Tasty Beef Hash with Eggs

This filling Corned Beef Hash and Eggs turns your St. Patrick's Day extras into a tasty one-pan morning meal that gets requested in my house throughout the year. When crispy spuds meet flavorful corned beef and eggs cooked just right, you'll have a filling dish that works for morning, midday, or evening feasts.

I whipped this up first thing after St. Patrick's Day when I couldn't stand throwing away good corned beef. My kids usually hate eating leftovers, but they cleaned their plates and now beg for this whenever corned beef shows up in our fridge.

Ingredients

• Corned beef: Leftover homemade or good store slices will give you the tastiest results
• Yukon gold potatoes: They've got that buttery taste and hold their shape while getting nice and crispy
• Red bell pepper: Adds a touch of sweetness and pretty color to brighten everything up
• Sweet onion: Brings that base flavor without taking over the beef taste
• Garlic: Real cloves add richness that you just can't get from powder
• Butter and olive oil: Together they give flavor plus the higher heat needed for good browning
• Paprika and oregano: These simple seasonings work with the meat instead of fighting it
• Fresh eggs: Grab the best you can find for those stunning sunny yolks

Step-by-Step Instructions

Cook Your Flavor Base:

Warm butter and oil in a cast iron pan over medium heat until butter fully melts. Toss in chopped bell pepper and onion, letting them cook 3-4 minutes until they start getting soft. Add crushed garlic and cook 1-2 minutes more until you can smell it. They should be tender but not brown.

Brown the Main Ingredients:

Move veggies to the side and drop more butter in the empty area. After it melts, add diced potatoes and chopped corned beef. Mix these with the butter while keeping them mostly away from the veggies. Let them cook about 10 minutes, stirring now and then, but giving them time to sit against the hot pan to get those crispy bits everyone loves.

Add Flavors to the Mix:

In the last 2-3 minutes of cooking the potatoes and beef, sprinkle on paprika, dried oregano, salt, and pepper. Now mix everything in the pan together, bringing the veggies back in with the potato and beef. The spices will spread all over and warm up in the hot skillet.

Make Spots for the Eggs:

Use a spoon to make five dents in the hash mixture, putting them evenly around the pan. Each spot should be about 1-2 inches across to hold an egg. Drizzle a bit of oil in each dent so eggs won't stick, then carefully crack an egg into each spot. Sprinkle the eggs with what's left of your salt and pepper.

Finish the Eggs:

Put a lid on the skillet to keep the heat and steam in, then turn heat down to medium low. Let it cook 7-8 minutes depending on how you like your eggs. For runny yolks with firm whites, go for 7 minutes. If you want fully cooked yolks, aim for 8 minutes. The steam under the lid will cook the tops without any flipping needed.

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Yukon gold potatoes are really the star players here. I tried this once with russets and while it was still yummy, they didn't have that magic mix of crispy outside and soft inside that makes this hash so good.

Preparing in Advance

You can easily get a jump on this meal. Fix the corned beef hash part without eggs and keep it in the fridge up to 3 days. When you're hungry, warm the hash in a skillet until hot and crispy, then drop in your eggs and finish cooking. The funny thing is, those potatoes actually get even crispier when reheated the second time.

Variations To Try

If you like things hot, throw in some diced jalapeños or a splash of hot sauce before adding the eggs. The spiciness goes great with the rich beef and potatoes. Or swap out the oregano for fresh thyme or rosemary if you want. These herbs will soak into the oil and make everything taste more interesting.

Serving Suggestions

This hash and eggs tastes amazing with some simple sourdough toast to mop up all that runny egg yolk. For a bigger brunch spread, add some fresh fruit and Irish soda bread on the side. A small arugula salad with lemon dressing cuts through the richness and balances everything out nicely.

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This dish will turn your leftover corned beef into a family favorite that works any time of day.

Frequently Asked Questions

→ How do I get crispy potatoes in this dish?

Heat your pan properly before adding the potatoes. A cast-iron or stainless steel pan works best, and don’t overcrowd it so everything browns evenly.

→ Is store-bought corned beef okay?

Yes! Grab some from the deli counter or use your leftovers from home cooking. Either will work just fine.

→ How should I reheat the leftovers?

Warm them in a hot skillet with a splash of oil for crispy bits. Microwaving works too, though it won’t be as crisp.

→ Do I have to include eggs?

Nope! Skip the eggs if you want, and just serve the hash by itself. It’s just as tasty that way.

→ What other veggies can I toss in?

Throw in diced zucchini, mushrooms, or even spinach. They’ll add extra flavor and nutrition!

→ Are Yukon gold potatoes required?

Not at all. Russets or red potatoes can work too, though Yukon golds are buttery and creamy, making them a great choice.