Cheese on a Corned Beef Hash

Seasoned corned beef, sautéed onion, and pan-fried potatoes are combined in a cast-iron skillet to make a tasty breakfast hash. Serve it with an egg over easy on a toasted English Muffin for a scrumptious breakfast! This is the perfect way to use corned beef leftovers!

Now that St. Patrick's Day is already upon us, I am sure many of you are either going to be eating Corned Beef Dinner soon. That means chances are you will have some left overs to enjoy in some way. I know my family hardly ever has left overs when it comes to corned beef dinner so I tend to make extras for occasions like corned beef hash or this Reuben Dip.

So, are you in the mood for some yummy corned beef hash? Check out this easy and delicious recipe.

Ingredients

Before starting this recipe, you'll want to verify that you have the following ingredients:

• Corned Beef – We use slow cooker corned beef that is seasoned.
• Potatoes – Russet potatoes are our favorite for this recipe.
• Onion – Yellow all-purpose onions are perfect for this!
• Butter – You can use salted (more flavor) or unsalted butter. You will need this to sauté the veggies, cook the eggs, and toast the English muffins.
• Olive Oil – Used to sauté the onions.
• Hot Sauce – Adds a tasty spice to your hash.
• Spices – black pepper, onion powder, and garlic powder add a nice flavor to the potatoes. The corned beef will add the rest of the flavor.
• English muffins – Perfect medium for enjoying a hash breakfast sandwich.
• Eggs – Served over Easy for that classic hash & eggs flavor.
• Cheese – We love Swiss Cheese for this because it adds an additional layer of tasty flavor.

Equipment and Supplies Needed

We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

• Food Processor – To ground up the cooked corned beef.
• Knife – to cut the vegetables and chop the cooked meat with.
• Cutting board – to cut the vegetables and chop the cooked meat.
• Large cast iron skillet – to sauté/cook the onions, potatoes, and hash.
• Wooden spoon – to stir the food as it cooks.
• Griddle – to toast the English muffins and cook eggs.

Directions

In a pot of salted water, bring cubed potatoes to a boil for 8 minutes until slightly tender; set aside.

Heat olive oil over medium heat in a cast iron skillet, sauté diced onions for 3 minutes. Season cubed potatoes generously with spices and hot sauce, and add them along with the butter to the skillet. Cook for 10 minutes stirring occasionally to brown potatoes.

Add in corned beef and mix throughout. Cook for an additional 5 minutes, stirring occasionally. Allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.

Sandwiches

Add one tablespoon of butter to your griddle and melt. Cook eggs over low-medium heat. You want the eggs to remain intact so flip only once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for 30 seconds so it doesn't cook the yolk.

Toast English muffins or bread.

Add a generous portion of corned beef hash to the bottom of your English muffin. Top with your egg, and swiss cheese. Enjoy warm!

Recipe Tips

This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Corned Beef Hash comes out perfectly.

Corned Beef

You can use store-bought deli corned beef, or used chopped slow cooked leftovers. I find the leftovers provide way more flavor. If you are looking to double the batch of corned beef hash, consider cooking your corned beef in the slow cooker by itself with seasonings.

Pan

A cast iron skillet is the best way to make hash because it heats up the food evenly, and cooks it slowly. It will allow the potatoes to obtain that sought after crispness we all love.

Storage

If you want to store your corned beef hash, just follow these easy steps.

• To freeze, store COOLED leftovers in a freezer-safe, airtight container or storage bag and freeze for up to 30 days.
• To refrigerate, add cooled leftovers to an airtight container and consume within 3 days. To reheat, add hash to a frying pan with a tablespoon of butter and cook for 3 minutes to heat throughout.

Recipe

Follow the recipe below to make Corned Beef Hash! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.

Corned Beef Hash Recipe

Course Breakfast

Cuisine American

Servings 6 servings

Calories 692 cal

Cost $8

• large, cast iron skillet

• griddle

• wooden spoon

• chef's knife

• Cutting board

• spatula

• 1 pound corned beef cooked, and chopped into small pieces
• 5 large russet potatoes scrubbed, peeled, cubed
• 1 large yellow onion diced
• 4 tablespoons unsalted butter divided
• 1 tablespoon olive oil
• 1 tablespoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black ground pepper
• 6 English muffins
• 6 slices Swiss cheese

• In a pot of salted water, bring cubed potatoes to a boil for 5 minutes until slightly tender; set aside. Strain out excess water and set aside.

• Heat olive oil over medium heat in a cast iron skillet, sauté diced onions for 3 minutes. Season cubed potatoes generously with spices and hot sauce, and add them along with the 2 tablespoons of butter to the skillet. Cook for 10 minutes stirring occasionally to brown potatoes.

• Add in corned beef and mix throughout. Cook for an additional 5 minutes, stirring occasionally. Allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.

• Add one tablespoon of butter to your griddle and melt. Cook eggs over low-medium heat. You want the eggs to remain intact so flip only once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for 30 seconds so it doesn't cook the yolk.

• Add 1 tablespoon of butter to a heated griddle and toast English muffins or until crisp and lightly browned.

• Add a generous portion of corned beef hash to the bottom of your English muffin. Top with your egg, and swiss cheese. Enjoy warm!

Nutritional values may vary and are meant to be a guide.

Storing

• To freeze, store COOLED leftovers in a freezer-safe, airtight container or storage bag and freeze for up to 30 days.
• To refrigerate, add cooled leftovers to an airtight container and consume within 3 days. To reheat, add hash to a frying pan with a tablespoon of butter and cook for 3 minutes to heat throughout.

Serving: 1 sandwich | Calories: 692 cal | Carbohydrates: 86 g | Protein: 27 g | Fat: 27 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 77 mg | Sodium: 1292 mg | Potassium: 1648 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 382 IU | Vitamin C: 42 mg | Calcium: 220 mg | Iron: 5 mg

About Amy Desrosiers

Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!

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