If you’re looking for an ultra-easy Restaurant Style Corned Beef Hash, then keep reading! It’s the perfect recipe to use up leftover corned beef we use our Guinness Braised recipe.
Not the soft canned variety you find sitting on the shelf at the grocery store. Fresh easy and fabulous this beats the canned variety any day, hands down!
We roast the potatoes to add extra crispy deliciousness! Then sauté everything to perfection and top it all off with sunny side up eggs.
carte du jour
How do I make sunny side up eggs?
- 1 teaspoon butter
- 2 large eggs
- Kosher sea salt and freshly ground black pepper, to taste
Heat the butter in a medium heavy-bottomed sauté pan over low heat, until slightly shimmering, about 3 minutes.
Crack the eggs into separate ramekins and then gently empty each to the sauté pan.
Cover with a lid and cook 2 minutes, uninterrupted, until the whites are completely set but the yolks remain runny.
Slide the eggs out of the pan on top of the hash and serve immediately.
Corned Beef Facts, that you probably never need to know 🙂
- Corned beef is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture.
- Pastrami is really corned beef that is smoked.
- President Abraham Lincoln had corned beef and cabbage at his inauguration dinner in March 1861.
- “Corned” refers to the size of the salt used to cure the beef.
- One of President Grover Cleveland’s beloved dishes was corned beef and cabbage.
- Considered a spring dish because it used to be cured during the winter.
Can I use leftover Corned Beef to make hash?
Yes, absolutely! If you have leftovers this recipe is perfect for putting them to good use. We always use our Guinness Braised Corned Beef, it cooks up perfectly.
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How to Make Restaurant Style Corned Beef Hash
If you're looking for an ultra-easy Restaurant Style Corned Beef Hash recipe, then keep reading! We roast the potatoes to add extra crispy deliciousness! Then sauté everything to perfection and top it all off with sunny side up eggs.
- 2 Tablespoons butter
- 3 cloves garlic, smashed + chopped
- 1 medium onion, diced
- 3 cups Guinness Braised Corned Beef, diced
- Kosher sea salt + freshly ground black pepper, to taste
- fresh Rosemary, for garnish
- 1 pound Idaho Russet potatoes, scrubbed + diced
- 2 Tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon rosemary, dried
- 1/2 teaspoon thyme, dried
- Kosher sea salt + freshly ground black pepper, to taste
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Preheat the oven to 400°F/200°C and line a sheet pan with parchment paper.
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Dice the scrubbed potatoes into roughly 1/4-inch pieces and toss into a bowl. Add the EVOO, dried basil, oregano, rosemary, thyme, Kosher sea salt, and fresh cracked black pepper to taste. Toss to coat potatoes thoroughly.
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Spread the potatoes in an even layer onto the parchment lined sheet pan. Place into the preheated oven and bake for 10 minutes, flip potatoes and then bake another 10 minutes or until golden brown and crisp.
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Heat a large heavy-bottomed pan over medium-high heat, add the onion and sauté about 3 minutes until translucent, then add the garlic and sauté an additional 1 minute while stirring.
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Add the diced Guinness Braised Corned Beef and cook, stirring frequently until lightly browned about 3 minutes.
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Combine the potatoes into the corned beef and cook about 4-5 minutes until the has is browned to your liking.
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Serve with sunny side up or poached eggs (if desired), and season with Kosher sea salt and fresh cracked black pepper to taste.
- Prep time is approximate.
If you’re looking for some other great breakfast ideas then be sure to scope these out too!
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12 comments
I absolutely LOVE corned beef hash! You took this one to a whole other level with the Guinness braise, and rosemary potatoes. I’ll come back and let you know when I try it!
Can’t wait to hear how it goes, Tamara! Thanks so much for checking out our recipe 🙂
This would be a great brunch recipe for the coming weekend, going to start looking for a great piece of beef! Yum.
Would be a great brunch recipe for sure, Beth! Please be sure to share your results when you whip up a batch 🙂
I rarely eat corned beef, but this looks soooo good.
We make it once a year here typically unless requested but it’s always a treat! Thanks for stopping by, Erika!
This looks incredible! Breakfast food is my weakness, so I’m over here drooling on my keyboard…
Weekend breakfast is always such a treat, this hash was perfect with our Guinness Braised Corned Beef! Thanks so much for checking it out, Colleen 🙂
There is so much to love about this breakfast – salty tender brisket, runny creamy yolk, & sweet onions —- heaven! I am one of those breakfast for dinner sort of gals and this is a serious dinner fav at my house. This is a keeper recipe.
Agreed, Angela, I LOVE breakfast for dinner too! Always a winner, thanks so much for stopping by to check out our recipe 🙂
This looks amazing!! That corned beef with the eggs and potatoes sounds absolutely delicious!!
Thanks so much, Morgan, so happy that you like it! 🙂