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Corned Beef Hash with Eggs

This hearty corned beef hash with eggs is a fantastic high-protein meal that elevates a simple cupboard staple into a vibrant, flavourful feast. The combination of crispy potatoes, savoury corned beef, and sweetness from the sautéed cabbage creates a deeply satisfying base. By adding a homemade smoky chilli salsa, you bring a bright acidity that perfectly balances the rich, buttery flavours of the hash for a sophisticated twist on a classic comfort food.

Ideal for a leisurely weekend brunch or a comforting midweek supper, this one-pan dish is as versatile as it is nourishing. Topped with eggs that are gently steamed until the yolks are just set, it offers a complete, balanced meal that is packed with texture. Simply serve it in the centre of the table with plenty of flat-leaf parsley for a rustic, homemade touch.

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Ingredients for Corned Beef Hash with Eggs

  • 6 dried red New Mexico hatch or guajillo chillies, stemmed, seeded

  • 1/4 medium red onion, chopped

  • 1 garlic clove

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons white balsamic or white wine vinegar

  • 6 tablespoons (3/4 stick) unsalted butter

  • 1 medium red onion, thinly sliced

  • 6 garlic cloves, smashed

  • 2 cups thinly sliced green cabbage

  • 675g Yukon Gold potatoes (about 4 large), peeled, coarsely grated

  • 1 teaspoon Four Seasons Blend

  • 350g cooked corned beef, cut into matchstick-size pieces

  • 6 large eggs

  • 1/4 cup chopped fresh flat-leaf parsley

Place chillies in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chillies, reserving soaking liquid.

Blend chillies, onion, garlic, oil, vinegar, and 60ml reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.

Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.

Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.

Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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