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!

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You’re also going to love my Cheesy Hash Brown Egg Cups and Bacon and Egg Pizza Breakfast.

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

The first time I made corned beef, I spent nearly an hour trimming off all the fat before putting it in the slow cooker. Epic fail.

I was so frustrated, I nearly cried, and swore I’d never make corned beef again. Until the following year.

This time, I was smarter. I just dropped the whole thing into the slow cooker, fat and all. And guess what? Once it was done, the meat flaked apart effortlessly with a fork.

Now, with St. Patrick’s Day around the corner, I’m craving it again. But this time, I’m turning it into a breakfast dish, and keeping it simple. Because honestly, easy recipes are my favorite kind.

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.

A few weeks ago, while shopping at Walmart, I came across HORMEL® MARY KITCHEN® Corned Beef Hash. I knew it would be perfect for a hearty breakfast, so I grabbed a few cans to have on hand. It’s a convenient way to enjoy a “special occasion” breakfast or brunch without all the extra prep.

With quality, flavorful ingredients, HORMEL® MARY KITCHEN® Corned Beef Hash makes it easy to skip the time-consuming step of cooking corned beef from scratch. You can have a delicious, satisfying dish ready in minutes.

That’s exactly what I did. Since I could eat breakfast any time of day, I made Corned Beef Hash and Eggs for the hubster and me. It’s the perfect “brinner”—but also great for breakfast or brunch!

A can of Hormel corned beef hash.

Ingredients in Corned Beef Hash and Eggs

This corned beef hash with eggs is a zesty skillet dish that’s perfect for breakfast or brunch. Made with simple, satisfying ingredients, it comes together easily for a comforting meal.

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 meal is quick, easy, and full of flavor! From prep to plate, you’ll have this delicious dish ready in about 30 minutes. And if you’re anything like me, you’ll find yourself craving it for lunch and dinner, too — it’s just that good.

Here’s a quick overview of how to make corned beef hash using 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 

So, 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!

Corned Beef Hash and Eggs

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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!
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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 350°F.
  • 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.
Cuisine: American
Course: Breakfast, Main Course
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.