Corned Beef Hash

This Corned Beef Hash recipe is one of the best ways to use up that leftover corned beef! Add grilled onions and potatoes, top with a sunny side up egg and you've got yourself a superbly delicious hash for brunch the next day!

Course Breakfast

Cuisine Irish

Keyword Corned Beef Hash

Prep Time 10

Cook Time 20

Servings

Calories 398kcal

Author Katie Cooksey

Ingredients

2 cups potatoes diced
1 tablespoon olive oil
2 tablespoons butter
1 medium onion finely diced
salt to taste
black pepper to taste
2 cups corned beef cooked, diced
parsley fresh, chopped, for garnish
4 large eggs cooked, sunny side up, fried or poached

Instructions

Place diced potatoes in a medium pot and cover with water. Bring to a boil and boil for about 10 minutes or until just fork tender.
Drain potatoes and set aside.
Heat a large cast iron skillet over medium heat and add oil and butter.
Add diced onions and slowly cook until they begin to caramelize, about 10 minutes.
Stir in potatoes and cook until potatoes begin to brown, stirring and flipping occasionally. Season with salt and pepper.
Add diced corned beef at the end, cooking just until warmed through.
Remove from heat, garnish with fresh chopped parsley and serve hot with sunny side up egg on top of each serving.
Alternatively, you can place a few wells in the hash with the bottom of a small glass and crack the eggs right into the skillet. Bake in the oven at 350° F until desired doneness is achieved (10-20 minutes). I prefer a super runny yolk, so I like to cook them separately.

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