Corned beef hash & eggs

Irisa Raina 9


This is one of the ways I like to use up left over corned beef. After St. Patty’s’ day I’ll freeze what is left over.
This was a huge hit with my husband!

★★★★★ 1 vote
2 or 3
20 Min
25 Min
Pan Fry


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¾ to 1 pound of corned beef “ left from st. patty’s day “
1 or 2 small to medium yukon gold potatoes
1 medium sweet yellow onion, chopped into small bite size pieces
1 clove of garlic, minced
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1/4 teaspoon instant coffee
2 tablespoon unsalted butter divided in ½
1 tablespoon olive oil
3 large eggs
2 green onions “ chopped thin only the green parts “

How to Make Corned beef hash & eggs


  • 1In a skillet add the butter and oil and put it on a medium heat. Sauté the onion for about 3 minutes then turn the stove down to a low setting and add the garlic and stir till the onion and garlic are almost done.
  • 2Add the salt, pepper & coffee and continue to cook on low for a minute or two more.
  • 3Wash and cut the potatoes into small chucks, add the remaining butter to the skillet and add the potatoes. Cover and cook for about 10 – 15 minutes “depending on how big you cut the potatoes “. Stir this so all the potatoes cook evenly. Once the potatoes are done remove the cover and continue cooking.
  • 4Chop the corned beef in the same size pieces as the potatoes and add it to the potato & onion mixture and stir carefully as to not break up the corned beef.
  • 5Keep this uncovered and as soon as the corned beef starts to crisp, top it with the 3 eggs and put the lid back on. Leave the lid on till the eggs are done to you likeness.
  • 6Top with the chopped green onions.

Printable Recipe Card

About Corned beef hash & eggs

Main Ingredient: Beef
Regional Style: Irish
Other Tags: Quick & Easy, For Kids, Healthy

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