Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!
Published May 10, 2019. This post may contain affiliate links. Please read my disclosure policy.
Start your morning off with a bang with this incredibly easy to make and delicious Corned Beef Hash Recipe with Jammy Eggs!
Man do I love this recipe. There was legit time for about 4 or 5 years where I only ate this for breakfast. I’m not even sure what it was, I just loved the salty, savory, briny taste it offered up. I mean that and jammy eggs over top. Bro, I’m in heaven!
What Is It
It’s a simple sauté of onions, corned beef and potatoes, that’s it. It’s traditionally a French recipe since hash translates to “hacher,” which means chop. Of course, as you know it’s a chopped-up mixture.
Regardless that it’s a classic French recipe, it’s really popular in Britain and Scotland. I’d also like to say that it is super popular in the US for breakfast and most often served up with fried eggs, but in this case, I served’em up with jammy eggs.
Corned Beef Hash
This is seriously so dang easy to make and it’s even easier if you have any leftover corned beef laying around. Whether you eat it on sandwiches or a big hunk for St. Patty’s day it’s a great way to use up all that goodness.
If you watched this video you can see that I made quite a bit, as is the case with everything I make. Please feel free to scale back this back to work for you and whomever it is you’re serving.
While it is super delicious to eat by itself, it is just so amazing when served up with eggs, especially jammy eggs.
How to Make It
Making this only takes about 25 minutes. The key when making it, is taking the time to caramelize the onions and of course brown up the potatoes.
Start by pan roasting off some small diced yellow or sweet onions until they are browned and translucent. This part takes about 10 minutes, and you can definitely push it further to 20 minutes if you want to spend the time. Don’t worry though, because the onions will cook even more when you cook everything else. Next, add in your diced up, or chunky beef, along with the potatoes. I prefer to use Yukon potatoes. As a quick note, I actually add in a bit of garlic as well.
From there you roast up everything over medium heat until the potatoes are browned tender, which takes about 12-15 minutes. Just like all of my recipes finish off this recipe with sea salt, fresh cracked pepper, parsley, rosemary, and chives!
Adding Vegetables: If you want you can certainly add more vegetables to the hash such as bell peppers, jalapeños, or small dice zucchini or squash to help change up this recipe to your desires.
How to Make Jammy Eggs
Jammy eggs, or as we call them in the culinary world, “soft boiled eggs” are so dang easy to make. Follow along below!
- STEP 1: Bring a medium-size pot of water to a boil.
- STEP 2: Gently add in your eggs.
- STEP 3: Boil for 6 minutes.
- STEP 4: Immediately remove and submerge in ice water.
- STEP 5: Chill for 2 minutes.
- STEP 6: Crack, peel, rinse and serve.
You guys, if you love all things breakfast then you absolutely have to check out my top 5 all time. For sure though, make this Corned Beef Hash with Jammy Eggs.
More Breakfast Recipes
Corned Beef Hash Recipe with Jammy Eggs
- 3 tablespoons unsalted butter
- 1 peeled and small diced large onion
- 3 finely minced cloves of garlic
- 1 pound finely chopped corned beef
- 6-7 large medium diced Yukon potatoes
- 2 teaspoons each finely minced fresh chives, parsley and rosemary
- 10 large eggs
- sea salt and fresh cracked pepper to taste
- Add the butter to a large cast-iron skillet 12” to 14” over medium -ow heat and add in the onions to caramelize, about 10 minutes.
- Next, add in the garlic and sauté for 2 to 3 minutes.
- Add in the beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes.
- Finish with salt, pepper, chives, parsley, and rosemary. Keep warm.
- Add the eggs to a medium-size pot of boiling water and cook for 6 minutes on the dot.
- Immediately remove and submerge in an ice water bath for 2 to 3 minutes.
- Crack, peel, rinse and serve alongside the hash.