Breakfast Recipes Comfort Food Editor's Picks

Corned Beef Hash with Eggs

Maybe you’ve made my Corned Beef and Cabbage with Mustard Sauce and have some leftovers? I have a delicious solution for that with my Corned Beef Hash with Eggs.

Corned Beef Hash with Eggs HERO

I’m using frozen hash brown style potatoes, so this comes together quickly! I add onions and red peppers, seasoning with salt and pepper.

Potatoes and peppers

Once the potatoes are browned and crispy, add the diced pieces of corned beef.

Adding corned beef

If you missed my Corned Beef and Cabbage with Mustard Sauce, be sure to check it out!

Corned Beef

I added a sunny side up egg to the top…

Egg for Corned Beef Hash with Eggs

What sets this apart is my Mustard Sauce. It gives it that Hollandaise sauce feel, but with a tangy/sweet flavor. Just delicious!

Mustard Sauce

Mix it all together and get some of everything in each bite! Yum 🙂

Bite shot for Corned Beef Hash with Eggs

Did you make my Corned Beef Hash with Eggs? If so, leave me a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock. I always love seeing what you come up with. As always, I appreciate your likes, comments, shares and PINS. It helps so much!

Pinterest Image for Corned Beef Hash with Eggs

Corned Beef Hash with Eggs

Corned Beef Hash with Eggs
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4
Author: aimeestock

Ingredients

  • 16 oz Frozen Cubed Crispy Hash Brown Potatoes
  • 3/4 c Onion diced
  • 2 tbsp Neutral Flavored Oil
  • 2-3 c Cooked Corned Beef cut into bite-sized pieces
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1-2 large Eggs
  • 1 tbsp Parsley chopped

Instructions

  • In a large skillet, add oil, onion, potatoes and red pepper.
  • Season with salt and pepper.
  • Cook until golden and crispy. Add in cooked corned beef.
  • Add one (or two) sunny side up fried eggs to the top and drizzle with my mustard sauce.
  • Season with additional salt and pepper, if desired.
  • Garnish with chopped parsley.

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