Corned Beef Hash

Why This Recipe Works

Simple Steps: My corn beef hash recipe is super simple to make, since I use canned corn beef and there is no need to slow cook or cure a beef brisket on your own! Simply follow the recipe instructions and you will end up with a beautiful corned beef hash, using easy to find ingredients.

Irish–Inspired: While I can’t attest to how authentic this corned beef hash is an a Irish dish, I do know that many people each corned beef around the time of St. Patrick’s Day. This hash recipe is perfect to have on St. Patty’s Day to start your day off right!

So Satisfying: Honestly, nothing is better than a potato hash for breakfast. The savory, crispy potatoes with the corned beef and veggies all balance each other out to make a super flavorful meal! Corned beef hash and eggs might be the new Sunday brunch trend in our house!

Ingredients

This crispy canned corn beef hash recipe is made with easy to find ingredients for ease! Here’s what you’ll need:

• Potatoes: For this recipe, Yukon gold potatoes or russet potatoes will do best. Peel and dice them before cooking!
• Onion & Bell Pepper: Onion and bell pepper add both flavor and texture here. I used red bell pepper but you can use whichever color you like.
• Canned Corned Beef: If you’ve never had canned corned beef, trust me when I say that it is actually very good! You can cube it up into bite sized pieces and make it nice and crispy in the pan.
• Worcestershire Sauce: Worcestershire sauce adds a bit of tang and some umami flavor here. You will also season with salt and pepper!
• Eggs: After cooking the potatoes and beef together, you will throw some eggs right into the pan to let them cook and have a perfectly runny egg to each along with the hash! If you don’t like eggs, you can skip this step.

Here’s How to Make It

Step by Step Instructions

1. Boil Potatoes: Bring the diced potatoes to a boil in a pan of salted water and cook for 5-10 minutes or until just tender. Drain. (not pictured)
2. Sauté Onion: Heat the oil over a medium high heat in a large skillet or non-stick frying pan. Add the onion and a pinch of salt and cook for 5 minutes until they have started to soften and color around the edges. (photos 1-2)
3. Add Potatoes, Pepper and Corned Beef: Next, add the potatoes, pepper and corned beef to the pan and cook for another 5 minutes, stirring just once to make sure things are not sticking to the bottom of the pan and the onions are not burning, but to start getting some color onto the potatoes and to start crisping up the beef. (photo 3)
4. Season: Stir in the Worcestershire sauce and season with cracked pepper. Cook for a further 5 minutes, or until the corned beef and potatoes are crispy. (photo 4)
5. Add Eggs: Lower the heat to medium. Make 2-4 wells in the mixture and crack in the eggs. Cook until the whites are cooked but the yolk is still runny. If your pan has a lid, using it will speed up the process. (photos 5-6)
6. Serve & Enjoy: Serve the corned beef hash and eggs warm with chopped parsley, if desired, and enjoy! (see below)

Expert Tips

• Dice the potatoes to a uniform size. To ensure that the potatoes all cook at the same rate and are done at the same time, try to dice them all to around the same size.
• Like it spicy? You can add some cayenne pepper to your corned beef hash while cooking, or serve with hot sauce for some spicy flavor!
• For the perfect eggs, make wells in the mixture and crack them in. Then, place the lid on top of the pan. This will steam the eggs on the top to cook the egg perfectly while will keeping the yolk runny! If you don’t like a runny yolk, cook them until the yolk is harder.