Corned beef hash – a recipe that’s perfect for a hearty breakfast or maybe the best “breakfast for dinner” dish that exists. No matter what time of the day you’re eating this recipe, it is sure to fill you up and taste absolutely delicious. We know a lot of people enjoy this dish year round, but we particularly enjoy it around St. Patrick’s Day when we inevitably have leftover corned beef brisket. This recipe is the perfect way to use up that leftover corned beef brisket in a new, tasty way. If you’re corned beef out, don’t worry, you can plastic wrap and freeze your leftover corned beef, then defrost it and use it later in the year for this recipe. If you’re looking for an easy way to cook Corned Beef – you can check out our slow cooker Guinness and Corned Beef Irish Stew recipe right here.
The most important part of this recipe is probably the potatoes, and we recommend starting with already cooked potatoes to promote even cooking and crispness. You can use your own favorite type of potato – yellow, russet, or red, just make sure it’s precooked and then cut into about 1/2″ pieces. To precook the potatoes, either bake them and cool them, or boil them and cool them. It’s your choice to leave the skin on or off, but we like leaving the skin on for a little extra crunch. Finally, for convenience, you can use ready-to-cook frozen diced potatoes, just defrost them first.
We are seasoning this corned beef hash with just salt and pepper, but if you like a more flavorful dish, you can use a teaspoon or two each garlic powder, onion powder, and dried herbs to generate a bit bolder of a flavor base. You can also add some chili powder to the dish to spice it up – or just serve with hot sauce on top, which is always a delicious idea. Cooking eggs inside this hash is a time saver and make the finished dish look super pretty. If you don’t like eggs, or prefer scrambled eggs, you can skip the step.
Finally – if you’re enjoying corned beef hash around St. Patrick’s Day, we definitely recommend enjoying a pint of Guinness with the meal. The roasty flavors of the beer are perfect with the meal. If you’re having this dish as a hangover cure, maybe enjoy a mimosa with the meal to get your day started with a sparkle.
What do you like in your corned beef hash? There are infinite ways to customize this dish and everyone has a slightly different method to make corned beef hash at home. We would love to hear your tips and tricks. Leave a rating for this recipe as well as your feedback in the comment section below.
- 1 Yellow Onion (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Green Bell Pepper (chopped)
- 2 lb Potatoes (cooked and chopped – see note in recipe description)
- 2 Tbsp Vegetable Oil
- 1 lb LGCM Corned Beef Brisket (cooked, and chopped)
- 4 Egg
- Black Pepper
- Chives (fresh, diced, for garnish)
Place a large skillet (non-stick or cast iron) over a burner and add the vegetable oil. Heat to medium heat, then add the chopped onions. Season generously with salt and pepper. Cook for about 3 minutes until they begin to soften. Add the chopped red and green pepper and continue cooking for another 3 minutes, until the peppers begin to soften.
Add the diced, cooked potatoes and mix the entire dish together. Season again with salt and pepper and continue cooking over medium heat for 3 minutes. Now add in the corned beef, mix together, and after 3 minutes, flip the entire dish. Repeat this process about 2 – 3 times until everything starts to get browned and crispy.
When you think you have flipped everything for the last time (everything is just about perfectly crisped), make four small holes or divots in the the middle of the hash mixture. Crack an egg into each hole, cover the skillet, and cook on medium-low heat for about 5 minutes, until the egg whites are set.
Once the eggs are finished cooking, remove the cover, and season to your taste with salt and pepper, if necessary. Garnish with fresh chopped chives for freshness and color and enjoy!