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Corned Beef Hash and Eggs

30 Minute Meals Breakfast Main Course Seasonal Favorites

This Corned Beef Hash and Eggs is filled with tender potatoes, chunks of corned beef, green peppers, and spices. It’s topped with eggs and a sprinkling of cheese, and then baked to perfection. If you’re looking for a zesty breakfast or brunch option, then you’ll love this flavorful skillet!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouHash #CollectiveBias

corned beef hash and eggs in a cast iron skillet, viewed from the side

The first time I made corned beef, I spent about an hour trimming the fat off before I placed it into the slow cooker. Epic fail.

I was almost in tears of frustration because it took so long to do…and I vowed never to make corned beef again. Until the following year, that is.

But, I became wiser the next time. I just plopped the corned beef right in the slow cooker, without removing the fat. And you know what? It just flaked away just by using a fork once it was ready. If you’ve never made a corned beef before, then you probably don’t know what I’m talking about. But if you have, then maybe the layer of fat on the hunk of meat frustrates you, too.

And now that St. Patrick’s Day is just around the corner, I’m getting a taste for corned beef again. And this time, I thought I’d switch it up and make a breakfast dish. And go the easier route. After all, I’m all about the easy recipes!

a serving of corned beef and eggs on a small plate. A can of corned beef and a skillet of corned beef hash rest in the background.

After shopping at Walmart a few weeks ago, I stumbled across HORMEL® MARY KITCHEN® Corned Beef Hash. Since I knew this would be the star ingredient of my breakfast, I decided to stock up on a few cans. It’s a convenient way to treat yourself to “special occasion” breakfast or brunch that you might not have every day.

By featuring quality ingredients that are flavorful and hearty, you can skip the time consuming process of preparing corned beef and whip up and easy and delicious dish by using HORMEL® MARY KITCHEN® Corned Beef Hash.

And that’s exactly what I decided to do. Since I could eat breakfast for pretty much every meal of the day, I decided to make this canned Corned Beef Hash and Eggs for the hubster and I. It serves as a delicious “brinner” or breakfast or dinner! Or, of course, for breakfast or brunch, too.

A can of Hormel corned beef hash.

Ingredients in Corned Beef Hash and Eggs

This corned beef hash and eggs is filled with tender potatoes, chunks of corned beef, green peppers, and spices. It’s topped with eggs and a sprinkling of cheese, and then baked to perfection. If you’re looking for a zesty breakfast or brunch option, then you’ll love this flavorful skillet!

To make the corned beef hash with eggs, you’ll need: 

  • Olive oil
  • Green bell pepper
  • HORMEL® MARY KITCHEN® Corned Beef Hash
  • Garlic powder
  • Salt and pepper
  • Eggs
  • Shredded cheddar cheese 

corned beef hash and eggs in a cast iron skillet, viewed from above

How to Make Corned Beef Hash and Eggs

Like most of my recipes, this skillet is a breeze to whip up! From start to finish, you can have this dish prepped, baked and ready to be devoured in about 30 minutes.

How about that for a delicious breakfast? And if you’re anything like me, you’ll be eating this skillet for breakfast, lunch and dinner…it’s just that good! Here’s an overview of how to make corned beef hash with canned corned beef: 

  1. To start, you’ll sauté a diced, green pepper in a cast iron skillet.
  2. Once the pepper is tender, add in the HORMEL® MARY KITCHEN® Corned Beef Hash and some seasonings. Gently stir to combine.
  3. Next, you’ll top the hash with four eggs and a sprinkling of cheese. I used a blend of shredded cheddar and mozzarella cheese, but feel free to use whatever you have on hand.
  4. Pop the skillet into the oven and bake until the eggs are set and the cheese is melted.
  5. Top with some salt, pepper, and parsley, if desired, and dig in!

One bite and you’ll be hooked on the delicious taste of this canned corned beef and eggs. The potatoes and corned beef and seasoned to perfection, while the eggs and cheese provide the finishing touch.

Photo collage showing how to make corned beef hash with canned corned beef

What to Serve with a Corned Beef Hash Breakfast

This corned beef and eggs recipe is a meal in an of itself, but you can certainly bulk it up with a few sides. Some ideas are: 

  • Fresh fruit or fruit salad 
  • Crusty bread or toast 
  • Homemade biscuits 
  • Additional hash browns or breakfast potatoes 
  • Coffee cake 

If you’re looking for that perfect, St. Patrick’s Day dish, or just want a special breakfast to prepare, then I guarantee you’ll love this skillet, flavored with HORMEL® MARY KITCHEN® Corned Beef Hash!

canned corned beef hash and eggs in a cast iron skillet. A portion has been scooped out.

Tips for Making Corned Beef Hash with Eggs

  • The canned corned beef hash already contains onions and potatoes, but you’re welcome to add extra to the skillet to amp up the flavor. 
  • I prefer using green bell pepper in this recipe because its flavor holds up to the seasoned corned beef and eggs. However, you can use any color of bell pepper you’d like.
  • Once prepared, I recommend eating the corned beef and eggs immediately. The eggs don’t keep well as leftovers. 

Looking for more egg breakfast recipes? 

