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.

Corned Beef Hash with Eggs

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.

Corned Beef Hash with Eggs

Serve with coffee, toast and enjoy!

ingredients for Corned Beef Hash with Eggs

To Make This Corned Beef Hash with Eggs You Will Need:

  • butter
  • extra light olive oil
  • shallot
  • kosher salt
  • leftover cooked potatoes
  • leftover corned beef
  • green onions
  • ground mustard
  • garlic powder
  • dried thyme
  • eggs
  • black pepper
  • parsley

oil and butter in pan

Preheat your oven at 375°.

In a large skillet melt 2 tablespoons butter with 1 teaspoon extra light olive oil.

sauteing shallots in butter and oil

Add 1 minced shallot with a pinch of salt and sauté until tender. About 6 minutes.

add potatoes, corned beef and the light parts of 2 green onions

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.

add herbs and seasonings

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 wells in the hash

Make 4 wells inside the hash.

crack eggs into cups and pour into wells

Crack an egg into a cup before gently pouring the egg into each well.

bake at 375 for 5 to 6 minutes

Bake on the middle rack of your preheated oven for 5 to 6 minutes – depending on how done you want your eggs.

fresh out of the oven

6 minutes should give you jammy yolks with the whites set.

season with salt and pepper, then top with dark parts of green onion and minced parsely

Season eggs with salt and pepper and sprinkle the remaining dark green parts (from the 2 green onions) and minced parsley.

Corned Beef Hash with Eggs

Immediately serve!

Corned Beef Hash with Eggs

Use a spatula to scoop eggs and hash into shallow bowls or plates and serve with toast (we like English muffins)!

Corned Beef Hash with Eggs

Enjoy! And if you give this Easy Homemade Corned Beef Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Corned Beef Hash with Eggs

Corned Beef Hash with Eggs
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Yield: 4 servings

Easy Corned Beef Hash

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.

Ingredients

  • 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

Instructions 

  • 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.
Serving: 1g, Calories: 318kcal, Carbohydrates: 17g, Protein: 17g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 232mg, Sodium: 781mg, Potassium: 706mg, Fiber: 2g, Sugar: 2g, Vitamin A: 523IU, Vitamin C: 25mg, Calcium: 55mg, Iron: 3mg