Corned Beef Hash
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Corned beef hash is a simple and delicious way to use up leftover corned beef and potatoes. Cook's note: If you have leftover potatoes from corned beef and cabbage, these can be chopped up and used instead of raw red potatoes. You will not need to add as much liquid, as the pre-cooked potatoes will only require a couple of minutes to be heated through.
  • 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
  1. Heat olive oil in skillet with a lid over medium heat.
  2. Add diced onion and bell pepper.
  3. Saute, stirring frequently until vegetables begin to become translucent.
  4. Remove vegetables from pan, and set aside.
  5. Add corned beef, diced potatoes, and corned beef broth to pan.
  6. Reduce heat, and cover pan, steaming diced potatoes for about 5-10 minutes over low heat. until potatoes are tender.
  7. Stir in peppers, onions, and garlic powder.
  8. Season with salt and pepper to taste.
  9. Create 4 indentations (wells) in the corned beef hash and crack one egg into each well.
  10. Cover pan and allow eggs to steam, adding up to ¼ cup water or broth as needed.
  11. By this point, most of the liquid should be evaporated.
  12. Carefully plate a mound of corned beef hash with one egg.
  13. Serve with toast, and ketchup.
Recipe by Patty Cake's Pantry at