Corned Beef Hash and Eggs
Tags: Breakfast, Brunch, Corned Beef, Potatoes, Eggs, St. Patrick's Day, One Pan, Skillet
Comfort Food
Dinner
Turn your St. Patrick’s Day leftovers into a hearty one-skillet breakfast with this Corned Beef Hash and Eggs recipe—loaded with tender corned beef, crispy potatoes, bell peppers, onions, and perfectly cooked eggs. It’s just like the classic canned version, but with even more flavor thanks to fresh ingredients and bold seasonings!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper finely chopped
- ½ small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 pound Yukon gold potatoes diced, about 3 cups
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef finely chopped, about 1 ½ cups
- 5 eggs large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- Fresh parsley finely chopped, optional
Created by: David
Saved by
Instructions
- Add tablespoon of butter and tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion.
- Sauté for -minutes.
- Add garlic and continue sautéing for another -minutes.
- Push the veggies to the side of the skillet.
- Add the remaining tablespoon of butter and tablespoon of oil.
- Stir in the corned beef, potatoes, paprika, oregano, salt, and pepper.
- Cook, stirring occasionally, for -minutes, or until the potatoes are tender and the hash is crispy.
- Make small wells in the hash mixture.
- Drizzle a little oil into each well.
- Crack one egg into each well.
- Cover the skillet and cook for -minutes, or until the eggs are cooked to your liking.
- For over-easy eggs, aim for minutes.
- For over-hard eggs, check at minutes.
- Plate the hash with an egg on top.
- Garnish with fresh parsley, if desired, and serve immediately.
Recipe Notes & Tips
Note 1: Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter.
Note 2: Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
Note 3: Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
Note 4: Spread it out. Make sure you’re using a large enough pan so everything gets exposed evenly to the heat.
Note 5: Heat it up. Allow the pan and oil to thoroughly heat before adding in the potatoes and corned beef.
Note 6: Cast-iron is key. For the ultimate crispy bite on those potatoes, make sure you use a cast-iron skillet! (Or a stainless steel, at best.)
Note 7: Tips for a Crispy Corned Beef Hash
Note 9: Cutting the potatoes small, allowing the oil to heat up, and cooking this dish in a cast-iron skillet will give you the crispiest hash.
Note 2: Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
Note 3: Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
Note 4: Spread it out. Make sure you’re using a large enough pan so everything gets exposed evenly to the heat.
Note 5: Heat it up. Allow the pan and oil to thoroughly heat before adding in the potatoes and corned beef.
Note 6: Cast-iron is key. For the ultimate crispy bite on those potatoes, make sure you use a cast-iron skillet! (Or a stainless steel, at best.)
Note 7: Tips for a Crispy Corned Beef Hash
Note 9: Cutting the potatoes small, allowing the oil to heat up, and cooking this dish in a cast-iron skillet will give you the crispiest hash.