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Canned Corned Beef Recipes

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  • Author: Hazel Roddy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


In this Corned Beef Hash with Eggs, tender potatoes and savory leftover corned beef fry up crispy and delicious.


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 russet potatoes, peeled and cut into ½-inch cubes
  • Salt and pepper, to taste (don’t use too much because cooked corned beef is usually saltier)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 3 cups diced leftover corned beef
  • 1 teaspoon Worcestershire sauce
  • 4 to 6 eggs, optional
  • Chopped fresh parsley, for garnish


  1. Preheat the oven to 400°F if using the eggs.
  2. In a large skillet, preferably cast iron, heat the olive oil and butter.
  3. Add the onions to the heated butter and oil and cook for 2 minutes. Stir seldom.
  4. Cook for 15 seconds after adding the garlic.
  5. Season potatoes with salt, pepper, oregano, and basil and simmer for 15 minutes, or until slightly browned and soft. Stir seldom.
  6. Cook for 5 minutes more, or until crispy, after adding corned beef and Worcestershire sauce.
  7. Turn off the heat.
  8. Continue with the recipe if you’re using eggs. If not, sprinkle with parsley before serving.
  9. Make 4 to 6 wells in the hash if using eggs.
  10. Fill each well with an egg.
  11. Season the eggs liberally with salt and pepper.
  12. Bake the hash for 8 to 10 minutes, or until the egg whites are set.
  13. Take out of the oven.
  14. Garnish with parsley if desired.
  15. Serve.



  • Category: Breakfast
  • Method: None
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 382mg
  • Sugar: 2g
  • Sodium: 1115mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Carbohydrates: 22g
  • Protein: 21g
  • Cholesterol: 217mg

Keywords: corned beef hash and eggs, corned beef recipe ideas, breakfast corned beef recipes, easy corned beef ideas