Hearty Cheesy Corned Beef Hash with Baked Eggs: Your Perfect One-Pan Meal
Save it for later and PIN IT
Imagine starting your day with a truly satisfying meal that warms you from the inside out. This Cheesy Corned Beef Hash with Baked Eggs is exactly that – a wonderfully hearty and easy one-pan breakfast that will quickly become a family favorite. It’s packed with savory chunks of corned beef, perfectly crispy potatoes, sweet onions, vibrant bell peppers, all generously topped with melted Swiss cheese and beautifully baked eggs. This dish isn’t just delicious; it’s a complete meal that provides all the energy you need, making it ideal for a leisurely weekend breakfast, a festive brunch, or even a comforting “breakfast for dinner” treat.
For those who love eggs and potatoes (like my husband, who insists on them for breakfast!), this recipe ticks all the boxes. It offers a fantastic way to transform leftover corned beef into something new and exciting. While saving leftover corned beef might seem like a Herculean task (we all know how delicious it is!), if you manage to squirrel some away, this hash is the absolute best way to enjoy it again. If you’re looking for other equally delightful and hearty breakfast options, be sure to check out our Hashbrown Sausage Breakfast Pie, flavorful Breakfast Enchiladas, the easy Slow Cooker Sausage and Potato Breakfast Casserole, or the unique Southwest Corn Cake Stack – another one of my husband’s top picks!
Why This One-Pan Dish is a Game Changer
This corned beef hash is designed for simplicity and maximum flavor, which, as you know, is my philosophy for all meals. Easy meals are an absolute must in any busy household! The beauty of this recipe lies in its straightforward preparation. You start by getting your potatoes perfectly crispy in a skillet, building a foundational layer of texture and taste. Then, you introduce the aromatic elements – onions, bell peppers, and the star of the show, the diced corned beef. These ingredients meld together, creating a symphony of flavors before the final, irresistible touch: cheese. Because, let’s be honest, almost any dish is better with a generous sprinkle of cheese!
The cooking process unfolds seamlessly. First, preheat your oven to 400 degrees F (200 degrees C) to get it ready. In a large, oven-safe skillet or cast-iron pan, heat your olive oil or butter over medium heat. Add the diced russet potatoes, seasoning them generously with salt and pepper. Cook them until they start to develop a lovely golden-brown crust, which usually takes about 5-7 minutes. This initial step is crucial for achieving that desirable crispy texture in your hash.
Next, introduce the diced onion, bell pepper, and your flavorful corned beef into the skillet. Stir everything together, allowing the vegetables to soften and the flavors to combine for another 5-7 minutes. Just before removing the pan from the heat, stir in the minced garlic. The garlic adds a wonderful depth of flavor, but you don’t want it to burn, so adding it towards the end is key. Once the garlic is fragrant, remove the skillet from the burner.
The Irresistible Layer of Cheese and Perfect Eggs
Now comes the cheesy part! Sprinkle most of your shredded Swiss cheese evenly over the hash mixture. The cheese will begin to melt from the residual heat of the skillet, creating a gooey base. Then, carefully crack your eggs directly on top of the cheese layer, spacing them out across the hash. Finally, take the remaining Swiss cheese and sprinkle it over the eggs. This not only adds more cheesy goodness but also helps to lightly cover the egg whites, promoting even cooking.
Transfer the skillet to your preheated oven and bake for approximately 10-15 minutes. The goal is to cook the eggs just until the whites are set, leaving you with wonderfully runny yolks that burst and coat the hash with rich flavor. If you prefer your eggs on the firmer side, simply extend the baking time by a few more minutes until they reach your desired consistency. Once baked to perfection, serve this magnificent one-pan meal immediately and enjoy!
More Than Just Breakfast: A Versatile Family Favorite
This cheesy corned beef hash isn’t just a hit with the adults; my kids absolutely adore it too! (They definitely take after their father in their love for hearty breakfast foods!) Truth be told, they’ll happily devour almost any breakfast dish I put in front of them, but this one always gets rave reviews. In fact, if I can manage to preserve some corned beef after a big family meal, I often make this hash for dinner instead of breakfast. It’s undeniably substantial enough to satisfy everyone, and frankly, none of us ever mind eating breakfast for dinner!
