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Corned beef hash with eggs recipe

Corned beef hash with eggs recipe

78 ratings

If you're looking for a brunch centrepiece, then this hearty American corned beef hash looks fabulous placed on the table for everyone to dive into. The combo of crispy potatoes, corned beef and soft eggs is perfect for a weekend feast. Just make sure you have plenty of soft bread for dunking. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 416 calories / serving


  • 700g Charlotte potatoes
  • 2 tbsp olive oil
  • 250g corned beef, diced
  • 1 large red onion, sliced
  • 1 garlic clove, crushed
  • 2 tsp grainy mustard
  • 2 tbsp Worcestershire sauce
  • 4 eggs
  • 1 tbsp parsley, chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    6g 31%
  • Sugars

    6g 7%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 36.7g Protein 26.9g Fibre 3.9g


  1. Part cook the potatoes by boiling in salted water for 5 mins. Once cool enough to handle, grate coarsely. Heat ⅓ of the oil in a large frying pan and fry the corned beef on a medium-high heat for 3-4 mins until golden. Remove from the pan.
  2. Return the pan to the heat, add another of the oil and sweat the onion for 5 mins, then add the garlic, mustard and Worcestershire sauce.
  3. Add the rest of the oil and the potatoes and fry, stirring occasionally to break up the potatoes once they start to brown, for about 6-8 mins until crispy. Return the corned beef to the pan and make space for the eggs with a wooden spoon.
  4. Crack the eggs into the gaps and cook for 2-3 mins until the eggs are cooked to your liking*. Sprinkle with parsley before serving.

See more Brunch recipes

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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