This easy corned beef hash breakfast recipe is totally the real deal. Corned beef hash breakfast recipes are a dime a dozen.
But I did my part to try to find you the best one!
Manservant loves corned beef hash so last Sunday I surprised him with this simple recipe.
He told me his mom often used corned beef in the can, but let’s just say that is something I would never consider.
Using corned beef that you made, or some from the deli, is ok by me, but I’m not one for cans!
As a child my mom always made corned beef for St. Patrick’s Day.
Maybe it was the sauerkraut she served with it, but I was never a fan of a fresh boiled corn beef.
She also made boiled potatoes and as much as I love potatoes, I really don’t like them boiled!
However if you took me to a deli and served the corned beef sliced thin on an onion or kaiser roll, I would have devoured it rapidly.
(Yes, you can order the real thing on-line!)
I think the problem with the corned beef boiling in my mom’s pot, was that when she removed it, she never sliced it correctly.
Kind of funny, because she always had a hard time slicing the brisket, too.
But actually I remember, she never did the slicing.
It was my dad that did the carving and unfortunately a battle would often ensue about the correct way to do this.
By the time the battle was over the meat was sliced and often we were left with stringy chunks.
Perhaps that’s why I didn’t like my mom’s corned beef!
In any case, I never made a corned beef for my kids. I just bought some at the deli counter and all were satisfied.
However if you boil your own corned beef and have leftovers, making this corned beef hash will become a bonus recipe.
And even if you don’t make your own, picking some up deli corned beef is just fine for this recipe!
Just have them slice it into thick slices so you can chop it up into a fine dice.
Side Note: Corned beef and beef brisket are the same thing!
One is brined and the other isn’t!
But back to this corned beef hash breakfast recipe!
Hash is a great way to serve leftovers. In fact, the dictionary describes hash as chopped meat and potatoes mixed together.
Rehashing is just a new way of making something old, new again.
In other words let’s repurpose the corned beef and boiled potatoes and make hash!
I so approve of this!
Corned beef hash is a popular breakfast dish that is often enjoyed on St. Patrick’s Day or perhaps the morning after!
This hearty breakfast is made with leftover corned beef, crispy potatoes, and fried eggs.
It’s a simple recipe that is easy to make, and it’s the perfect way to use up leftover meat from a corned beef dinner.
Ingredients need for this Easy Corned Beef Hash Breakfast Recipe:
Leftover corned beef
Boiled, diced potatoes (Yukon Golds or any waxy potatoes work well. I used baby red new potatoes.)
Chopped Onion (yellow, white or sweet)
Vegetable oil or canola oil,
Corned Beef Cooking Broth or Beef Stock or water
Whipping Cream or Sour cream
Fried or Poached Eggs
Just a Few Simple Steps to Make this Corned Beef Hash Recipe:
To start, heat some vegetable oil, or canola oil with butter in a large skillet (I used a cast iron skillet, but a nonstick skillet works also) over medium-high heat.
Add the yellow onion and saute until soft, about 5 minutes.
Mix in all of the remaining ingredients and simmer covered for about 10 minutes, stirring the mixture up from the bottom after 5 minutes or so, and then patting it back down into an even layer.
Uncover and let simmer until the liquid is absorbed, several more minutes.
Scrape up from the bottom and pat back down until the meat and vegetables get crusty and golden brown in spots, about 10 minutes, or until you achieve the desired crustiness you prefer.
Meanwhile, prepare your sunny side up fried or poached eggs.
To serve, spoon the corned beef hash onto plates and top with a fried runny egg.
Garnish with fresh herbs like chopped Italian parsley or dill, and some minced scallions.
Manservant loves a dash of hot sauce on the side.
I love a little extra mustard!
Corned beef hash has a long history in the United States, dating back to World War II when canned corned beef was popular due to the shortage of fresh meat.
Today, it remains a popular breakfast dish that can be made using a variety of ingredients and cooking methods.
Hash is an easy way to use up leftovers.
Don’t have corned beef? Roast beef or brisket works fine.
Have a lonely green bell pepper? Feel free to mix that in with the onions.
To take your corned beef hash to the next level, try adding sweet potatoes to your hash.
Corn beef hash is a perfect way to use up leftovers and is always a crowd pleaser.
To me a good hash can be breakfast, brunch or dinner.
I love a crispy hash, but be careful to not dry out the corned beef.
What to serve with this easy corned beef hash recipe?
Definitely a wedge of Irish soda bread! Or even an English muffin.
Fresh fruit such as sliced melon is good, too.
Give this homemade corned beef hash recipe a try.
It’s worth it all year round!
Need Some More Ways to use Corned Beef?
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This easy corned beef hash breakfast recipe is perfect made with leftover corned beef. Or roast beef. Or pastrami. Just make sure you make it!
2 T vegetable or canola oil
1 T unsalted butter
1/2 to 1 medium onion, finely diced
1 to 1.5 lbs of cold corned beef, diced
1 to 1.25 pounds boiled and finely diced potatoes
1 c corned beef cooking broth, beef stock or water
2 T heavy whipping cream or sour cream
2 t yellow mustard
1 t fresh ground black pepper
Salt to taste
Fried or Poaced Eggs for serving
Minced scallions, parsley or dill for garnish
Warm oil and butter together in a large heavy skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Mix in the remaining ingredients. Simmer, covered for about 10 minutes, stirring the mixture up from the bottom after 5 minutes and then patting it back down into an even layer.
Uncover and continue cooking until the liquid is absorbed, several more minutes. Scrape mixture up from bottom and pat it back down several more times until the mixture is crispy enough to your liking.
Top each portion with a poached or fried egg and garnish with minced scallions, Italian parsley or fresh dill.
Serve with Irish soda bread or an English muffin and some fresh fruit.
We also like some mustard and hot sauce on the side.
Leftover hash? Spoon it into a tortilla!
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