If you love breakfast with a little extra oomph, this Corned Beef Hash with Baked Eggs Recipe is exactly what you need. It takes simple leftovers and transforms them into a crispy, flavorful skillet breakfast that's as satisfying as it is comforting.

A black skillet filled with two sunny-side-up eggs with bright yellow yolks in the center, surrounded by a layer of browned diced potatoes mixed with small pieces of reddish-brown cooked meat and garnished with chopped green onions. A large metal spoon with a wooden handle rests inside the skillet on the left side. In the background, there is a white cup with coffee and a white plate with some food on it, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef Hash with Baked Eggs Recipe
Top Tip
How to Serve Corned Beef Hash with Baked Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef Hash with Baked Eggs Recipe

Why You'll Love This Recipe

I’ve made this Corned Beef Hash with Baked Eggs more times than I can count, and I never get tired of how those crispy edges and runny eggs just come together perfectly. It’s like a warm hug on a plate!

Uses Leftovers: Turns your cooked corned beef into a brand-new breakfast sensation without wasting food.
Easy Prep: Simple steps make it easy to throw together on a busy morning or lazy weekend.
Flavor Packed: Each bite is packed with savory corned beef, herbs, and tender veggies for a balanced, hearty meal.
Customizable Eggs: Bake your eggs just how you like them right on top of the hash.

Ingredients & Why They Work

Choosing the right ingredients is half the battle with this dish. Using leftover corned beef saves time and infuses tons of flavor, while fresh herbs brighten up the skillet and keep it tasting fresh. Here are the key ingredients you’ll want on hand:

Flat lay of a pile of cubed cooked corned beef, a mound of diced russet potatoes, a small heap of diced red bell pepper, a small pile of diced yellow onion, a few tablespoons of unsalted butter shaped into a neat pat, thinly sliced scallions arranged in a small bundle, chopped Italian parsley scattered loosely, a few fresh thyme leaves, a small white ceramic bowl filled with clear chicken stock, and four whole uncracked large brown eggs in a simple arrangement, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned beef: Using cooked, leftover corned beef adds rich, savory flavor and gives your hash that classic taste.
Russet potatoes: These starchy potatoes crisp up beautifully when diced small and steamed just until tender.
Red bell pepper: Adds sweetness and vibrant color to the mix.
Yellow onion: Provides that essential savory base and caramelizes nicely for extra depth.
Unsalted butter: Helps achieve a silky, golden brown sear on the veggies and beef without overpowering the flavors.
Scallions: Sprinkle freshness and a subtle onion bite to balance the richness.
Italian parsley: Brightens the dish with a pop of herbal color and flavor.
Fresh thyme: Adds an earthy, aromatic note that complements the beef beautifully.
Chicken stock: Keeps the hash moist during baking and adds subtle savory depth.
Large eggs: The crowning glory baked right into the hash, with luscious runny yolks.
Kosher salt and black pepper: Basic seasoning essentials to bring all the flavors together just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Corned Beef Hash with Baked Eggs Recipe is how flexible it is to your tastes and available ingredients. Feel free to get creative — adding, substituting, or even leaving out elements to make it perfectly yours.

Vegetarian Variation: I've tried swapping the corned beef for a hearty plant-based protein like crumbled tempeh or sautéed mushrooms, and using vegetable stock instead of chicken stock. It keeps that rich, savory feel while making it meat-free and just as comforting.
Spicy Kick: For those who like a bit of heat, adding diced jalapeños along with the bell peppers really wakes up the flavors. I personally love the contrast of spicy and savory in this dish.
Seasonal Twist: In autumn, I like to toss in sautéed sweet potatoes instead of russets for a touch of natural sweetness and a fall vibe. It pairs beautifully with the fresh thyme and parsley.
Herb Substitutions: Don’t have Italian parsley or thyme? No worries — fresh cilantro or rosemary can bring a different but delicious touch. I once used dill for a bright, tangy note that surprised me in the best way.

Step-by-Step: How I Make Corned Beef Hash with Baked Eggs Recipe

A close-up image of a black cast iron pan with two distinct layers inside. On the left side, there are chopped pieces of browned meat with a rough, chunky texture in dark pink and brown colors. On the right side, there is a mix of small diced potatoes with bits of red bell pepper and dark mushrooms, all lightly browned and textured. The pan sits on a dark wooden surface with a white marbled cloth behind it, blurred carton of eggs and green onions in the background, and a wooden spoon partially visible on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Steam the Potatoes

Start by preheating your oven to 400°F — this gets it perfect for baking the eggs later on. While the oven warms up, steam the diced russet potatoes. Bring a pot of water to a boil, place your potatoes in a steamer basket, cover, and reduce the heat to let them steam gently for about 7 minutes. You want them just tender enough to easily pierce with a fork but still firm so they crisp up nicely in the skillet later. This step really helps create that perfect texture without mushiness.

Step 2: Sauté the Vegetables

Next, melt the butter in a 10-inch nonstick, oven-safe skillet over medium-high heat. Once melted and shimmering, add the diced yellow onion and red bell pepper. Sprinkle in ½ teaspoon each of kosher salt and freshly ground black pepper. Sauté for about 5 minutes until the veggies soften and start to release their sweetness. You’ll know they’re ready when the onions turn translucent and the peppers smell fragrant—this forms the flavorful base for the hash.

Step 3: Brown the Corned Beef

Stir in your cubed corned beef. Cook it for about 3 minutes until the fat starts to render and the edges of the meat get a nice golden brown. This step adds depth and a crispy texture that I personally find irresistible. Keep your spatula handy to stir occasionally but let the beef have contact with the skillet so it crisps up well.

