Truly Epic Homemade Corned Beef Hash & Eggs

Corned beef hash is one of those classic comfort foods that I never get tired of making. With crispy potatoes, tender corned beef, and rich eggs on top, it’s hearty, flavorful, and satisfying any time of day. I especially love it for breakfast or brunch, but it’s just as good for dinner with a side salad or toast.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something truly special. The potatoes get crispy and golden, the corned beef adds a savory depth, and the poached eggs tie everything together with creamy yolks. It’s also a great way to use up leftover corned beef, so nothing goes to waste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Corned Beef Hash
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

For Serving
Poached eggs (1-2 per person)

Directions

1. I begin by parboiling the diced potato in salted water for 5–6 minutes until just tender, then draining well.
2. In a large skillet, I melt the butter over medium heat and sauté the onion until softened.
3. I add the potatoes and cook, letting them crisp and brown, stirring occasionally for about 10 minutes.
4. Next, I stir in the corned beef, salt, black pepper, and ketchup, cooking until everything is heated through and the hash develops crispy edges.
5. Just before serving, I sprinkle with fresh parsley and top each portion with one or two poached eggs.

Servings and Timing

This recipe makes about 2–3 servings. It takes around 10 minutes of prep time and 25 minutes of cooking, so I can have it on the table in about 35 minutes.

Variations

Sometimes I like to add diced bell peppers for extra sweetness and color. If I want a spicier version, I stir in a dash of hot sauce or chili flakes. Leftover roast beef or pastrami can also be swapped for corned beef with delicious results.

Storage/Reheating

I store leftover corned beef hash in an airtight container in the fridge for up to 3 days. To reheat, I crisp it in a skillet over medium heat with a little butter or oil. I always poach fresh eggs when serving leftovers, since reheated eggs lose their texture.

FAQs

Can I use leftover corned beef for this recipe?

Yes, this recipe is perfect for using up leftover corned beef from a holiday meal.

Do I have to parboil the potatoes first?

I prefer to parboil them because it helps them cook evenly and get crispier in the pan.

Can I make this with canned corned beef?

Yes, canned corned beef works too, though it has a softer texture and slightly different flavor.

How do I make the hash extra crispy?

I let it cook undisturbed for a few minutes at a time so the potatoes and corned beef develop a good crust.

Can I bake the hash instead of frying it?

Yes, I can spread the mixture on a baking sheet and roast at 425°F (220°C) until golden and crispy.

What kind of potatoes work best?

I prefer Russet potatoes because they get fluffy inside and crispy outside, but Yukon Golds also work well.

Can I add cheese?

Yes, a sprinkle of cheddar or Swiss cheese on top before serving makes it even more indulgent.

How do I poach the eggs perfectly?

I simmer water gently, add a splash of vinegar, and cook the eggs for about 3–4 minutes for runny yolks.

Can I make this recipe ahead of time?

I can prep the potatoes and corned beef mixture ahead, but I cook and poach the eggs fresh before serving.

Is this dish only for breakfast?

Not at all I often serve it for lunch or dinner, and it’s just as satisfying.

Conclusion

Homemade corned beef hash with eggs is one of my favorite comfort meals. I love how crispy potatoes, savory beef, and runny yolks come together in such a hearty, satisfying way. Whether I make it for a special brunch or a cozy weeknight dinner, this dish always feels truly epic.

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