Corned Beef Hash with Sunny-Side Up Eggs

Follow up your St. Patrick's Day celebration with a brunch consisting of corned beef hash, potatoes, onions and eggs. Can't go wrong with this one and it's a perfect use of leftovers from the night before!

Yesterday, we made corned beef. Today, we make corned beef hash! This was a great brunch dish that takes just about 30 minutes to make and is perfect for leftovers from St. Patrick’s Day.

Equipment Needed

Ingredients and Recipe

Corned Beef Hash with Sunny-Side Up Eggs

Recipe Credit
Publisher – Damn Delicious
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper or Silpat Baking Mat
  • Saute Pan
  • Ramekin or Small Bowl
  • Non-Stick Frying Pan
  • Rubber spatula

Ingredients

For the Potatoes

  • 1 medium russet potato diced
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

For the Hash

  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 cups corned beef diced
  • 2 tsp Worcestershire sauce
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley leaves chopped

For the Eggs

  • 4 tsp extra virgin olive oil
  • 4 eggs room temperature

Instructions

For the Potatoes

  • Preheat the oven to 400°F.
  • Lightly oil the parchment paper or Silpat Baking Mat on the baking sheet.
  • In a mixing bowl, add potatoes, olive oil, thyme, oregano, basil, salt and pepper. Mix well to combine. Transfer potatoes to the baking sheet, making sure the potatoes are in a single layer without crowding.
  • Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Remove from the oven and set aside.

For the Hash

  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 5-10 minutes.
  • Add 2 cups of corned beef and incorporate with the onions and garlic. Cook, stirring frequently, for 3-5 minutes or until slightly browned.
  • Stir in potatoes, Worcestershire sauce, salt and pepper, and cook until the potatoes are evenly browned, about 4-5 minutes. Transfer hash to four separate bowls, garnished with parsley, if desired.

For the Eggs

  • In a small non-stick saucepan over medium-high heat, add 1 tsp of olive oil and swirl around in the pan.
  • Once the pan is hot, crack 1 egg into a ramekin or small bowl, then carefully transfer to the pan. Cook for 15-30 seconds, until the white base of egg has formed, then remove from pan using a rubber spatula and add the egg on top of bowls with the hash. Add a few cracks of black pepper, if desired.
  • Repeat for remaining eggs, adding 1 tsp of olive oil to the pan between cooking each egg, and serve immediately. Enjoy!
Author: Chungah Rhee from Damn Delicious
Course: Breakfast, Brunch
Cuisine: Irish

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