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Corned Beef Hash Frittata

When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata?
 
It will satisfy everyone at the breakfast, lunch, and even dinner table.
 
Corned Beef Hash Frittata Recipe via Kudos Kitchen by Renee

Making a corned beef hash with a few fried eggs on top had been on my mind for weeks and weeks.

Which is why, naturally…(NOT), my completed dish turned out nothing like what I originally had in mind. Enter my Corned Beef Hash Frittata.

**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.

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Overhead photo of a skillet with a frittata and a spatula.

The ingredient list:

  • Corned beef (leftovers are ideal)
  • Eggs
  • Hash Brown Potatoes
  • Milk
  • Olive Oil
  • Butter
  • Onion
  • Dried Thyme
  • Garlic Powder
  • Dry Mustard
  • Cayenne Pepper
  • Salt and Pepper

What makes this recipe so easy and convenient?

Corned Beef Hash Frittata is 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 assembled all you need to do is pop it in the oven (using the exact same skillet), and then go about your business until the eggs are cooked through, nicely browned, and the house smells amazing!

Corned Beef Hash Frittata Recipe via Kudos Kitchen by Renee

Serving suggestions:

You can serve this Corned Beef Hash Frittata for breakfast, brunch, lunch or dinner.

If you’re having it for dinner, serve it alongside this Healthy Berry Salad or maybe a delicious Heirloom Tomato Salad

Corned Beef Hash Frittata for Breakfast, Lunch or Dinner - www.kudoskitchenbyrenee.com

Variations for this recipe:

If you want to make this Corned Beef Hash Frittata more of a complete 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 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.
 
Corned Beef Hash Frittata Recipe via Kudos Kitchen by Renee
 

This Corned Beef Hash Frittata was a big hit at my house, and with my husband especially! How do I know? Because he kept saying, “Tastes great, babe.”

Seems that that is his highest compliment…and, of course, he ate several slices! 😉

Additional Corned Beef Recipes:

Corned Beef and Swiss Cheese Quesadillas

Corned Beef Stuffed Boxty

Below is the printable recipe card along with the nutritional information for today’s Corned Beef Hash Frittata

Yield: 8 slices

Corned Beef Hash Frittata for Breakfast, Lunch or Dinner

Corned Beef Hash Frittata for Breakfast, Lunch or Dinner

When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata? It will satisfy everyone at the breakfast, lunch, and even dinner table.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 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
  • pinch cayenne
  • 6 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large, oven-safe skillet, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
  3. Add the olive oil to the skillet along with the hash brown potatoes. Cook, stirring only occasionally until the potatoes have browned.
  4. Stir in the corned beef, 1 teaspoon salt, ½ teaspoon pepper, thyme, garlic powder, dry mustard, and cayenne.
  5. Meanwhile, in a large bowl, whisk the eggs, milk, the remaining salt, and pepper.
  6. Pour the egg mixture over the corned beef hash.
  7. 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.
  8. Remove. Cool slightly. Cut into wedges, and serve.

Notes

tools and equipment:

large oven-safe skillet, cutting board, chef's knife, measuring cups, measuring spoons, wooden spoon or spatula, whisk, large bowl

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 347Total Fat 23gSaturated Fat 8gUnsaturated Fat 0gCholesterol 180mgSodium 1641mgCarbohydrates 12gSugar 3gProtein 20g

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Jillian

Tuesday 19th of March 2019

This was the perfect recipe for my leftover corned beef! SO delicious!

Renée

Tuesday 19th of March 2019

Yay! Thanks, Jillian!

Linda

Tuesday 19th of March 2019

What a great idea for breakfast or even breakfast for dinner. I just made a simple corned beef hash in my Air Fryer but this one would be perfect for feeding a whole family. And so easy to make too. Will have to try it with some deli corned beef since our St Pats dinner is long gone. lol

Renée

Tuesday 19th of March 2019

We hardly ever have leftover corned beef from St. Patrick's Day, either. Deli corned beef is always a great option for this dish. Thanks, Linda!

Bones

Friday 9th of May 2014

Love this Renee! I'm going to try making it this weekend. You continue to inspire me.

Renee Goerger

Friday 9th of May 2014

I love to hear that I inspire you! That is probably the best comment EVER!!! Thank you!

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