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Corned Beef Hash and Eggs Recipe
Corned Beef Hash and Eggs Recipe photo by Taste of Home

Corned Beef Hash and Eggs Recipe

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Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, the kids always rate this "No. 1"! —Rick Skildum, Maple Grove, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 1 package (32 ounces) frozen cubed hash browns
  • 1-1/2 cups chopped onion
  • 1/2 cup canola oil
  • 4 to 5 cups chopped cooked corned beef
  • 1/2 teaspoon salt
  • 8 large eggs
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley


  1. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
  2. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Yield: 8 servings.
Originally published as Corned Beef Hash and Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p15

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Reviewed Mar. 22, 2014

"Great recipe! I used canned corned beef hash. Made it in the electric frying pan as lorelfs suggested. Covered, it only took 5 minutes (or less) for the eggs to cook. Easy, quick breakfast."

Reviewed Mar. 24, 2012

"I love corned beef hash, and although this isn't really authentic, in my eyes, it was a quick way to get my fix! I used my electric skillet instead of putting it in the oven. It was delicious!"

Reviewed Mar. 18, 2012

"How many servings does this hash make? At the top of the recipe, it says 8 serving but in the body of the recipe yield 4 servings are listed. This was tasty and a good way to use up the eggs and leftover corned beef but probably not very healthy."

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