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.ย
What is 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. Sprinkle a little hot sauce on top and enjoy with a fresh cup of coffee.
Ingredients
- Yukon gold potatoesย (or a bag of frozen Southern-style hash brown potatoes)
- Cubed corned beef
- Bell pepper
- Yellow onion
- Garlic
- Olive oil
- Salt
- Black pepper
- Pepper flakes
- Large eggs (average 1-2 person, or 5-10 eggs)
What woods to use
To add a little smoked flavor to this corned beef hash and eggs, we recommend using a mild to moderate wood such apple, cherry or pecan. If you have already smoked the corned beef, you do not need to add extra smoke to this dish.ย
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.
- 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 golden brown and 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.
Smoked Corned Beef Hash
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.
