Have leftover corned beef and potatoes after St. Patrick’s Day? Why not make this Easy Homemade Corned Beef Hash with Eggs! Eggs are baked in a skillet of leftover corned beef, seasoned cooked potatoes and topped with green onions and parsley. Serves 2 to 4 depending.
This simple skillet breakfast comes together in less than 30 minutes!
The weekend after St. Patrick’s Day this one-skillet corned beef hash is always on the menu. It’s easy, delicious and ridiculously satisfying. I love that it repurposes dinner leftovers into a simple fast breakfast.
Serve with coffee, toast and enjoy!
To Make This Corned Beef Hash with Eggs You Will Need:
- extra light olive oil
- kosher salt
- leftover cooked potatoes
- leftover corned beef
- green onions
- ground mustard
- garlic powder
- dried thyme
- black pepper
Preheat your oven at 375°.
In a large skillet melt 2 tablespoons butter with 1 teaspoon extra light olive oil.
Add 1 minced shallot with a pinch of salt and sauté until tender. About 6 minutes.
Next, add in 13 to 14 ounces leftover diced cooked potato, 8 ounces diced leftover corned beef and the light green parts of 2 green onions.
Stir and heat through, about 5 minutes. Season with a few pinches kosher salt, 1 teaspoon dried mustard, 3/4 teaspoon dried thyme and 1/2 teaspoon garlic powder. Stir to combine and cook for 3 minutes.
Make 4 wells inside the hash.
Crack an egg into a cup before gently pouring the egg into each well.
Bake on the middle rack of your preheated oven for 5 to 6 minutes – depending on how done you want your eggs.
6 minutes should give you jammy yolks with the whites set.
Season eggs with salt and pepper and sprinkle the remaining dark green parts (from the 2 green onions) and minced parsley.
Use a spatula to scoop eggs and hash into shallow bowls or plates and serve with toast (we like English muffins)!
Easy Corned Beef Hash
- 2 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 medium shallot, diced
- kosher salt
- 8 ounces leftover corned beef, diced small**
- 13 ounces cooked redskin potatoes, diced small
- 2 green onions, sliced, divided
- 1 teaspoon ground mustard
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 large eggs
- freshly ground black pepper, to taste
- 2 teaspoons parsley, minced
- Preheat your oven at 375°.
- Heat butter and olive oil in a large skillet over medium heat.
- Add in shallots with a pinch of salt. Stir and cook until soft, about 6 minutes.
- Next add in the corned beef, potatoes and the light green parts of the sliced green onion.
- Stir and heat through, about 5 minutes. Season with a few pinches kosher salt, ground mustard, dried thyme and garlic powder. Stir to combine and cook for 3 minutes.
- Add in the potatoes, corned beef, ground mustard , thyme, garlic powder and season with kosher salt and black pepper to taste. Stir and cook until heated through.
- Make 4 wells inside the hash. Crack each egg into a cup and gently add into each well.
- Bake in your preheated oven for 5 to 6 minutes – depending on how done you want your eggs. 6 minutes should give you jammy yolks with the whites set.
- Season eggs with salt and pepper and sprinkle the remaining dark green parts (from the 2 green onions) and minced parsley.
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