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Corned Beef Hash and Eggs

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Corned Beef Hash and Eggs is the perfect brunch or breakfast recipe. Our corned beef hash features deliciously tender corned beef and crispy golden-brown potatoes topped with fried eggs.

Hey y’all! We don’t know about you, but there’s something about waking up in the morning on the weekend to the smell of corned beef, hash browns, and eggs sizzling in the pan… delish.

Now, before you start thinking, “Oh no, too much work for a lazy morning,” hear us out. This Corned Beef Hash is the epitome of hearty comfort food. It’s the kind of dish that fills you up and is sooo dang flavorful.

And here’s the best part – you can use leftover corned beef! Yup, that’s right. If you had corned beef earlier in the week and have some leftover, this recipe should be your go-to. Alternatively, you can make the corned beef ahead of time in preparation for this corned beef hash.

Sometimes, life calls for a bit of convenience, and that’s perfectly okay. You can use canned corned beef and frozen diced hash browns if you really want. You do you, my friend! We’ve included the directions for how to do this in the Substitutions and Variations section.

So, whether you’re a seasoned cook or a brunch enthusiast, let’s whip up this Corned Beef Hash. Get cookin’, y’all!

What you’ll love about this recipe:


  • HEARTY & FILLING – It’s a popular choice for brunch because it really fills you up. The combination of protein from the corned beef and eggs, along with the potatoes, creates a well-rounded and filling “meat and potatoes” dish.
  • COMFORT FOOD – Corned beef hash and eggs are often considered comfort food. They’re warm and filling, and a nostalgic choice, perfect for breakfast or brunch.
  • RICH FLAVOR – The combination of corned beef, potatoes, and salty and savory spices creates a rich and satisfying flavor profile.

What is Corned Beef?

Corned beef is a type of beef that has been cured and preserved in a seasoned brine. The term “corned” refers to the traditional use of large rock salt crystals, also known as “corns of salt,” in the curing process. The beef is typically brisket, although other cuts may also be used. The brine used for corned beef usually contains water, salt, sugar, and various spices such as peppercorns, bay leaves, and coriander.

Ingredients

  • corned beef
  • celery seeds
  • mustard seeds
  • whole peppercorns
  • coriander seeds
  • yellow or white onion
  • water

Potato Hash

Substitutions and Variations

  • Canned corned beef: Making corned beef hash and eggs using canned corned beef is a convenient and quick way to enjoy this classic dish. Use 1 can (about 12-16 ounces) of canned corned beef. Break it up with a fork and add it to the skillet, mixing it with the potatoes and vegetables.
  • Store-bought spice packets: This is a pre-packaged blend of spices and herbs commonly used in pickling and brining meats, including corned beef. These packets are convenient and save time compared to measuring out individual spices. The exact composition of pickling spice can vary among brands.
  • Frozen diced potato hash browns: Precooked, frozen, and packaged potatoes are easy super easy. You just heat them in a skillet until they are crispy and golden brown. They are a convenient option for corned beef hash without the need to peel and dice raw potatoes.

Note: Feel free to add extra seasonings like hot sauce, cayenne pepper, or fresh herbs based on your taste preferences. Experiment with flavors to make the dish your own.

Corned Beef Spices

Corned beef spices typically consists of a mix of spices and herbs that are used to flavor and cure beef, creating the distinctive taste associated with corned beef. The seasoning often includes a combination of peppercorns, coriander, mustard seeds, and other spices. The beef is soaked or “corned” in a brine made with these seasonings, which helps to preserve and flavor the meat.

This recipe uses celery seed, whole peppercorns, coriander seeds, and mustard seeds:

  • Celery Seed: Celery seed adds a warm and slightly bitter flavor reminiscent of celery. It contributes to the overall savory profile of the corned beef.
  • Whole Peppercorns: Peppercorns provide a spicy and pungent kick to the corned beef. They add heat and depth to the flavor profile.
  • Coriander Seeds: Coriander seeds have a citrusy, slightly sweet, and aromatic flavor. They complement the other spices and contribute to the complex taste of corned beef.
  • Mustard Seeds: Mustard seeds bring a mild, tangy, and slightly spicy flavor to the mix. They add a subtle kick to the corned beef.

When combined, these seasonings create a well-balanced and flavorful blend that gives corned beef its distinctive taste. Adjusting the quantities of these seasonings can allow you to customize the flavor to suit your preferences. Keep in mind that the corned beef is often simmered or slow-cooked, allowing the flavors to penetrate the meat thoroughly.

