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:
- butter – Lends fat for sautéing and flavor.
- extra light olive oil – Additional fat for sautéing.
- shallot – Or substitute with yellow onion.
- kosher salt – Enhances the flavors in this dish.
- leftover cooked potatoes – Use any cooked potatoes you have on hand.
- leftover corned beef – Cut into very small pieces.
- green onions – Sauté the light green parts, reserving the dark green tops for garnish.
- ground mustard – Gives this dish some subtle tanginess.
- garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
- thyme (dried) – Adds a sharp and earthy flavor.
- eggs – Organic free range or farm fresh is best.
- Freshly ground black pepper – Adds some subtle bite and flavor.
- parsley (fresh) – Gives the final dish a pop of green and fresh herbaceous flavor. (optional)
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 with Eggs
- 2 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 medium shallot, diced
- kosher salt
- 8 ounces leftover corned beef, diced small
- 13 ounces leftover cooked 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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