Corned Beef Hash is a delicious breakfast you can whip up from your leftover St. Patrick’s feast! A hearty combination of corned beef, potatoes, bell peppers, and runny eggs, it makes a great dinner, too!
G and I look forward to St. Patrick’s Day every year for one thing and that is the obscene amount of corned beef and cabbage to be had. We seriously knock ourselves off with all the succulent corned beef slices, boiled potatoes, and tender-crisp cabbage our tummies can stand to eat.
You can just imagine the mammoth brisket that goes into my dutch oven early in the morning to ready for our most awaited meal of the year!
Despite our avid appetites, however, the roughly five pounds of corned beef I usually prepare is really more than what our tummies can comfortably stand to eat. But, yes for leftovers!
Because if there is one thing G and I love as much as corned beef and cabbage for dinner it’s homemade corned beef hash for next day’s breakfast.
A hearty combination of shredded corned beef, potatoes, bell peppers, and topped with runny eggs, it’s so satisfying and delicious you’d want it for lunch again. Or dinner.
P.S. This will be amazing with a freshly-baked loaf of Irish Soda Bread!
Homemade Corned Beef Hash
- 2 cups cooked corned beef, cut into 1/2-inch cubes
- 2 cups boiled red potatoes, cut into 1/2-inch cubes
- 1 medium onion, peeled and chopped
- 1/2 cup bell pepper, chopped (red, green or both)
- 3 cloves garlic, peeled and minced
- 1 teaspoon fresh thyme, chopped
- 6 eggs
- 1/2 cup broth (from cooking the corned beef) or water
- 1 tablespoon butter
- pepper to taste
- In a large bowl, combine corned beef, potatoes, onions, bell peppers, garlic and thyme.
- In a small bowl, lightly beat 2 of the eggs. Pour into corned beef mixture, add broth and mix to combine.
- In a heavy bottomed skillet or cast iron on high heat, melt butter. Generously coat bottom and sides of pan.
- Transfer corned beef hash mix to skillet, patting it down and spreading it across the bottom of the pan with a spatula.
- Over medium heat, cook for about 10 minutes or until the eggs starts to set. Using a spatula, flip hash over and continue to cook for another 5 minutes or until edges begin to crisp, adding more broth as necessary to keep hash moist.
- Crack the remaining 4 eggs on top of the hash. Lower heat, cover pan, and continue to cook for about 10 minutes or until whites of eggs are set.
- Season with pepper to taste. Serve hot.