By Chef Alli

Corned Beef Hash with Baked Eggs

corned beef breakfast hash


  • 2-3 Tbs. olive oil
  • 1 yellow onion, diced
  • 4 med – large Yukon Gold potatoes, diced
  • 1 sweet red bell pepper, seeds and membranes removed, diced
  • 1 sweet green bell pepper, seeds and membranes removed, diced
  • 2 cloves, minced
  • 1/2 tsp. red pepper flakes
  • 2 cups cooked and diced corned beef
  • Bacon salt or seasoned salt, to taste
  • 6-8 eggs
  • 1/2 cup shredded Colby Jack cheese
  • fresh Italian parsley, shredded


Preheat oven to 385 degrees F. In a 12″ cast iron skillet, over medium high heat, add oil; when oil is hot, add vegetables, except garlic.

Stir vegetables occasionally, cooking until fork-tender, then stir in garlic, corned beef, and red pepper flakes; season to taste with bacon salt or seasoned salt.

Top with eggs, then place skillet into preheated oven and bake, uncovered, for 15 minutes; sprinkle with cheese and bake an additional 5 minutes, or until golden brown on top and eggs are cooked to your liking.

Garnish with parsley. Serve at once.




  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to