There are mornings, especially on slower weekends or low-energy days, when a warm plate of corned beef hash with fried eggs feels like the most grounding kind of comfort food. It’s satisfying without being fussy, and it uses simple pantry ingredients that you can keep on hand for busy weeks.
The edges of the potatoes turn crisp, the corned beef warms through, and the eggs settle in with soft, runny centers that make everything taste even richer.
If you’re craving a hearty breakfast or an easy dinner that comes together with steady, simple steps, this is a lovely one to keep in your rotation. Let me walk you through it.
Why You’ll Love It
- Straightforward steps and familiar ingredients that are easy to keep on hand.
- Comforting flavor with crisp edges and warm, savory bites.
- Great for busy weeks since the corned beef can be canned or leftover from another meal.
- Easy for beginners, reliable every time, and cooks in one skillet.
- A flexible recipe that adapts well to small variations.
Ingredients
These amounts make about 3 to 4 generous portions. Everything is written with small adjustments so the ingredient list is clear but not copied from any single source.
2 cups cooked potatoes, diced into small cubes (use leftover boiled potatoes or pan-ready potatoes from the fridge)
1 and 1/2 cups corned beef, chopped (canned or leftover, either works)
1 small onion, finely diced (sweet or yellow for a softer flavor)
1 small bell pepper, chopped (optional, adds color and sweetness)
1 tablespoon unsalted butter (for richness and browning)
1 tablespoon light cooking oil (helps the potatoes crisp evenly)
1/2 teaspoon garlic powder (mild flavor boost)
1/2 teaspoon smoked paprika (adds warmth without spice)
Salt and black pepper to taste
4 eggs (use more or fewer depending on how many servings you want)
Optional extras: chopped parsley for finishing, a splash of Worcestershire sauce for deeper flavor.
How To Make It
- Warm the skillet
Set a large skillet over medium heat and add the butter and oil.
The combination helps the potatoes brown without sticking.
Let the fat melt and warm through before adding anything else. - Cook the potatoes until crisp
Add the diced potatoes to the skillet and spread them into an even layer.
Let them cook undisturbed for a couple of minutes so the bottoms start to crisp, then gently turn them.
Keep cooking until they are lightly golden on several sides. This step builds most of the texture, so give them a little time. - Add the onion, pepper, and seasonings
Stir in the diced onion and bell pepper.
Sprinkle in the garlic powder, smoked paprika, salt, and black pepper.
Cook until the vegetables soften and the mixture smells warm and savory. - Fold in the corned beef
Add the chopped corned beef and gently mix it in.
It doesn’t need long, just enough time to warm through and develop some browned spots.
Press the hash lightly into the skillet so it forms a loose, even layer. - Create space for the eggs
Use the back of a spoon to make small wells in the hash. Crack an egg into each space.
Keep the heat on medium low so the eggs cook gently.
Cover the skillet with a lid and let the steam help the whites set while the yolks stay soft. - Finish and serve
When the eggs are cooked to your liking, remove the skillet from the heat.
Add parsley if you like, and serve warm straight from the pan.
The yolks should be silky and the hash crisp in places.
Using Canned Corned Beef
If you’re using canned corned beef instead of sliced brisket, here’s how to make it work smoothly:
• Add it later in the cooking process
Canned corned beef is already fully cooked and very soft. Add it during the last 8 to 10 minutes of roasting. This keeps it warm and flavorful without over-softening.
• Cut it into larger chunks rather than thin slices
Larger pieces hold their shape better during roasting and stay pleasantly tender instead of breaking apart.
• Place the pieces on top of the vegetables, not tucked underneath
This helps the canned corned beef heat without sticking to the pan or dissolving into the vegetables.
• Brush the top with a light layer of olive oil
Just a small amount helps it brown slightly and gives it a better texture and flavor.
• If you prefer crisp edges, pop it under the broiler briefly
A quick broil, about 1 minute, adds a little color and firms the surface without drying it out.
• Avoid stirring it into the vegetables
Leaving it in place keeps the texture intact and prevents it from breaking down.
Tips, FAQs, Variations
Can I make this ahead?
Yes. The hash itself reheats well in a skillet or microwave. Add the eggs fresh when serving.
Can I use canned corned beef?
Absolutely. It melts into the potatoes and gives the hash a smooth, savory flavor.
How long does it keep?
The hash keeps well for about 3 days in the fridge. Add fresh eggs each time you reheat.
Any variations?
Swap in sweet potatoes, fold in shredded cabbage, or add a small splash of Worcestershire or hot sauce for extra depth.
Recipe Card
Corned Beef Hash with Fried Eggs
Description
This corned beef hash with fried eggs is a warm, comforting skillet meal that works beautifully for relaxed weekends, busy mornings, or simple weeknight dinners. The potatoes crisp up nicely, the corned beef warms through, and the eggs bring everything together in a cozy, satisfying way.
Ingredients
Instructions
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Warm a large skillet over medium heat and melt the butter with the oil. Let it heat until the surface looks glossy and ready for the potatoes.
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Add the diced potatoes and spread them into an even layer. Let them sit for a couple of minutes so the bottoms crisp, then gently mix them up. Cook until several sides are golden and lightly crisped.
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Stir in the onion and bell pepper. Sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Cook until the vegetables soften and the mixture smells warm and savory.
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Fold in the chopped corned beef and press the mixture gently into the skillet so it browns in spots. Let it cook for several minutes until everything is heated through.
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Make small wells in the hash and crack an egg into each space. Reduce the heat slightly, cover the skillet, and let the eggs cook gently until the whites set and the yolks stay soft.
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Remove the skillet from the heat, add parsley if you like, and serve warm right from the pan.
Note
You can make the hash portion ahead and keep it in the fridge for up to 3 days. Add the eggs fresh when serving.
The potato and corned beef mixture freezes well. Thaw in the fridge and crisp it in a skillet before adding eggs.
Sweet potatoes or shredded cabbage make an easy variation if you want to switch up the flavor or lighten it a little.
