Corned Beef, Potato and Egg Hash
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5 from 2 votes

Corned Beef, Potato and Egg Hash

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 349kcal
Author: Jessica Randhawa


  • 1.5 tablespoons olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 1 red pepper, seeded and diced
  • 1 green onion, 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
  • 1/2 cup shredded cheese, I used a mix of cheddar and Monterey Jack
  • Fresh parsley, chopped


  • 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!).


Calories: 349kcal | Carbohydrates: 18g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 279mg | Sodium: 717mg | Potassium: 776mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1410IU | Vitamin C: 75.8mg | Calcium: 155mg | Iron: 5mg
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