So, this year, make it your culinary mission to save a little bit of that delicious corned beef. Plan to create this wonderfully flavorful and satisfying cheesy corned beef hash with baked eggs. If you are a fan of big, hearty meals featuring potatoes and eggs, I promise you, this recipe will not disappoint. It’s comfort food at its finest, easy to prepare, and incredibly rewarding.
Tips for Making the Best Cheesy Corned Beef Hash
- Achieving Crispy Potatoes: Don’t overcrowd the pan when cooking the potatoes initially. Give them space to brown properly. Using a cast iron skillet helps a lot with even heat distribution and crispiness.
- Quality Corned Beef: While great for leftovers, you can also use freshly cooked corned beef for this recipe. Just ensure it’s fully cooked and diced into bite-sized pieces.
- Varying Your Cheese: Swiss cheese offers a fantastic nutty flavor and melts beautifully, but feel free to experiment with other good melting cheeses like cheddar, Monterey Jack, or a blend.
- Personalizing Egg Doneness: The recipe suggests runny yolks for a rich sauce, but adjust baking time to your preference. If you prefer completely firm yolks, bake for an additional 3-5 minutes.
- Spice It Up: For a kick, add a pinch of red pepper flakes with the bell peppers, or a dash of hot sauce before serving.
- Fresh Herbs: A sprinkle of fresh chopped parsley or chives at the end adds freshness and a pop of color.
Serving Suggestions for Your Hash
While this hash is a complete meal on its own, it pairs wonderfully with a few simple additions:
- Toasted Bread: A slice of crusty bread or toast is perfect for soaking up those runny yolks and delicious juices.
- Fresh Fruit: A light fruit salad or sliced avocado can provide a refreshing contrast to the richness of the hash.
- Coffee or Juice: Complete your breakfast experience with your favorite morning beverage.
Frequently Asked Questions About Cheesy Corned Beef Hash
Can I use fresh corned beef instead of leftovers?
Absolutely! If you don’t have leftovers, simply cook a fresh corned beef brisket according to your preferred method, then dice it and use it in this recipe. Ensure it’s tender and fully cooked before adding to the hash.
What if I don’t have an oven-safe skillet?
No problem! Cook the hash mixture (potatoes, vegetables, corned beef, garlic) on the stovetop as directed. Then, transfer the mixture to an oven-safe baking dish, sprinkle with cheese, crack the eggs on top, and bake in the oven. You might lose a little bit of that “one-pan” magic, but the taste will be just as fantastic.
Can I prepare this dish ahead of time?
You can prepare the hash mixture (potatoes, corned beef, onions, peppers, garlic) ahead of time and store it in the refrigerator for up to 2-3 days. When ready to serve, reheat the hash in the skillet over medium heat until warmed through, then add the cheese and eggs and bake as instructed. This is a great time-saver for busy mornings!
How should I store leftovers?
Leftovers of the cooked hash with eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. Be aware that the eggs may cook further upon reheating.
Cheesy Corned Beef Hash with Baked Eggs
Ingredients
- 3 small to medium russet potatoes; peeled washed and diced
- 3 tablespoons olive oil or butter
- salt and pepper to taste
- 1 small onion diced
- 1 large bell pepper diced
- 1 1/2- 2 cups fully cooked diced corned beef
- 3 cloves garlic minced
- 1 1/2 cups shredded swiss cheese
- 6-8 large eggs
Instructions
-
Preheat oven to 400 degrees F (200 degrees C).
-
In a large oven-safe skillet or cast iron skillet, heat the olive oil or butter over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown and become tender-crisp. Then, add the diced onion, bell pepper, and corned beef to the skillet. Continue to cook for another 5-7 minutes, stirring until the onions and peppers soften. Stir in the minced garlic for about 30 seconds until fragrant, then remove the skillet from the heat.
-
Evenly sprinkle most of the shredded Swiss cheese over the hash mixture in the skillet. Carefully crack the eggs directly on top of the cheese layer, spacing them out. Sprinkle the remaining cheese over the eggs.
-
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the whites of the eggs are set. This timing is ideal for achieving runny yolks; if you prefer your eggs on the firmer side, simply bake them for a few minutes longer. Serve immediately and enjoy your delicious, hearty meal!