This Corned Beef Hash and Eggs is filled with tender potatoes, chunks of corned beef, green peppers, and spices. It's topped with eggs and a sprinkling of cheese, and then baked to perfection. If you're looking for a zesty breakfast or brunch option, then you'll love this flavorful skillet!
Print Pin

Corned Beef Hash and Eggs

This Corned Beef Hash and Eggs is filled with tender potatoes, chunks of corned beef, green peppers, and spices. It's topped with eggs and a sprinkling of cheese, and then baked to perfection. If you're looking for a zesty breakfast or brunch option, then you'll love this flavorful skillet!
Course Breakfast, Main Course
Cuisine American
Keyword corned beef recipe, egg recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 1 green pepper diced
  • 2 cans HORMEL® MARY KITCHEN® Corned Beef Hash
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 4 large eggs
  • ½ cup shredded cheddar cheese

Instructions

  • Preheat oven to 350F.
  • Heat olive oil over medium heat in a cast iron skillet or regular skillet. Add green pepper and sauté until tender, about 4-5 minutes.
  • Add the HORMEL® MARY KITCHEN® Corned Beef Hash, garlic powder, salt, and pepper. Stir to combine. Heat over low heat for about 1-2 minutes.
  • Crack eggs on top of hash, in an even layer. Sprinkle cheese on top.
  • Bake for 18-20 minutes, or until eggs are set to your liking and cheese is melted. Remove from oven and top with additional salt, pepper and parsley, if desired.
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

By Gayle |

Comments

  1. Mir says

    I love making corned beef in the slow cooker. It pretty much just cooks itself! This hash looks pretty amazing. Just in time for the big holiday!
    Reply

  4. Cheyanne @ No Spoon Necessary says

    I technically cheated the first time I made corned beef... since it was in culinary school, I had a seasoned professional showing me the ropes. From that day on I have been addicted to homemade corned beef. Never tried the stuff in a can, but I am loving how easy it is!! And your hash and eggs looks delicious! Breakfast of champions going on here! I'll take the whole skillet please! Pinned! Cheers, Gayle!
    Reply

    • Gayle says

      Sounds like you're a pro at cooking corned beef, Cheyanne! This was my first time trying the canned kind, and I have to say that I'm impressed! it definitely makes a delicious breakfast. Thanks for the kind words and pin, friend!
      Reply

  9. Kelly says

    So glad you made corned beef again after that first time and it was a success. This easy corned beef hash sounds awesome for breakfast, lunch or dinner :) Looks perfect with those gorgeous eggs!
    Reply

  15. Blair @ The Seasoned Mom says

    I've never tried to make "real" corned beef -- but this can of hash is DEFINITELY my speed! :) Love shortcuts like this, and the addition of the eggs in the skillet is making my mouth water! Such a great brunch for the weekend!
    Reply

  16. marcie says

    Ah yes, I just plop the corned beef into the slow cooker too -- I can imagine how long it must've taken to trim all that fat off! I love corned beef but surprisingly I've never made a hash with it. This looks like a great savory breakfast or dinner!
    Reply

  20. Amanda says

    I don't think I've ever had corned beef hash. How is that possible? This looks great. And I love the presentation in the skillet with the eggs. Very pretty.
    Reply

  21. Katie @The Semisweet Sisters says

    I love corned beef especially for St. Patrick's Day! It's so easy to make in the Crock-Pot, I probably would have tried to trim the fat off mine like you did your first time if it wouldn't have been for my sister helping me since she has made it so many times. This recipe looks so delicious, I love breakfast food! Pinning it!
    Reply

  24. GiGi Eats says

    HA!! I have never seen corned beef out f of a can before! Does this mean I have been living under a rock? lol That being said, those eggs look BOMB!
    Reply

  26. warren says

    i have to cover mine, it pops out all over when cooking. im going to try with the eggs/cheese next time,hope it does not mess up the oven.it sure looks good in your piciures.
    Reply

    • Gayle says

      I'm so sorry you had trouble with this, Warren! Mine did not come out when cooking at all. Best of luck to you and thanks for stopping by!
      Reply

  27. jeanne enfinger says

    I have made "quiche" with corned beef hash and an egg crisped in the oven a bit for the crust. It is really yummy!!
    Reply

  28. Lorraine Pollachek says

    As we all know, as time goes by, most products become inferior to what they once were. These days, canned hash is more potato than corned beef and more fat than potato. From my childhood into my 30's, I always made my hash with diced fresh onions, O'Brien style frozen potatoes and canned corned beef. Over medium heat, fry the onions until they just start to brown, add the potatoes, mix well and continue frying and mixing until they start to brown. Then remove the corned beef from the can, break it up into the pan and continue frying until the hash starts to get crisp spots. Reduce the heat and crack eggs into little wells in the hash. Cover and cook until eggs are poached the way you like them. I like set whites and runny yolks. Ever since the canned corned became has become so high in fat by volume, I only make hash when I have leftover corned beef. Good news! We're having corned beef tonight. so it'll be hash and eggs within a few days.
    Reply

  29. Peter Morse says

    I make something similar for Mens Breakfast at church with a layer of corned beef a layer of riced potatoes, cheese then crack a dozen eggs on top in a 11x13 dish. The wives say the husbands need to diet when I am done with them
    Reply

    • Gayle says

      Oh your recipe sounds delicious, Peter! I will have to try that with riced potatoes. Sounds like everyone loves that dish! And that's funny about the diets...but the eggs have protein, right? So it's a little bit healthy (or so I'm telling myself)! :)
      Reply

  30. Becca says

    What kind of potatoes? The first paragraph said tender potatoes, but, your never mention them again and they aren't listed as an ingredient.
    Reply

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