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Corned Beef and Roasted Potato Hash turns leftovers a scrumptious Brunch or Brinner.
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5 from 4 votes

Corned Beef Hash with Shirred Eggs

Leftover corned beef and potatoes make a delicious and economical breakfast or brunch.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 324kcal
Cost: 8

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