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This corned beef breakfast hash is a balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!
Truth: I cannot see “corned beef hash” on a breakfast or brunch menu without ordering it. I MUST order it! I love corned beef breakfast hash. That being said, I’m sorry to report that most of the corned beef hashes I’ve had in restaurants were a miss. I don’t know if it’s because the corned beef was bland, the potatoes mushy, or that there’s a lack of overall flavor, but they missed! SO, it was high time I created my own.
This homemade corned beef hash recipe is essentially the complete vision of everything I’ve ever wanted. It’s got perfectly flavored corned beef, crispy potatoes, bright collard greens, a runny-yolk egg, pickled onions, and fresh chives. It’s the bomb.com.
What is Corned Beef Hash?
Hash, in general, is a dish that is (typically) made with protein (any kind), veggies, and (usually) potatoes. Oftentimes, hash is made with leftover ingredients that are thrown into a skillet to re-crisp and combine! Corned beef hash, specifically, is made with corned beef (which is essentially a salt-brined beef brisket), diced potatoes, and some form of onions. In our variation, though, we kick the nutrition up a notch with collard greens!
This hash is made with leftover corned beef and a host of other (really simple) ingredients – here’s what you’ll need:
- Potatoes – first, you’ll need 4 pounds of red-skinned potatoes cut into 1-inch cubes.
- Extra-Virgin Olive Oil – to coat your potatoes (so that they get nice and crispy while roasting), you’ll need 2 tablespoons extra virgin olive oil.
- Seasoning – to season the potatoes, you’ll need 1 teaspoon of fine sea salt, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.
- Collard Greens – this ingredient adds an extra punch of nutrition to the hash! You’ll need to grab 2 bunches of collard greens here. Go ahead and de-stem and finely chop your greens before you get to cooking!
- Butter – to add flavor and help the collard greens wilt, you’ll need about 1 tablespoon of butter (salted or unsalted butter work here).
- Lemon Juice – 1 tablespoon of fresh lemon juice (the juice from about 1/2 a lemon) will add a bit of brightness to the dish.
- Corned Beef – what is corned beef hash without corned beef?! This is the start of the show, and our homemade corned beef is easy and really delicious, and this corned beef is the perfect use for leftovers.
- Eggs – we’re topping our hash with eggs! You’ll need 1–2 eggs cooked to your liking per serving. We poached our eggs, but feel free to fry or soft boil yours!
- Pickled Onions – pickled onions are absolutely delicious and make the very best garnish here.
- Chives – a good sprinkle of fresh chopped chives finish everything off really beautifully. If you don’t have chives on hand, fresh parsley (or any other fresh herbs you love) would also be really good here.
How to Make Corned Beef Hash
You’ll need to make your corned beef ahead of time (this dish is the perfect use for leftover corned beef!), but otherwise, it’s super easy. Here’s how you’ll bring it all together:
- Roast the Potatoes – toss the cubed potatoes in the olive oil, and spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika, and bake at 375°F for 40 to 45 minutes, or until they start to brown and crisp, but not burn.
- Wilt the Collard Greens – when your potatoes have about 15 minutes of roasting left, go ahead and start the collard greens! First, melt butter in a large frying pan or pot, then add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, stir to combine, remove the pan from heat, and set it aside.
- Combine + Serve – in a large mixing bowl, toss the potatoes with the collards and corned beef. Plate the hash mixture, and top it with the eggs (cooked however you like), pickled onions, and chives.
Yes. You can truly use any potato that you love most here – russet, gold, red, or sweet!
Sure! Some grocery stores sell pre-chopped potatoes (either fresh or frozen), and these work really great here.
Absolutely. If you have leftover (or store-bought) pastrami on hand, this is a great way to use it up!
Can you freeze corned beef hash?
YES! This is yet another meal that works well with my mission to keep my freezer stocked with ready-made healthy breakfasts! To do this, simply portion out the hash into individual containers and tossed them in the freezer. Defrost as needed and add a fresh egg, pickled onions, and chives when you’re ready to eat!
More St. Patrick’s Day Recipes
- Dublin Coddle
- Baked Potato Bar
- Sausage and Cabbage Sheet Pan Dinner
- Rustic Beef and Potato Slow Cooker Soup
- Corned Beef
- Roasted Turnips with Turnip Greens Pesto
- Loaded Smashed Potatoes
- Jameson Caramel Brownies
- Dairy Free Baileys
More Breakfast Hash Recipes
- Sheet Pan Sweet Potato Hash
- Spinach and Portobello Mushroom Breakfast Hash
- Taco Breakfast Hash
- Shredded Carrot Breakfast Hash
- Sweet Potato Breakfast Hash
Corned Beef Breakfast Hash
- 4 pounds red skinned potatoes cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 bunches collard greens de-stemmed and finely chopped
- 1 tablespoon fresh lemon juice about 1/2 a lemon
- 1 batch of paleo corned beef
- 1-2 eggs per serving soft boiled, poached, or fried
- pickled onions for garnish
- fresh chopped chives for garnish
- For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn.
- Melt the butter in a large frying pan or pot. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, stir to combine, and remove from heat and set aside.
- In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives.
Don’t forget to check out what Lexi and Juli cooked up for you this week, too!
From Lexi: Jicama Kale Salad with Orange Lime Vinaigrette
A delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!
From Juli: Summer Vegetable Gnocchi
A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!
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