Corned Beef Hash and Fried Eggs

Corned Beef Hash and Fried Eggs is a delicious hearty breakfast. The runny egg yolks make a scrumptious sauce over the top of the Corned Beef Hash. This is also the BEST way to use leftover corned beef! Try my recipe Corned Beef Brisket (3 Ways To Make) for easy instructions on how to prepare Corned Beef Brisket. You’ll love this recipe!!!

Corned Beef Hash and Fried Eggs are so quick and easy to make!!! It just might become your favorite way to eat corned beef brisket. If you are craving corned beef brisket, try my recipe Corned Beef Brisket (3 Ways To Make) and use it to make this delicious hash for breakfast. Some local grocers sell corned beef brisket all ready prepared that can be easily diced for the hash.

Frozen or fresh small cubed potatoes both are great for this recipe. If using fresh potatoes, give them a quick 5 minutes boil in water, drain, and fry to make sure they are cooked perfectly in the middle and crispy on the outside. For additional flavors, add in bell peppers or jalapeños when frying the potatoes.

To serve, one of my son’s loves to drizzle ketchup over the top and my other son prefers a spicy Mexican salsa. I simply love the runny yolk from a perfectly fried egg. The key is to keep the yolk runny so it acts as a sauce. The Corned Beef Hash is also divine served with a drizzle of Hollandaise sauce and topped with a poached egg. You can get creative with this recipe because it’s so simple!

INGREDIENTS TO MAKE CORNED BEEF HASH AND FRIED EGGS

• Frozen cubed hash browns or fresh potatoes
• Small onion
• Canola oil
• Cooked corn beef brisket
• Eggs
• Olive oil
• Kosher salt and freshly ground black pepper
• Fresh chives

HOW TO MAKE CORNED BEEF HASH

• In a large ovenproof skillet, cover and cook hash browns and onion until potatoes are browned and onion is tender; turning once for about 10-15 minutes.
• Stir in corned beef brisket, salt and pepper.
• Cover and cook another 5-10 minutes until corned beef is warm and potatoes are lightly browned.

HOW TO FRY THE SUNNY SIDE UP EGGS

• Over low heat in a medium nonstick skillet, heat olive oil until slightly shimmering about 4 minutes.
• Crack each egg into a small ramekin and slowly add it to the skillet; repeat with the other egg on the other side of the skillet.
• Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2½ minutes.
• Slide the eggs out of the skillet on top of the corned beef hash.

OTHER CORNED BEEF AND ST. PATRICK’S DAY RECIPES:

• Corned Beef Brisket (3 Ways To Make)
• Corned Beef and Cabbage Egg Rolls
• Irish Colcannon (Mashed Potatoes & Cabbage)
• Reuben In A Bowl (KETO)