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Quick Corned Beef Hash

 Quick Corned Beef Hash
Chock-full of eggs, potatoes and meat, this hearty breakfast scramble would be tasty any time of day. Serve with Texas toast and wait for the compliments. Susanna Bellamy - Cremona, Alberta
6 ServingsPrep/Total Time: 20 min.


  • 3 tablespoons butter, divided
  • 4 cups refrigerated diced potatoes with onion
  • 1-1/2 cups leftover cooked corned beef, diced
  • 1 medium green pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon salt
  • 6 eggs
  • 1/2 teaspoon pepper


  • In a large skillet, melt 2 tablespoons butter; stir in the potatoes,
  • beef, green pepper, mushrooms and salt. Cook, covered, over medium
  • heat for 10-12 minutes or until vegetables are tender, stirring
  • occasionally.
  • Meanwhile, in a small bowl, whisk eggs and pepper. In another
  • skillet, heat remaining butter over medium heat. Add egg mixture;
  • cook and stir until eggs are completely set. Stir into potato
  • mixture. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 261 calories, 16 g fat (7 g saturated fat), 255 mg cholesterol, 1,051 mg sodium, 15 g carbohydrate, 2 g fiber, 13 g protein.