Corned Beef Hash With Fried or Poached Egg

Total Time
Prep 10 mins
Cook 25 mins

Comfort food to the max - and it can all be done with pantry staples (provided you always have a can of corned beef on hand ;-) ). This is fast and delicious. I don't specify vegetables in cup amounts as I figure each person likes their own version with 'more of this and less of that'. This is how I do it - you can adapt the recipe to your own taste. :-)

Ingredients Nutrition


  1. Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
  2. Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
  3. Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
  4. Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
  5. You can prepare the eggs in another pan during these steps.
  6. Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
  7. Season with Hot Sauce at table, to taste.
  8. Enjoy!
Most Helpful

Hello evelyn/athens, what a fantastic recipe! Delicious! We are testing "breakfast/brunch" ideas for our Mother's Day Brunch and we had a ball with this one! It was made just as posted and we used the canned corned beef, we used red onions, white potatoes, red & green red peppers and I was all ready to eat it without the beef! Needless to say, it was great! They don't usually eat corned beef around here so guess what - we introduce them to it and they make it their own. Diane :=)

Manami March 30, 2007

Sooo very good, Evelyn. I broke the egg by mistake and the green pepper was dried, so no color shows. Oh, and I used some leftover sliced corn beef, cut up. This was a wonderful breakfast. Thanks

Caroline Cooks March 30, 2007

Good! I used red onions and only green pepper (they are cheaper right now). I also used leftover corned beef cooked in the crockpot (the canned stuff is too salty/mushy for us). With poached eggs on toast, this is a great way to use up leftovers from St. Patty's Day! Yum!

BerrySweet March 18, 2007