Corned Beef Hash Skillet Eggs (Print View)

Savory skillet with crispy corned beef hash, tender potatoes, sautéed veggies, and eggs for a hearty meal.

# Ingredient List:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1 lb Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 4 large eggs
08 - 2 tablespoons unsalted butter

→ Pantry

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt

# Directions:

01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and tender, approximately 10-12 minutes.
02 - Add remaining olive oil and butter. Stir in onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
03 - Increase heat to medium-high. Add diced corned beef and sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, approximately 5-6 minutes.
04 - Using a spoon, make 4 shallow wells evenly spaced in the hash. Crack one egg into each well.
05 - Reduce heat to medium-low. Cover the skillet and cook until eggs reach desired doneness, 5-7 minutes for runny yolks.
06 - Sprinkle with chopped parsley and serve immediately.

# Expert Tips:

01 -
  • It's a one-skillet miracle that turns humble leftovers into something people actually get excited about eating.
  • The contrast of crispy corned beef, tender potatoes, and runny egg yolk is genuinely hard to mess up, even on mornings when you're still half-asleep.
02 -
  • Dice your potatoes small enough that they actually cook through in 10 to 12 minutes—I learned this the hard way when I used chunks the size of dice and ended up with a crunchy hash and raw potato centers.
  • Don't skip the step of browning the potatoes first before adding everything else, because that caramelization is what separates this from just scrambled eggs on a plate of warm vegetables.
03 -
  • Use a cast iron or good nonstick skillet—sticking defeats the whole purpose of getting that beautiful crust on the hash.
  • If you're cooking for more than four people, resist the urge to double everything in one skillet; make two batches instead so the hash actually has room to crisp up instead of steam.
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