How to Cook Corned Beef

  1. Remove the corned beef from the packaging. Soak in water for 1.5 to 2 hours to reduce the saltiness from the brining solution.
  2. In a small bowl, mix together celery seeds, mustard seeds, whole peppercorns, and coriander seeds.
  3. Place the soaked corned beef in a large pot. Add the seasoning blend and quartered onion to the pot. Cover the ingredients with cold water.
  4. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Allow the corned beef to simmer for 45 minutes to an hour per pound, ensuring it remains covered with water throughout the cooking process. Occasionally skim any foam or impurities that rise to the surface.
  5. Check the doneness of the corned beef by inserting a fork into the thickest part. It should be fork-tender.
  6. Once cooked to perfection, remove the corned beef from the pot and let it rest for a few minutes.

How do I know when the corned beef is fully cooked?

Knowing when corned beef is fully cooked is essential to ensure it’s has the desired taste and texture. Here are some general guidelines:

  • Check Internal Temperature: The most accurate way to determine if corned beef is fully cooked is by using a meat thermometer. The internal temperature should reach at least 145°F (63°C) for medium doneness. However, corned beef is often cooked longer to achieve tenderness.
  • Visual Inspection: Corned beef changes color as it cooks, from light pink to darker pinkish red. It will also have a tender texture. Use a fork to pierce the corned beef. If it easily slides in and out, the meat is likely tender and cooked. If there’s resistance, it may need more time.
  • Simmering Time: Corned beef is typically simmered for an extended period to break down the tough fibers. A general rule of thumb is to simmer it for about 50 minutes per pound (110 minutes per kg).

Corned Beef Hash and Eggs

  1. Dice the cooked corned beef into small, bite-sized pieces.
  2. Boil the diced potatoes in a pot of salted water until just tender. Drain and set aside.
  3. In a large skillet, heat the vegetable oil over medium heat. Add chopped bell peppers, onions, and garlic, and sauté until softened and translucent.
  4. Add the boiled diced potatoes and diced corned beef to the skillet. Cook, stirring occasionally, until the potatoes start to crisp and turn golden brown.
  5. Sprinkle dried thyme, dried rosemary, paprika, salt, and pepper over the mixture. Continue cooking, allowing the flavors to meld and the hash to develop a delicious crust.
  6. Taste the hash and adjust seasoning as needed. Add more salt and pepper if necessary.
  7. Prepare poached or fried eggs to serve on top of the hash for an extra layer of flavor and texture.
  8. Spoon the corned beef hash onto plates and top with poached or fried eggs. Enjoy your classic corned beef hash as a hearty and satisfying breakfast or brunch option!

Recipe Tips & Tricks

  • Choose the Right Cut of Corned Beef: Opt for a well-marbled cut, like the brisket, for richer flavor and tenderness.
  • Use a Well-Seasoned Skillet: If possible, use a well-seasoned cast-iron skillet for cooking. It helps to achieve a delicious crust on the hash.
  • Don’t Overcrowd the Pan: Cook the hash in batches if needed to avoid overcrowding the pan. This ensures better browning and crisping.
  • Elevate with Sauce or Condiments: Serve the corned beef hash with condiments like hot sauce, ketchup, or a flavorful aioli to add an extra layer of taste.
  • Experiment with Spices: Feel free to experiment with additional spices like smoked paprika, cayenne pepper, or even a pinch of nutmeg to elevate the flavor profile.
  • Make-Ahead Tip: Prepare the corned beef hash ahead of time and reheat portions in the skillet for a quick and satisfying breakfast or brunch.
  • Customization: Corned beef hash is versatile, so feel free to customize it with ingredients you enjoy. Add diced tomatoes, cheese, or avocado for extra flavor and texture.

What to Serve with Corned Beef Hash and Eggs

Corned beef hash and eggs are a hearty and flavorful dish on their own, but you can enhance the meal by serving it with complementary sides. Here are some suggestions:

  • Toast or English Muffins: Serve the corned beef hash and eggs with toasted slices of bread or English muffins. They are perfect for soaking up the runny egg yolks.
  • Avocado Slices: Creamy avocado slices add a buttery texture and flavor that complements the dish.
  • Hot Sauce: For those who enjoy a bit of heat, hot sauce can add an extra kick and enhance the overall flavor.
  • Grated Cheese: Sprinkle some shredded cheddar, or your favorite cheese over the hash for a gooey and delicious addition.

