Corned Beef Hash and Eggs

Breakfast just got amazing, folks. This savory, hearty and downright delicious breakfast feast is a protein-packed way to start the day off right, and corned beef hash and eggs just begs to be paired with all your other favorite breakfast foods. And this dish is the right pick for a St. Patrick’s Day breakfast or brunch.

And because the oven does most of the work for you on this one, you can prepare the eggs and corned beef hash, and then pop it in to bake while you set the table, chop some fresh fruit or just kick back with your cup of coffee and read the paper. Or scroll on your phone, that is.

Corned Beef Hash and Eggs Ingredients

• Frozen cubed hash browns: This recipe calls for one 32-ounce package of frozen cubed hash browns.
• Chopped onion: Use a white or yellow onion.
• Canola oil: A different neutral oil is fine as well.
• Cooked corned beef: Use four to five cups of chopped corn beef.
• Salt: Make sure to add this measurement of salt; you can add more later if you want.
• Eggs: Use eight large eggs for the right ratio of eggs to the other ingredients.
• Salt and pepper to taste: See? You can always add more.
• Fresh parsley: The fresh minced parsley is a garnish, but it does add some welcome flavor as well.

Directions

Step 1: Cook the potatoes and onions, then add the meat

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In a large ovenproof skillet, cook the hash browns and onion in the oil, stirring only occasionally, until the onions are tender and the potatoes are browned. Remove the pan from the heat and stir in the corned beef and salt. Meanwhile, preheat the oven to 325ºF.

Step 2: Add the eggs and bake the dish

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Make eight wells in the hash browns, and then break one egg into each well. Sprinkle over the salt and pepper, then cover the pan and bake it at 325° until eggs reach desired doneness, which usually takes 20 to 25 minutes. Garnish with parsley and serve.

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Corned Beef Hash and Eggs Variations

• Add in chopped pepper: Adding chopped bell peppers to this dish will add lovely color, great taste and a satisfying crunch. Stir them in when you add the cooked beef.
• Use brisket or ham: If you don’t care for or don’t have any corned beef on hand, you can use cubed beef brisket or ham.
• Spice it up: This meal is practically begging for some heat, either in the form of red pepper flakes added before the bake or in the form of a favorite hot sauce poured on prior to serving.

How to Store Corned Beef Hash and Eggs

Eggs really don’t make good leftovers, which is a shame, really, as the corned beef and hash sure do. This meal is best eaten fresh and hot, but if you do have leftover portions you don’t want to waste, try to get the eggs out to discard them and save the meat and potatoes in the fridge for two to three days. You can always fry a fresh egg to top the leftovers.

Corned Beef Hash and Eggs Tips

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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 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.

What should I serve with corned beef hash with eggs?

This meal deserves a thick, hearty bread served alongside it, and adding some fresh fruit on the side will make your brunch or breakfast complete.