this Easy Corned Beef Hash is my favorite way to use up leftover corned beef! Top with a fried egg and hot sauce for an easy, hearty, comforting breakfast ready in 20 minutes!
Easy Corned Beef Hash and Eggs
When I make a classic corned beef and potato dinner, I actually look forward to the leftovers as much as the meal itself.
Why?
Because of this corned beef hash recipe! Savory and savory, it’s filled with baby potatoes, boiled corned beef, sautéed onions, and a fried egg.
This recipe is the perfect way to use up leftovers, but it’s also definitely good enough to make fresh Corned Beef from Scratch。 It’s so hearty and comforting and uses only a handful of ingredients to make the best gluten-free, paleo and Whole30 friendly breakfast.
What is Corned Beef Hash?
Hash is a mixture of meat, potatoes and onions sautéed together. So, corned beef hash is just that, but with shredded corned beef as the meat.
Delicious, hearty and the perfect way to use up leftovers corned beef Serve with potatoes!
materials needed
- Oil With butter: You’ll use the oil to sauté the onions, then add a little butter to warm up the potatoes and beef.
- onion: I used yellow onions, but white onions would work too.
- Corned Beef: I usually make this recipe when I have leftover corned beef. Still, if you don’t have leftovers, you can use store-bought fresh or canned corned beef.
- Potato: I used baby diced potatoes, but you can use any potatoes you have left. Just make sure to cut them into small pieces so they can be cooked with the other ingredients.
- seasoning: We season it with a simple mixture of garlic powder, salt, and pepper.
- Egg: You can fry the eggs on their own or bake them into mashed potatoes using an oven-safe skillet. Either way works!
How to Make Corned Beef Chowder
Since the corned beef and potatoes are already cooked, this dish comes together in no time! Just 5 minutes of prep!
- Fried onions: Heat a skillet over medium heat, add a little oil and cook the onion until soft.
- Add beef and potatoes: Add butter and turn heat up to medium-high. Add beef and potatoes, cook 5 minutes, then flip hash and cook 5 minutes on the other side.
- Cooking and Seasoning: Add seasonings and serve with fried eggs as desired.
If you’re using an oven-safe skillet, you can crack a few eggs in it after step 2 and cook under the broiler until the eggs are cooked. That way you’ll only be staining one plate!
What do you serve with corned beef hash?
Corned Beef Hash is a classic breakfast recipe so I like to serve it with everything breakfast! Here are just some ideas:
Tips and Dos and Don’ts for Homemade Corned Beef Hash
- If you don’t have any potatoes left over, You can cook some fresh. Just dice some potatoes and boil for 12-15 minutes or until fork tender. They tend to brown when cold, but fresh cooking will work in a pinch.
- Use a cast iron skillet. While virtually any skillet will work, cast iron conducts heat better and creates the best slightly crispy texture.
- Taste before seasoning. Corned beef can sometimes be very salty. I recommend you taste it before adding any extra salt so you don’t end up with a meal that’s too salty.
- If you don’t have corned beef, You can use another cut of beef, such as brisket or beef stew.
- To make your hash dairy-free, Use ghee or extra oil instead of butter.
- Add other vegetables. Feel free to sauté other vegetables with onions to add to your meal. Try bell peppers, shredded cabbage, mushrooms, carrots, you name it.
how to store
Leftover homemade corned beef will keep for 3-4 days in an airtight container in the refrigerator. It can also be stored in the refrigerator for up to 3 months.
When you’re ready to serve again, thaw the hash in the refrigerator overnight, then reheat in a skillet on the stove until heated through.
More Breakfast Recipes You’ll Love
If you liked this breakfast recipe, check out the others:
- 1 tablespoon Oil
- 1 medium yellow onion small dice
- 2 tablespoon butter
- 1-½ cup leftover corned beef end he said
- 16 ounce leftover potatoes About 12-14 small potatoes, diced
- 1 teaspoon garlic powder
- salt and pepper to taste
- Egg service (optional)
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Heat a large cast iron or nonstick skillet over medium heat. Once hot add oil and onion. Cook until tender, about 8 minutes.
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Add butter to pot and turn heat up to medium-high. Add beef and potatoes and stir to combine. Then cook undisturbed for 5 minutes. Flip the hash over and cook for another 5 minutes on the other side, or until the hash is heated through.
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Season with garlic powder, salt and pepper, serve with hot sauce and fried eggs (if desired)
For a completely dairy free feel free to add ghee or extra oil in place of the butter.
If you are using an oven proof skillet, you can also crack a few eggs in the mashed potatoes after step 2 and cook them under the broiler for a few minutes until the eggs are cooked!
Serve: 4GCalories: 318kcalcarbohydrate: 41.2Gprotein: 10Gfat: 14.1GSaturated fat: 6Gcholesterol: 74mgsodium: 327mgfiber: 3.6Gsugar: 2.9G
