Corned beef hash and eggs

Corned beef hash and eggs

cornedbeef hash

I am not a breakfast person. I cannot remember the last time I own woke up and made myself breakfast when I did not have anyone in my house. The weird thing about this situation is how much I actually love breakfast food! I can eat breakfast food for lunch, dinner and I have made a few crepes at midnight to satisfy a sweet tooth craving (load it with vanilla extract and nutmeg and it can pass for cake; in my head). However in the past few months, I find myself making breakfast more often and being the person that I am, I like to switch things up every now and then. I always have potato hash at my favorite breakfast places in Canada; Toronto ( Origin, voodoo child, bonjuor brioche, Cora’s, the drake cafe etc) and one Saturday I did not feel like going to lineup for brunch (brunch in Toronto is such a big thing that most popular places will have lines as early as 9am!) but I was craving hash and I decided to make it at home. I found a recipe for potato hash online but had some canned corned beef at home and I decided to make a corned beef hash instead. This is such a delicious meal to make in the morning and next time I go to my butcher, I would try and get “fresh” corned beef to make it even better. I made this with eggs (I do not eat eggs) for my Saturday morning guest and they loved it! Hope you love it too!


corned beef hash

Serves 3
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Breakfast
Corned beef and potato hash


  • 6 Medium yukon gold potatoes (peeled and grated into thin strips)
  • 1 corn beef (can or fresh corned beef.)
  • 1 Large onion (chooped)
  • 1 garlic (minced)
  • 3 tablespoons butter
  • salt and black pepper (to taste)


Step 1 Soak the grated potatoes in hot water and lay it out to completely dry. (if it is not dry, it would not become crunchy)
Step 2 In a large pan, on medium heat, add butter, once melted, add onion and garlic and fry for 3 minutes or until the onions are cooked.
Step 3 Add the potatoes and corned beef (broken into smaller pieces) stir. Reduce the heat to low. Using a flat face spatula, press down the hash until it forms a flat pancake like circle.
Step 4 Allow to sizzle on the heat for about 8 minutes on one side (this is what makes it crispy but not burned) flip to the other side. Flip in sections or flip onto a wide plate and place the uncooked side back into the pan (this takes some expertise so it is better to flip in sections)
Step 5 Serve with eggs or toast or eat alone!

cornedbeef hash2


Till next time




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  1. Yum! Ehn before I begin to want to make this, Ohita please u need to be giving us calories count nah.

  2. It looks really good Lolita would def try it. Pls can you give a rough estimate of how long it took the potatoes to completely dry?

    • I placed them on a paper towel and placed another paper towel on top of them. That took out most of the moisture. After that I let them stay out for about 10 minutes.

  3. anonymous Says: October 24, 2013 at 2:51 am

    Hiiii,looks lovely.pls I’m n Lagos,what is Yukon gold potatoes?any alternative name or will our irish/sweet do?

  4. Hi, I’ll like to find out if the potatoes are cooked before being mixed with the corned beef.

  5. please Lohita how do you mean soak the grated potatoes and allow to dry?

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