A classic corned beef hash breakfast made fresh with just a few ingredients!
Ahh, corned beef hash. Literally my favorite thing to order when I go out to breakfast. We have a small, local restaurant called the “Log Cabin” and I always order the corned beef hash with an egg on top. Not only is it delicious, but it’s so comforting because it reminds me of home.
Although I do love this breakfast when I go out to eat, I attempted to remake a healthier, fresher tasting version, which turned out SO good.
Corned beef hash is often mushy with really small pieces, but this recipe has larger chunks of corned beef and potatoes (which I personally prefer). If you’ve read other posts of mine like my garlic rosemary roasted potatoes or sausage vegetable soup, you’d know how potato obsessed I am. There’s so many ways to fix them and they add such a comforting feeling to any dish. Plus, they’re Whole 30 compliant, which I started a second round of Whole 30 this month! (Read about my first Whole 30 here).
As for the corned beef, I just got it from the deli at the grocery store. I asked them to slice it thick and then I cut it into smaller pieces at home.
My grandma recently gave me a cast iron skillet and I’ve been using it for basically everything. It crisps ingredients up so nicely and is so easy to use—I don’t know why it took me so long to use one! It’s a great pan to use for this corned beef hash, but you can really use any pan you have.
So what’s stopping you from making this corned beef hash? It’s delicious, SO easy, and comforting!
Corned Beef Hash
https://www.thesmalltownfoodie.com/wp-content/uploads/2016/08/Corned-Beef-Hash1SMALL.png
| Prep: | Cook: | Yield: Serves 4 people | Total: |
A classic corned beef hash breakfast made fresh with just a few ingredients!
You'll Need...
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ medium diced onion
- 3-4 medium potatoes
- ½ pound sliced corned beef
- 4 eggs
- Salt and pepper to taste
- Scallions
Directions
- Wash potatoes, cut several small slits into the sides, wrap in a damp paper towel, and microwave each for 3-4 minutes until they start to soften. Dice the potatoes into bite sized pieces.*
- Add olive oil to a large skillet over medium heat.
- Once hot, add garlic and onion and cook until garlic turns brown and onion is translucent.
- Add potatoes and corned beef and mix well. Cook until potatoes crisp, stirring occasionally.
- Crack eggs into a separate bowl and add on top of the hash in four separate spots. Add more salt and pepper and cover until eggs are cooked thoroughly.**
- Add scallions on top and serve.
Additional Notes
*Microwaving the potatoes helps them soften in the middle and cook better in the pan. You can also bake them for a short time in the oven if you prefer.
**This will steam the eggs. If you prefer, you can cook the eggs separately and add to the hash once cooked.
Sounds delicious, foodie! I may try this.
Thank you 🙂 You definitely should!