Corned Beef Breakfast Hash

Corned Beef Breakfast Hash


Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes. 

Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low. 

Crack the eggs over the hash. Cover with a lid and cook until theeggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.


3 tablespoons olive oil

1 pound baby red potatoes, quartered

Kosher salt and cracked black pepper

1 Spanish onion, roughly chopped

1 red bell pepper, chopped

1 cup shredded cabbage

2 tablespoons Worcestershire sauce

8 ounces corned beef, thinly sliced crosswise into strips

1/4 cup heavy cream

4 large eggs