Corned Beef Hash With Eggs Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/18/22
Corned Beef Hash Breakfast
John E. Kelly / Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
476 Calories
26g Fat
39g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 476
% Daily Value*
Total Fat 26g 34%
Saturated Fat 6g 31%
Cholesterol 243mg 81%
Sodium 645mg 28%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 22g
Vitamin C 36mg 181%
Calcium 86mg 7%
Iron 4mg 21%
Potassium 1004mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corned beef is a type of cured meat, usually brisket or beef round primal cut, that is slowly cooked in water and spices for extended periods of time, resulting in a tender and juicy meat that can be sliced for different types of preparations. The particular pink color of the meat comes from the addition of Prague powder, but more natural ways of cooking it use celery juice instead.

This fantastic recipe, which we are using with their permission, comes from the Reader's Digest 30 Minute Cookbook and uses corned beef in a decadent breakfast along with eggs, potatoes, and tender veggies. This country breakfast favorite is hearty enough for a dinner meal, served with toast and butter and a strong cup of coffee.

Ingredients

  • 3 medium potatoes, cooked, peeled, and cut into 1/2-inch cubes

  • 8 ounces cooked corned beef, cut into 1/2-inch cubes

  • 2 medium yellow onions, chopped

  • 1 green bell pepper, chopped

  • 1/4 cup milk

  • 2 tablespoons all-purpose flour

  • 3 tablespoons vegetable oil

  • 4 large eggs

  • 2 tablespoons chopped parsley, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine potatoes, corned beef, onions, bell pepper, milk, flour, and parsley.

  3. In a large skillet, preferably with nonstick coating, heat oil over moderate heat.

  4. Add the hash mixture and, using a spatula, pack it down firmly to form a solid cake.

  5. Cook the hash until the underside begins to brown, or about 10 minutes. Reduce the heat to low.

  6. Continue cooking the hash, shaking the skillet occasionally to prevent it from sticking, until the underside is crusty and well browned, or about 10 more minutes.

  7. Using the back of a spoon, make 4 indentations in the hash.

  8. One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to moderate, cover the skillet and cook until the eggs are just set, about 6 minutes.

  9. Cut the hash into 4 wedges, garnish with chopped parsley if using, and serve immediately.

  10. Serve with toast and butter and enjoy!