Crispy potatoes sautéed with peppers, onions and corned beef in 30 minutes. Topped with fried eggs and you have the most delicious corned beef hash for breakfast or brunch!
I first had corned beef hash at a diner many years ago and then occasionally ordered it if I went out for breakfast. Unfortunately, most of the dishes had mushy potatoes and tiny pieces of corned beef.
I knew there was a better way to make corned beef hash!
Why this recipe works
In this recipe we're using leftover corned beef from St. Patrick's Day. If you're like me and love corned beef hash, you might want to cook corned beef just to make this hash for breakfast because it's that good.
This recipe has three main components: potatoes, corned beef, and a mixture of peppers and onions.
Each of these components are cooked separately and then tossed together in the end which prevents the potatoes from steaming and allows them to stay crispy.
The potatoes are crispy on the outside and soft on the inside and the corned beef is cubed so you can taste the tenderness. The addition of peppers, onions, garlic powder, and paprika bring this dish together.
Serve with fried eggs with the whites just set and the yolks runny to create a kind of sauce...beyond good!
Steps to Make this Recipe
- Add oil to a skillet and sauté potatoes for 10 minutes. Set aside.
- Add butter and sauté corned beef until browned and set aside.
- Sauté peppers and onions for 5 minutes. Add potatoes, corned beef, garlic powder, paprika, salt and pepper and toss to combine.
- In a separate pan, fry the eggs with oil until the edges are crispy and the whites are set. Top off the corned beef hash with eggs and parsley.
What is corned beef?
Corned beef is brisket that is cured in salt and spices like allspice, mustard, coriander and peppercorns. This curing process turns the corned beef pink and results in tender corned beef after cooking for a long time. Common corned beef dishes include corned beef and cabbage and sandwiches.
What is corned beef hash?
Corned beef hash is a mixture of corned beef, potatoes, peppers, onion and spices. A hash is a dish with chopped meat, potatoes and onions and the term is from the French word hacher, which means "to chop."
Can I used canned corned beef?
This recipe is best with leftover corned beef. I tried this with canned corned beef and it doesn't even compare! If you're not making corned beef and cabbage, just cook the corned beef and store batches in the freezer to make this hash anytime!
How to store corned beef hash?
Store leftovers in the fridge for up to 3 days.
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Corned Beef Hash
- 4 tablespoon oil divided
- 2 cups potatoes diced
- 2 cups corned beef diced
- 1 tablespoon butter
- ½ cup onion diced
- 1 cup bell peppers diced
- ¼ tsp garlic powder
- ¼ teaspoon paprika
- salt and pepper to taste
- 4 eggs
- 2 tablespoon parsley chopped
- In a large skillet on medium heat, add 2 tb oil and sauté the potatoes for 10 minutes. Set aside.
- Add butter and sauté corned beef until browned about 3-5 minutes. Set aside.
- Sauté peppers and onions for 5 minutes. Add the potatoes, corned beef, garlic powder, paprika, salt and pepper and toss to combine.
- In a separate pan, fry the eggs with 2 tb butter or oil until the edges are crisp and the whites are set. Top off the corned beef hash with the eggs and parsley. Happy nomming!
- Fry the eggs to your liking sunny side up or over easy.
- For best texture, use homemade leftover corned beef instead of canned.