Corned Beef Hash and Eggs

Ingredients 📝 Shopping List

• 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 ➕

Instructions

1. Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.
2. Push the veggies to the side of the skillet. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil. Stir in the corned beef, potatoes, paprika, oregano, salt, and pepper. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender and the hash is crispy.
3. Make 5 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 6-8 minutes, or until the eggs are cooked to your liking. For over-easy eggs, aim for 7 minutes. For over-hard eggs, check at 8 minutes.
4. Plate the hash with an egg on top. Garnish with fresh parsley, if desired, and serve immediately.

Tips & Notes

Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter. 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).

Source

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