Have leftover corned beef and potatoes after St. Patrick’s Day? Why not make this Easy Homemade Corned Beef Hash with Eggs! Eggs are baked in a skillet of leftover corned beef, seasoned cooked potatoes and topped with green onions and parsley. Serves 2 to 4 depending.
This simple skillet breakfast comes together in less than 30 minutes!
The weekend after St. Patrick’s Day this one-skillet corned beef hash is always on the menu. It’s easy, delicious and ridiculously satisfying. I love that it repurposes dinner leftovers into a simple fast breakfast.
Serve with coffee, toast and enjoy!
To Make This Corned Beef Hash with Eggs You Will Need:
- butter – Lends fat for sautéing and flavor.
- extra light olive oil – Additional fat for sautéing.
- shallot – Or substitute with yellow onion.
- kosher salt – Enhances the flavors in this dish.
- leftover cooked potatoes – Use any cooked potatoes you have on hand.
- leftover corned beef – Cut into very small pieces.
- green onions – Sauté the light green parts, reserving the dark green tops for garnish.
- ground mustard – Gives this dish some subtle tanginess.
- garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
- thyme (dried) – Adds a sharp and earthy flavor.
- eggs – Organic free range or farm fresh is best.
- Freshly ground black pepper – Adds some subtle bite and flavor.
- parsley (fresh) – Gives the final dish a pop of green and fresh herbaceous flavor. (optional)
Preheat your oven at 375°.
In a large skillet melt 2 tablespoons butter with 1 teaspoon extra light olive oil.
Add 1 minced shallot with a pinch of salt and sauté until tender. About 6 minutes.
Next, add in 13 to 14 ounces leftover diced cooked potato, 8 ounces diced leftover corned beef and the light green parts of 2 green onions.
Stir and heat through, about 5 minutes. Season with a few pinches kosher salt, 1 teaspoon dried mustard, 3/4 teaspoon dried thyme and 1/2 teaspoon garlic powder. Stir to combine and cook for 3 minutes.
Make 4 wells inside the hash.
Crack an egg into a cup before gently pouring the egg into each well.
Bake on the middle rack of your preheated oven for 5 to 6 minutes – depending on how done you want your eggs.
6 minutes should give you jammy yolks with the whites set.
Season eggs with salt and pepper and sprinkle the remaining dark green parts (from the 2 green onions) and minced parsley.
Immediately serve!
Use a spatula to scoop eggs and hash into shallow bowls or plates and serve with toast (we like English muffins)!
Enjoy! And if you give this Easy Homemade Corned Beef Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
