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Makeover Hash and Eggs

Total Time

Prep/Total Time: 30 min.


4 servings

Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen
Makeover Hash and Eggs Recipe photo by Taste of Home
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  • 1 large onion, chopped
  • 1 tablespoon canola oil, divided
  • 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
  • 1/4 cup water
  • 3 packages (2 ounces each) thinly sliced deli corned beef, coarsely chopped
  • 1/4 teaspoon pepper
  • 4 large eggs
  • Additional pepper, optional


  1. In a large nonstick skillet, saute onion in 2 teaspoons oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
  2. Meanwhile, in a large nonstick skillet, fry eggs in remaining oil as desired. Season with additional pepper if desired. Serve with corned beef hash.

Nutrition Facts

1 egg with 1 cup hash: 301 calories, 12g fat (3g saturated fat), 239mg cholesterol, 652mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

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  • Davyd
    Jan 2, 2021

    Very good. I don't usually use corned beef but I had some I bought to make Reubens and I was wondering about a breakfast using them. This was great! I thought the spices were a bit lacking so I added some thyme and French tarragon. Next time I might take some of Emproper's ideas. I scaled this down because I made it only for Myself, but it still made a filling breakfast!

  • Emproper
    Feb 3, 2010

    Loved this. However, 1/4 cup water was not nearly enough. I kept adding water. I also added a splash of Worcestershire sauce, more black pepper, and a bit of Herbes de Provence for a little more flavor. It made closer to 8 servings than 4.

  • Lynnette68
    Jan 26, 2010

    I just made this for breakfast this morning. My husband and I both enjoyed it, and it's a fairly simple recipe, so I know I'll be making this one again.