Homemade corned beef hash with potatoes, apples, and mushrooms. This easy-to-make recipe is perfect for breakfast or brunch and to use up leftover corned beef.
This post contains affiliate links, which means should you click the links and/or purchase something I will receive a commission. This helps to support my blog and provide you with fun, free material. Please read my full disclaimer here.
If someone asked you what your favorite meal of the day was, what would you say? You would think it would be a hard choice for me since I love all food, but breakfast is my favorite for sure. You could say that breakfast and I go together like eggs and bacon 😉 Okay, enough with the dad jokes.
All my life, I have been blessed with a family tradition; Sunday brunch. It’s a big feast filled with sourdough pancakes, hash browns, bacon, all those amazing breakfast dishes. So you could say that breakfast is in my blood. Speaking of brunch, is it really brunch without a mimosa? Nope! The go-to brunch drink is the perfect choice for a brunch bar.
When my mom is not hosting brunch, Tyler and I have our own breakfast traditions. When we lived in the village, a cute little place packed with little shops and great restaurants we used to walk to the village and have breakfast. It was one of my favorite Sunday morning traditions. They have an amazing corned beef hash on the menu and I would get it with, you guessed it a mimosa.
Actually, I had it with a flight of mimosas. One of which was a lavender mimosa that was so good. If you are in the Portland area check out Marcos.
Now that we live at the homestead, our breakfast tradition has turned into us staying in and making breakfast in the kitchen. It’s still one of my favorite Sunday morning traditions. Since we are no longer walking distance from that delicious corned beef hash, I have no other choice but to make it myself.
There is something about a hearty corned beef hash with a running egg. It’s hearty, filling flavorful, and for me, is a bit of comfort food.
When making this corned beef hash, I wanted to go a little out of the ordinary. Potatoes, onions, and garlic are a must of course, but I wanted it to have a little freshness and be earthy at the same time. Fresh apples add a little sweet crunch and mushrooms mixed with corned beef, onions, and parsley.
If you are a breakfast fanatic like me, check out these roasted portobello mushrooms with salmon and poached eggs or puff pastry baked eggs.
Corned Beef Hash with Apples and Mushrooms
Ingredients
- 3 tablespoons butter
- 1 small onion chopped
- 2 garlic cloves, chopped
- 1 1/2 cups peeled and cubed potatoes
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 2 cups precooked and shredded corned beef
- 1 1/2 cups cubed apples
- 1 cup sliced mushrooms
- 1/2 cup chopped parsley
- salt & pepper
Instructions
- Pre-heat the oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the onions and garlic and cook until translucent. About 4-5 minutes.
- Reduce the heat to medium-low and add the potatoes, thyme and oregano. Season with pepper
- Allow the potatoes to cook, stirring occasionally for about 20-25 minutes or until the potatoes are soft.
- Add the corned beef, apples and mushrooms. Turn the heat back up to medium and allow to cook for another 5 minutes, stirring frequently.
- Using a spoon, create 2 – 4 holes, depending on how many eggs you want, in the hash mixture for the eggs. Crack one egg into each hole.
- Transfer to the oven and bake until the egg whites set, about 8-10 minutes. Season with salt and pepper and top with the parsley.
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Thanks Ghulam!