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Corned Beef Hash and Eggs

Corned Beef Hash and Eggs

This classic dish gets it name from the French word hacher which means "to chop." This version is made for breakfast and mixed with onions, red bell peppers, tomatoes and potatoes. Recipe by Laura Bashar of Family Spice



  1. In a large non-stick skillet over medium heat add:
    • 1 TBS vegetable oil
  2. When oil is hot, brown:
    • 1 russet potato , chopped
  3. When all sides of the potato pieces are brown, mix in:
    • 1/4 cup onion , chopped
    • 1/4 cup red bell pepper , seeded and chopped
  4. When vegetables have softened, stir in:
    • 3 Roma tomatoes , chopped
    • 1 cup corned beef, cooked , chopped
  5. Reduce heat to medium-low and continue cooking for 5-7 minutes.
  6. Using a spoon, open 4 circles in the vegetables, open and drop in:
    • 4 eggs
  7. Cover and simmer until eggs are cooked to preferred level of doneness. Season with:
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp parsley, American , chopped

Corned Beef Hash and Eggs Detail

Prep Time: 20 min
Cook Time: 20 min

Difficulty: Easy
Servings: 4
Serving Size: 1 egg plus hash

Cooking Tips: For extra kick, sautée chopped jalapeños or serve with hot sauce.