Recipe courtesy of Crown Decorative Products Ltd.

Corned Beef Hash

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: Serves 4
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2 tablespoons vegetable oil

8 ounces cooked corned beef, diced

1 white onion, finely chopped

1 bell pepper, finely chopped

2 medium baking potatoes, peeled and shredded (about 2 cups)

4 tablespoons unsalted butter

4 large eggs

Kosher salt and freshly ground pepper

4 slices cheddar cheese (about 2 ounces)


  1. Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
  2. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
  3. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

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