Southwest Omelettes !!!
joni says
I would make french Toast first.
Tina W says
I would make Spaghetti Carborara
Karen Deva says
I would make scrambled eggs with cheese and onion.
Evelyn Goettner says
I would make ham & cheese cups.
clynsg says
I would make a cheese omelet.
McKim says
I would make ham and cheese omelets.
Terry Cross says
I would make omelettes
Sherry Conrad says
We would make deviled eggs for sure.
Nancy says
I’d use them to make scrambled eggs.
Lisa says
I would make an omelette with gruyere cheese and mushrooms.
Jake B says
I would make scrambled eggs with ham n cheese.
Jennifer W says
Deviled eggs! Yum! It’s perfect for summer.
Denise L says
I’d make a mushroom omelet!
Tina Reynolds says
I would make ham and cheese and pepper omelets
Karen says
Omelets with Swiss cheese.
Selene M. says
A Western Omelette
Tammie Venne says
deviled eggs
David Fultner says
I wpo;d make FRATTAS.
Amy G says
Eggs Benedict!
Jennifer says
I would make a frittata.
Breanne says
I would make deviled eggs.
Samantha Daleo says
I would make an egg, bacon and cheese sandwich.
Susan Smith says
I would make a ham and cheese omelet.
CharityS says
I would make a sausage, egg, and cheese casserole.
AEKZ2 says
I would make some breakfast burritos.
Vikki Billings says
I would make a spinach and mushroom Quiche.
Beverly Metcalf says
I love the Eggland eggs and I would make a ham and cheese and egg omelet with them. Thanks!
Jill E says
I love Egglands Best eggs. I used them because of the omega 3’s. They help with inflammation. I would make a nice omelette with hashbrowns.