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Corned Beef Hash Skillet

Corned beef hash skillet with crispy potatoes and a fried egg.
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A comforting one-skillet meal featuring savory corned beef, tender potatoes, and a secret tangy sauce. Perfect for a quick and satisfying weeknight dinner or a hearty breakfast. Topped with a fried egg, it's a complete, family-friendly comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups diced russet or Yukon Gold potatoes (about 2 medium potatoes, 1/2-inch dice)
  • 1 (12 oz) can corned beef, broken into chunks
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons water

Instructions

  1. Heat oil or butter in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  2. Add diced potatoes to the skillet. Cook, stirring occasionally, for 10-12 minutes until tender and golden brown.
  3. Push potatoes to one side. Add corned beef chunks to the cleared space, sear for a minute, then break apart and mix with potatoes. Sprinkle with smoked paprika, thyme, and black pepper. Stir and cook for 2-3 minutes.
  4. In a small bowl, whisk together ketchup, Worcestershire sauce, brown sugar, and water until smooth.
  5. Pour sauce over the hash. Reduce heat to medium-low. Stir gently to coat and simmer for 3-4 minutes until sauce thickens. Taste and add salt only if needed.
  6. Remove from heat. Serve immediately, optionally topped with a fried egg and chopped parsley.

Notes

For crispier potatoes, avoid stirring too often while browning. Corned beef is salty, so taste before adding extra salt. Leftover homemade corned beef (about 2 cups) works great. Reheat gently in a skillet with a splash of water.

Nutrition

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