This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Mar 2, 2022

Corned Beef Hash with Yukon Gold Potatoes and Chiles

This corned beef hash makes an amazing hearty breakfast as well as the best "breakfast for dinner" meal. 

Corned beef cabbage with ketchup.

 


Corned beef hash has always been one of those meals I've only ordered in restaurants when we've gone out for breakfast. At this point, I'm not sure why, because this corned beef hash, with Yukon Gold potatoes and chiles is totally "the bomb."

This corned beef hash is super easy to make and it's a great way to use leftover corned beef, especially if you are into making corned beef and cabbage for St. Patrick's Day. Actually, it's worth making corned beef just for this meal. 

Corned Beef Hash with Yukon Gold Potatoes and Chiles in the pan.



When my husband and I go on vacation, we love having a late "big" breakfast. We can skip lunch and save calories for dinner. He's typically an eggs Benedict guy, and I'm a breakfast burrito fan for the most part. 

He also orders corned beef and hash while I'll order huevos rancheros or chilaquiles

After our recent vacation to Santa Barbara, and seeing his delicious looking breafast, I decided it was time for me to try making corned beef hash. 

Corned Beef Hash with Yukon Gold Potatoes and Chiles with eggs on a plate.



Ingredients in this corned beef hash:

Corned beef:

I used thick-sliced corned beef from my local deli counter, but you can used leftover corned beef from your favorite corned beef and cabbage dinner. 

Potatoes:

I used Yukon Gold potatoes. They are starchy enough for this recipe but you don't have to peel them before cooking. You'll never know that they are unpeeled. 

Aromatics and spices:

Garlic, thyme, jalapeños, onions, salt, and pepper. I have some fresh thyme growning in a pot in my back yard, which I used in this recipe. If you use dried thyme, use about 1/2 of the recipe. For the jalapeños, just finely chop them and add them with the garlic and thyme. The onions go without saying. 

Bacon: 

The bacon and its fat is the basis for this recipe. Cook the bacon first before adding everything else. 

Heavy Cream:

The cream adds more fat and richness to the breakfast. Most of the liquid will evaporate, leaving behind the delicious essence. 

Corned Beef Hash with Yukon Gold Potatoes and Chiles with jammie eggs.



How to Make this Corned Beef Hash:

First, cook the chopped bacon in a 12-inch skillet for a couple of minutes. Add some chopped onion and then cook everything until the onion is browned. 

Next, add some garlic, thyme, and chopped jalapeños, and cook for a few seconds. Add the corned beef, potatoes, and cream, and cook everything for a couple of minutes to crisp up some of the edges. 

After that, flip and stir the ingredients every few minutes until everything is cooked through.

Finally, add four eggs into the pan, cover, and cook until the eggs are cooked through. 

Corned Beef Hash with Yukon Gold Potatoes and Chiles on a plate.



Once you add the eggs to the pan, keep a close eye on them to cook them to taste. 

I prefer "jammy" eggs, where the yolks are slightly soft but not too runny. These eggs also do well for leftovers. 

Corned Beef Hash with Yukon Gold Potatoes and Chiles with fresh eggs.



Corned Beef Hash Recipe Variations:

You can add chopped bell peppers when adding the garlic and thyme. 

You can also skip the jalapeños and add some hot sauce along with the cream. 

To make this breakfast in advance, feel free to skip the eggs and just cook the hash without them. Refrigerate the mixture and then cook smaller portions with an egg in the middle in a smaller skillet. This recipe is very flexible. 

More Breakfast Recipes You Will Love:

Sheet pan pancakes

Tater Tot Breakfast Casserole Muffins

Mexican Breakfast Casserole

Breakfast Tater Tot Casserole

Freezer Breakfast Burritos



Logo for Foodie extravaganza



Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. We are posting recipes for ways to use up Leftover Corned Beef



Corned Beef Hash with Yukon Gold Potatoes and Chiles on a plate.




Corned Beef Hash with Yukon Gold Potatoes and Chiles

Corned Beef Hash with Yukon Gold Potatoes and Chiles
Yield: 4 Servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
This corned beef hash makes an amazing hearty breakfast as well as the best "breakfast for dinner" meal.

Ingredients

  • 2 pounds Yukon Gold potatoes, cut into 1/2-inch dice
  • 5 cups water
  • Table salt
  • 4 slices bacon, chopped fine
  • 1 medium onion, chopped fine
  • 2 medium cloves garlic, minced
  • ½ teaspoon minced fresh thyme leaves
  • 2 jalapeño peppers, seeds removed, finely chopped
  • 1 pound corned beef, cut into 1/4-inch dice
  • ½ cup heavy cream
  • 4 large eggs
  • Freshly ground black pepper

Instructions

  1. In a medium saucepan, bring the potatoes, water, and a generous sprinkle of salt to boil over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain into a colander and set aside.
  2. Cook the chopped bacon in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the chopped onion and cook until browned, about 8 minutes. Add the garlic, thyme, and jalapeños, and cook for 30 seconds. Stir in the chopped corned beef.
  3. Add the potatoes, stir everything together with a spatula, and then press the ingredients with spatula to pack it down. Reduce the heat to medium and pour the heavy cream evenly over the hash. Cook the mixture without stirring for 4 minutes. Then, with a spatula, flip the hash mixture from all sides.
  4. Continue to flip and pack the hash into the pan and repeat the turning and packing process every minute or two until the potatoes are cooked, about 8 minutes longer.
  5. Make four indentations equally spaced on the surface of the hash. Crack one egg into each indentation and sprinkle the eggs with salt and pepper to taste. Reduce heat to medium-low, cover the pan, and cook until eggs are just set, about 6 minutes.

Nutrition Facts

Calories

662.41

Fat (grams)

33.39

Sat. Fat (grams)

11.94

Carbs (grams)

53.01

Fiber (grams)

5.72

Net carbs

47.29

Sugar (grams)

4.50

Protein (grams)

37.21

Sodium (milligrams)

1466.68

Cholesterol (grams)

316.92
Corned beef, hash
Main course, breakfast
Did you make this recipe?
Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Would you like to comment?

  1. I love corned beef hash, it was always the day after St. Patrick's day dinner and it was my favorite part. I love the addition of chilies, that sounds like a great was to elevate it.

    ReplyDelete
    Replies
    1. I can't believe this was the first time I made it!

      Delete
  2. I love making hash of all sorts for breakfast but corned beef is the classic and is always a treat.

    ReplyDelete
    Replies
    1. I need to definitely make hash more often!

      Delete
  3. Love that hash, looks so irresistible!

    ReplyDelete
  4. Kicking it up a notch, I like it!

    ReplyDelete

I would love to hear from you!