What do you do when you have leftover corned beef? The answer is simple–make Corned Beef Hash. I confess that we usually get our corned beef hash from a can, but it’s very easy to prepare from scratch, and it uses up St. Patrick’s Day leftovers. Once you try the homemade version, you may never go back to eating the canned stuff. 
Once the hash is assembled, you will need to create four indentations (wells) in the hash in the pan. Place a raw egg into each well. If all of the broth (or water) has been absorbed, you may need to add up to 1/4 cup more liquid. Cover the pan, and allow the eggs to steam in the wells over a low to medium heat.
You may have noticed that there are only three eggs in the photos. There’s a very good reason. There were only three people home when I prepared this. I could easily have included one (or possibly two) more eggs in the pan. 
Once they are cooked to your desired degree of doneness, plate each egg surrounded by the hash in which it cooked. 
We like to serve corned beef hash and eggs with ketchup and toast, but it’s delicious just by itself. 
Give our recipe for corned beef hash a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 small bell pepper, diced
- ½ pound cooked corned beef, diced
- 5 red potatoes diced small
- 1 cup corned beef broth (cooking liquid from corned beef) or water (divided)
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 4 eggs
- Heat olive oil in skillet with a lid over medium heat.
- Add diced onion and bell pepper.
- Saute, stirring frequently until vegetables begin to become translucent.
- Remove vegetables from pan, and set aside.
- Add corned beef, diced potatoes, and corned beef broth to pan.
- Reduce heat, and cover pan, steaming diced potatoes for about 5-10 minutes over low heat. until potatoes are tender.
- Stir in peppers, onions, and garlic powder.
- Season with salt and pepper to taste.
- Create 4 indentations (wells) in the corned beef hash and crack one egg into each well.
- Cover pan and allow eggs to steam, adding up to ¼ cup water or broth as needed.
- By this point, most of the liquid should be evaporated.
- Carefully plate a mound of corned beef hash with one egg.
- Serve with toast, and ketchup.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 436
|
|
% Daily Value
|
|
Total Fat 19.3g
30%
|
|
Saturated Fat 5.6g
28%
|
|
Trans Fat 0.0g
|
|
Cholesterol 199mg
66%
|
|
Sodium 771mg
32%
|
|
Total Carbohydrates 47.7g
16%
|
|
Dietary Fiber 5.5g
22%
|
|
Sugars 5.8g
|
|
Protein 20.0g
|
|
Vitamin A 24%
Vitamin C 137%
|
|
Calcium 7%
Iron 34%
|
This corned beef hash looks wonderful!! I know I would love it just because the eggs are cooked in it. Definitely, a great recipe!
I think it’s delicious. I hope that you can try it someday. The soft cooked eggs nestled in the hash are like surpises in your breakfast.
This looks yummy!! Thanks for posting! Love eggs on food!
I think that eggs on top makes almost everything taste better.