If you’ve ever had a craving for a hearty, comforting breakfast (or even a satisfying dinner), then my Corned Beef Hash with Fried Eggs Recipe is going to be your new favorite go-to. I absolutely love how this dish brings together tender, flavorful corned beef with crispy potatoes and those perfect fried eggs on top. Whether you’re cooking up leftovers or starting fresh, you’ll find that this hash is a total crowd-pleaser — and a cinch to make! Stick around, and I’ll walk you through every step so you nail it on your first try.
Why You’ll Love This Recipe
- Flavor-packed comfort: The blend of corned beef, paprika, and browned potatoes makes every bite rich and satisfying.
- Perfectly easy to make: With straightforward ingredients and simple steps, you’ll be cooking like a pro in no time.
- Great for leftovers or fresh prep: I love how flexible this recipe is—you can whip it up with leftovers or prep from scratch.
- Eggs cooked your way: Baking the eggs right on top means you control exactly how runny or firm you want them.
Ingredients You’ll Need
To get that perfect balance of crispy and tender, these ingredients work hand-in-hand. I always recommend using lean corned beef if possible to avoid excess fat, and parboiling your potatoes and carrots ensures they cook evenly without any burnt bits.
- Potatoes: I prefer Yukon Gold or Russet for their great texture and browning potential.
- Corned beef: Using eye of round cut gives a leaner, more tender bite without excess fat.
- Carrots: Pre-cooked or frozen diced carrots add sweetness and texture, balancing the savory beef.
- Yellow onion: Adds a mild sweetness when softened and browned.
- Eggs: Fresh eggs work best, and baking them in the hash lets you pick your favorite doneness.
- Olive oil: For cooking and crisping up those potatoes nicely.
- Garlic powder: Provides a subtle garlicky depth without overpowering.
- Paprika: Gives that warm color and a hint of smoky flavor.
- Table sugar: Just a pinch helps enhance the overall flavors.
- Butter: For sautéeing onions and adding richness.
- Salt and pepper: Essential seasoning to bring all the flavors alive.
- Fresh parsley: A bright garnish that lifts the whole dish.
Variations
One of the best things about my Corned Beef Hash with Fried Eggs Recipe is how easy it is to make it your own. I often tweak the veggies or spice level depending on what I have on hand or my mood, and it always turns out delicious.
- Make it spicy: I’ll sometimes add a pinch of cayenne pepper or some chopped jalapeño to give it a little kick.
- Veggie boost: Swap carrots for bell peppers or toss in some green peas for extra color and sweetness.
- Herb twist: Fresh thyme or rosemary instead of parsley gives a whole new flavor dimension.
- Low-carb version: Use cauliflower rice instead of potatoes to lighten things up while keeping texture.
How to Make Corned Beef Hash with Fried Eggs Recipe
Step 1: Prep Your Ingredients and Preheat Your Oven
Start by preheating your oven to 350°F. While it warms up, get your onions diced and your potatoes and carrots pre-cooked or parboiled if you’re starting from scratch. This part really sets you up for success because potatoes that aren’t cooked through will come out crunchy inside and burned outside, and that’s no fun.
Step 2: Sauté Onions Until Soft and Aromatic
Heat the butter in a large cast iron or heavy skillet over medium heat. Add your diced onions and stir occasionally until they soften and get just a touch of golden color—about 1 to 2 minutes. This quick step builds that lovely base flavor that you’ll notice in every bite.
Step 3: Add Potatoes, Corned Beef, Carrots, and Seasonings
Now toss in the cooked potatoes, corned beef, carrots, garlic powder, paprika, sugar, and olive oil. Stir everything together and let it cook, stirring occasionally, until the potatoes start getting crispy and golden—this usually takes about 10 to 15 minutes. Be generous with salt and pepper here because you want the full flavor to shine through. If the mixture seems dry at any point, feel free to add a touch more olive oil.
Step 4: Create Wells and Bake Your Eggs
Using the back of a spoon, make four small wells evenly spaced in the hash. Crack one egg into each well. Pop the entire skillet into your preheated oven and bake for 7 to 10 minutes, depending on how you like your eggs—7 minutes will leave the yolks nice and runny, while 10 minutes will give you more set eggs. This baking method makes the process hands-off and foolproof.
Step 5: Garnish and Serve
Once the eggs reach your preferred doneness, sprinkle fresh chopped parsley for a pop of color and freshness. Serve immediately and get ready for all the compliments – trust me, my family goes crazy for this dish every time!
Pro Tips for Making Corned Beef Hash with Fried Eggs Recipe
- Pre-cook your potatoes properly: I learned the hard way that starting with raw potatoes means burnt outsides and raw middles—parboil or use leftover cooked potatoes for the best texture.
- Cast iron skillet magic: Using a heavy cast iron pan helps the hash crisp up evenly and holds heat beautifully when baking the eggs.
- Don’t rush the crisping: Letting the hash sit for a bit without stirring helps get that golden crust that takes this dish to the next level.
