Corned Beef Hash and Eggs

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Corned Beef Hash and Eggs

I have been making corned beef and cabbage every year on St. Patrick’s Day since Ian and I got married.

Corned Beef hash

Every year I look forward to the leftovers so that I could make hash,and every year we eat too much the first night and don’t have enough leftover.

This year I was not about to let that happen. If you follow me on instagram, you may have seen my brisket pics on Sunday.

Corned Beef Hash

Let’s just say that we had PLENTY!

After eating it for three nights in a row, it’s also safe to say that we are corned beefed out.

Corned Beef Hash

Corned Beef Hash and Eggs


  • 1 Tbsp olive oil
  • 1 small onion chopped
  • 1 red bell pepper diced
  • 3 cups of cubed, cooked corned beef
  • 2 cups of quartered, cooked Yukon gold potatoes
  • salt/pepper to taste
  • 4 eggs


  • heat the olive oil in a skillet {I used my cast iron skillet}
  • saute the onion and the bell pepper for a few minutes{until they begin to soften}
  • raise the heat to medium high
  • add the beef and potatoes
  • cook {stirring occasionally} until the meat and potatoes begin to brown, and everything is warmed through
  • season
  • crack the eggs on top of the hash, cover {I used foil}
  • cook about 5 minutes {if you like a hard yolk they may take a few additional minutes}

Corned Beef hash

But I am SO glad to have finally been able to make hash. Β Next year we may not need to buy 7 1/2 pounds.


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