Do you 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 pan of leftover corned beef, seasoned boiled potatoes, and topped with scallions and parsley. Makes 2 to 4 servings, depending on.
This easy breakfast skillet comes together in under 30 minutes!
This one-pan corned beef hash is always on the menu the weekend after St. Patrick’s Day. It’s easy, delicious, and incredibly satisfying. I love that it turns leftovers into an easy quick breakfast.
Serve with coffee, toast and enjoy!
To prepare this corned beef hash with eggs you will need:
- butter – Adds fat for frying and aroma.
- Extra light olive oil – Extra fat for frying.
- shallot – Or replace with yellow onion.
- kosher salt – Enhances the flavors in this dish.
- left over boiled potatoes – Use whatever boiled potatoes you have on hand.
- leftover corned beef – Cut into very small pieces.
- green onions – Fry the light green parts, reserving the dark green tips for garnish.
- ground mustard – Gives this dish a subtle spiciness.
- garlic powder – Imparts garlic flavor that is sweeter yet milder than fresh garlic.
- thyme (dried) – Adds a pungent and earthy flavor.
- eggs – Organic from free range or farm fresh is best.
- Freshly ground black pepper – Adds some subtle bite and flavor.
- Parsely (fresh) – Gives the finished dish a green and fresh herbal taste. (Optional)
Preheat your oven to 375°.
In a large skillet, melt 2 tablespoons butter with 1 teaspoon extra light olive oil.
Add 1 chopped shallot with a pinch of salt and sauté until tender. About 6 minutes.
Next, add 13 to 14 ounces of leftover diced cooked potatoes, 8 ounces of diced leftover corned beef, and the light green parts of 2 spring onions.
Stir and heat, about 5 minutes. Season with a few pinches of 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 in the hash.
Crack one egg into a cup before carefully pouring the egg into each well.
Bake on the middle shelf of the preheated oven for 5 to 6 minutes – depending on how cooked you want the eggs to be.
6 minutes should give you jammed yolks with whites.
Season eggs with salt and pepper and sprinkle over the remaining dark green parts (from the 2 spring onions) and chopped parsley.
Serve immediately!
Use a spatula to scoop eggs and hash into shallow bowls or plates and serve with toast (we like English muffins)!
Enjoy! And if you try this easy Homemade Corned Beef Hash recipe, let me know! Take a picture and tag me chirp or instagram!
Yield: 4 portions
Easy corned beef hash with eggs
Do you 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 pan of leftover corned beef, seasoned boiled potatoes, and topped with scallions and parsley.
- 2 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 Middle shallot, rolled
- kosher salt
- 8th ounces leftover corned beef, diced
- 13 ounces left over boiled potatoes, diced
- 2 green onions, cut, divided
- 1 teaspoon ground mustard
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 large eggs
- freshly ground black pepper, taste good
- 2 teaspoon Parsely, chopped
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Preheat your oven to 375°.
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Heat butter and olive oil in a large skillet over medium-high heat.
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Add the shallots with a pinch of salt. Stir and cook until tender, about 6 minutes.
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Next add the corned beef, potatoes, and light green parts of the sliced spring onions.
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Stir and heat, about 5 minutes. Season with a few pinches of kosher salt, ground mustard, dried thyme, and garlic powder. Stir to combine and cook for 3 minutes.
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Add the potatoes, corned beef, ground mustard, thyme and garlic powder and season with kosher salt and black pepper to taste. Stir and cook until heated through.
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Make 4 wells in the hash. Crack each egg into a cup and carefully pour into each well.
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Bake in the preheated oven for 5 to 6 minutes – depending on how ready you want the eggs to be. 6 minutes should give you jammed yolks with whites.
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Season eggs with salt and pepper and sprinkle over the remaining dark green parts (from the 2 spring onions) and chopped parsley.
Portion: 1G, Calories: 318kcal, Carbohydrates: 17G, Protein: 17G, Fat: 20G, Saturated Fatty Acids: 8thG, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 8thG, Trans fats: 1G, Cholesterol: 232mg, Sodium: 781mg, Potassium: 706mg, Fiber: 2G, Sugar: 2G, Vitamin A: 523ie, Vitamin C: 25mg, Calcium: 55mg, Iron: 3mg
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