Corned Beef Breakfast Skillet


  • 24 whole eggs, beaten
  • 1/2 cup Dijon mustard
  • 1/2 cup prepared horseradish
  • 18 cups hash brown potatoes, shredded
  • 2 teaspoons red pepper flakes
  • 1 1/4 cups vegetable oil
  • 3 cups diced onions
  • 6 cups diced green bell peppers
  • 4 pounds corned beef brisket, chopped
  • Salt and pepper to taste


  1. Combine eggs, mustard and prepared horseradish. Transfer to a large skillet and cook over medium heat, stirring constantly until well scrambled. Transfer to a container and let cool.
  2. Meanwhile, fry hash browns and pepper flakes in 1 cup of oil until potatoes are well browned. Transfer to a hotel pan and keep warm.
  3. Sauté onions, peppers and corned beef in remaining 1/4 cup of oil. Cook until vegetables are crisp-tender. Add to pan of hash browns.
  4. Add scrambled eggs to potatoes and corned beef mixture. Season with salt and pepper. Carefully stir mixture with a spoon until combined.
  5. Serve on a brunch buffet, or keep warm and serve to order for breakfast.

Serves 24.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!