Best 6 Corned Beef Breakfast Hash Recipes

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Kick-start your day with a hearty and delectable breakfast of corned beef breakfast hash. This classic dish combines tender corned beef, crispy potatoes, and fragrant bell peppers, creating a symphony of flavors that will tantalize your taste buds. Served with a side of toast or a fluffy biscuit, this corned beef breakfast hash promises to fuel your morning with energy and satisfaction. Whether you're a seasoned chef or a novice in the kitchen, this article will provide you with the best recipes to create a corned beef breakfast hash that will impress your family and friends.

Let's cook with our recipes!

ONE SKILLET CORNED BEEF HASH BREAKFAST



One Skillet Corned Beef Hash Breakfast image

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.

Provided by CliffG

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 29m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Carefully crack an egg into each indentation. Top with chopped tomatoes.
  • Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g

LEFTOVER CORNED BEEF BREAKFAST HASH



Leftover Corned Beef Breakfast Hash image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon canola oil, plus more for cooking the eggs
1/2 cup finely diced red or orange bell pepper
1/2 cup thinly sliced mushrooms
1/4 cup finely diced red onion
1 clove garlic, finely minced
4 ounces leftover cooked corned beef, cut into 1/2-inch pieces
4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
Kosher salt and freshly cracked black pepper
2 tablespoons thinly sliced scallions, plus more for garnish
4 large eggs

Steps:

  • In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
  • In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
  • Put the hash on a plate and top with the eggs. Garnish with additional scallions.

CORNED BEEF HASH BREAKFAST TACOS



Corned Beef Hash Breakfast Tacos image

An easy breakfast taco recipe using corned beef hash instead of bacon or sausage.

Provided by fabeverydayblog

Categories     Main Dish Recipes     Taco Recipes

Time 17m

Yield 4

Number Of Ingredients 14

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 (15 ounce) can black beans, rinsed and drained
¼ teaspoon garlic powder
¼ teaspoon chili powder
1 pinch Salt to taste
⅛ teaspoon ground black pepper
1 teaspoon vegetable oil
4 eggs, beaten
10 (6 inch) soft flour tortillas
¼ cup pico de gallo salsa, or to taste
¼ cup shredded Mexican cheese blend, or more to taste
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste
1 lime, cut into wedges

Steps:

  • Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
  • Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
  • Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
  • Garnish with lime wedges, if desired.

Nutrition Facts : Calories 655.3 calories, Carbohydrate 72.5 g, Cholesterol 202.9 mg, Fat 27.7 g, Fiber 11.1 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1586 mg, Sugar 2.5 g

CORNED BEEF HASH BREAKFAST BAKE



Corned Beef Hash Breakfast Bake image

Make and share this Corned Beef Hash Breakfast Bake recipe from Food.com.

Provided by Cookiegirlandi

Categories     One Dish Meal

Time 55m

Yield 3-6 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans corn beef hash
6 eggs
Tabasco sauce (optional)
1 (8 ounce) package cheddar cheese or 1 (8 ounce) package monterey jack pepper cheese

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a one-quart casserole dish.
  • Spread two cans of corned beef hash in lightly greased casserole dish.
  • Make six indentations in corned beef hash with spoon.
  • Break open egg and place raw eggs in each of the indentations.
  • Sprinkle Tabasco sauce over entire mixture.
  • Evenly cover mixture with shredded cheese.
  • Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.

CORNED BEEF BREAKFAST HASH



Corned Beef Breakfast Hash image

Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 pound baby red potatoes, quartered
Kosher salt and cracked black pepper
1 Spanish onion, roughly chopped
1 red bell pepper, chopped
1 cup shredded cabbage
2 tablespoons Worcestershire sauce
8 ounces corned beef, thinly sliced crosswise into strips
1/4 cup heavy cream
4 large eggs

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
  • Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
  • Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.

DAD'S CORNED BEEF HASH BREAKFAST



Dad's Corned Beef Hash Breakfast image

My Dad was the Sunday breakfast chef when I was growing up. He did not believe in light breakfasts. One of his favorites to make was corned beef hash. He put a couple of things in it that were a bit different but it tasted good. We always ate it with a spoon because there were so many tiny pieces ! Nobody walked away from...

Provided by Maggie M

Categories     Other Breakfast

Number Of Ingredients 10

2 c cubed russet potatoes .. cooked and cooled
1/2 c diced green bell pepper
1/4 c diced banana pepper
1/2 c diced yellow onion
1/4 c diced celery
1/2 c corned beef cut into cubes .. more or less to taste
butter
eggs
snipped chives for garnish
hot sauce for garnish

Steps:

  • 1. Cook your potatoes the day before and chill them. They will crisp up nicely when cooked. I like to make my dices about 1/4" or so. Make all of your vegie and your corned beef dices the same size or similar so they cook evenly.
  • 2. Melt about 2 Tbsp of butter in a large skillet. By the way cast iron works great with this recipe but you can use any sort of skillet you own. Once it is melted toss in those cooked and chilled potato cubes. Stir and flip as needed. Let them begin to toast a bit. If you need more butter add it about a couple tsp at a time as needed.
  • 3. Once the potatoes are getting nice and toasty toss in the peppers, onions, celery and corned beef. Stir to mix them up and cook until the onions, peppers and celery are tender and the potatoes are browned.
  • 4. Cook a couple of eggs the way you like .. poached, sunny side up or fried. Place a hearty helping of the hash onto a plate and top with the eggs.
  • 5. Garnish with some snipped chives and a dash or 2 of hot sauce. We like to add an English muffin to the plate so we have an excuse to eat jam :)

Tips:

  • For the best results, use high-quality corned beef. Look for a piece of meat that is well-marbled and has a good amount of fat.
  • If you don't have time to cook the corned beef ahead of time, you can buy pre-cooked corned beef at the grocery store.
  • To make the hash, simply cook the corned beef, potatoes, and vegetables in a skillet until the potatoes are browned and the vegetables are tender.
  • Serve the hash with your favorite breakfast sides, such as eggs, toast, or fruit.
  • For a more flavorful hash, use a variety of vegetables, such as onions, peppers, and mushrooms.
  • If you like your hash spicy, add some cayenne pepper or hot sauce.
  • For a cheesy hash, sprinkle some shredded cheddar cheese on top before serving.

Conclusion:

Corned beef breakfast hash is a delicious and easy-to-make meal that is perfect for a weekend brunch or a quick weeknight dinner. With its hearty corned beef, crispy potatoes, and tender vegetables, this hash is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful breakfast or dinner, give corned beef breakfast hash a try.

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