Corned Beef Hash and Eggs with Peppers

Why You’ll Love This Recipe

• Golden, crunchy potato edges with tender centers and savory corned beef.
• Runny eggs enrich every bite, balanced by a bright dash of hot sauce.
• Fantastic use for leftover corned beef; weeknight simple with big brunch vibes.
• One-pan friendly and endlessly customizable with your favorite peppers and herbs.

Grocery List

• Produce: Russet potatoes, yellow onion, red bell pepper, garlic, parsley or chives
• Dairy: Unsalted butter, eggs
• Pantry: Cooked corned beef, neutral oil, kosher salt, black pepper, smoked paprika, dried thyme, hot sauce

Full Ingredients

For the Hash

• 1.5 lb russet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
• 1 tbsp kosher salt (for the boiling water)
• 3 tbsp neutral oil (canola or avocado), divided
• 1 tbsp unsalted butter
• 12 oz cooked corned beef, cut into 1/2-inch dice
• 1 medium yellow onion, small dice (about 1 cup)
• 1 red bell pepper, small dice (about 1 cup)
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Eggs and Finish

• 4 large eggs
• 2 tbsp chopped fresh parsley or chives
• Hot sauce, to taste
• Optional: 1–2 tbsp water or beef broth to loosen any browned bits

Step-by-Step Instructions

Step 1: Parboil and steam-dry the potatoes

Bring 2 quarts of water to a boil in a medium pot and stir in 1 tablespoon kosher salt. Add the diced potatoes and reduce to a lively simmer. Cook until the edges are just tender but the centers are still slightly firm, about 8 minutes. Drain well, then return the potatoes to the empty pot or a colander and shake gently to rough up the surfaces. Spread them on a sheet pan or plate and steam-dry for 5 minutes. This step helps them crisp beautifully.

Step 2: Season the potatoes

In a large bowl, toss the warm potatoes with 1 tablespoon of the oil, the smoked paprika, 1/4 teaspoon of the kosher salt, and the black pepper. Set aside. The corned beef is salty, so we will adjust the final seasoning at the end.

Step 3: Sauté the aromatics

Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon oil and the diced onion and bell pepper. Cook, stirring occasionally, until the onion is translucent and the pepper softens with light browning, 4 to 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Scrape the mixture to a plate and return the skillet to the burner.

Step 4: Crisp the potatoes

Add the remaining 1 tablespoon oil and the butter to the hot skillet. When the butter foams, add the seasoned potatoes in a single layer. Cook undisturbed until the bottoms are deep golden and crisp, 4 to 5 minutes. Flip or stir to expose uncooked sides and continue cooking until evenly golden and crisp, another 3 to 4 minutes.

Step 5: Fold in corned beef and build a crust

Add the diced corned beef, sautéed onion and pepper, and the thyme to the skillet. Gently fold to combine, then press the mixture into an even layer. Cook undisturbed to develop a crust, 3 to 4 minutes. If browned bits threaten to burn, splash in 1 tablespoon water or broth and scrape with a spatula. Flip the hash in large sections and cook another 2 to 3 minutes. Taste and add a pinch more salt if needed.

Step 6: Cook the eggs right in the hash

Reduce heat to medium. Use your spatula to make four shallow wells in the hash. Lightly oil the wells if the pan looks dry. Crack an egg into each well, cover the skillet with a lid, and cook until the whites set but the yolks are still runny, 2 to 4 minutes. For firmer yolks, add 1 to 2 minutes. Alternatively, fry eggs in a separate nonstick pan and place on top.

Step 7: Finish and serve

Scatter the chopped parsley or chives over the hash. Drizzle with hot sauce to taste. Spoon onto warm plates, making sure each serving gets a runny egg and a generous portion of the crisp, crusty hash.

Pro Tips

• Dry equals crisp: Steam-drying the potatoes after boiling is the key to shatteringly crisp edges.
• Cast-iron advantage: A 12-inch cast-iron skillet delivers the best crust and even browning.
• Press, don’t stir: Press the hash into an even layer and let it sit to form a crust before flipping in big sections.
• Season late: Corned beef is salty; taste at the end before adding more salt.
• Runny yolks, guaranteed: Cover the skillet while cooking the eggs so the whites set quickly without overcooking the yolks.

Variations

• Sweet Potato Swap: Use 1.5 lb peeled sweet potatoes; skip the parboil and sauté raw cubes over medium to medium-high until tender and caramelized, 12–15 minutes.
• Jalapeño Heat: Add 1 minced jalapeño with the onion and bell pepper for a spicier hash.
• Mustard and Brussels: Fold in 1 cup shredded Brussels sprouts with the corned beef and finish with 1 teaspoon whole-grain mustard.

Storage & Make-Ahead

Parboil and steam-dry the potatoes up to 2 days ahead; refrigerate in an airtight container. Cooked hash keeps 3 to 4 days refrigerated. Reheat in a skillet over medium heat with a splash of oil, pressing to re-crisp, 5 to 7 minutes. Freeze hash (without eggs) up to 1 month; thaw overnight, then re-crisp in a skillet. Cook eggs fresh when serving.

Nutrition (per serving)

Approximate: 550 calories; 29 g protein; 31 g fat; 35 g carbohydrates; 4 g fiber; 1550 mg sodium. Numbers will vary based on brand of corned beef, oil used, and hot sauce.