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Corned Beef Hash With Eggs

Crispy corned beef hash with eggs in a cast iron skillet for breakfast
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This recipe transforms simple ingredients into the ultimate cozy brunch. It features a crispy, savory hash of potatoes and corned beef topped with perfectly cooked eggs. It is a one-pan wonder that is perfect for using up leftovers or creating a special weekend meal.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups cooked potatoes, diced
  • 2 cups cooked corned beef, chopped
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • Chopped fresh parsley or chives, for garnish

Instructions

  1. Heat oil or butter in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
  2. Increase heat to medium-high. Add diced potatoes in an even layer. Cook undisturbed for 4-5 minutes to form a crust, then stir and cook for another 4-5 minutes.
  3. Stir in chopped corned beef and smoked paprika. Season with salt and pepper. Press mixture down and cook without stirring for 5-7 minutes to form a crust. Flip sections and repeat.
  4. Create four wells in the hash. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes for set yolks, or to your desired doneness.
  5. Season eggs with salt and pepper. Garnish with chopped parsley or chives. Serve immediately from the skillet.

Notes

For the best texture, use parboiled or leftover potatoes and avoid stirring the hash too often to allow a crispy crust to form. Canned corned beef hash can be used as a shortcut.

Nutrition

Find it online: https://www.stacksipsnack.com/corned-beef-hash-eggs/