Corned Beef Breakfast Hash
December 13, 2017
If you’re planning to make corned beef, chances are that you’re doing it to celebrate St. Patrick’s Day. Whether you’re making it from scratch, or getting a little help from your local market, this is my favorite way to use the leftovers.
How do you make Corned Beef?
I think the best way to approach making corned beef for a home cook is to use a slow cooker or an instant pot. Honestly, it’s a delicious comfort food dinner that’s pretty darn easy to make – similar to a pot roast. What I look forward to most is using up the extra in leftovers the next day (or morning!). We have a tradition of making this Corned Beef Breakfast Hash and it’s always SO GOOD. I like to sprinkle some chopped chives on top of their eggs and my kids call it “Green Eggs + Ham.” A few times we’ve even brought the classic book to the breakfast table and made a whole event out of it.
What if I don’t want to make it?
There’s honestly no one way to make corned beef hash…and that includes relying on your grocery store to help you out. You can pick it up pre-cooked (or sliced/shaved) in the deli department of your grocery store if you don’t want to make it from scratch. I loved it on sandwiches as well. No shame in taking a shortcut here. You can also make this same hash recipe with just good ole’ fashioned deli ham.
Hashing it out
This is the formula I like to use for making my corned beef breakfast hash.
- Sautéed onions
- Starchy potatoes
- Red bell pepper adds (for color and sweetness)
- Corned beef
- A fried egg (runny for me please!)
Don’t skimp on getting a really good sear on the potatoes. Use a cast iron skillet or a good frying pan that will help you to develop good color on the potatoes. I also swear by Worcestershire sauce being the secret ingredient in this recipe that delivers big on flavor. Then you basically toss everything else together, cook it for a bit, and you’re done! I love that this breakfast is substantial enough on its own but also makes an awesome centerpiece for a St. Patrick’s Day brunch.
Corned Beef Breakfast Hash
- Yield: 4 servings 1x
- 3 tablespoons olive oil
- 1 pound baby red potatoes, quartered
- Kosher salt and cracked black pepper
- 1 Spanish onion, roughly chopped
- 1 red bell pepper, chopped
- 1 cup shredded cabbage
- 2 tablespoons Worcestershire sauce
- 8 ounces corned beef, thinly sliced crosswise into strips
- 1/4 cup heavy cream
- 4 large eggs
Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.