Corned Beef Hash

Name: Corned Beef Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 tablespoon Oil, butter, or bacon grease; 1 Onion, sliced; 2 cups Cooked corned beef, cut into small pieces; 2 cups Cooked potatoes, cut into small pieces; Salt to taste; Black pepper to taste; 2 Eggs

Recipe GLPRd7f33d50bfec90

American

Breakfast

30 min

842 cal

Servings: 2

Stovetop

SNAP eligible

A hearty American classic combining diced corned beef, tender potatoes, and caramelized onions in a savory skillet, topped with crispy fried eggs. Perfect for breakfast, brunch, or a quick supper that delivers comfort and satisfaction in one pan.

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Ingredients

1 tablespoon Oil, butter, or bacon grease

1 Onion, sliced

2 cups Cooked corned beef, cut into small pieces

2 cups Cooked potatoes, cut into small pieces

Salt to taste

Black pepper to taste

2 Eggs

Directions

Heat the oil, butter, or bacon grease in a large skillet over medium-high heat.
Add the sliced onion and sauté until softened and golden, about 4 to 5 minutes, stirring occasionally.
Stir in the corned beef pieces and potatoes, breaking up any clumps and spreading them evenly across the skillet.
Season with salt and black pepper to taste. Cook, stirring occasionally, until the potatoes and corned beef are heated through and the edges begin to brown, about 8 to 10 minutes.
Push the hash to the sides of the skillet, creating space in the center. Crack the eggs directly into the center of the skillet.
Reduce heat to medium and cook the eggs until the whites are set and fully opaque, and the yolks reach an internal temperature of 160F for fully cooked eggs (about 5 to 7 minutes), or to your desired doneness.
Divide the hash between two plates and serve with a cooked egg on top of each portion.

Comments

Grocery List Plus Editorial Staff4

Corned beef hash is a straightforward brunch dish that checks the availability box cleanly: every ingredient lives at any Charlotte grocer, and canned or deli corned beef costs roughly $4–6 per can, making the cost per serving under $3 total with potatoes and eggs. The stated 30 minutes is honest if you buy diced potatoes or use leftover cooked ones, but raw potato dicing and cooking will stretch it to 40–45 minutes. This reheats poorly—the crispy bottom disappears on second warming—so it's best eaten fresh, same night, and the eggs on top mean you're not leaving the stove during the last 10 minutes, making it fussy for a busy weeknight.

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