Corned beef hash with crispy potatoes and sunny-side eggs in a cast-iron skillet

Corned Beef Hash Breakfast

Name: Corned Beef Hash Breakfast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb Yukon gold potatoes; 2 lb cooked corned beef; 2 yellow onions; 1 green bell pepper; 2 tsp black pepper; 1/4 cup vegetable oil; 8 large eggs; 1/2 cup fresh parsley

Crisp diced potatoes and corned beef with eggs cracked on top.

Prep: 15 min
Cook: 35 min
Serves 8
Difficulty: medium

Corned beef and potatoes crisped in a skillet with eggs on top. Diner classic scaled for the firehall — especially good after St. Patrick's or leftover corned beef.

611Cal

32gProtein

44gCarbs

34gFat

Ingredients

4 lb Yukon gold potatoes
2 lb cooked corned beef
2 yellow onions
1 green bell pepper
2 tsp black pepper
1/4 cup vegetable oil
8 large eggs
1/2 cup fresh parsley

Instructions

Par-cook potatoes: Microwave diced potatoes with a splash of water in a covered bowl until just tender, about 8 minutes. Drain thoroughly and spread on a towel to dry—wet potatoes will steam instead of crisp.
Crisp the hash base: Heat oil in two large skillets over medium-high until shimmering. Add potatoes in a single layer without crowding; let sit 4 minutes for crust before stirring. Cook until deeply golden on most sides.
Add corned beef and onion: Fold in onion, pepper, and corned beef. Press the mixture into the pan and cook undisturbed 3 minutes to build a crust. Season with pepper; taste before adding salt because corned beef carries plenty.
Make wells for eggs: Divide hash between warm serving skillets or one large cast iron. Make eight shallow wells and crack an egg into each. Season eggs with pepper.
Cover and finish eggs: Cover skillets over medium-low heat until egg whites are fully set (165°F) and yolks are runny or jammy to preference. Scatter parsley and serve straight from the pan with hot sauce.

Station workflow

Dry potatoes aggressively—this is the difference between diner hash and cafeteria mush.
Use two skillets in parallel if one pan cannot fit eight eggs without crowding.
Serve family-style from cast iron so the crew gets the crisp bottom layer first.

Cleanup

Deglaze hash pans with hot water while warm; corned beef fat sets hard if left to cool.
Scrape potato starch from cutting boards immediately before it dries and glues itself on.

Leftovers

Reheat hash covered at 325°F for 12 minutes; fry fresh eggs to order on top rather than reheating set yolks.
Press cold leftovers into patties and griddle until crisp for handheld hash cakes at the next breakfast.