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Corned Beef Hash & Egg Breakfast Skillet

Corned Beef Hash & Egg Breakfast Skillet

Do you have leftover corned beef from St. Patrick’s Day? Want to use up the last little bit? What better way than to make an easy Corned Beef Hash & Egg Breakfast Skillet.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 2
Calories: 474kcal


  • 2 tablespoon bacon fat divided
  • 1/2 cup leaks thinly sliced
  • 1/2 cup cooked corned beef diced
  • 1/4 cup cooked carrots diced
  • 1 20 oz. package of Simply Potatoes Diced Potatoes with Onions
  • 1/2 teaspoon dried dill
  • 1/8 teaspoon smoked paprika
  • salt & pepper to taste
  • 2 teaspoons grape seed oil
  • 2 eggs


  • Melt bacon fat in a cast iron skillet. Then, add in the leaks. 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.


Calories: 474kcal | Carbohydrates: 42g | Protein: 18g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 192mg | Sodium: 473mg | Potassium: 1465mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3343IU | Vitamin C: 45mg | Calcium: 132mg | Iron: 11mg
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