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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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.

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Average Rating:
  • navyman6
    Apr 20, 2013

    This is the best Corned Beef Hash I have ever eaten. Very easy and fast to make. Believe me you will want to make this again and again. Filling and delicious.