Jul 13 2026
Restaurants›Buttermilk›Corned Beef Hash N' Eggs Recipe

Corned Beef Hash N' Eggs Recipe

Inspired by Buttermilk
Time30m
Serves2

Corned beef hash served with two eggs on top.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Eggs

Garnish

Method

Prepare the Hash

  1. 1

    Cook the Potatoes

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook until golden brown and tender, about 10-12 minutes. Stir occasionally to prevent sticking.

  2. 2

    Add Vegetables

    Add the diced onion and bell pepper to the skillet with the potatoes. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

  3. 3

    Incorporate Corned Beef

    Stir in the chopped corned beef and season with salt, black pepper, and paprika. Cook for another 5 minutes until everything is heated through and starting to crisp.

Cook the Eggs

  1. 4

    Fry the Eggs

    In a separate small skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 3-4 minutes for sunny-side up or flip for over-easy.

Serve

  1. 5

    Plate the Dish

    Spoon the corned beef hash onto plates. Top each serving with a fried egg. Sprinkle freshly chopped parsley on top for garnish.

More from Buttermilk