This smoked corned beef hash and eggs is comfort food taken to a whole new level. The best part is about this recipe is that it is a fantastic way to use leftover corned beef. And an easy breakfast made in your cast-iron skillet on the grill.

This quick and easy corned beef hash is a great way to add a little extra flavor to a popular breakfast and brunch favorite. Because it is cooked in a cast-iron skillet on the grill, the potatoes will be crispy, and corned beef will have a delicious smoky flavor.

The perfect corned beef hash

Corned beef hash includes three key ingredients: chopped corned beef, onions, and diced potatoes. It is typically fried in a cast-iron skillet on the stovetop, grill, or smoker and topped with sunny side eggs. It is finished off with a dash hot sauce on top. Serve it with a side of toast and hot coffee.

Ingredients

• Yukon gold potatoes (or a bag of frozen Southern-style hash brown potatoes)
• Cubed corned beef brisket
• Bell pepper
• Yellow onion
• Garlic
• Olive oil
• Salt
• Black pepper
• Pepper flakes
• Large eggs (average 1-2 person, or 5-10 eggs)

Tip: Corned beef hash is both easy and delicious! To make the cooking process easier, use two skillets. Prepare the eggs in one while the other is used for the hash. This recipe is perfect for cookouts and camping!

What woods to use

For a hint of smoky flavor in your corned beef hash, we suggest using a mild to moderate wood like apple, cherry, or pecan. If you’ve already smoked the corned beef, there is no need to add extra smoke to this dish.

How to make smoked corned beef hash and eggs

• Prepare your grill for an indirect cooking temperature of 375 degrees F. Add wood chunks once fully heated.
• Heat the skillet: Place a large skillet over the hot direct cooking area of your grill and let it heat up for about 10 minutes before adding oil.
• Prep the veg: Chop the potatoes, bell peppers, and onions. Mince the garlic.
• Cook the veg: Add oil to the skillet. When it begins to smoke, add the onions and cook for 1 minute. Add garlic, and cook for 30 seconds. Add potatoes and bell peppers, season with salt and pepper, and cook for 3 minutes, stirring occasionally.
• Lower the heat: Move the skillet to the “cooler” indirect portion of your grill, and continue cooking potatoes for 15 minutes, until fork tender.
• Add corned beef: Once the potatoes are almost tender, add cubed corned beef and pepper flakes. Cook for 8-10 minutes or until potatoes are golden brown and tender.
• Let it rest: Using heat-resistant gloves, remove the skillet from the heat and place it on a heat-safe surface. Let hash sit for 5-7 minutes.
• Fry the eggs: In a separate pan, fry the eggs sunny side up, or however you prefer your eggs. You can do this on the stovetop or the grill.
• Serve the smoked corned beef hash with a fried egg (or two) on top and a slice of buttered toast.
• Leftovers: Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.

More Skillet Recipes!

• Leftover Brisket Hash and Eggs
• Cast-Iron Scallops
• How to Cook the Perfect Cast-Iron Steak

Print

Smoked Corned Beef Hash

Corned beef hash is both easy and delicious! To make the process easier, use two skillets. Prepare the eggs in one while the other is used for the hash. This recipe is perfect for cookouts and camping!

Course Main Dish

Cuisine American Food

Keyword corned beef, skillet cooking

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 5 People

Calories 440kcal

Ingredients

• 1 15 inch large cast iron skillet
• 7 medium Yukon gold potatoes cubed
• 2 cups corned beef cubed
• 1 large bell pepper seeded and diced
• 1 medium onion chopped
• 1 clove garlic minced
• 2 tablespoons olive oil plus more for eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch pepper flakes
• 5-10 large eggs

Instructions

• Prepare your grill for an indirect cooking temperature of 375 degrees F. Add wood chunks once fully heated.
• Place the skillet over the hot direct cooking area of your grill and let it heat up for about 10 minutes before adding oil.
• Chop the potatoes, bell peppers, and onions. Mince the garlic.
• Add oil to the skillet. When it begins to smoke, add the onions and cook for 1 minute. Add garlic, and cook for 30 seconds. Add potatoes and bell peppers, season with salt and pepper, and cook for 3 minutes, stirring occasionally.
• Move the skillet to the “cooler” indirect portion of your grill, and continue cooking potatoes for 15 minutes.
• Once the potatoes are almost tender, add cubed corned beef and pepper flakes. Cook for 8-10 minutes or until potatoes are browned and completely tender.
• Using heat-resistant gloves, remove the skillet from the heat and place it on a heat-safe surface. Let hash sit for 5-7 minutes.
• In a separate pan, fry the eggs sunny side up, or however you prefer your eggs. You can do this on the stovetop or the grill.
• Serve the smoked corned beef hash with 1-2 eggs on top and a slice of buttered toast.
• Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.

Nutrition

Serving: 5g | Calories: 440kcal | Carbohydrates: 46g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1401mg | Potassium: 1388mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1033IU | Vitamin C: 116mg | Calcium: 44mg | Iron: 4mg

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