Oven Roasted Corned Beef Hash

If you have leftover corned beef, this corned beef hash recipe is the perfect way to use it! You'll toss together diced corned beef, thinly sliced Brussels sprouts and little cubes of potato with a little olive oil and salt and pepper, then roast them to perfection and top with a fried egg!
Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Marissa Stevens


  • 1 pound red new potatoes potatoes diced small, about 1/4"
  • 10 ounces cooked corned beef diced
  • 24 large Brussels sprouts thinly sliced
  • 1/4 cup olive oil divided
  • salt and freshly ground black pepper to taste
  • 4 eggs


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl combine potatoes, beef, and Brussels sprouts. Drizzle 3 tablespoons olive oil over and season with salt and freshly ground black pepper. Toss to coat mixture evenly. Spread onto prepared baking sheet in a single layer.
  • Roast at 400°F until potatoes are tender and beef and Brussels sprouts have some crispy edges, 25 to 30 minutes.
  • In the last few minutes of baking, heat a skillet over medium heat until hot. Add remaining tablespoon olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
  • Divide the hash between four plates and top each with a fried egg. Serve.