Print Options

Back to Cajun Corned Beef Hash >

Include these items:

Select reviews >

Taste of Home Logo

Cajun Corned Beef Hash

 Cajun Corned Beef Hash
Neither the flavor nor the texture is "mushy" when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. —:Del Mason Martensville, Saskatchewan
4 ServingsPrep/Total Time: 30 min.


  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1/4 cup butter
  • 1/2 cup each finely chopped green onions, sweet red pepper and green pepper
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon Cajun seasoning
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1-1/2 cups chopped cooked corned beef
  • 1 tablespoon white vinegar
  • 8 eggs
  • Additional Cajun seasoning and hot pepper sauce, optional


  • In a large skillet, cook hash browns in butter until almost tender.
  • Stir in onions, peppers and seasonings. Cook until hash browns are
  • lightly browned and peppers are tender. Add corned beef; heat
  • through.
  • Meanwhile, place 2-3 in. of water in a large skillet with high sides;
  • add vinegar. Bring to a boil; reduce heat and simmer gently. Break
  • cold eggs, one at a time, into a custard cup or saucer; holding the
  • cup close to the surface of the water, slip egg into water.
  • Cook 4 eggs, uncovered, until whites are completely set, about 4
  • minutes. With a slotted spoon, lift each egg out of the water.

2 of 2

Cajun Corned Beef Hash (continued)

Directions (continued)

  • Repeat with remaining eggs.
  • Serve over hash mixture. Sprinkle with additional Cajun seasoning and
  • serve with hot pepper sauce if desired. Yield: 4 servings.
Nutritional Facts: 1 cup equals 569 calories, 38 g fat (16 g saturated fat), 539 mg cholesterol, 1,733 mg sodium, 25 g carbohydrate, 3 g fiber, 32 g protein.