Corned Beef Hash Skillet (Printable Version)

A savory skillet blending crispy beef, tender potatoes, vegetables, and eggs for a hearty start.

# What You'll Need:

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

# Expert Suggestions:

01 -
  • The corned beef gets genuinely crispy when you give it that extra heat and elbow room in the pan—it's nothing like the soft stuff sitting in the middle of a can.
  • You can have this on the table in under 45 minutes, which means leisurely breakfast without the guilt of eating lunch at 10 AM.
  • Runny yolk breaks into the hash and becomes its own sauce, no gravy required.
02 -
  • Don't crowd the pan in the beginning—give your potatoes space to sit flat and brown, or you'll end up with steamed potatoes instead of crispy hash.
  • The corned beef will stick a bit if your pan isn't hot enough when you add it, so medium-high is not a suggestion, it's the whole point.
03 -
  • Cast iron holds heat better than nonstick if you want that extra crispiness—the trade-off is more cleanup, but the results are worth it.
  • Don't use deli-counter corned beef if you can help it; the canned or packaged versions from the meat aisle brown better because they're more densely packed.
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