By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
525 cal · 48 min
Corned Beef Hash with Baked Eggs
Recipe GLPRdba061dc19dfab
A hearty skillet dish of tender potatoes, savory corned beef, and sautéed vegetables topped with baked eggs. The hash is browned until crispy on the stovetop, then finished in the oven with eggs nestled in wells, creating a comforting one-pan meal.
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Ingredients
2 tablespoons vegetable oil
1 medium green bell pepper, diced
1 medium red onion, diced
2 cups chopped cooked potatoes
2 cups chopped cooked corned beef
¼ cup fresh basil leaves, roughly chopped
4 large eggs
⅛ teaspoon salt, plus more for seasoning eggs
pinch Pinch of black pepper
Directions
Preheat your oven to 400°F.
Heat the vegetable oil in a large ovenproof skillet over medium heat.
Add the diced green pepper and red onion to the hot oil. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in the chopped potatoes, basil, salt, and black pepper. Continue cooking, stirring occasionally and pressing gently with a spatula to encourage browning, until the potatoes are golden and easily pierced with a fork, approximately 15 to 20 minutes.
Add the chopped corned beef to the skillet and stir to combine. Cook until the mixture is browned and crispy, about 5 minutes.
Using the back of a spoon, create 4 evenly spaced wells in the hash. Carefully crack one egg into each well.
Season each egg lightly with salt and black pepper.
Transfer the skillet to the preheated oven and bake until the egg whites are just set but the yolks remain slightly soft, about 8 minutes. Remove from the oven and serve immediately.
Comments
All ingredients are readily available at any Charlotte grocery chain—corned beef comes canned or from the deli, potatoes and peppers are standard produce, and eggs are everywhere. The real cost driver is the corned beef itself, which typically runs $4 to $6 per can; the rest of the vegetables add maybe $2 more, landing the dish around $2 to $2.50 per serving. The stated 48 minutes is honest for browning the hash and baking eggs, though it assumes the potatoes are cut small enough to cook through in that window. This is a solid weeknight hash that reheats well in a skillet, making leftovers serviceable, though the baked eggs are best fresh; it feeds a family of four without fussiness, but it's not a standout dish and the reliance on corned beef (a processed meat, not a local Charlotte staple like shrimp or collards) keeps it from higher marks.
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