Best Canned Corned Beef Hash
Here’s an affordable recipe, our Best Canned Corned Beef Hash for breakfast or dinner, made with corned beef, potatoes, onions, and eggs.
Looking for a one-pot corned beef hash recipe for St. Patrick’s Day? Have corned beef (leftover beef brisket) left over from making corned beef and cabbage? That would be ideal, but if not, simply open a can of corned beef, for a tasty breakfast or dinner! Also affordable!
Best Canned Corned Beef Hash
This classic British recipe is made in a cast iron skillet, and served with runny eggs. All you need is a can of corned beef, potatoes, onions, eggs for a dinner on the table in minutes.
Why we love this recipe
- You can use leftover corned beef, or canned. Easy!
- It’s affordable!
- It makes a great breakfast or dinner!
What do you eat with corned beef hash?
Corned beef hash is often served as a morning meal, but it also pairs well with sautéed cabbage (or gratin) and Irish Brown Soda Bread for dinner. Looking for a dessert? Try our Chocolate Pudding Bundt Cake or these cookies.
Gather these ingredients:
- Baby potatoes
- Olive oil
- Onion
- Garlic
- Paprika
- Ketchup
- White wine vinegar
- Soy sauce: You can also use tamari or coconut aminos
- Canned corned beef: optional to use leftover corned beef from a meal
- Eggs
- Salt & pepper
- Fresh parsley
How do you make Corned Beef Hash with canned corned beef?
- Steam or boil the baby potatoes until tender. Optional to cut into 1/2″ pieces – watch the boiling time to not overcook them (check with a fork).
- In a large cast iron skillet, heat olive oil. Add the onions and saute until soft.
- Add in the garlic and cook!
- Add the paprika, ketchup, white wine vinegar, soy sauce, and hot sauce and stir.
- Add the potatoes and salt & pepper. Mix together and cook.
- Place small cubes of corned beef on top of the potato mixture. Push the meat with a spatula into the mixture (do not mix all the way through). Cook on a low-medium heat on the stovetop.
- Using a spatula, flip the mixture (do in sections), and then cook some more.
Add the eggs
- Turn the heat off, and make 4-5 wells; add one egg into each well.
- Bake until the eggs are cooked (and crisp on top).
- Remove from the oven; sprinkle with finely chopped parsley, and serve!
- Serve with hot sauce, and a side of sour cream.
Tips and substitutions:
- Ask at the deli counter for some corned beef cut into thick slices. You can freeze it, so you always have some on hand. Otherwise you can buy it canned.
- Canned corned beef hash provides a good amount of protein, as well as some vitamins and minerals, including iron and potassium. Even though it’s an ultra-processed food (very high in sodium and saturated fat), it’s great to use in a St. Patrick’s meal (at least once a year).
- As mentioned above, optional to use leftover corned beef (and skip the canned corned beef).
The reason why corned beef hash tastes so good is the way it’s cooked with potatoes, with flavors melded together and infused with the same spices.
How do you serve a hash?
Serve it for breakfast! A traditional Irish breakfast consists of sausage, bacon, baked beans, mushrooms and tomatoes, which is amazing served alongside this hash.
This is the perfect St. Patrick’s Day breakfast, brunch, or dinner menu. Because our family loves breakfast for dinner!
We love to add a tiny bit of chopped parsley, and serve with hot sauce and a side of sour cream.
ENJOY!
More easy main dishes to try:
Get the Recipe:
Best Canned Corned Beef Hash
Ingredients
- ¾ pound baby potatoes, cut into ½” pieces
- 1 Tbsp olive oil
- 1 large onion, finely diced
- 3-4 cloves garlic, crushed
- 1 tsp paprika
- 1 Tbsp ketchup
- 1 Tbsp white wine vinegar
- ½ Tbsp soy sauce, or tamari or coconut aminos
- 1-2 dashes hot sauce
- 12 oz canned corned beef, chopped into small cubes
- 4-5 eggs
- Salt & pepper
- Fresh parsley
Instructions
- Preheat oven to 400F.
- Steam or boil the baby potatoes for 5-7 minutes (depending on the size), until tender. Optional to cut into ½" pieces - watch the boiling time to not overcook them (check with a fork).
- In a large cast iron skillet, heat olive oil. Add the onions and saute for about 5 minutes until soft.
- Add in the garlic and cook another 1-2 minutes.
- Add the paprika, ketchup, white wine vinegar, soy sauce, and hot sauce and stir.
- Add the potatoes and salt & pepper. Mix together and cook for 3 minutes.
- Place small cubes of corned beef on top of the potato mixture. Push the meat with a spatula into the mixture (do not mix all the way through). Cook on a low-medium heat for 6-8 minutes on the stovetop.
- Using a spatula, flip the mixture (do in sections), and then cook additional 6-8 minutes.
- Turn the heat off, and make 4-5 wells; add one egg into each well.
- Bake for 10 minutes until the eggs are cooked (and crisp on top).
- Remove from the oven; sprinkle with finely chopped parsley, and serve!
- Serve with hot sauce, and a side of sour cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
