Slow Cooker/Instant Pot Corned Beef Hash Breakfast Scramble (Low-Carb, Paleo, Whole30)

This corned beef hash breakfast scramble uses leftover corned beef and is made in the slow cooker or Instant Pot. With meat, eggs, potatoes, and veggies, this scramble can be eaten any time of the day.

PIN FOR LATER

Updated 2021 with Instant Pot instructions

St. Patrick’s Day usually brings the corned beef. I don’t know about you but I always some leftover. Some = enough that you don’t want to waste it but not enough for a full recipe. If you have some leftover corned beef, this breakfast scramble is the perfect way to use it up.

leftover corned beef

There are tons of corned beef hash recipes out there. Of course my version is being made in the slow cooker or Instant Pot. I thought I’d do a fun spin on the recipe and make it a true breakfast dish by adding eggs and turning it into a scramble. Of course if you don’t want to eat it as a scramble, you can always slice it up and serve it as a casserole.

What Is A Hash

A hash is a simple dish that consists of meat, potatoes, and onions. Hashes are eaten around the world; they were originally known for using whatever leftovers you have a laying around. Corned beef hash in particular gained popularity in America as a way to use up leftover corned beef.

before (slow cooker)

What Is Corned Beef

Corned beef  is beef brisket that’s cured in a seasoned brine. When cooked, the corned beef will have a dull, gray color on the outside. Don’t worry, this is normal. This means it’s cooked. When you slice the corned beef, the inside should have the normal pink coloring that you’re used to. The pink coloring in corned beef comes from the beef being cured in either potassium or sodium nitrates.

after (slow cooker)

How Many Eggs To Use

I like to use 6 large eggs but you can also use 8 medium-size eggs. For the slow cooker folks, if you have a large 6-quart slow cooker you can you can double the recipe to feed a larger crowd. If you’re making this in the Instant Pot, you will have to use the pot-in-pot method and cook the corned beef hash breakfast scramble in an oven-safe pan inside the Instant Pot. Because of this, you can’t make a large casserole, it simply won’t fit. This is why I normally shy away from Instant Pot breakfast casseroles. If I’m going to make a small one, I’ll just use my oven. But since this recipe only uses 6 eggs anyway, I thought I’d provide them here.

What Type Of Potatoes To Use

You can use fresh or frozen potatoes in this recipe. What you see in the pics are basic frozen potatoes from the freezer section at my local grocery store. If you have leftover cooked potatoes, you can even use those.

TIPS FOR A SUCCESSFUL SLOW COOKER SCRAMBLE

There are a few things you need to do or know to make this breakfast casserole a good one:

1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.

2) Let the casserole cool a bit before fluffing the eggs to ‘scramble’ it.

3) Every slow cooker heats differently. Your casserole might done after 4 hours on low or it might take 6. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine cooked in a little over 5 hours on low.

Other St. Patrick’s Day recipes:

Slow Cooker Irish Dublin Coddle (Paleo, Whole30)

Slow Cooker/Instant Pot Low-Carb Corned Beef & Cabbage (Low-Carb, Paleo, Whole30)

Slow Cooker Corned Beef & Cabbage Soup (Paleo, Whole30)

Slow Cooker/Instant Pot Corned Beef & Cabbage (Paleo, Whole30)

I use a 3.5 quart slow cooker or 6-quart Instant Pot to make this recipe.

Slow Cooker/Instant Pot Corned Beef Hash Breakfast Scramble (Low-Carb, Paleo, Whole30)

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• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

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Ingredients

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• 6 large eggs
• 1/2 cup milk of your choice
• 1 cup cooked corned beef, chopped or shredded
• 1/2 pound potatoes, diced (fresh or frozen)
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/2 teaspoon salt (or more)
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

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Instructions

Slow Cooker

1. In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
2. Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Using a fork, fluff up or ‘scramble’ the food directly in the slow cooker.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the onion and bell pepper to the pot and cook 3-5 minutes or until the veggies are soft. Turn off the pressure cooker.
2. In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
3. Generously spray a 7-inch oven-safe pan with cooking spray. Pour in the egg mixture.
4. Place a trivet into your Instant Pot and add 1 cup of water. Place oven-safe pan into the Instant Pot.
5. Close and seal vent. Select manual setting and cook 25 minutes. When done, natural release pressure 10 minutes, then quick release remaining pressure.
6. Using a fork, fluff up or ‘scramble’ the food directly in the pan.

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