Corned Beef Hash Scramble Recipe

Prep

Peel and small-dice the sweet potato into roughly 1/4-inch cubes so they cook quickly. Finely shred the cabbage or chop the kale. Dice the onion and red pepper. Mince the garlic. If using canned corned beef, break it up with a fork into small chunks; if using leftover cooked corned beef, chop into 1/2-inch pieces.

Heat a large nonstick or heavy skillet over medium heat. Add 1 tbsp neutral oil and 1 tbsp butter; when butter foams, add the diced sweet potato in a single layer if possible. Cook, undisturbed, for 4 minutes to allow browning, then stir or flip pieces and continue to cook 4–6 minutes, stirring occasionally, until tender and golden.

Add the diced onion and red bell pepper to the skillet with the sweet potato. Sauté 3–4 minutes until softened and beginning to brown. Add the minced garlic and shredded cabbage or kale and cook another 2 minutes until the greens wilt and any excess moisture evaporates.

Push the vegetables to one side of the pan. Add the corned beef to the empty side and increase heat to medium-high. Let the corned beef sear for 1–2 minutes undisturbed, then break up and stir to combine with vegetables. Cook until corned beef has browned in places, about 3–4 minutes total.

Season the hash with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Taste and adjust seasoning. Reduce heat to low and keep the hash warm while you prepare the eggs.

In a medium bowl, crack 6 eggs and add 3 tbsp milk or half-and-half, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until fully combined and slightly frothy.

Heat a separate 10-inch nonstick skillet over medium-low heat. Add 1 tbsp butter and let it melt, coating the pan. Pour in the egg mixture and let sit, undisturbed, for about 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push the set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue this gentle folding motion until eggs are mostly set but still moist and slightly creamy — about 2–3 minutes total. Remove the pan from heat just before fully set.

Immediately sprinkle the grated Swiss cheese over the eggs and fold gently to distribute and melt the cheese into the scramble. Taste and adjust seasoning if needed.

Reheat the hash briefly over low heat if needed. Spoon or divide the corned beef hash onto 4 plates (servings). Top each portion evenly with the Swiss cheese eggs, either folding the eggs into the hash or serving on top.

Garnish with 2 tbsp chopped parsley or chives, divide optional hot sauce or ketchup alongside, and serve immediately while hot.