Recipe: Corned Beef Hash Skillet


We love our cast iron, and we love elaborate breakfast meals. What better way to bring these things together than to make a Farmers and Cooks Corned Beef Hash Breakfast Skillet! We altered a recipe from J. Kenji Lopez-Alt‘s book ‘The Food Lab‘ – which we highly recommend buying if you are interested in getting into home cooking or if you want to know even more about the cooking you already do to become a better, more informed chef. We wanted our skillet to have peppers, onions, and Corned Beef, so we altered the recipe to include all those elements.

Since we used cast iron in this recipe (and we will in many more to come!), we wanted to give a brief history on cast iron itself. Casting iron is a process which includes having a hollow mold of the object you would like to create, and then pouring molten metal into this mold. In 1707, Abraham Darby I patented sand casting iron pots with molds, which was the start of the British foundry industry. Foundries supplied all kinds of cast iron goods, but the one we are interested in is the cooking pots for Britain’s people. Darby also created a process which used coke instead of charcoal as fuel, and this allowed quality iron goods to be created in mass amounts.

Corned Beef Hash Skillet

-makes enough for 5 people


– 1/2 pound Farmers and Cooks Corned Beef (get it as a large piece from the deli, and cut it into bite-sized pieces at home)
– 12 inch cast-iron or nonstick skillet (we recommend cast iron)
– 3 Tbs vegetable oil
– 1 small red bell pepper (thinly sliced)
– 1 small green bell pepper (thinly sliced)
– 1 small onion (thinly sliced)
– Hot sauce to taste
– Kosher salt and fresh ground black pepper
– 4 large eggs
– 1/4 pound Sliced cheddar cheese (or cheese of your choice!)



1. Preheat oven to 400 degrees.
2. Spread potatoes on a large plate, cover with paper towels, microwave on high 4-6 minutes (heated through but slightly undercooked).
3. Heat 2 tablespoons of oil in your skillet over high heat until lightly smoking.
4. Add potatoes and corned beef – cook, stirring occasionally, until well browned on half the surfaces which is about 8 minutes.
5. Add the peppers and onions, stirring occasionally, until all veggies are browned and charred in spots (about 4 minutes but don’t skimp on getting that browning and charring for the right texture).
6. Add hot sauce, stirring constantly for 30 seconds.
7. Season to taste with salt and pepper.
8. Make 4 wells (or however many eggs you want) in the potatoes and crack the eggs into them.
9. Season the eggs with salt and pepper, and transfer the skillet to the oven.
10. Cook until the egg whites are just set (about 3 minutes).
11. Place 1-2 slices of cheddar cheese on bottom, and put hash directly on top of the cheese. Add egg on top of everything, and enjoy!

Do you love cast iron cooking as much as we do? Or maybe breakfast hash? Let us know on Instagram, Facebook, or Pinterest. Have any other great recipes for Corned Beef or any of our other roasts? We would love to hear that too!



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