Corned Beef Hash with Scrambled Eggs

Corned Beef Hash with Scrambled Eggs

Corned Beef Hash with Scrambled Eggs is full of flavor, from the melt-in-your-mouth corned beef, fluffy eggs, crispy potatoes, and aromatic garlic, to the tender diced onion, and bell peppers. So much texture and taste in such an easy meal.

Course Breakfast

Cuisine American

Keyword breakfast casserole, corned beef, fried potatoes

Prep Time 15

Cook Time 30

Servings

Calories 487kcal

Author Wendie Williams

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.

Notes

When dicing potatoes, be sure they're uniformly sized so they cook evenly.

You can use canned corned beef hash in a pinch.

Prefer fried eggs? No problem simply fry the eggs in a non stick skillet with butter.

Store leftover corned beef hash is in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.

Nutrition