Corned Beef Hash and Eggs

Total Time
10 mins
7 mins

Great weekend breakfast for 2.

Skip to Next Recipe




  1. Cook onion and pepper in butter until tender.
  2. Stir in corned beef, potato, and broth.
  3. Cook and stir for 3 minutes.
  4. Sprinkle with salt and pepper.
  5. Using back of a spoon, make 4 indentations in hash.
  6. Break 1 egg into each indentation.
  7. Cook on low, covered, for about 4 minutes until desired doneness.
Most Helpful

4 5

This was good! I used 1 1/2 cups of chopped deli corned beef, 1 cup cubed potatoes, probably closer to 3/4 cup onion and about 1/2 cup frozen shredded hash browns. I had no green pepper, but I did use the 2/3 cups beef broth. My husband and I ate the whole pan with some scrambled eggs (we're not "poached" egg people) on the side. Yum!

5 5

A great way to empty the fridge. I used a red bell pepper and canned corned beef along with a cooked red potato. I was a little hesitant concerning the amount of broth but it worked well. With the meat being salty, I opted to eliminate added salt. The eggs were topped with fresh ground pepper. Since DH's loves hash, I am sure that I will be making this again.

5 5

Great recipe and in this case used up leftovers. Instead of Beef broth I used left over pizza sauce. Also had leftover canned corned beef and cooked potatoes. This was not just a wonderful brunch but a clean the fridge deal too. The eggs were perfect - whites firm yolks runny Thanks MizzNezz for another favorite recipe