Corned Beef Hash with Scrambled Eggs
Corned Beef Hash with Scrambled Eggs is full of flavor, tender corned beef, fluffy eggs, crispy potatoes, and aromatic garlic, to the tender diced onion, and bell peppers.
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This east recipe takes your classic Dutch Oven Corned Beef meal and turns it into a delicious, fork-tender Corned Beef Hash Breakfast Scramble in just 45 minutes. Casserole-type breakfast recipes, like this delicious meal and my Easy Breakfast Casserole, are a complete meal filling for the whole family.
Why This Heart Breakfast Works
You don't need to dirty up the whole kitchen or need any special equipment. Easily adaptable and can be served for breakfast, brunch, or dinner. You can customize the ingredients to what you have on hand, so no need to run out to multiple grocery stores for special ingredients.
Simple Ingredients
- Olive oil
- Russet potatoes: can be swapped for other potatoes like sweet potatoes, red potatoes, or Yukon gold potatoes.
- Vegetables: onion, green and red peppers.
- Herbs and spices: Salt, black pepper, and garlic cloves.
- Corned beef: Leftover corned beef brisket is preferred, but the canned version can be used if in a pinch.
- Eggs: Use large eggs, if you use small eggs you may want to add a couple extra in.
- Dairy: Heavy cream or milk and butter to mix with eggs to make them fluffy.
How to make Corned Beef Hash Breakfast Scramble
- Step 1: Heat oil in a large skillet or large Dutch oven. Add diced potatoes, onions, bell peppers, salt, pepper, and cook until tender. Stir as needed.
- Step 2: Add garlic and diced corned beef. Cook until garlic is fragrant and everything else is ready.
- Step 3: In a mixing bowl, add eggs and heavy cream. Whisk until well combined.
- Step 4: Add butter to a separate skillet. Once melted, add the egg mixture, season, and cook. Remove just before being cooked as they'll cook a bit more in the pan. Combine them to serve as a breakfast hash or serve independently of each other.
Recipe Tips
- When dicing potatoes, be sure they're uniformly sized so they cook evenly.
- If you enjoy a classic Corned Beef dinner, adding some carrots and cabbage wedges is a great way to bring in some more of those delicious flavors.
- For extra flavor, add fresh herbs like fresh parsley or basil, or some sliced scallions before serving.
- Want a really crispy texture for your potatoes? Cook raw potatoes until golden brown in the Air Fryer first.
Recipe Faq's
Corned beef is a popular type of beef that has been cured and preserved using large-grained rock salt or "corns" of salt. The curing process involves brining the beef for an extended period of time with added spices and flavorings. This results in a flavorful and tender meat that can be used in a variety of dishes. It's often associated with St. Patrick's Day and is commonly served hot or cold and can be used in dishes like corned beef and cabbage or sandwiches.
Corned beef can typically be found in the meat or deli section of most grocery stores. Look for it near other cured or preserved meats, like ham or bacon. It can be sold as pre-packaged slices or as a whole piece that can be sliced to your desired thickness at the deli counter.
Additionally, some stores may have a dedicated seasonal section where you can find it.
Nope, if you prefer a fried egg in this easy recipe, go for it. One with a runny yolk would be great to serve on top.
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Corned Beef Hash with Scrambled Eggs
Ingredients
- 3 tablespoons olive oil
- 4 cups russet potatoes diced
- ½ onion diced
- ½ cup green peppers
- ½ cup red peppers
- 1 1/4 teaspoons salt divided
- 3/4 teaspoon black pepper divided
- 2 cloves garlic minced
- 2 cups corned beef
- 6 large eggs
- 3 tablespoons heavy cream or milk
- 2 tablespoons butter
- 2 green onions optional
Instructions
- Heat olive oil in a 12 inch skillet on medium high heat.
- Add diced potatoes, onions, peppers, 1 teaspoon salt and ½ teaspoon pepper and cook for 20 minutes or until potatoes are fork tender. Stirring occasionally and adjusting the heat when needed.
- Add in minced garlic and corned beef and cook another 3-4 minutes.
- In a medium bowl add the eggs and heavy cream and whisk until combined.
- Heat a medium nonstick skillet on medium low heat and add the butter, once melted add in the whisked eggs. Cook the eggs by stirring and pushing them until curds have formed season with remaining salt and pepper. Once the eggs are just about done turn the heat off they will continue to cook a bit.
- Serve separately or mix the eggs in with the potatoes and corned beef, garnish with green onions if desired.
Glad you enjoyed it Anna 🙂
The air fryer makes the best potatoes!
Yay!
It's my first time making corned beef hash and I really love how easy it was to pull off. Adding this to my go-to breakfast recipes! So so good!
This Corned Beef Hash with scrambles is so delicious. Tried the Air Fryer tip for the potatoes and it is super crispy and golden brown. Exactly how I love my hash. This is my new brunch fav!
Tried this recipe with some added carrots and cabbage as suggested and added some fresh parsley at the end for a pop of color and freshness, and it turned out fantastic! Loved the extra flavor.
So happy you enjoyed it 🙂
Made this for breakfast this morning and just loved it! Between the corned beef and potatoes, it made for such a hearty meal, and I loved the extra creamy touch the heavy cream added. Perfect start to the day!
So happy it was a hit!
I made this corned beef hash yesterday for breakfast! Everyone devoured it! I got requests to make it again this weekend! Thanks for the recipe!