Corned Beef Hash + Eggs


St. Patrick’s Day is NEXT Tuesday March 17th!

I’m celebrating this weekend with this brunch recipe for Corned Beef + Hash with Eggs. I took a lot of shortcuts and used frozen pre-shredded hashbrowns and pre-packaged corned beef which I found at Trader Joe’s in the deli meats section. It really cuts down on preparation time an I highly recommend it.

Serve with a slice of toast and perhaps a dark coffee with some Bailey’s in it and get into the Irish spirit! If you don’t plan on making this for brunch, this recipe also works for dinner – serve with a salad and a Guinness.

Follow the jump for the recipe!






  • 1 package frozen shredded hash browns, enough to cover the bottom of a large frying pan
  • 1 1/2 cups onion, chopped
  • 2 tablespoons olive oil
  • 2-3 cups corned beef, cooked and chopped
  • 8 eggs
  • Salt and pepper to taste
  • Red chili pepper flakes to taste
  • 2 tablespoons fresh parsley, minced




  1. Pre-heat oven to 325 F.
  2. Heat a large ovenproof non-stick frying pan over medium-high heat.
  3. Add 2 tablespoons of olive oil.
  4. Cook hash browns and onion until potatoes crisp up and the onion is soft, about 6-8 minutes, flipping once. Try not to move the hashbrowns around too much or you will get mashed potatoes.
  5. Remove from the heat.
  6. Add corned beef and mix well.
  7. Make 8 wells in your mixture and then break an egg into each one.
  8. Add salt & pepper to your skillet and red chili pepper flakes (optional).
  9. Cover and bake for 10-15 minutes or until eggs are set. The eggs bake up quite fast because of the hot skillet, so do keep this in mind if you like a runny egg.
  10. Sprinkle with parsley before serving.