By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
193 cal · 55 min
Corned Beef Hash and Eggs
Recipe GLPR9a228e9affff58
A hearty one-skillet meal featuring golden-crisp hash made with diced potatoes, bell pepper, and onion, topped with tender corned beef and finished in the oven with baked eggs nestled into the hash. The eggs cook until their whites are just set, creating the perfect combination of crispy, savory hash and warm, runny yolks.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tbsp Extra-virgin olive oil
1 Onion, chopped
1 Bell pepper, chopped
3 Large russet potatoes, cubed
1 tsp Dried oregano
Kosher salt
Freshly ground black pepper
1 c Chopped corned beef
6 Large eggs
Directions
Preheat your oven to 400°F. Place a large ovenproof skillet over medium heat and warm the olive oil.
Add the chopped onion and bell pepper to the hot oil. Cook, stirring occasionally, until both vegetables are softened, about 5 minutes.
Stir in the cubed potatoes, dried oregano, kosher salt, and black pepper. Continue cooking, stirring occasionally, until the potatoes turn golden and can be easily pierced with a fork, another 15 to 20 minutes.
Add the chopped corned beef to the skillet and cook, stirring occasionally, until the edges become crispy, about 5 minutes.
Create 6 shallow wells evenly spaced around the hash using the back of a spoon. Crack one egg into each well, being careful not to break the yolk.
Season each egg with a pinch of kosher salt and freshly ground black pepper.
Carefully transfer the skillet to the preheated 400°F oven and bake for 8 minutes, until the egg whites are just set but the yolks remain soft.
Remove the skillet from the oven using oven mitts and serve immediately, dividing portions so each serving includes one egg.
Comments
Corned beef hash is a legitimate weeknight standby that hits the cost sweet spot: the corned beef is a 12-ounce can at any local chain for $3–4, potatoes and onions are pennies, and you land at roughly $1.50–2 per serving. The stated 55 minutes is honest if you count boiling the potatoes from raw, though a home cook who dices everything first will still spend 10 minutes on prep. Ingredient availability is zero problem—every ingredient lives at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The main drawback is that this is a crowded-stovetop, one-shot dinner that doesn't reheat well (the eggs break apart, the hash dries out), so it only works if everyone eats at once, and the oregano-forward seasoning is not deeply regional—you're not leaning into North Carolina's strengths here. Still, it's economical, fast enough, and feeds six without fuss.
Sign in or create a free account to add your review.
