Corned Beef Hash Recipe – Madness Style
Spice up your breakfast corned beef hash with this recipe, done up Madness style. We’ve incorporated Cajun spices, spicy peppers and plenty of your favorite hot sauce. Get cooking!
This is the last in our quick series of corned beef recipes, including the Slow Cooked Corned Beef with Spicy Guinness Gravy and Corned Beef Stuffed Peppers. We cooked up a gorgeous corned beef nice and slow in the Dutch Oven, in Guinness beer – YES! – but since there is plenty of leftover corned beef, we were able to stretch it to 3 separate meals.
You could easily stretch a 3 pound corned beef to 4 meals for 2 people, depending on how hungry you are. And I’m sorry, but I ate too much of the first meal!
I blame the Guinness Gravy. And the corned beef.
It was JUST. SO. GOOD.
But leftovers we had, luckily for us, and they found their way not only into the stuffed peppers the next night, but also into our Corned Beef Hash the next day.
Too much corned beef?
Each of these meals is so different from one another, you’ll have ZERO corned beef fatigue. Behold.
Oh yeah. This is a nice and spicy corned beef hash, but it isn’t like any other typical corned beef hash you’ll have elsewhere.
We’re doing this up MADNESS STYLE, which means we’re incorporating some spicy peppers and quite a bit of your favorite hot sauce to the mix.
What is Corned Beef Hash?
A “hash” is derived from the French, “hacher” which means “to chop”. It is basically a dish made from diced meat, potatoes and spices that cook together.
With a corned beef hash, we incorporate corned beef and potatoes with other spices, along with peppers onions and more. Such a wonderful dish. Top it off with eggs and BOOM!
What is Corned Beef?
Corned Beef is a beef brisket salt-cured in brine. The “corns” refer to the rock salt used in the curing process. Corned beef is often boiled and served with cabbage.
Here, we’re using it to make the well known Corned Beef Hash and Eggs, and it’s wonderful.
Let’s talk about how we make it, shall we?
How to Make Corned Beef Hash – Madness Style – the Recipe Method
First, heat up some butter and oil in a large pan and add in your diced potatoes, like so. I like to use my cast iron pan for this. A large frying pan works nicely, too. Or a nonstick skillet.
Sprinkle them with Cajun seasoning, salt and garlic powder. Cook them about 8-10 minutes, until they become fairly crispy.
Reduce heat back to medium and add peppers, onion and corned beef. Cook about 4-5 minutes.
Add chicken broth or water and let it steam up. Swirl in a bit of hot mustard.
Reduce the liquid, about 5 minutes or so, or until the potatoes are softened to your liking.
Swirl in hot sauce then top with shredded cheddar cheese (if desired). Reduce heat to low and let the cheese melt slightly, if using.
Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
Enjoy! This is my favorite corned beef hash recipe around. Such a great recipe.
Realistically, your corned beef can be as spicy as you’d like it to be, of course depending on your sauce of choice, and whether or not you bring in serrano peppers, or even something hotter.
Looking for a milder version? Go with the standard bell pepper. You’ll still get plenty of flavor.
Pop a bit of shredded cheddar cheese over the resulting corned beef hash if you’d like and let it melt down. Don’t overdo the cheese. It’s meant to complement the flavors, not overwhelm them with cheese.
Let that corned beef shine through! And the potatoes! Season with salt and pepper. Top it all with a couple of fried eggs and…NOM. NOM. NOM.
Don’t Forget the Hot Sauce
Last but certainly not even CLOSE to the least, though shalt not forget the extra hot sauce at the end, and some spicy chili flakes. Maybe some fresh herbs. I always enjoy fresh chopped herbs, like cilantro or parsley.
If you’re not into making your own hot sauce – hint, hint, Hot Sauce Recipes – there are MANY outstanding artisan hot sauces on the market.
I’m happy to recommend some to you, but I’m sure you know what your favorites are. I personally recommend a Louisiana style hot sauce for this recipe, but hey, if you got a crazy awesome hot sauce, give it a gander!
Let us know how it turns out. Enjoy your corned beef hash and eggs.
Corned beef isn’t something everyone has around often, as it’s usually around for St. Patrick’s Day recipes, but I think it should be more readily available year round. Look at all the recipes you can make! Also, Mike says don’t forget the hot sauce. I say don’t forget the Bloody Mary.
Try Some of My Other Popular Breakfast Recipes
- Menemen – Turkish-Style Scrambled Eggs with Peppers
- Jacked-Shuka – Extra Spicy Eggs in Hell
- Chilaquiles Rojos with Ancho Chili Sauce
- Huevos con Chorizo
- Spicy Pepper Lover’s Omelet
Or Try These Recipes for Preparing Your Corned Beef
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Corned Beef Hash Recipe – Madness Style
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 medium red potatoes diced
- 1 teaspoon Cajun seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1-2 jalapeno peppers diced
- 1-2 serrano peppers diced (if desired)
- 1 small bell pepper diced
- 1 small onion diced
- 1 cup cooked corned beef diced
- ¼ cup chicken broth or water
- 2 tablespoons hot mustard
- 3-4 tablespoons of your favorite hot sauce + more for serving - Louisiana style recommended
- ½ cup shredded cheddar cheese (optional)
- 2 fried eggs
- Heat a cast iron pan to medium heat and add butter and olive oil. Melt and swirl.
- Increase heat to medium-high and add the potatoes. Sprinkle them with Cajun seasoning, salt and garlic powder. Cook them about 8-10 minutes, until they become fairly crispy.
- Reduce heat back to medium and add peppers, onion and corned beef. Cook about 4-5 minutes.
- Add chicken broth or water and let it steam up. Swirl in the hot mustard. Reduce the liquid, about 5 minutes, or until the potatoes are done to your liking.
- Swirl in hot sauce then top with shredded cheddar cheese (if desired). Reduce heat to low and let the cheese melt slightly, if using.
- Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
This recipe was updated on 3/9/20 to include new photos and information. It was originally published on 3/9/16.