Corned Beef Hash

Corned beef hash is a hearty mix of crispy potatoes, savory corned beef, and onions. Simple, flavorful, and perfect any time of day.

Course Breakfast, brunch, Main Course

Cuisine American, Southern

Keyword corned-beef-hash, corned-beef-potato-hash

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 601kcal

4 Tbsp unsalted butter
2 Tbsp olive or vegetable oil
1 bunch green onions thinly sliced
2-3 cups roughly chopped cooked corned beef
1 4 oz can green chiles drained (optional)
1 1/2 lbs golden potatoes cooked cut into 1/2 inch cubes
1 tsp garlic salt (OR 1 tsp table salt and 1 tsp granulated garlic or garlic powder)
1/2-1 tsp freshly ground black pepper adjust to taste
1/2 tsp crushed red pepper flakes
4 large eggs

Preheat oven to 425°F. In a 12-inch skillet melt butter with vegetable oil with onions over medium high heat. Cook for 1-2 minutes just until softened. (Reserve some green onion for garnishing).
To the skillet add corned beef and green chiles, if using. Cook for 2 minutes just until heated through scraping any brown bits from bottom of the pan.
Add potatoes, garlic salt, pepper and red pepper flakes. Gently stir to distribute then press gently together. Cook uncovered for 5 minutes over medium, until potatoes begin to brown, then flip to brown other side. Gently stir to prevent breaking up the potatoes. Crack eggs on top, seasoning eggs lightly with additional salt and pepper.
Bake in a preheated 425°F oven for 8-10 minutes or just until yolks are cooked to your preferred doneness. (Alternately, cover skillet and cook until eggs are done on the stovetop)
Serve immediately garnished with reserved green onion.

Eggs - We love eggs with corned beef hash for a quick and easy one dish meal. This is completely optional, you can enjoy the eggs on the side or eat the hash on its own, if desired.
Corned Beef - You can use store-bought deli corned beef, leftover corned beef, Libby, Hormel or your favorite brand.
Cook the Eggs on the Stovetop or in the Oven - If you don't want to put the skillet into the oven, you could easily adapt this recipe to stovetop cooking only covering with a lid to cook the eggs.
Potatoes - I love the buttery flavor and texture of golden potatoes. That said, you can certainly use russet potatoes, red potatoes or even baby potatoes. Each variety of potatoes cooks differently, so adjust cooking time based on the potato you choose to use. Think fork tender and you'll be good to go.
Adjust the Cooking Time According to the Size of Potato Chunks - You can cube the potatoes as finely as you like, Again, smaller cubes will take less time to cook and larger will take longer.
Green Chiles - While not classic, it does add dimension to the flavor. You can omit them or replace them with green bell peppers, jalapeño pepper or poblano peppers.