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Corned Beef Hash

Our take on this diner classic can be customized with the addition of a variety of fresh veggies. Try parsnips, sweet potatoes, or spinach.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
456 calories per serving


> 8 oz thick - sliced cooked corned beef
> 1 medium yellow onion
> 2 tbsp vegetable oil
> 1 (20 oz) bag frozen diced potatoes
> 1/2 tsp smoked paprika
> 3 tbsp ketchup
> 2 tsp minced garlic
> 4 large eggs
> 2 tbsp chopped parsley


Coarsely chop the corned beef. Chop the onion.
In a heavy 12-inch skillet, heat the oil on medium-high. Add the potatoes and onion. Cook 10 min., until onion is golden, stirring often. Add the corned beef and smoked paprika. Cook 5 min., until potatoes are tender, stirring. Stir in the ketchup and garlic. Cook 1 min., stirring often. Season with salt and pepper.
Meanwhile, heat a 12-inch nonstick skillet on medium. Add the eggs and cook 3 min., until whites are mostly set. Cover and cook 1–2 min., until whites are set but yolks still runny. Season with salt and pepper.
Serve corned beef hash topped with fried eggs. Garnish with parsley.

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