Corn Beef Hash With Fried Eggs

A crispy and delicious Corned Beef Hash topped with Fried Eggs is the perfect way to used some of your leftover corned beef from St. Patrick’s Day. While you may be thinking of using some of the meat for a Rubin sandwich, I’d recommend that you not pile it too high and save some for homemade hash. While this dish is perfect for a Sunday brunch, corned beef hash topped with runny eggs makes a great dinner, as well.

Corned Beef Hash Topped With Fried Eggs

Just chop up some of your leftover corned beef and cooked potatoes along with some onions and peppers, sauté them until crispy and finish off with fried eggs and you have a hearty and satisfying meal for anytime of the day.  

Corned Beef Hash With Fried Eggs

Serves one generously, adjust the recipe accordingly.

  • 1 Tbsp. butter or oil, plus more to cook the eggs
  • 1/2 onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 c. leftover cooked corned beef, diced
  • 1 c. leftover cooked potatoes, diced
  • salt and pepper, to taste
  • 2 to 3 eggs
  • chopped parsley, optional

Heat the oil in a nonstick sauté pan then add the onion, bell pepper, and garlic and sauté until lightly brown. Add the corned beef and potatoes (if you have a cooking press, place on top of the mixture) and cook until the meat and potatoes start to brown, tossing once or twice. Season with salt and pepper, toss. Plate and keep warm. Wipe the pan clean, add a little butter or oil and cook the eggs sunny side up or cover and cook until the whites have set. Slide the eggs onto the hash, sprinkle with some chopped parsley and serve.

 ****

Corned beef hash is a warm and savory comfort meal and is perfect any time of day. Served with a side of toast, buttered English muffins or bread of your choice, it makes a terrific breakfast, lunch or if you wish, have breakfast for dinner. Using your left over corned beef and boiled potatoes, adding sautéed onions and red peppers for color, then topping with runny fried eggs, you can create a quick and easy meal that is delicious. Hash is also good prepared with leftover roast beef or pork if you don’t have corned beef. Of course you don’t have to wait until St. Patrick’s day or until you have leftovers again. Buy several thick slices of corned beef at your favorite deli, boil a potato or two and proceed with the recipe.

This is my husband’s favorite breakfast that he orders often when you go out to breakfast and he also loves cooking it. I have to thank him for sharing his recipe and of course for letting his breakfast get a little cold so that I could share a photo of his creation with you, my readers.

 

 

 

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77 thoughts on “Corn Beef Hash With Fried Eggs

  1. I made corned beef a couple of months ago for a blog post and didn’t make any for yesterday. Now I’m regretting it. I’d love to have some corned beef hash and eggs this morning.

  2. Sounds delicious but I have never seen corned beef here in our area in France. Have never tried making it myself! Hope all is well, enjoy the coming week. Diane

  3. This looks wonderful! LOVE corned beef hash, and it’s so good with an egg on top. Perfect way to use leftover St. Pat’s corned beef, too. Thanks!

  4. Omigosh, this is Phil’s favorite thing. I cooked a corned beef hoping to have enough left to make his some hash for Sunday breakfast, but except for a couple of slices it all got eaten.

  5. That looks mouthwatering, Karen. I can see why it is your husband’s favourite breakfast. It reminds me a bit of Bubble & Squeak that we cook in England on Boxing day using leftover vegetables. 👍

  6. Although I’m inclined to order hash for breakfast out, I’m usually disappointed and get something that kinda reminds me of cat food! I like your husband’s version much, much better!

  7. My mother made this – and red flannel hash (roast beef and beets) quite often when we were kids – I just love it! I love hash that isn’t a mushy lump on the plate… this looks perfect!

  8. Corned beef hash is JTs favourite breakfast dish too, he would love this recipe. I didn’t cook corned beef for St. Patrick’s Day so I’ll just have to get some specifically to make this tasty recipe for him.

  9. Karen, you are absolutely right, this is perfect for dinner too! Lately, I have been making different types of hashes and cracking the eggs on top, covering up to cook a few minutes, then serving up. Your version is delightful. Thanks for the additional inspiration.

    Velva

  10. My mother used to make a corned beef hash but she never put an egg on top. Oh, now I see what I’ve been missing all these years. YUM!

  11. Awesome idea! I love a good skillet hash for breakfast on the weekends, but I’ve never used leftover corned beef for it. I have a little bit left in the fridge, and I know exactly how it’s getting used now! 🙂

  12. My mom always made corned beef hash with leftovers from St. Patrick’s Day. The addition of bell pepper and garlic is a fabulous way to introduce more flavor! Leftovers never looked better!

  13. Looks and sounds great, Karen! It would work here any time of the day, esp. with those delicious looking eggs topping it! Thanks for sharing!

  14. It might sound crazy on paper, but I’ve actually made excellent seitan corned “beef” before and can easily imagine it being delicious in this recipe! I’ll have to make enough to have leftovers next time. 😉

  15. I had corned beef for the first time about 2 weeks ago in form of a sandwich and found it good. I would love to experiment more with it, this dish sounds perfect for the purpose. 🙂

  16. This looks delicious. Sometimes the left-overs are even better than the original dish. Your comment about the breakfast getting a little cold while you took photos made me smile. That’s a common story at my house. :).

  17. I love hash, and I think it’s the perfect way to use up leftovers, as you suggest. The way you make yours is different from the way I make mine, so I was glad to read about it – I’m always eager to pick up on tricks I don’t know about, like the cooking press. Thanks!

  18. Thanks for stopping by my blog and allowing me to find you, Karen, though I’m quite hungry now. Looks delicious!
    Amalia
    xo

  19. I’ve never made corned beef for St Patrick’s Day. I’d better start that as a tradition. This is a wonderful way to use up leftover corned beef and I love how it’s topped with fried eggs. I’ve been making a similar dish (although it’s vegetarian so not really that similar) but with making a potato rosti filled with cheese then topped with poached eggs. Usually make it on a Sunday night when I just want something comforting, quick and nourishing xx

  20. What a wonderful meal Karen! My little guy with DS and autism will eat next to nothing, but he actually picked up a fork and ate corned beed on St. Patty’s Day. This is a meal that may tempt him– hope springs eternal. Definitely going to try this, thanks for a great idea!

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