This Corned Beef Hash Recipe is the perfect comfort food to make with all those St. Patty’s Day leftovers. A fun and delicious twist on the traditional Irish classic, this yummy potato hash is packed full of nutritious veggies and is perfectly baked with nested eggs to complement the crispy and flavorful potato bits.
What is a corned beef hash, anyway? It’s a popular breakfast or brunch dish in many countries, including the United States, United Kingdom, and Ireland, made with pan-fried leftover corned beef, diced potatoes, and onions.
My healthier – but just as yummy – twist on the classic corned beef hash recipe calls for the addition of an entire cauliflower and flavorful red and green bell peppers. This creates a delicious and nutritious low(er)-carb recipe. Don’t be fooled by the recipe’s simple seasonings – with chopped onions and five cloves of garlic, the flavor is anything but boring!
Make this incredibly versatile dish anytime you need a cozy weekend breakfast or brunch, or satisfying dinner. The generous portions mean you’ll have more leftovers to keep enjoying throughout the week, making meal prep a breeze.
How to Make Easy Corned Beef Hash:
Start by preheating the oven to 350 degrees F.
Heat the olive oil in a large, oven-safe skillet set over medium-high heat and sauté the onions for 2-3 minutes until softened. Add the minced garlic and sauté for one more minute before adding the diced bell peppers, salt, and pepper. After 2-3 minutes, add the diced potato and chopped cauliflower and continue to cook for 5-6 minutes while stirring frequently. Finally, stir in the diced corned beef and remove from heat.
Create wells in the hash with a large spoon and crack eggs into them. Sprinkle cheese and bake in the oven for 15-20 minutes or until the egg whites are set and no longer translucent.
Garnish with fresh parsley and cracked pepper before serving.
How to Serve
This corned beef hash is a hearty, comforting meal all on its own. That said, sometimes I’ll serve it with toasted bread or buttery English muffins.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers may be served cold or reheated in the microwave or in a hot skillet until warmed through.
Serve leftovers in a warm tortilla for an easy on-the-go breakfast loved by the whole family.
More Breakfast Recipes
- Tater Tot Breakfast Casserole
- Breakfast Casserole
- Muffin Egg Cups Recipe (Breakfast Meal Prep)
- Sweet Potato Hash
- Breakfast Enchiladas
If you try making this Corned Beef Hash Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Corned Beef Hash
Ingredients
- 1.5 tablespoon olive oil
- 1 yellow onion - diced
- 5 cloves garlic - minced
- 1 red bell pepper - seeded and diced
- 1 green bellpepper - seeded and diced
- salt + pepper
- 2 medium Yukon gold potatoes - washed and diced into small cubes
- 1 cauliflower - chopped into small florets
- 1.5 cups cups corned beef - fully cooked and diced*
- 6 large eggs
- ½ cup shredded cheese - I used a mix of cheddar and Monterey Jack
- Fresh parsley - chopped
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in a large, oven-safe pan or cast iron skillet. Add the onions and saute for for 2-3 minutes or just until starting to soften, stirring occasionally. Add the garlic and saute for 1 minute more.
- Add the diced bell peppers to the skilled and sprinkle with salt and pepper. Mix well. Saute for 2-3 minutes before adding the diced potato and chopped cauliflower. Saute all the veggies for 5-6 minutes, stirring frequently. Stir in the diced corned beef and remove from heat.
- Using a large round spoon (like a serving spoon) gently create small wells for the eggs in the hash. Gently crack the eggs on top of the hash into the wells and sprinkle on the cheese.
- Transfer the skillet to the oven and bake for approximately 15-20 minutes, or until cheese is melted and the eggs are done to your liking.
- Remove from the oven and garnish with fresh chopped parsley and fresh cracked pepper, if desired.
- Best served immediately (although leftovers are delicious, too!).
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
How do you seed and dice a green onion? I think that was supposed to be “1 Green Bell Pepper.
Thanks the rating and for pointing that out Kent, it has been updated 😀