Corned Beef Hash and Egg Breakfast Recipe

Category Breakfast
Use leftover corned beef, potato and onion to make this delicious hash. Served with eggs, it makes a perfect breakfast.


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Oh, how I love St. Patrick's Day food! But what's even better are the leftovers turned into breakfast the day after. This is a super simple way to make corned beef hash and eggs with four main ingredients!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 servings


  • 8 oz. leftover corned beef
  • 1 leftover cooked potato
  • 1/4 large raw onion
  • 2 eggs
  • cooking oil


  1. Finely chop your onions. Heat a spritz of cooking oil in a pan on medium heat.
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  3. Add the onions to the pan and cook a few minutes until lightly browned.
  4. Finely chop corned beef and potatoes. Add to pan with onions.
  5. Increase heat to high and press down on the mixture with a spatula. Cook for a few minutes. It should be sizzling.
  6. When it's nice and browned, flip over the hash and do the same to the other side. Press down and let brown.
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  8. While these guys are getting crunchy, prepare your eggs however you like them. I poached mine by boiling a bit of water and 2 tsp of white vinegar and gently cooking the eggs for 3 minutes. Serve all together on one plate. Enjoy!
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