Start your morning with this quick and hearty Corned Beef Hash and Eggs—a delicious one-pan breakfast ready in just 30 minutes!
Corned Beef Hash and Eggs is a classic breakfast comfort food that’s crispy, flavorful, and incredibly satisfying. Whether you’re using leftover corned beef from St. Patrick’s Day or simply because you had a hankering for the Irish-American meat, this dish comes together effortlessly in one skillet.
I almost always make homemade corned beef hash or my Sweet Potato Corned Beef Hash with my leftovers. This recipe comes together even quicker thanks to refrigerated pre-cooked potatoes. With just a few ingredients this breakfast skillet is put together in no time!
With crispy potatoes, savory corned beef, and perfectly cooked eggs cooked in the hash, this meal is a go-to for busy mornings or a hearty weekend brunch. Plus, it’s a great way to make the most of leftovers while keeping things delicious!
Why this Recipe Works
Perfect for Leftovers – A great way to repurpose leftover corned beef into a new, satisfying meal.
One-Pan – Everything cooks in one skillet, making cleanup a breeze.
Customizable – Adjust seasoning, swap in sweet potatoes, or add extra veggies like bell peppers, mushrooms, or even chopped spinach for a personal twist.
Ingredients
- Bacon Fat – The key to my corned beef hash is using bacon fat. I always keep a jar in my refrigerator and use it to enhance flavors for a meal.
- Leeks – I love using leeks when I can. They lend a mild onion flavor.
- Corned Beef – Cooked leftover corned beef is all you need.
- Diced Potatoes – In order to make this a quick cooking breakfast I like to use refrigerated pre-cooked diced Simply Potatoes
- Carrots – I will use some of my leftover carrots from my corned beef and cabbage dinner in my skillet.
- Spices – Dried dill, smoke paprika, salt, and pepper.
- Eggs – Since this is a breakfast for two I only used two eggs, but you can use more.
Directions
Melt bacon fat in a cast iron skillet. Then, add in the leeks. Cook on medium-high heat for 3-5 minutes.
While the leeks cook begin to preheat broiler on high.
Add corned beef, carrots, and potatoes. Mix well and cook for 5 minutes. Mix again then add in the dill and smoked paprika. Mix and cook for an additional 5 minutes (mixing every other minute to prevent burning/sticking).
Once the broiler is preheated, make two holes in the skillet. Add a teaspoon of oil to each hole then add an egg to each hole. Place cast iron skillet under the broiler for at least one minute or until the eggs are done to your liking.
Carefully remove the skillet from the oven. Divided evenly among plates. Enjoy.
FAQs
The best way to spruce up corned beef hash is by adding fresh herbs like dill, sauteed leeks, or even caramelized onions.
This recipe yields enough for two large adult portions. However, you could stretch this corned beef hash recipe to up to 4 adults by adding additional eggs.
Absolutely, if you can not or do not have the refrigerated pre-cooked potatoes you can use fresh potatoes. This will of course add more time to the cooking process. Boil the diced potatoes on high for 10-15 minutes until just tender.
Yes! You can prep the corned beef and potatoes in advance, then simply reheat and add eggs when ready to serve.
Leftover homemade corned beef is ideal, but canned corned beef works too. Just crisp it up well for the best texture.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making corned beef hash and eggs skillet.
- Skillet – Make sure you use a skillet that is oven safe. I love my cast iron Le Creuset skillet.
- Potatoes – The diced pre-cooked refrigerated potatoes make this recipe cook quickly. Frozen will work too but watch for added moisture which might make them soggy.
- Extra flavor – Add Worcestershire sauce or Dijon mustard for depth.
- Vegetables – I have a few vegetables in this recipes that elevate the dish.
- Carrots – I love using leftover carrots from my corned beef dinner if I have them on hand.
- Leeks – If you don’t have fresh leeks on hand you can add caramelized onions instead.
If you make corned beef and eggs, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Corned Beef Hash and Eggs
Equipment
- Measuring Spoons
- Cast Iron Skillet
- Knife
- Cutting Board
- Stove Top
- Oven
Ingredients
- 2 tablespoon bacon fat divided
- ½ cup Leeks thinly sliced
- ½ cup cooked corned beef diced
- ¼ cup cooked carrots diced
- 20 ounces Simply Potatoes – Diced Potatoes with Onions
- ½ teaspoon dried dill
- ⅛ teaspoon smoked paprika
- salt & pepper to taste
- 2 teaspoons grape seed oil
- 2 eggs
Instructions
- Melt bacon fat in a cast iron skillet. Then, add in the leeks. Cook on medium-high heat for 3-5 minutes.
- Preheat broiler on high.
- Add corned beef, carrots, and potatoes. Mix well and cook for 5 minutes. Mix again then add in the dill and smoked paprika. Mix and cook for an additional 5 minutes (mixing every other minute to prevent burning/sticking).
- Once the broiler is preheated, make two holes in the skillet. Add a teaspoon of oil to each hole then add an egg to each hole. Place cast iron skillet under the broiler for at least one minute or until the eggs are done to your liking.
- Carefully remove the skillet from the oven. Divided evenly among plates. Enjoy.
Notes
- Skillet – Make sure you use a skillet that is oven safe. I love my cast iron Le Creuset skillet.
- Potatoes – The diced pre-cooked refrigerated potatoes make this recipe cook quickly.
- Vegetables – I have a few vegetables in this recipes that elevate the dish.
- Carrots – I love using leftover carrots from my corned beef dinner if I have them on hand.
- Leeks – If you don’t have fresh leeks on hand you can add caramelized onions instead.
Did you make this recipe? Let me know!