Corned Beef Hash

Corned Beef Hash


  • 1 pound cooked Certified Angus Beef ® corned beef, 1/2-inch dice
  • 1 1/2 pounds baby new red potatoes
  • 2 tablespoons rendered bacon fat or butter
  • 1 onion, quartered and sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 4 cups thinly sliced cabbage (1/4 head)
  • Freshly ground black pepper to taste
  • 4 fresh eggs
  • 10-inch cast-iron skillet


  1. Dice potatoes to 1/2-inch. Add to salted water and bring to a boil. Turn off heat, sit for 10 minutes, strain and set aside.
  2. Heat oven to 375 degrees F.
  3. Add bacon fat to skillet over medium-high heat. Sear potatoes until golden, about 5 minutes.
  4. Add onions, garlic, thyme and oregano; sear until onions are transparent. Stir in cabbage and corned beef. Season with pepper.
  5. Gently crack eggs on top of the hash and place skillet in the oven.
  6. Bake for 10-15 minutes depending on desired egg doneness.

Yield: 4 servings

Nutritional information: Calories: 486 Fat: 18 g Saturated Fat: 7 g Cholesterol: 280 mg Carbohydrate: 39 g Dietary Fiber: 5 g Protein: 38 g Sodium: 974 mg Iron: 34% of Daily Value

Recipe and photo used with permission from: Certified Angus Beef® brand