• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Shortcut Cooking
    • Lighten Up
    • Canning and Condiments
    • Wild Game
    • Salads & Slaws
  • About
    • About
    • Community
  • Work With Me
  • Cooking Classes
  • Shop
    • AMAZON
    • Cookbook
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Work With Me
  • Cooking Classes & Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Breakfast Brunch Brinner > Corned Beef Hash with Shirred Eggs

    Corned Beef Hash with Shirred Eggs

    February 25, 2021 by gritsandgouda Leave a Comment

    Share
    Pin
    Tweet
    As an Amazon Associate I earn from qualifying purchases. See full disclosure.
    Jump to Recipe

    Corned Beef Hash with Shirred Eggs is made from leftover corned beef and roasted potatoes from St. Patrick's Day (or any day)! Corned beef made in the Instant Pot is a breeze. Recipe for your own roasted potatoes included so no excuse not to make this for breakfast or brunch soon.

    Corned Beef and Roasted Potato Hash turns leftovers a scrumptious Brunch or Brinner.

    This post was updated January 2022 with helpful information.

    Leftovers are new beginnings

    I had enough corned beef brisket left over from making it in the Instant Pot for Reuben Sandwiches to make this Corned Beef Hash. I always make enough for leftovers. Leftovers is not a negative word at my house! 

    And you guessed it, I made extra roasted potatoes so I would have enough for this hash. No leftover potatoes? No worries. I'll tell you how to make your own. Just scroll down.

    It's also an opportunity to make Hash and Eggs for Brunch or Brinner (Scroll down for instructions).

    Instead of calling them leftovers, I like to call them "hold overs". If I have enough of something to keep for another meal, I hold them over til the next day when I can create something new with them.

    Leftover Yukon Gold potatoes is what I had but any cooked waxy potato will work fine. Boiled or steamed potatoes will need to be patted dry with paper towels first before chopping.

    How to make Corned Beef Hash

    chopped corned beef, half an onion and roasted potatoes next to a cast iron skillet

    The magical thing about making hash is that the amount of meat and potatoes can vary. But I do share the amounts in the recipe below for what I used.

    I don't recommend using the thinly sliced deli corned beef but in a pinch, it will work.

    cast iron skillet on stovetop with butter and oil melting in it

    Melt a mixture of olive oil/vegetable oil and butter in a hot 10 to 12-inch  cast iron skillet.

    browned chopped onion in a cast iron skillet on a stovetop

    Chop and cook half of a large onion over medium heat, stirring often, until golden brown.

    fried chopped potatoes with red skins in a cast iron skillet

    Remove the onion to a small bowl and turn the heat up to medium-high. Wait until the cast iron skillet is very hot.

    Add the chopped, cooked potatoes for hash. Don't be tempted to stir the potatoes until they are browned on the bottom. Stir only once or twice. This will give you the crisp brown edges you want from a hash "brown".

    corned beef and potato has in a cast iron skillet

    Add the cooked onion and chopped corned beef. Since the corned beef is already cooked, you are just heating it up in the skillet.

    Turn the heat back down to medium. Add salt and pepper and cook, stirring occasionally, just until heated.

    What are shirred eggs?

    The short answer is baked eggs. They are typically baked in a flat-bottomed dish or skillet. Shirred eggs can also be baked over cream in individual ramekin dishes.

    How to make Shirred Eggs over corned beef hash

    corned beef hash with circles created by pushing hash around

    To make "shirred eggs" on top of the corned beef hash, used a spoon or spatula to create 4 holes or circles in the bottom of the skillet.

    Crack an egg right into each hole in the corned beef hash. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute. Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

    Crack an egg right into each hole in the corned beef hash. Sprinkle with salt and pepper. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute.

    Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

    corned beef hash with shirred eggs; green arrow pointing to green trivet

    Notice the lime green sticking out from underneath the hot cast iron skillet?

    This is my all-time favorite silicone trivet. I can put even a hot cast iron skillet on it directly from the burner and it doesn't melt.

    It folds up and fits in my drawer. I have a collection of them and use them all the time. Check it out here.

