Corned Beef Hash With Eggs Recipe

Corned Beef Hash Breakfast
John E. Kelly / Getty Images
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
521 Calories
27g Fat
40g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 521
% Daily Value*
Total Fat 27g 34%
Saturated Fat 6g 32%
Cholesterol 281mg 94%
Sodium 505mg 22%
Total Carbohydrate 40g 14%
Dietary Fiber 5g 18%
Protein 30g
Calcium 159mg 12%
*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 hash with eggs is a country breakfast favorite is hearty enough for a dinner meal. 

Reader's Digest 30 Minute Cookbook


  • 3 medium-size all-purpose potatoes (cooked, peeled, and cut into 1/2-inch cubes)
  • 8 ounces cooked corned beef (cut into 1/2-inch cubes)
  • 2 medium-size yellow onions (chopped)
  • 1 green bell pepper (chopped)
  • 1/4 cup milk
  • 2 tablespoons​ all-purpose flour
  • 2 tablespoons parsley (chopped)
  • 3 tablespoons vegetable oil
  • 4 large eggs

Steps to Make It

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

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

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

  4. Cook the hash until the underside begins to brown, about 10 minutes

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

  6. Using the back of a spoon, make four indentations in the hash.

  7. 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.

  8. Cut the hash into wedges, garnish with chopped parsley, if desired and serve immediately.

    Recipe Source: (Reader's Digest)
    Reprinted with permission.