Corned Beef Hash with Hot Cherry Peppers

When I was growing up, it was always a special treat to have a can of corned beef hash for breakfast. This is the same idea, but much better than whipping out the can opener and serving up a bowl of Mary Kitchen! If you're not a spicy pepper person, use a bell pepper instead, but I like adding pickled cherry peppers to my hash--just thinking about them makes my mouth water. Then toss in some fried onions and potatoes, and you'll have a dish that pretty much scratches any and all brunch itches. Salty, sweet, greasy, and spicy . . . mmmmm!!!
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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 4 servings 
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4 large Yukon gold potatoes, cut into 1/4-inch dice

Kosher salt 

Extra-virgin olive oil 

1 yellow onion, cut into 1/4-inch dice 

8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid

1/4 cup of the pickling liquid  

1 pound corned beef, cut into 1/4-inch dice  

1/2 bunch of fresh Italian parsley, leaves finely chopped 

8 eggs, fried over easy, for serving  


  1. Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
  2. Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. 
  3. Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.  
  4. Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person. 
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