Corned Beef Hash [Easy Smoked Breakfast]

Breakfast corned beef hash cooked on the grill. This easy skillet recipe features smoked corned beef, fresh eggs, and deliciously crisp fried potatoes.

Corned Beef Hash

Corned beef hash screams comfort, filling, and family feast. If you are looking for a savory dish that you can put together on limited time with leftovers, you’ve come to the right place.

Our easy breakfast hash is made with our homemade smoked corned beef, which has been brined and cooked over hickory smoke for eight hours. It’s loaded with incredible smokey flavors and its texture and mouthfeel are far better than any store-bought canned meat.

Here’s how to make breakfast corned beef hash from scratch.

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What Is Corned Beef Hash?

Succulent corned beef and savory potatoes combined with eggs make up the great corned beef hash recipe. Brought to the United States during the late 19th century by Ashkenazi Jewish immigrants, it became an instant favorite for repurposing leftover meat for new meals.

Corned beef hash can be consumed as a breakfast dish, filling lunch, or even a family dinner. The delicacy combines salty, spicy, meaty, and savory with every unforgettable bite.

Quick Tips

  1. Make your breakfast hash crispy by using butter instead of olive oil on the potatoes. This will help develop a beautiful crisp on the potato skins.
  2. Try extra toppings and garnishes like dried parsley, cilantro, or chopped scallions.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 3 months. Thaw or defrost the hash the night before in the fridge.
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5 from 1 vote

Corned Beef Hash

Breakfast corned beef hash cooked on the grill. This easy skillet recipe features smoked corned beef, fresh eggs, and deliciously crisp fried potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 632kcal


  • 1 tbsp unsalted butter
  • 2 potatoes cubed
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 2 lbs corned beef
  • kosher salt to taste
  • ground black pepper to taste
  • 4 eggs
  • fresh parsley for garnish


  • Fire up your grill to 375°F (190°C). Set up for 2-zone indirect grilling.
  • Parboil potatoes for 5 to 7 minutes
  • In a cast-iron skillet, heat butter over medium heat. Add potatoes and fry until golden brown, turning regularly.
  • Add onions and cook until they start to brown, about 3 minutes
  • Add garlic and cook until fragrant, about 1-2 minutes
  • Add corned beef and cook until it starts to brown. Add salt and pepper to taste.
  • Place skillet on grill grates and close lid. Cook until the hash has started to develop a crunchy, brown crust, about 15-20 minutes.
  • Use a fork to create 4 equally-sized wells in the hash. Crack one egg into each well. Place the skillet back on grill grates and cook until the egg whites have set and the yolk is to your liking.
  • Remove from grill. Garnish with parsley and serve immediately.


Calories: 632kcal | Carbohydrates: 22g | Protein: 41g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 294mg | Sodium: 2831mg | Potassium: 1230mg | Fiber: 3g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 85mg | Calcium: 63mg | Iron: 6mg

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