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This corned beef hash breakfast is filled with chopped crispy potatoes and bell peppers with corned beef mixed together and a large sunny side up egg to consummate the repast. Breakfast just got amend with this hash!

Breakfast, lunch or dinner hash is the perfect combination. Since it is so easy to brand here are more has recipes to try: Sweet Potato Hash or Broiled Ham and Eggs Tater Hash.

Corned beef hash with an egg on top in a white skillet.

Corned Beef Hash Recipe

Crispy potatoes, tender corned beefiness all cooked together with eggs on top making this one delicious meal. This is a perfect meal for breakfast, lunch or dinner! It has all you need in i skillet. Since St. Patrick's Solar day is coming up serve this with leftovers from my Traditional Corned Beef recipe! Corned beef is unproblematic to brand and tastes and so good especially around St. Patrick's Day. Hash is unproblematic to make and only uses one skillet. I knew this was just what I needed to make with my left over corned beef.

My family loved this corned beef hash for brunch and even wanted it again for dinner. It is that good. The potatoes are cooked golden brown and crispy on the outside with a tender inside. While the corned beef is tender and nonetheless seasoned. Corned beef is best if it is a left over for this hash. Information technology makes this hash simple to melt and add in quickly. Elevation this hash with your favorite egg creation and you have a complete meal with all the flavoring. This is a MUST make hash!

What is Corned Beef Hash?

A hash is known to have meat, potatoes and onions fried in a skillet. Information technology is a great way to use up leftovers from a traditional meal. The combination can be made for breakfast, lunch or dinner. Information technology has amazing flavor and can have many variations.

Corned Beef Hash Ingredients:

  • Butter: This is for the skillet and creating that crispy outside for the potatoes.
  • Potatoes: Diced potatoes evenly.
  • Bell Peppers: Ruby-red is my favorite and brings out some color in the potatoes.
  • Onion: Chop up and add together to the skillet to exist cooked.
  • Corned Beef: Use leftover corned beef that is already cooked.
  • Italian Seasoning: So many seasonings in one bottle.
  • Eggs:Make the eggs merely how you prefer and add together them on top of the potato blend.
  • Salt and Pepper:Just a pinch!
  • Red Pepper Flakes:Add together a little fleck of spice if you prefer.

How to Make Corned Beef Hash:

  1. Melt potatoes on the skillet:Preheat oven to 400 degrees. In a medium sized skillet, cook butter then add diced potatoes. Cook 5-7 minutes, until the potatoes are tender and slightly crispy. Add together bell peppers and onions, and melt 4-6 minutes until tender. Add the Corned beefiness and melt until warmed and slightly brownish.
  2. Cook the eggs:Crack the eggs on peak of the hash.
  3. Bake the hash in the oven:Place the skillet in the oven and bake for 8-10 minutes until eggs are set. Season with salt, pepper and pinch of cherry pepper flakes.

The Recipe Critic Pro Tip:

Cut and chop the potatoes evenly. This volition assist ensure the potatoes cook at the same time.

The process of cooking potatoes, adding in red bell peppers in the skillet, then adding leftover corned beef and adding eggs on top.

Tips for Making Corned Beef Hash:

  • Tiptop with scallions, parsley or Top with scallions, parsley or Top with scallions, parsley or Skillet:Information technology is all-time to use a bandage fe skillet or ane that will keep top of the stove as well in the oven to be baked. That fashion you are just using one skillet for this hash recipe.
  • Potatoes: Cut and chop the potatoes evenly. This will help ensure the potatoes cook at the aforementioned time. Add together in sweet potatoes or blood-red potatoes for different variations.
  • Corned Beef:If you do not have corned beef every bit a left over, beef brisket or any left over meat volition brand this hash delicious.
  • Seasonings: Mix and match seasonings for actress flavoring. Add cayenne pepper or paprika for more added heat.
  • I recommend using a cast iron skillet, considering the cast iron conducts heat better and will give you better results. If you're not comfy with relying on butter in the skillet, you tin can utilize a nonstick skillet.
  • Garnish:Tiptop with scallions, parsley or chives.

Corned beef with potatoes, corned beef and red bell peppers with eggs cooked on top.

Here are More than St. Patrick's Day Recipes:

  • The Best Irish Soda Breadstuff
  • Tedious Cooker Corned Beef and Cabbage Stew
  • Homemade Shamrock Milkshake

Corned beef in a skillet with eggs on top.

  • iii Tablespoons Butter
  • three cups Potatoes Diced
  • 1 loving cup Cherry-red Bong Peppers Chopped
  • 1/2 loving cup Onions Chopped
  • 1 lb Corned Beef Cooked and Cubed
  • 1 tbs Italian Seasoning
  • 4 Eggs
  • 1/iv tsp Salt
  • 1/4 tsp Pepper
  • pinch Red Pepper Flakes optional

  • Preheat oven to 400 degrees. In a medium sized skillet, cook butter then add together diced potatoes. Cook 5-seven minutes, until the potatoes are tender and slightly crispy. Add bell peppers and onions, and cook 4-6 minutes until tender. Add the Corned beef and cook until warmed and slightly brownish.

  • Crack the eggs on top of the hash. Identify the skillet in the oven and broil for 8-10 minutes until eggs are set. Season with table salt, pepper and compression of red pepper flakes.

Serves: 8

Calories 239 kcal (12%) Carbohydrates 13 g (four%) Protein xiv grand (28%) Fat xv g (23%) Saturated Fat 6 g (30%) Cholesterol 124 mg (41%) Sodium 841 mg (35%) Potassium 586 mg (17%) Fiber 3 yard (12%) Sugar 1 m (1%) Vitamin A 844 IU (17%) Vitamin C 49 mg (59%) Calcium 55 mg (6%) Iron 4 mg (22%)

All nutritional information is based on third party calculations and is simply an estimate. Each recipe and nutritional value will vary depending on the brands you utilise, measuring methods and portion sizes per household.

Form Breakfast

Cuisine Irish

Keyword Corned beef, Corned beef hash, hash

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family unit.

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