Crispy, cheesy corned beef hash with perfectly cooked eggs and potatoes – welcome to my ultimate comfort food! Inspired by my Iowa farmhouse roots (and a dash of Snoop Dogg Flair), this dish is so flavorful, you’ll crave it all day long. Let’s dive into my little kitchen corner and whip up something unforgettable straight from my heart to your plate.
Farmhouse Roots & A Snoop Dogg Twist
Growing up, my mom made hash with fresh beef from the local butcher – never canned – and I’ve taken her crispy method, added my own cheesy spin, and borrowed a tip from Snoop’s Goon with the Spoon. He bakes eggs in wells, shakshuka-style, but I’m all about that sunny-side-up finish. It’s farmhouse roots with a modern twist, and trust me, it’s a game-changer.
Why This Hash Rocks
- Crispy, cheesy, and full of bold flavor
- Easy to make with fresh or frozen potatoes
- A great way to use up leftover corned beef (or ground meat)
- Customizable with your favorite add-ins and toppings
- Perfect for breakfast, brunch, or even dinner
Ingredients You’ll Need
- Russet potatoes (freshly grated or frozen shredded)
- Cooked corned beef, chopped (no cans here!)
- Yellow onion (adds depth of flavor)
- Unsalted butter (for richness and crispiness)
- Eggs (for sunny-side-up glory)
- Monterey Jack or Pepper Jack cheese (for melty goodness)
- Green onions (for a pop of freshness)
- Ketchup, hot sauce, or Calabrian chili crisp or Momofuku Chili Crunch (for serving)
Step-by-Step Magic
- Prep the Potatoes: Thaw frozen shredded potatoes and pat dry, or rinse and squeeze fresh grated potatoes to remove starch.
- Mix the Hash: Combine potatoes, chopped corned beef, diced onion, melted butter, salt, and pepper in a bowl.
- Bake It: Spread the mixture in a buttered baking dish or large skillet and bake at 400°F for 45-50 minutes until golden and crispy.
- Add Cheese: Sprinkle cheese evenly over the top and return to the oven for 8-10 minutes until melted and bubbly.
- Cook the Eggs: While the cheese melts, heat a non-stick skillet, crack in the eggs, season with salt and pepper, add a splash of water, cover, and cook for 1.5-2 minutes until sunny-side-up.
- Serve & Enjoy: Plate the hash with an egg on top, drizzle with ketchup, hot sauce, or chili crisp, and enjoy toast.
Pro Tips for Hash Mastery
- For maximum crispiness, ensure you squeeze all water from the potatoes using handy flour sack kitchen towels. (Refer to the video for guidance.)
- Use unsalted butter for richness without over seasoning.
- Cook eggs separately for that picture-perfect sunny-side-up look.
Swaps & Add-Ins
- No corned beef? Use lean ground meat or leftover roast beef.
- Change up the cheese—cheddar, gouda, or Swiss all work.
- Add veggies like bell peppers, mushrooms, or spinach.
- Want extra spice? Mix in red pepper flakes or top with pickled jalapeños.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in portions for up to 3 months.
- Reheat: Warm in a skillet over medium heat or microwave until hot.
Now, it’s your turn – grab those potatoes, fire up the oven, and let me know in the comments how your hash turns out! What’s your favorite topping?
Watch the step-by-step instructions in this video!
Crispy, Cheesy Corned Beef Hash with Eggs
Ingredients
Equipment
Method
- Preheat the oven to 400 ℉ (200℃). Lightly butter a 9 by 13-inch (23 by 33 cm) baking dish or a 11-inch (28cm) skillet and set aside.
- In a large mixing bowl, combine the potatoes, corned beef, onion, butter, and a pinch of salt and black pepper.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake in the oven until the hash is golden brown on the sides and top, 40-45 minutes.
- Remove the hash from the oven and sprinkle evenly with the cheese.
- Return the baking dish to the oven and bake until the cheese is melted about 8 to 10 minutes.
- While the hash bakes, heat a large skillet over medium heat with 2 tablespoons of olive oil. Once hot, carefully add the eggs one at a time, season with salt and pepper, and add 2 tablespoons of water to the skillet. Cover and cook for 1½ to 2 minutes, or until the eggs reach your desired doneness.
- Remove the baking dish from the oven, sprinkle with green onions, and serve immediately, topping each portion with an egg. Accompany with ketchup and toast. Enjoy!
Notes
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Hungry For More Delicious Recipes
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- Loco Moco – Hawaiian Burger with Brown Gravy
- Crispy Duck Fat Potatoes Made Easy
- Quick Shake & Pour Omelette Recipe
- Spicy Gochujang Eggs in Purgatory
- Joe’s Diner Midnight Special
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
10 responses to “Crispy, Cheesy Corned Beef Hash with Eggs – Your New Comfort Food Obsession”
This looks SO GOOD! I’ll have to try this recipe next weekend. Thanks, Robin!
You’re welcome, Lauren! Happy cooking!
I had this for dinner the other day. Glad to see another person who enjoys breakfast for dinner!
That looks delicious – and yes, so comforting!
Thank you, John!
Yummy
You’ve succeeded in making me hungry-and I just ate dinner! 🙂
Haha! Thanks, Nancy!
Looking delicious 😋😋😋
I also like eggs