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Corned Beef Hash and Eggs Recipe

Southern breakfast of corned beef hash and sunny side up eggs

Photo Credit
David P. Smith/Shutterstock
The Editors
Yield
8 servings
Category
Eggs
Meat
Course
Main Dish
Preparation Method
Cook
Saute
Simmer
Sources
YankeeMagazine.com
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Corned beef hash with eggs is a country breakfast favorite but also hearty enough for a dinner meal. Also, if you have corned beef for St. Patrick’s, here’s the perfect leftover meal!

We’re using our own St. Patrick’s dinner leftovers from this corned beef and cabbage recipe, but you can improvise. 

Eggs are optional. Sunny-side up eggs are the most popular. Our favorite is poached—so we provide directions below! 

For the poached eggs:

Ingredients
1 teaspoon salt
8 large eggs
Instructions
  1. Pour enough water into large roasting pan to reach a depth of 2 inches. Pour enough water into a large skillet to reach a depth of 1-1/2 inches; add 1 teaspoon salt to skillet and bring to a simmer.
  2. Crack each egg into a separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).
  3. Using a slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water.

For the hash:

Ingredients
4 cups (approx.) vegetables (leftovers)
2 large eggs, beaten
2 cups finely chopped corned beef
Kosher or sea salt
Freshly ground black pepper
3 tablespoons olive oil
2/3 cup sliced red onion
Instructions
  1. Chop leftover vegetables (onions, carrots, potatoes, cabbage) roughly and place in a large bowl. Any leftover vegetables will do.
  2. Chop leftover corned beef and add to bowl. Season to taste with salt and pepper.
  3. Add two eggs that have been lightly beaten to the bowl to help bind the ingredients together. If you have any leftover broth, add a tablespoon or so to the bowl. Mix all the ingredients together.
     
  4. Separately, in a large frying pan over medium-high heat, add oil and sauté onion until softened, about 5 minutes.
  5. Then add corned beef hash mixture to the pan and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
  6. Divide hash among plates. Top with one or two poached eggs and serve. Add diced scallions if desired. Season to taste with salt and pepper.
  7. Enjoy nice and hot!
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Jane B (not verified)

1 week 2 days ago

Thanks for reminding me of this good meal. My mother used to make this when I was a kid. Sometimes she used left over roast beef instead of corned beef. I don't think she added the eggs though.

Joanne (not verified)

3 years ago

What is corn beef. I make corn beef hash though the corn beef comes from a tin and is the ends of beef all clumped together with fat and jelly to stop it falling apart.

Bob Walsh 2 (not verified)

14 years 8 months ago

I LEARNED TO LOVE THESE WHEN IN PARIS.. A QUICK AND HARDY BREAKFAST, AT MOST OUTDOOR DINING PLACES..