- Control egg doneness easily: Baking the eggs on top lets you multitask and get perfect consistency every time, instead of frying them separately.
How to Serve Corned Beef Hash with Fried Eggs Recipe
Garnishes
I always reach for fresh parsley because it adds a bright, herbaceous note that cuts through the richness beautifully. If you want a slight extra pop, a sprinkle of chopped chives or a little drizzle of hot sauce can be fantastic.
Side Dishes
When I’m making this for brunch or dinner, I love pairing it with simple sides like buttered toast or warm sourdough bread. A fresh green salad or sautéed spinach on the side balances out the hearty hash nicely as well.
Creative Ways to Present
For special occasions, I sometimes serve this in individual ramekins or cute mini cast iron skillets. Topping each portion with a little microgreens or edible flowers can add a lovely touch if you’re impressing guests.
Make Ahead and Storage
Storing Leftovers
I store any leftover hash in an airtight container in the fridge for up to 3 days. Just make sure it’s fully cooled before refrigerating so you keep the texture and flavor intact.
Freezing
Freezing corned beef hash is totally possible—it freezes best before you add the eggs. I portion it into freezer-safe containers and it keeps well for up to 2 months. When thawed, you’ll want to reheat it thoroughly in a skillet to crisp it back up.
Reheating
For leftovers, I reheat the hash in a skillet over medium heat with a bit of oil to restore that crispy texture. If you saved the eggs separately (or want to fry fresh ones), I cook them on the stovetop while warming the hash. It’s easy and tastes fresh.
FAQs
-
Can I use fresh corned beef instead of leftover corned beef?
Yes! If you have raw corned beef, you’ll want to cook it fully first—typically by boiling it in water or slow cooking—then shred or dice it before adding to the hash. Using leftover cooked corned beef just speeds up the process and helps retain the right texture.
-
How do I know when the eggs in this recipe are cooked perfectly?
I bake the eggs right on top of the hash in the oven for 7-10 minutes depending on my mood. When the whites are firm but the yolks jiggle slightly, they’re just right. If you prefer firmer yolks, baking closer to 10 minutes works great.
-
What’s the best way to get crispy potatoes in the hash?
The key is starting with pre-cooked, cooled potatoes (parboiled or leftover) and cooking them in enough oil at medium heat without stirring too frequently, letting them brown and crisp on the bottom before flipping or stirring.
-
Can I make Corned Beef Hash with Fried Eggs Recipe gluten-free?
Absolutely! This recipe naturally doesn’t include any gluten-containing ingredients, so it’s perfect for gluten-free diets as long as any store-bought corned beef you use is labeled gluten-free.
Final Thoughts
This Corned Beef Hash with Fried Eggs Recipe is one of those dishes that feels like a warm hug every time I make it—and I don’t say that lightly. It’s a fantastic way to turn simple ingredients into something truly special, and it’s perfect whether you’re cooking for a hungry family or just treating yourself. I hope you enjoy making it just as much as I do, and don’t forget to get creative with your own twists! Happy cooking, friend.
Print
Corned Beef Hash with Fried Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Corned Beef Hash and Eggs recipe featuring crispy sautéed potatoes, tender corned beef, and perfectly baked eggs served in a cast iron skillet. This dish combines savory spices and fresh herbs to create a comforting meal perfect for breakfast or brunch.
Ingredients
Hash Ingredients
- 3–4 cups diced potatoes of choice, pre-cooked or parboiled
- 2–3 cups corned beef, precooked and diced
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- 1-2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon table sugar
- 3-4 tablespoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
Eggs and Garnish
- 4-6 eggs
- chopped fresh parsley, as garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the eggs later in the recipe.
- Sauté Onions: Heat 3 tablespoons of butter over medium heat in a 12-inch cast iron skillet. Add the diced yellow onions and cook for 1-2 minutes until they soften and begin to brown.
- Cook Hash: Add the pre-cooked diced potatoes, diced corned beef, diced carrots, paprika, garlic powder, table sugar, and olive oil to the skillet. Sauté the mixture, stirring occasionally, until the potatoes turn golden and start to crisp, about 10-15 minutes. Season generously with salt and pepper to taste. Add more olive oil as needed since the potatoes will absorb some.
- Prepare for Baking Eggs: Using the back of a spoon, create four small wells in the corned beef hash mixture in the skillet.
- Add Eggs and Bake: Crack one egg into each well. Place the skillet into the preheated oven and bake for 7-10 minutes, or until the eggs reach your preferred doneness.
- Garnish and Serve: Remove the skillet from the oven, sprinkle freshly chopped parsley on top for garnish, and serve immediately.
Notes
- ‘Eye of round’ corned beef is recommended for this recipe as it is leaner and has less fat compared to other cuts.
- This recipe works best with leftover cooked ingredients. If starting from raw potatoes or carrots, parboil them first to ensure they cook evenly and crisp properly in the skillet.
- Start with the recommended amount of spices, especially paprika, to achieve the right color and flavor. Adjust seasoning with salt and pepper according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 195mg