Step 4: Add and Brown the Potatoes

Introduce the steamed potatoes to the skillet. Gently press the hash down with your spatula and flip portions over occasionally to develop golden brown spots on the potatoes and crunchy edges on the beef. This usually takes about 6 minutes. The sizzling sound and inviting aroma at this stage make it clear you’re onto something delicious.

Step 5: Stir in Fresh Herbs and Season

Once browned, stir in the thinly sliced scallions, chopped fresh thyme, and parsley. This fresh herbal element brightens the rich hash beautifully. Taste and add more salt and pepper if necessary to balance the flavors perfectly. This is the moment to customize the seasoning to your liking.

Step 6: Add Chicken Stock and Prepare for Baking

Drizzle the chicken stock evenly over the hash—it adds moisture and a subtle savory note that ties everything together. Use a spoon to make 4 to 6 wells in the hash, depending on how many eggs you want to bake in. Crack one egg into each well carefully, making sure not to break the yolks. This preparation sets the stage for perfectly baked eggs nestled in a flavorful hash.

Step 7: Bake the Eggs to Perfection

Carefully transfer your skillet to the preheated oven. Bake for about 14 minutes, or until the egg whites are set but the yolks remain delightfully runny. Keep an eye on them, as cooking time may vary slightly based on your oven and how deep the wells are. When ready, the aroma will be irresistible and the visual contrast of bright eggs on golden hash just perfect.

Step 8: Season and Serve Immediately

Remove the skillet from the oven and sprinkle the baked eggs generously with salt and cracked black pepper. Serve the hash hot straight from the pan for the most satisfying breakfast experience. I love cutting into that runny yolk and watching it mingle with the crispy corned beef and tender potatoes—pure comfort on a plate.

Top Tip

Making a perfect Corned Beef Hash with Baked Eggs Recipe is all about balancing textures and timing to get that crispness and runny egg yolk you crave. These tips will save you some trial and error and make your breakfast just right every time.

Steaming Potatoes First: I learned that steaming the potatoes before adding them to the skillet helps them cook through quickly without turning mushy. It’s a game changer for texture!
Use an Oven-Safe Skillet: This lets you go straight from stovetop to oven easily, preventing extra clean-up and keeping that beautiful, crispy crust intact.
Make Wells for the Eggs: Creating little wells in the hash before cracking in your eggs ensures they nestle nicely and cook evenly without slipping around.
Don’t Overbake the Eggs: I once left mine in too long and lost that lovely runny yolk – sticking closely to the 14-minute bake time at 400°F keeps the eggs perfectly tender with set whites.

How to Serve Corned Beef Hash with Baked Eggs Recipe

The image shows a white plate with a pile of mixed cooked meat and vegetables at the bottom, with pieces in brown and reddish colors mixed with small green onion slices. On top of this mixture lies a single white poached egg, slightly cracked with yellow yolk flowing down the sides. Two slices of toasted bread are placed behind the egg mixture. A silver fork rests on the plate near the food. In the background, there is a clear glass cup filled with dark coffee. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten up the dish, I love garnishing with an extra sprinkle of fresh Italian parsley and scallions right before serving. A dusting of smoked paprika or a few dashes of hot sauce can also add a nice punch. If you like a fresher contrast, serve with lemon wedges on the side.

Side Dishes

This hearty breakfast pairs wonderfully with crisp buttered toast or flaky croissants to scoop up every delicious bite. For a lighter touch, a simple mixed green salad or fresh fruit salad balances the richness beautifully. And of course, a cup of strong coffee or your favorite morning tea completes the experience.

Make Ahead and Storage

Storing Leftovers

Leftover corned beef hash stores well in an airtight container in the refrigerator for up to 3 days. Keep the eggs separate if you want to maintain their texture, or reheat everything together if you don’t mind the yolks softening.

Freezing

You can freeze the corned beef and potato portion (without eggs) by cooling it completely and storing it in a freezer-safe container or bag for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a skillet over medium heat to revive the crispy bits, adding a splash of chicken stock or butter if it seems dry. If reheating egg-topped hash, warm gently in the oven at 350°F until heated through, but be aware the yolks will firm up more.

Frequently Asked Questions:

Can I use fresh corned beef instead of leftovers?

While this recipe is designed for leftover cooked corned beef, you can use freshly cooked corned beef that’s been chopped into cubes. Just let it cool slightly before adding to the skillet to avoid excess moisture.

How do I make sure my eggs come out runny?

Bake the eggs at 400°F for about 14 minutes, but start checking around 8 minutes depending on your oven and skillet. The whites should be set while the yolks remain soft to the touch.

Can I make this recipe vegetarian?

Absolutely! Substitute the corned beef with a plant-based protein like seasoned tofu or tempeh, and use vegetable stock instead of chicken stock for a satisfying vegetarian version.

What’s the best way to crisp up the hash?

Press the hash down gently in the skillet and let it cook undisturbed for a few minutes to develop golden brown spots. Flipping sections occasionally helps get that coveted crispy texture all around.

Final Thoughts

There’s something incredibly comforting about warm, crisp corned beef hash paired with baked eggs that still have their molten yolks waiting to be broken. Whether you’re reviving leftovers or making a special weekend brunch, this Corned Beef Hash with Baked Eggs Recipe offers a delicious mix of textures and flavors that will make your morning unforgettable. From the first golden bite to the very last, it invites you to slow down and savor each mouthful. Happy cooking, and enjoy!