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Corned Beef Hash


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  • 2 teaspoons canola oil
  • 1 large onion, chopped
  • 4 cups diced cooked potatoes (or frozen hash-brown potatoes)
  • 1 cup chopped lean corned beef brisket (4 oz)
  • 1/2 cup reduced sodium-chicken broth
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 4 large eggs


Servings 4


Step 1

1) Cooked corned beef in crock pot over night per package directions.

2) In a large cast iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth, cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

3) Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 monutes.

4) Divide hash among 4 plates. Place eggs on top of hahs.

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