Corned Beef Hash with Fried Eggs

Made with our Calivirgin Jalapeño Garlic Olive Oil

Servings: 3-4   |   Prep Time: 20 min   |   Total Time: 50 min


  • 2 cups boiled red-skinned potatoes, roughly chopped
  • 2 cups diced cooked corned beef
  • ¼ cup corned beef cooking liquid or chicken broth
  • ½ medium yellow onion, grated
  • ½ clove garlic, mashed with a fork
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon whole-grain mustard
  • ¼ teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • ¼ cup plus 1 tablespoon Calivirgin Jalapeño Garlic Olive Oil


  • 1/2 teaspoon kosher salt
  • 3 large eggs
  1. Preheat oven to 400°F.
  2. Heat Calivirgin Jalapeño Garlic Olive Oil over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add the onion, garlic, and pepper. Sauté for about 5 minutes.
  3. Stir in corned beef and cook until fat is released and corned beef is just starting to brown, about 3 minutes. Add potatoes and cook, occasionally pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is crisp, about 6 minutes.
  4. Stir in mustard, thyme, nutmeg and parsley. Season to taste with salt and pepper.
  5. Drizzle chicken stock over the hash. Use a spoon to make 3 wells in the hash and crack one egg into each well. Bake until the whites are set and the yolks are still runny, about 8-14 minutes or to desired doneness.
    Sprinkle eggs with salt and cracked pepper and serve immediately.

Jalapeño Garlic Olive Oil

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