Healthy Corned Beef Hash

Corned beef hash: a delicious healthier recipe with lots of veggies. Add a poached egg on top for a fantastic breakfast, lunch or dinner.

Corned beef hash with lots of vegetables the mix makes a full healthy meal. Even better with a poached egg on top.




  1. Preheat oven to 225ºF. Bring a large pot of salted water to a boil. Add potatoes. Cook for 20-25 minutes, until potatoes are just cooked through. Drain potatoes in a colander. Let them cool. Cut them into 1/2-inch dice, set aside.
  2. Heat 2 tablespoons oil in a large cast iron skillet over medium heat. (You can also use a non-stick skillet, but keep a close eye on the heat to ensure the veggies and potatoes don’t burn) Add onions, peppers, zucchini and carrots. Push them down into the pan in a single layer and leave them undisturbed for 3 minutes to brown. Flip them and leave them for another 2-3 minutes. Add corned beef and cook, tossing everything in the skillet for another minute or two. Sprinkle with thyme and a few grinds of black pepper. Transfer the mixture to a casserole or heatproof bowl and set aside.
  3. Add 2 tablespoons oil to the skillet. Add potatoes. Press potatoes down into the pan into a single layer. Cook, undisturbed, for 7-8 minutes, until a golden crust is formed on the bottom. Sprinkle potatoes with 1/2 teaspoon salt and several grinds of black pepper and toss. Transfer potatoes to the casserole or bowl with rest of the mix. Put it in the oven to keep warm until you’re ready to serve.
  4. Poach eggs, if using. Divide hash among 4-5 plates and serve with poached eggs on top, if you like. Pass around extra salt and pepper.