Jul 13 2026
Restaurants›Odd Fellows Brewing Co›Odd Fellows Special Recipe

Odd Fellows Special Recipe

Inspired by Odd Fellows Brewing Co
Time1h
Serves6

Three corned beef hash muffins

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Ingredients

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Muffin Base

Corned Beef Hash Filling

Topping

Method

Muffin Base Preparation

  1. 1

    Preheat Oven

    Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.

  2. 2

    Mix Dry Ingredients

    In a large bowl, combine the all-purpose flour, baking powder, salt, and ground black pepper. Mix well.

  3. 3

    Combine Wet Ingredients

    In another bowl, whisk together the milk, egg, and vegetable oil until well combined.

  4. 4

    Combine Mixtures

    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Corned Beef Hash Filling Preparation

  1. 5

    Sauté Vegetables

    In a skillet, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and garlic. Sauté until the vegetables are soft, about 5 minutes.

  2. 6

    Add Potatoes

    Add the diced potato to the skillet and cook for another 10-12 minutes, stirring occasionally, until the potatoes are tender.

  3. 7

    Add Corned Beef and Seasoning

    Stir in the chopped corned beef and paprika. Cook for an additional 5 minutes until heated through. Stir in the chopped parsley and remove from heat.

Assemble and Bake

  1. 8

    Fill Muffin Tin

    Spoon the muffin batter into each prepared muffin cup, filling them about halfway. Add a generous tablespoon of corned beef hash filling into each cup, then top with more muffin batter until just full.

  2. 9

    Add Cheese

    Sprinkle the shredded cheddar cheese generously on top of each muffin.

  3. 10

    Bake Muffins

    Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick comes out clean from the center.

  4. 11

    Cool and Serve

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm, topped with sour cream and chopped chives.

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