Corned Beef Hash Recipe

This easy corned beef hash with jammy eggs is one of my all-time favorite breakfasts. It’s loaded with crispy Yukon potatoes, caramelized onions, and tender corned beef for a complete family meal that I can serve in just 35 minutes.

For about 5 years, I met my buddy every Saturday morning and ordered corned beef hash with a side of pancakes every single time. I have no idea what kind of streak I was on, but I was hooked. That obsession is what pushed me to make my own version at home because I figured if I was eating it that often, I should learn to make it better than the diner. Once I nailed this recipe, I never looked back. If you have leftover corned beef from my homemade corned beef and cabbage, this is the best way to use it up, and if you love big breakfasts like I do, my traditional huevos rancheros is another great way to start the morning.

Corned Beef Hash

Corned beef hash has a history that goes further back than most people realize. The word “hash” actually comes from the French word hacher, which means to chop, and that is exactly what this dish is, everything chopped up and fried together in a pan. It became popular in Britain and Scotland as early as the 14th century as a way to use up leftover meat and potatoes, and when it made its way to America it became a staple diner breakfast that people still line up for today.

I have been making corned beef hash for years, first at Saturday morning diners and then at home in my own cast iron skillet. The way I do it is simple: I caramelize the onions low and slow first to build that sweetness, then I add in the corned beef and diced Yukon potatoes and let everything get crispy and golden over medium heat.

The jammy eggs on top are what really make this plate unique, and I learned the 6 minute egg technique from a three star Michelin chef at a demo I attended years ago in New York. You can use deli sliced corned beef if you do not have leftovers, or swap in pastrami, roast beef, or even bacon. If you are someone who believes breakfast should be the biggest meal of the day, grab your cast iron and let’s get cooking.

Ingredients and Substitutions

This is a classic one pan breakfast with straightforward ingredients that you can prep while the onions caramelize, so nothing goes to waste and the timing works perfectly.

• Butter – I always use unsalted so I can control the seasoning myself. You can substitute olive oil or even bacon fat if you want a smokier flavor.
• Yellow Onion and Garlic – I use one large yellow onion, small diced, and cloves of garlic pressed through a garlic press. White or sweet onions work just as well.
• Corned Beef – I use about 1 to 2 pounds, finely chopped. Thick sliced deli corned beef works great, or leftover corned beef from a full brisket cook is even better.
• Potatoes – I prefer Yukon gold potatoes. However, you can also use russet or red potatoes.
• Eggs – I go with soft boiled eggs cooked for exactly 6 minutes for that jammy center. You can also serve this with fried eggs, or prepare my poached eggs recipe. Other options include hard boiled, or even medium boiled eggs.
• Fresh Herbs (Chives, Parsley, Rosemary) – I finish the hash with all three, finely minced.

How to Make Corned Beef Hash

Caramelize the onions: I add unsalted butter to a large 12” to 14” cast-iron skillet over medium low heat. Once the butter is melted, I add in the diced onions and let them cook for about 8 to 10 minutes, stirring occasionally, until they are nicely browned and all those natural sugars come out.

Prep ingredients: While the onions are caramelizing, I press three cloves of garlic through a garlic press and set it aside. This is the perfect time to prep everything else, meat, herbs and potatoes, while the onions do their thing.

Saute the garlic: Once the onions are caramelized, I add in the pressed garlic and saute for about 30 to 45 seconds, just until I can smell it. I mix it right into the onions.

Add the beef and potatoes: I add in the chopped corned beef and diced potatoes, give everything a good stir, and let it pan roast over medium heat for 12 to 15 minutes. I come back and stir every 2 to 3 minutes so nothing burns, and I keep going until the potatoes are golden brown on the outside and cooked through in the middle.

Season: I hit the hash with sea salt, fresh cracked black pepper, and then toss in the finely minced chives, parsley, and rosemary. I give it one more good stir and keep it warm.

Boil the eggs: I bring a large pot of water to a rolling boil and gently lower in the eggs (I put them in a small bowl first and tip them into the water so they do not crack on the bottom). I boil for exactly 6 minutes, not a second more.

Ice bath and peel: I immediately transfer the eggs to a large bowl of ice water and let them sit for 2 minutes before I peel.

Plate and serve: I scoop a generous portion of the hash onto a plate, slice the jammy eggs in half to show off that beautiful runny center, and place them right on top.

Serving Suggestions

When I make this for my family on weekend mornings, I always go big. I will set the cast iron skillet right on the table with a stack of avocado toast on the side. My wife always wants extra eggs, which I totally get because those jammy yolks running over the crispy potatoes is pure breakfast perfection.

If I am feeding a crowd or hosting a family brunch, I like to put out a full spread with this hash as the centerpiece alongside my Italian frittata and a plate of blueberry scones.

Make-Ahead and Storage

Make-Ahead: I keep the corned beef hash separate from the eggs, covered in a pan in the oven on low heat (200 to 250 degrees) for up to 1 hour before serving. The eggs I always make fresh right before we eat.

How to Store: I cover the leftover hash and store it in the refrigerator for 3 to 4 days. It also freezes well, covered, for up to 3 months. I thaw it in the refrigerator for one day before reheating.

How to Reheat: I heat 1 to 2 tablespoons of olive oil in a cast iron skillet over medium heat until it just starts to lightly smoke, then I saute the hash until it is heated through and crispy again. I always make fresh eggs to go on top.

More Breakfast Recipes

• Quiche Lorraine
• Overnight Cinnamon Rolls
• Blueberry Scones
• Eggs Benedict
• Biscuits and Gravy