E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Corned Beef Skillet Hash Lodge Cast Iron | February 5, 2025 One of the best things about corned beef? Controversial opinion, but we think it’s the leftovers. Turn your Saint Patrick’s Day favorite into a breakfast that won’t quit. This hash has classic diner flavors and gets topped off with a kicky mustard cream sauce and fried eggs (of course!). It’s good enough that you might make corned beef just to sling some of this hash at your house. Level Beginner Prep Time 15 minutes Cook Time 40 minutes Serves 2-3 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Corned Beef Hash 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely diced 1 red bell pepper, finely diced 3 russet potatoes, peeled and diced ½ inch cubes 1 teaspoon salt, divided ½ teaspoon pepper 1 teaspoon smoked paprika ½ teaspoon thyme 5 cloves garlic, minced 1 pound cooked corned beef, shredded or diced 4 eggs 1 tablespoon parsley, chopped, garnish Mustard Cream Sauce ¼ cup heavy cream 3 tablespoons stone-ground mustard 1 tablespoon sour cream 1 tablespoon water 1 teaspoon honey ⅛ teaspoon salt Pinch cayenne (optional) Directions Make the mustard cream sauce. Mix ingredients together in a small bowl. Cover and refrigerate. Make the hash. Preheat oven to 325 F. Heat a 12-inch skillet over medium heat, about 5 minutes. Add butter and olive oil. Add half the potatoes in a single layer, seasoning with ½ teaspoon salt. Cook for 4 minutes undisturbed. Turn and continue to cook until golden brown on all sides, about 6 more minutes. Remove from skillet to a paper towel lined plate and repeat with remaining potatoes, adding more oil and butter as needed. Mix onion and bell pepper in the skillet and cook for 5 to 7 minutes until the onion is translucent. Use a little more oil if needed. Add pepper, paprika, thyme, garlic, and corned beef, cooking for 5 minutes more. Return potatoes to the pan and mix well. Make 4 wells in the hash and crack in the eggs, working carefully to not pierce the yolk. Bake until the whites are set and the yolks are at your desired doneness, about 8 to 10 minutes. Remove from oven, season with salt and pepper to taste, drizzle with mustard cream sauce and top with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sourdough Chili Cornsticks View recipe Bacon-Wrapped Dates with Sriracha Honey Drizzle View recipe Grilled Pork Chops With Bacon Mushroom Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Corned Beef Skillet Hash Lodge Cast Iron | February 5, 2025 One of the best things about corned beef? Controversial opinion, but we think it’s the leftovers. Turn your Saint Patrick’s Day favorite into a breakfast that won’t quit. This hash has classic diner flavors and gets topped off with a kicky mustard cream sauce and fried eggs (of course!). It’s good enough that you might make corned beef just to sling some of this hash at your house. Level Beginner Prep Time 15 minutes Cook Time 40 minutes Serves 2-3 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Corned Beef Hash 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely diced 1 red bell pepper, finely diced 3 russet potatoes, peeled and diced ½ inch cubes 1 teaspoon salt, divided ½ teaspoon pepper 1 teaspoon smoked paprika ½ teaspoon thyme 5 cloves garlic, minced 1 pound cooked corned beef, shredded or diced 4 eggs 1 tablespoon parsley, chopped, garnish Mustard Cream Sauce ¼ cup heavy cream 3 tablespoons stone-ground mustard 1 tablespoon sour cream 1 tablespoon water 1 teaspoon honey ⅛ teaspoon salt Pinch cayenne (optional) Directions Make the mustard cream sauce. Mix ingredients together in a small bowl. Cover and refrigerate. Make the hash. Preheat oven to 325 F. Heat a 12-inch skillet over medium heat, about 5 minutes. Add butter and olive oil. Add half the potatoes in a single layer, seasoning with ½ teaspoon salt. Cook for 4 minutes undisturbed. Turn and continue to cook until golden brown on all sides, about 6 more minutes. Remove from skillet to a paper towel lined plate and repeat with remaining potatoes, adding more oil and butter as needed. Mix onion and bell pepper in the skillet and cook for 5 to 7 minutes until the onion is translucent. Use a little more oil if needed. Add pepper, paprika, thyme, garlic, and corned beef, cooking for 5 minutes more. Return potatoes to the pan and mix well. Make 4 wells in the hash and crack in the eggs, working carefully to not pierce the yolk. Bake until the whites are set and the yolks are at your desired doneness, about 8 to 10 minutes. Remove from oven, season with salt and pepper to taste, drizzle with mustard cream sauce and top with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sourdough Chili Cornsticks View recipe Bacon-Wrapped Dates with Sriracha Honey Drizzle View recipe Grilled Pork Chops With Bacon Mushroom Sauce View recipe
