Corned Beef Hash with Eggs is my go-to for breakfast or brunch! Adding chopped veggies makes it even better—healthier and more delicious!
My Favorite Corned Beef Hash with Veggie
You can’t go wrong with Corned Beef Hash! It’s my favorite way to whip up a hearty meal with all those lovely veggies and that mouthwatering corned beef—all in one skillet! This dish is so flexible; I love using up leftover potatoes, veggies, and, of course, corned beef. It’s definitely one of the most-loved versions for a reason! Tasty, filling, and, oh, so versatile! If you’re in the mood for more hash ideas, check out my asparagus-pancetta potato hash and sweet potato chicken hash with eggs—they’re both fantastic!
What’s Corned Beef Hash All About?
So, what’s the deal with corned beef? It’s made from brisket that’s been cured in salt over time, giving it that awesome flavor we all love. If you’re looking to try it out, I’ve got you covered! My Instant Pot Corned Beef and Cabbage recipe is a quick fix, and if you prefer something slow and easy, my Slow Braised Brisket with Potatoes and Carrots is perfect for you. Just make sure to make a bit extra for leftovers—trust me, you’ll want them!
Making My Corned Beef Hash
Once you’ve got the veggies chopped and ready, this hash comes together fast!
Ingredients
How to Make
Check out these step-by-step photos to guide you through making these delicious corned beef hash with eggs Each step will help you bring all that smoky, flavorful goodness right to your table!
Instructions
1. Heat the olive oil in a large nonstick skillet over medium heat.
2. Add the onion, bell pepper, and carrots, cooking for about 5 minutes until the onions are translucent and the veggies are nice and tender.
3. Mix in the chopped potatoes and season with salt, garlic powder, paprika, and freshly ground black pepper.
4. Cover the skillet and cook until everything is golden, stirring occasionally for about 5 to 7 minutes.
5. Add the corned beef, pressing it down into a single layer. Continue cooking uncovered until the bottom is nicely browned, stirring after a few minutes. Adjust the salt to taste. Serve with fried or poached eggs for a delicious breakfast!
Variations
- Swap corned beef for leftover turkey or chicken.
- Use russet or canned potatoes instead of Yukon gold.
- Try a red bell pepper instead of green.
Storage Tip
Got leftovers? Corned Beef Hash stores well! Just let it cool, then transfer to an airtight container and pop it in the fridge for up to 3-4 days. When you’re ready to enjoy it again, just reheat it in a skillet to keep that crispy texture. Perfect for easy meals later in the week!
More Beef Recipes
Corned Beef Hash with Veggie
Ingredients
- 2 cups finely chopped cooked lean corned beef (9 oz)
- 1 tablespoon olive oil
- 1 medium onion finely chopped (about 1 cup)
- 1/2 cup finely chopped carrots
- 1 cup finely diced green bell pepper
- 2 cups chopped cooked potatoes preferably Yukon gold, cut into 1/2-inch dice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion, bell pepper, and carrots, cooking for about 5 minutes until the onions are translucent and the veggies are nice and tender.
- Mix in the chopped potatoes and season with salt, garlic powder, paprika, and freshly ground black pepper.
- Cover the skillet and cook until everything is golden, stirring occasionally for about 5 to 7 minutes.
- Add the corned beef, pressing it down into a single layer. Continue cooking uncovered until the bottom is nicely browned, stirring after a few minutes.
- Adjust the salt to taste.
- Serve with fried or poached eggs for a delicious breakfast!
Notes
Serving: 1 scant cup, Calories: 285 kcal, Carbohydrates: 26 g, Protein: 14.5 g, Fat: 16 g, Saturated Fat: 4.5 g, Cholesterol: 62.5 mg, Sodium: 782.5 mg, Fiber: 3.5 g, Sugar: 6.5 g
