Cheddar Corned Beef Hash with Eggs

This corned beef hash skillet dish truly has it all: tender golden potatoes, savory chunks of corned beef, runny egg yolks, and sharp Cheddar. This combination is sure to become a new favorite in your home, whether for breakfast, lunch or dinner!

Cheddar Corned Beef Hash

Prep: 7 min | Cook: 40 min | Yield: 4 servings


  • 4 medium red potatoes, diced, about 1 1/2 pounds
  • 2 tablespoons avocado oil, divided
  • 1 tablespoon Cabot Unsalted Butter
  • 1 medium sweet onion, diced
  • 1/2 cup finely diced green bell pepper
  • 1 cup chopped corned beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/3 cup Half-and-Half
  • 4 whole eggs
  • 4 ounces Cabot Seriously Sharp Cheddar or 3 Year Chedddar Cheese, shredded (about 1 cup)


  1. Bring an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam until slightly softened but not tender, 5 1/2 to 7 minutes. Remove the basket from the saucepan.
  2. Heat 1 tablespoon oil and butter in a 10.25-inch Lodge cast iron skillet over medium heat. Add onion and green pepper and cook stirring often until the vegetables start to soften, 4 to 5 minutes.
  3. Add corned beef, salt, pepper and smoked paprika and cook, stirring, for 2 minutes.
  4. Add the remaining 1 tablespoon oil and stir to coat. Add potatoes and continue to cook, stirring occasionally and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender and browned and forming a crust on the bottom of the skillet, 8 to 12 minutes.
  5. Add Half-and-Half and stir to coat.
  6. Reduce temperature to medium-low. Create 4 wells in the potato mixture and crack an egg into each. Sprinkle cheese over each egg, and cover the skillet with a lid or sheet of aluminum foil. Let the mixture cook until the cheese is melted and the eggs are set but the yolks are still runny, 5 to 6 minutes.

Recipe and photo used with permission from: Cabot Creamery Co-operative
Recipe and photo courtesy of Katie Webster.