Introduction

This truly epic homemade corned beef hash & eggs recipe is a hearty, satisfying breakfast that combines tender corned beef with crispy potatoes and savory onions. Topped with perfectly poached eggs, it’s a comforting dish that’s easy to make and sure to impress. Whether for a weekend brunch or a special occasion, this hash brings bold flavor to your table.

A black cast iron skillet filled with a layer of small golden brown cubed potatoes mixed with bits of dark red cooked meat, topped with three white poached eggs sprinkled with chopped bright green herbs. A wooden spoon rests on the right side inside the skillet. Around the skillet, there are two small white bowls with one containing chopped green herbs and the other containing black pepper, a tall wooden pepper grinder on the left, a pink glass with ice on the right, and white stacked plates partially visible on the lower right, all set on a white marbled surface. A beige cloth is draped under the skillet handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large Russet potato, peeled and cut into ½-inch dice
½ lb (454g) corned beef, about 1½ cups
2 Tbsp (28g) unsalted butter
1 small sweet onion, finely diced (about ½ cup)
1 tsp kosher salt
3 Tbsp ketchup
Freshly ground black pepper, to taste
1 Tbsp fresh parsley, finely chopped
Poached eggs (1-2 per person)

Instructions

Step 1: Parboil the potatoes by bringing a large pot of salted water to a rapid boil. Add the peeled, diced potatoes and cook for 5–10 minutes until fork tender but not mushy. Drain well.
Step 2: Shred the corned beef by pulsing it several times in a food processor fitted with a blade attachment until finely chopped. Alternatively, dice or shred it by hand.
Step 3: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion and season with ½ teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5–7 minutes.
Step 4: Add the chopped corned beef and cooked potatoes to the skillet. Stir well and cook for 5 minutes to let the flavors combine.
Step 5: Stir in 3 tablespoons ketchup, the remaining ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Mix thoroughly and cook for another 5 minutes.
Step 6: Carefully flip the hash using a thin metal spatula. It’s fine if you need to break it into pieces before flipping. Cook for an additional 5 minutes until crispy on the other side.
Step 7: Garnish with finely chopped fresh parsley and serve immediately topped with poached eggs.

Tips & Variations

For extra crispy hash, spread the mixture evenly and don’t stir too often while cooking.
Substitute ketchup with a splash of Worcestershire sauce for a tangier flavor.
Add diced bell peppers or garlic along with onions for more depth.
Use leftover cooked corned beef if available to save time.

Storage

Store leftover corned beef hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispness. Avoid microwaving if possible to maintain texture. Poached eggs are best served fresh but can be prepared separately just before serving.

How to Serve

A black cast iron skillet holds a breakfast hash with three sunny side up eggs placed around the pan, their bright yellow yolks contrasting with the mix of diced, browned potatoes and small chunks of dark red cooked meat. Scattered green chopped scallions add a fresh green touch dispersed evenly on top. A large spoon with a light wooden handle rests inside the skillet, ready to serve. In the background, a white plate with a serving of the hash and a white mug filled with a dark drink are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold or red potatoes work well too. Russets provide the best crispiness, but feel free to use what you have on hand.

How do I poach eggs perfectly for serving with this hash?

Use fresh eggs and simmer water gently with a splash of vinegar. Crack each egg into a small bowl and slide it into the water. Poach for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain before serving.

Truly Epic Homemade Corned Beef Hash & Eggs Recipe

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★★★★★

4.8 from 113 reviews

This Truly Epic Homemade Corned Beef Hash & Eggs recipe features tender diced potatoes and finely shredded corned beef cooked with sweet onions and ketchup, then pan-fried to a crispy golden finish. Served with perfectly poached eggs, this comforting dish is ideal for a hearty breakfast or brunch with rich, savory flavors and a delightful texture.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Main Ingredients

1 large Russet potato, peeled and cut into ½-inch dice
½ lb (454g) corned beef, about 1½ cups
2 Tbsp (28g) unsalted butter
1 small sweet onion, finely diced (about ½ cup)
1 tsp kosher salt, divided
3 Tbsp ketchup
Freshly ground black pepper, to taste
1 Tbsp fresh parsley, finely chopped
Poached eggs (1-2 per person)

Instructions

Parboil the Potatoes: Bring a large pot of salted water to a rapid boil, then add the peeled and diced potatoes. Cook them for 5-10 minutes until they are fork tender but not mushy. Drain well and set aside.
Shred the Corned Beef: While the potatoes are cooking, finely chop the corned beef using a food processor fitted with a blade attachment by pulsing several times. Alternatively, you can finely dice the corned beef by hand or shred it into small pieces.
Cook the Onion: Heat the unsalted butter in a large skillet over medium heat. Add the diced onion and half of the kosher salt (½ tsp). Cook while stirring occasionally for about 5-7 minutes until the onion softens.
Add Corned Beef and Potatoes: Add the finely chopped corned beef and the cooked potatoes to the skillet. Stir well to combine and cook for 5 minutes, letting the flavors meld.
Stir in Ketchup and Seasonings: Add the ketchup, the remaining ½ tsp kosher salt, and freshly ground black pepper (about ¼ tsp) to the skillet. Stir thoroughly and cook for another 5 minutes to enhance flavor.
Flip and Crisp the Hash: Use a thin metal spatula to carefully flip the hash mixture. It’s fine if you need to break it into pieces to flip. Cook for an additional 5 minutes until the hash is browned and crispy on the other side.
Garnish and Serve: Sprinkle the freshly chopped parsley over the hash. Serve immediately with poached eggs on top or on the side for a classic hearty breakfast.

Notes

Use Russet potatoes for best texture; they hold up well to parboiling and pan-frying.
If you don’t have a food processor, finely dice or shred the corned beef by hand.
Adjust the amount of ketchup and seasoning to your taste preference.
Ensure eggs are poached to your desired doneness for best experience.
You can substitute sweet onion with yellow onion if preferred.
This recipe serves about 2 people when paired with eggs.

Keywords: corned beef hash, homemade corned beef hash, breakfast hash, corned beef recipes, crispy hash, poached eggs, brunch recipes