Corned Beef Hash [Easy Smoked Breakfast]

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Corned beef hash breakfast cooked on the grill. This easy skillet recipe features smoked corned beef, fresh eggs, and delicious crispy fries.

The corned beef hash screams comfort, satiety and family celebration. If you’re looking for a tasty dish that you can make from leftovers in a limited amount of time, you’ve come to the right place.

Our breakfast hash is made easy with our house-smoked corned beef that’s been marinated in brine for eight hours and cooked over hickory smoke. It’s packed with amazing smoke flavors and its texture and mouthfeel are so much better than any store-bought canned meat.

Here’s how to make corned beef hash from scratch for breakfast.

What is corned beef hash?

Juicy corned beef and flavorful potatoes paired with eggs make for the great corned beef hash recipe. Brought to the United States by Ashkenazi immigrants in the ^{late 19th} century, it immediately became a favorite for reusing leftover meat for new meals.

Corned beef hash can be eaten as a breakfast dish, a hearty lunch, or even a family dinner. The indulgence blends salty, flavorful, meaty and savory in every memorable bite.

Quick tips

Crack up your breakfast hash by using butter instead of olive oil on the potatoes. This will help develop a nice crunchy texture on the potato skins.
Try additional ingredients and side dishes like dried parsley, cilantro, or chopped chives.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze up to 3 months. Thaw or let the hash thaw in the fridge the night before.

We Recommend: Smoked Lamb Shoulder

Corned beef ground beef

Corned beef hash breakfast cooked on the grill. This easy skillet recipe features smoked corned beef, fresh eggs, and delicious crispy fries.

breakfast course _

American cuisine , BBQ

Preparation time 10 minutes

Cooking time 20 minutes

Total time 30 minutes

Serving

Gear

Cast iron skillet

Ingredients

1 tablespoon of unsalted butter
2 diced potatoes
2 garlic cloves chopped _
1 medium onion chopped
2 pounds of corned beef
Kosher salt to taste
Ground black pepper to taste
4 owners
Fresh parsley for garnish

Instructions

Heat your grill to 190°C. Prepared for indirect cooking in 2 zones.
Boil the potatoes for 5 to 7 minutes
In a cast iron skillet, heat the butter over medium heat. Add potatoes and fry until golden brown, turning regularly.
Add the onions and cook until they begin to brown, about 3 minutes.
Add the garlic and cook until fragrant, about 1-2 minutes.
Add the corned beef and cook until just beginning to brown. Season with salt and pepper.
Place the pan on the grill grate and close the lid. Cook until the hash has developed a crispy, brown crust, about 15-20 minutes.
Use a fork to create 4 equal indentations in the hash. An egg cracks open in each well. Place the pan back on the grill grate and cook until the whites are set and the yolks are to your liking.
distance from the grill. Garnish with parsley and serve immediately.