Start the day off right with this easy canned corned beef hash recipe!
Canned corn beef, frozen onions, peppers, potatoes, and eggs are all cooked in one pan that goes straight to the table!
Easy Corned Beef Hash
- Canned corned beef hash is a hearty and wholesome breakfast to start any day but it can also be enjoyed as a light lunch or dinner!
- Quick recipe! The secret to this recipe is using frozen peppers, onions, and potatoes that are pre-cut saving on prep time.
- This budget-friendly meal is perfect for larger appetites and can be customized to use what’s on hand.
5 Ingredient Recipe
Corned Beef – The canned version of corned beef works great as a substitute for leftover corned beef! Otherwise, use deli corned beef, diced ham, or bacon crumbles.
Vegetables – Stock up on frozen peppers, onions, and potatoes when they’re on sale and use them in everything from a breakfast casserole to a zesty steak stir fry.
Eggs – You can use 3-4 large eggs or 5-6 small eggs.
Variations – Use leftover mashed potatoes, sweet potatoes, or hash browns. Toss in mushrooms, cabbage, or corn.
How to Make Canned Corned Beef Hash
- In a skillet, saute corned beef and pepper-onion blend in butter. Remove and set aside.
- Cook potatoes in the remaining butter.
- Add corned beef mixture back to the pan.
- Add eggs and bake (per recipe below).
Serving Suggestions
Homemade canned corned beef hash is delicious with a dollop of sour cream, salsa, Tabasco, ketchup, or chili sauce. For breakfast, serve canned corned beef hash with a side of fresh fruit and orange juice, or if serving as lunch or dinner, a light and tangy cucumber radish salad.
Storing Corned Beef Hash
Keep leftover canned corned beef hash in a covered container in the refrigerator for up to 4 days.
For best results, reheat in the microwave, but remove the eggs so they don’t become rubbery.
Roll up leftover hash into portable breakfast burritos, or form into patties and fry in a skillet. Freeze leftover canned corned beef without the eggs in zippered bags for up to one month.
Other Delicious Breakfast Ideas!
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Canned Corned Beef Hash
Equipment
Ingredients
- 3 tablespoons butter divided
- 12 ounces corned beef 1 12 ounce can
- 1 cup pepper and onion mix (frozen) thawed and chopped
- 4 cups potatoes frozen dinner style
- salt and pepper to taste
- 4 eggs
Instructions
- Preheat oven to 375°F.
- In an ovenproof skillet over medium heat, melt 1 tablespoons of butter. Add corned beef and the pepper onion blend. Cook until the onion is softened and beef is heated through, about 3-4 minutes. Scoop into a bowl and set aside.
- Add remaining butter and potatoes to the pan and cook for 8-10 minutes until potatoes start to crisp, stirring only occasionally.
- Add corned beef mixture back to the pan and gently stir to combine. Taste and season with salt and pepper if desired.
- Create four wells in the hash and carefully crack an egg into each well.
- Transfer the skillet to the oven for 12-15 minutes or until the eggs are cooked to your preference.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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