This smoked corned beef hash and eggs is comfort food taken to the next level. The best part is that this is a fantastic way to use leftover corned beef. An easy breakfast cooked right in a cast-iron skillet on the grill.

Cast-Iron Corned Beef Hash — derrickriches.com

This quick and easy corned beef hash is a great way to add a little extra flavor to this 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 smoky flavor.

What is corned beef hash?

Corned beef hash includes three key ingredients: chopped meat, onions, and potatoes. It is typically fried in a cast-iron skillet on the stovetop, grill, or smoker and topped with sunny side eggs.

Ingredients

Yukon gold 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 to corned beef hash and eggs, we recommend using a milder wood such as fruit wood or pecan. If you have already smoked the corned beef, you do not 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.
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.

Smoked Corned Beef Hash

Corned beef hash is one of our favorite breakfast dishes to prepare. However, like most things we take this out to the grill. If you have two pans, prepare the eggs in the other while the other is finishing up. This is great outdoor meal and absolutely perfect for cookouts and camping.

5 from 1 vote

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Course: Main Dish

Cuisine: American Food

Keyword: corned beef, skillet cooking

Prep Time: 20

Cook Time: 22

Total Time: 42

Servings: 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.