When you have a taste for some corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata?
This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Corned Beef Hash Frittata is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- corned beef (leftovers are ideal)
- frozen hash brown potatoes
- olive oil
- dried thyme
- garlic powder
- dry mustard
- cayenne pepper
- salt and pepper
Kitchen tools and equipment needed:
- large oven-safe skillet
- chef’s knife
- cutting board
- large mixing bowl
- measuring cups and spoons
- wooden spoon or spatula
- pie server
What makes this recipe so easy and convenient?
It’s super easy to make because it takes advantage of frozen hash brown potatoes, and deli-counter corned beef.
Or, even better…leftover corned beef (if you’re lucky enough to have any)!
Once it’s assembled all you need to do is pop it in the oven and then go about your business until the eggs are cooked through, golden brown, and the house smells amazing!
You can serve this savory frittata for breakfast, brunch, lunch, or dinner.
Variations for this recipe:
If you want to make this frittata more of a one-skillet meal, feel free to add some of your favorite veggies into the mix before you add the eggs.
You can either use fresh or frozen but if you use frozen vegetables make sure to thaw them first, just as you did the potatoes.
If you like cheese (and who doesn’t), bake the frittata for 50 minutes, remove it from the oven, top with your favorite grated cheese, and then continue baking for the last 10 minutes to melt, and brown the cheese.
How long will it take to make corned beef hash frittata from start to finish?
Approximately 1 hour and 10 minutes.
About ten minutes of that time will be the preparation of sautéing of the onion and the hash brown potatoes in the skillet.
And it will take around 1 hour to bake the frittata in the oven until the eggs are set fully in the center of the frittata.
How to reheat a frittata:
I like to reheat slices of frittata in a low 325-degree Fahrenheit oven.
Wrap them well with aluminum foil and heat for 20 minutes.
Additional corned beef recipes:
Corned Beef and Swiss Cheese Quesadillas (shown below)
Corned Beef & Swiss Cheese Cheese Reuben Quesadillas are a cross between a Reuben sandwich and a quesadilla, but what makes them extra special is the homemade 1000 Islands Dipping Sauce! You’re going to LOVE these!!
Corned Beef Stuffed Boxty (shown below)
Celebrate St. Patrick’s Day with a classically stuffed boxty. An Irish Corned Beef Boxty is a potato pancake stuffed with tender corned beef and lots of melted Swiss cheese.
Additional savory breakfast recipes:
*Scrambled Egg Breakfast Sliders (shown below and featured in the video)
Scrambled egg breakfast sliders make for a tasty morning treat. They’re fun to eat, filling, and will please the entire family!
*Avocado Toast with Bacon and Egg (not shown)
Avocado toast gets an upgrade with the addition of bacon, egg, and hot sauce for an extra kick of flavor. Avocado Toast with Bacon and Egg is the perfect sandwich for any time of day!
*Corned Beef Hash Fritatta (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the nutritional information for today’s Corned Beef Hash Frittata.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Corned Beef Hash Frittata
- 2 tablespoons butter
- 1 large red onion chopped
- 2 tablespoons olive oil
- 1 bag (32 ounces) Southern-style frozen hash brown potatoes thawed
- 1½ pounds deli corned beef roughly chopped
- 1½ teaspoon salt divided
- 3/4 teaspoons pepper divided
- 3/4 teaspoons ground thyme
- 1 teaspoon garlic powder
- 2 teaspoons dry mustard
- 1/8 teaspoon cayenne
- 6 eggs
- 2 cups milk
- Preheat oven to 350 degrees Fahrenheit
- In a large, oven-safe skillet, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
- Add the olive oil to the skillet along with the hash brown potatoes. Cook, stirring only occasionally until the potatoes have browned.
- Stir in the corned beef, 1 teaspoon salt, ½ teaspoon pepper, thyme, garlic powder, dry mustard, and cayenne.
- Meanwhile, in a large bowl, whisk the eggs, milk, the remaining salt, and pepper.
- Pour the egg mixture over the corned beef hash.
- Carefully slide the skillet into the preheated oven and cook for 60 minutes, or until the eggs are set in the middle and the frittata is golden brown.
- Remove. Cool slightly. Cut into wedges, and serve.
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Until we eat again, I hope you have a delicious day!
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