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Corned Beef, Potato and Egg Hash
4.84 from 6 votes

Corned Beef, Potato and Egg Hash

The perfect use for all those St. Patty's Day leftovers, this Corned Beef Hash is packed full of healthy vegetables, bits of potato, and perfectly baked eggs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
Calories: 349kcal


  • 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


  • 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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