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!
Cuisine American, Irish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2cupscooked corned beef, cut into 1/2-inch cubes
2cupsboiled red potatoes, cut into 1/2-inch cubes
1medium onion, peeled and chopped
1/2cupbell pepper, chopped (red, green or both)
3cloves garlic, peeled and minced
1teaspoonfresh thyme, chopped
1/2cupbroth (from cooking the corned beef) or water
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.