How to Reheat Corned Beef

To reheat corned beef, place it in a skillet and add a small amount of liquid (water or broth) to prevent it from drying out. Cover the skillet or saucepan with a lid and heat over medium-low heat. Allow the corned beef to heat slowly, stirring occasionally to ensure even reheating. Use a meat thermometer to check the internal temperature. Reheat until it reaches your desired temperature, usually around 165°F (74°C).

FAQ

Can I use leftover corned beef for the hash?

Absolutely! Using leftover corned beef is a fantastic way to create a quick and flavorful corned beef hash. Leftover corned beef, whether it’s from a previous meal or made specifically for this purpose, adds a rich and savory element to the dish.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can definitely use sweet potatoes instead of regular potatoes in your corned beef hash. Sweet potatoes will add a different flavor profile to the dish, with their natural sweetness and a slightly firmer texture compared to regular potatoes.

Can I make corned beef hash and eggs in advance?

Yes, you can prepare corned beef hash and eggs in advance, but there are a few considerations: Allow the corned beef to cool to room temperature. Once cooled, store it in an airtight container in the refrigerator. It can be stored for up to 2-3 days. When ready to serve, reheat the corned beef in a skillet with a little bit of liquid to prevent drying and prepare the hash and eggs and instructed.

Summary

Get ready to elevate your brunch game with a plateful of pure comfort – our delicious corned beef paired with crispy golden-brown potatoes and topped with perfectly fried eggs. It’s the Southern breakfast dreams are made of!

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Corned Beef Hash and Eggs

  • Author: cooks with soul
  • Prep Time: 30 minutes
  • Corned Beef: 4 hours (including soak)
  • Cook Time: Hash and Eggs: 20 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x

Description

Our corned beef hash features deliciously tender corned beef and crispy golden-brown potatoes topped with fried eggs. 


Ingredients

Scale
  • 4 pounds corned beef
  • 1 small yellow onion, quartered (or white)
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seeds
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon coriander seeds

Potato Hash

  • 1/2 cup red bell pepper, diced
  • 1 pound russet potatoes, diced
  • 1 tablespoon Soul Food Seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 6 eggs

Instructions

  1. Cook Corned Beef: Remove corned beef from packaging. Soak in water for 1.5 to 2 hours to reduce saltiness from brining solution.
  2. Mix celery seeds, mustard seeds, whole peppercorns, and coriander seeds together in a small bowl.
  3. Place soaked corned beef in a large pot. Add spice blend and quartered onion to pot. Cover with cold water.
  4. Bring water to a boil over medium-high heat. Once boiling, reduce heat to a simmer.
  5. Allow corned beef to simmer for 45 minutes to an hour per pound, ensuring it remains covered with water throughout the cooking process. Occasionally skim any foam or impurities that rise to the surface.
  6. Check doneness of the corned beef by inserting a fork into the thickest part. It should be fork-tender.
  7. Once cooked to perfection, remove from the pot and let it rest for a few minutes.
  8. Prepare Hash and Eggs: Dice cooked corned beef into small, bite-sized pieces.
  9. Boil diced potatoes in salted water until just tender. Drain and set aside.

  10. Heat vegetable oil over medium heat in a large cast iron skillet. Add chopped bell peppers, onions, and garlic, and sauté until softened and translucent.

  11. Add boiled diced potatoes and diced corned beef to skillet. Cook, stirring occasionally, until the potatoes start to crisp and turn golden brown.

  12. Sprinkle dried thyme, dried rosemary, paprika, salt, and pepper over the mixture. Continue cooking until the hash to develop a delicious crust, about 7 to 10 minutes.

  13. Taste the hash and adjust seasoning as needed. Add more salt and pepper if necessary.

  14. Prepare poached or fried eggs to serve on top of the hash for an extra layer of flavor and texture.

  15. Spoon the corned beef hash onto plates and top with poached or fried eggs. 


Notes

Canned corned beef: Making corned beef hash and eggs using canned corned beef is a convenient and quick way to enjoy this classic dish. Use 1 can (about 12-16 ounces) of canned corned beef. Break it up with a fork and add it to the skillet, mixing it with the potatoes and vegetables. 

Keywords: corned beef hash, how to make corned beef, how to make corned beef hash

7 Comments

  1. What a fantastic idea, I always have corned beef leftovers from St. Patrick’s Day and I usually make sandwiches, but this year I’m going to give this a try, my family is going to love it and ask for more, I’m sure of it.

  2. We always keep a can of corned beef in the pantry for Nigerian recipes so I grabbed it for this hash and it was a hit with the whole family. Very savory and filling!

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