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I first discovered this corned beef hash recipe visiting a favorite brunch spot at the Jersey Shore and I knew I had to recreate it at home. This easy skillet corned beef hash recipe is a crispy, hearty breakfast classic made with tender corned beef, golden potatoes, peppers, onions, and topped with shredded cheddar cheese. In addition, it comes together in 30 minutes and it’s all cooked in one pan. It’s perfect for using up leftover corned beef or you can buy some at the deli counter of your supermarket to save time. I love that it’s an easy recipe that’s hearty with bold flavors and satisfying texture in every bite. If you want a heartier meal top it with a fried egg like they did at the restaurant. My other favorite breakfast hash recipe is this Butternut Squash and Sausage Breakfast Hash.
Ingredients
Potatoes – 1 Russet potato diced into small pieces.
Peppers – You will need 1 red and 1 green bell pepper, seeds removed and cut into bite size pieces
Olive Oil – Use extra virgin olive oil for sautéing the veggies
Shallot – One shallot or small onion, minced
Corned Beef– 2 cups of corned beef. I purchase one thick slice at the deli counter then cut it into small cubes
Salt – Use a fine sea salt here, you will only need 1 pinch
Black Pepper
Cheddar Cheese– Use a shredded sharp cheddar cheese, you will need a 1/2 cup
Egg (Optional) – You can top the hash with a fried or poached egg for extra protein
Instructions
Pre-heat the oven to 400°F.
Warm 3 tbsp of the olive oil in a large skillet on medium heat then add the diced potatoes. Let them cook 3 minutes stirring occasionally.
Add the bite size pieces of the red and green peppers and stir to combine. If needed, add additional olive oil to the pan and cook until the peppers and potatoes are just about fork tender.
Add the shallots and sauté for a minute then add the corned beef and stir to combine.
Cook for 5 more minutes until the vegetables are tender and slightly charred, and the corned beef is warmed.
Taste and add salt and black pepper as needed.
Sprinkle the top of the corned beef hash with shredded cheddar cheese and place in the oven for 5 minutes or until the cheese is melted.
Serve with a fried egg on top if desired.
Recipe Tips
- You can purchase a thick slice of cooked corned beef at the deli counter if you do not have any leftovers
- Try to cut the peppers into uniform bite size pieces for easier cooking
- You can substitute the cheddar with your favorite cheese or omit it altogether if you are dairy-free
Storage
Store the corned beef has covered and in the refrigerator up to 2 days.
Easy Homemade Corned Beef Hash Skillet Recipe
Equipment
- 1 10-inch Deep Skillet
Ingredients
- 1 Potato, Russet Diced into small pieces
- 1 Red Bell Pepper Seeds removed and cut into bite size pieces
- 1 Green Bell Pepper Seeds removed and cut into bite size pieces
- 4 – 5 Tbsp Extra Virgin Olive Oil
- 1 Shallot or small onion, minced
- 2 cup Corned Beef Cut into bite sized pieces
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 1/2 cup Sharp Cheddar Cheese shredded
- 1 Egg, fried or poached optional
Instructions
- Pre-heat the oven to 400°F.
- Warm 3 tbsp of the olive oil in a large skillet on medium heat then add the diced potatoes. Let them cook 3 minutes stirring occasionally.
- Add the red and green peppers and stir to combine. Add additional olive oil to the pan if needed and cook until the peppers and potatoes are just about fork tender.
- Add the shallots and sauté for a minute then add the corned beef and stir warm and combine it all together.
- Cook for 5 more minutes until the vegetables are tender and slightly charred, and the corned beef is warmed.
- Taste and add salt and pepper as needed.
- Sprinkle the top with shredded cheddar cheese and place in the oven for 5 minutes or until the cheese is melted.
- Serve with a fried or poached egg on top if desired.
