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Corned Beef Hash
How to use your leftover corned beef to make a crispy, delicious corned beef hash with potatoes and topped with eggs! My favorite way to use St. Patrick's Day leftovers.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
Irish
Keyword:
breakfast hash, corned beef hash, Corned beef hash and eggs, Corned beef hash recipe
Servings:
4
Calories:
511
kcal
Ingredients
6
tablespoons
butter
divided
8
ounces
cooked corned beef
diced
1
cup
white onion
finely chopped
1
bell pepper
finely chopped
2
cups
baking potatoes
peeled and cubed
4
tablespoons
unsalted butter
4
large eggs
Kosher salt and freshly ground pepper
2
Tbs
fresh parsley
chopped small
Instructions
Heat 3 Tbs Butter in a medium skillet over high heat. Add the cubed potatoes, and cook until they start to get tender, about 6-8 minutes.
Add corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes.
Add in the onion, bell pepper and cook, undisturbed, until potatoes begin to get brown and crisp on the bottom, about 5 minutes.
Continue cooking, stir the hash to help it brown evenly, about 10 more minutes.
Meanwhile, heat remaining butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
To serve, divide hash onto 4 plates, and top each portion of hash with a fried egg. Garnish with fresh parsley and salt and pepper to taste.
Video
Notes
This recipe uses leftover corned beef brisket, not canned corned beef hash.
Nutrition
Calories:
511
kcal
|
Carbohydrates:
19
g
|
Protein:
16
g
|
Fat:
41
g
|
Saturated Fat:
22
g
|
Cholesterol:
269
mg
|
Sodium:
911
mg
|
Potassium:
673
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2205
IU
|
Vitamin C:
63
mg
|
Calcium:
59
mg
|
Iron:
2.7
mg