Corned Beef Hash

Corned Beef Hash


  • 2 tablespoons vegetable oil
  • 8 ounces cooked corned beef, diced
  • 1 white onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 medium baking potatoes, peeled and shredded (about 2 cups)
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 4 slices cheddar cheese (about 2 ounces)


Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

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