    How to make your own roasted potatoes

    To make 4 cups of chopped, roasted potatoes:

    • Start with 5 medium-size red-skinned or Yukon Gold potatoes. 
    • Preheat the oven to 425F or large air fryer to 400F.
    • Wash and pat the potatoes dry.
    • Cut the potatoes into 1 inch pieces with the skins left on.
    • Toss the potatoes in 1 to 2 tablespoons of vegetable or olive oil. Sprinkle with 1/2 teaspoon salt.
    • Spread them out evenly in a roasting pan for the oven or onto an air fryer rack. (For basket-style air fryers, you may have to divide them in half to ensure crispy edges.)
    • Bake in the oven for 20 minutes without stirring. Stir once and bake an additional 5 to 8 minutes or just until centers of potato pieces are done and edges are crispy. Cook in the air fryer 12 minutes. Stir once then, cook an additional 4 to 5 minutes until centers of potatoes are done and edges are crispy.

    Get more Southern shortcut recipes

    If you love Corned Beef Hash, then try my Reuben Sandwiches with Instant Pot Corned Beef!

    Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Don't forget to sign up with your email so you don’t miss a single post on my Southern shortcut recipes!

    If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

    Corned Beef and Roasted Potato Hash turns leftovers a scrumptious Brunch or Brinner.
    Print Recipe
    5 from 2 votes

    Corned Beef Hash with Shirred Eggs

    Leftover corned beef and potatoes make a delicious and economical breakfast or brunch.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Breakfast
    Servings: 4 servings
    Calories: 324kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 8
    Prevent your screen from going dark

    Equipment

    • Cast iron skillet

    Ingredients

    • 1 1/2 teaspoons butter
    • 11/2 teaspoons vegetable oil or olive oil
    • 2/3 cup chopped onion (half of one large)
    • 4 cups chopped, cooked red or Yukon gold potatoes (I used leftover roasted potatoes)
    • 1 1/2 cups chopped corned beef brisket
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 4 large eggs (optional)

    Instructions

    • Melt ghee or a mixture of vegetable oil and butter in a hot cast iron or nonstick skillet.
    • Chop and cook half of a large onion over medium heat, stirring often.
    • Remove the onion to a small bowl and turn the heat up to medium-high. Wait until the cast iron skillet is very hot. Add the chopped potatoes for hash. (If using boiled potatoes, make sure they are well drained or patted dry with paper towels.)
      Don't be tempted to stir the potatoes until they are browned on the bottom. Stir only once or twice. This will give you the crisp brown edges you want from a hash "brown".
    • Add the corned beef and cooked onion. Since the corned beef is already cooked, you are just heating it up in the skillet. Turn the heat back down to medium. Add salt and pepper and cook, stirring occasionally, just until heated.
    • To make "shirred eggs" on top of the corned beef hash, used a spoon or spatula to create 4 holes or circles in the bottom of the skillet.
      Preheat broiler.
    • Crack an egg right into each hole in the corned beef hash. Cook over medium heat until the bottom of the egg is starting to become opaque-about 1 minute. Then, place the skillet under the broiler in your oven about 3 inches from the broiler. Broil 30 seconds to 1 minute, depending on how you like your eggs cooked.

    Notes

    Why butter and oil? Butter for flavor and oil for the higher smoke point so you can crank up the heat and get a good browned texture for hash browns.
    How to make your own Roasted Potatoes:
    • Start with 5 medium-size red-skinned or Yukon Gold potatoes. 
    • Preheat the oven to 425F or large air fryer to 400F.
    • Wash and pat the potatoes dry.
    • Cut the potatoes into 1 inch pieces with the skins left on.
    • Toss the potatoes in 1 to 2 tablespoons of vegetable or olive oil. Sprinkle with 1/2 teaspoon salt.
    • Spread them out evenly in a roasting pan for the oven or onto an air fryer rack. (For basket-style air fryers, you may have to divide them in half to ensure crispy edges.)
    • Bake in the oven for 20 minutes without stirring. Stir once and bake an additional 5 to 8 minutes or just until centers of potato pieces are done and edges are crispy. Cook in the air fryer 12 minutes. Stir once then, cook an additional 4 to 5 minutes until centers of potatoes are done and edges are crispy.

    Nutrition

    Calories: 324kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

    Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.

    Updated February 2023

    More Breakfast Brunch Brinner

    • Comeback Sauce Recipe
    • Roasted Pecans in Air Fryer
    • Sausage Gravy Biscuit Casserole
    • Pan Fried Crab Cakes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    • Cookies and Cream Shortbread Cookies
    • Blonde Brownies with Cheaters Caramel Icing
    • Instant Pot Chicken Bacon Ranch Alfredo
    • Easy Yellow Squash Casserole

    More Popular Recipes →

    Footer

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2023 Grits and Gouda · Privacy Policy