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Corned Beef Hash Skillet

Crispy corned beef hash skillet recipe for a hearty comforting breakfast meal
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This corned beef hash skillet is the ultimate comfort food, transforming simple ingredients into a warm, crispy, and deeply satisfying meal. It's perfect for a lazy brunch or a hearty dinner, promising quiet victory over morning chaos with its familiar, savory flavors.

Ingredients

Scale
  • 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil or butter, divided
  • 1 medium yellow onion, finely chopped
  • 1 red or green bell pepper, diced
  • 12 ounces cooked corned beef, chopped (about 2 1/2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs (optional, for serving)
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat 1 tablespoon of oil or butter in a large, heavy-bottomed skillet over medium heat. Add diced potatoes in a single layer, season with salt and pepper. Cook undisturbed for 5-7 minutes to sear, then stir and cook another 10-12 minutes until tender and golden. Transfer to a plate.
  2. Add remaining tablespoon of oil or butter to the skillet. Add chopped onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and starting to caramelize.
  3. Push onions and peppers to the side. Add chopped corned beef to the center and let sizzle for 2-3 minutes to crisp slightly. Add minced garlic, smoked paprika, and thyme, stirring everything together for 1 minute until fragrant.
  4. Return cooked potatoes to the skillet. Gently fold everything together. Press mixture down firmly with a spatula to form an even layer. Cook undisturbed for 4-5 minutes to form a crispy bottom crust. Carefully flip sections and press down again, repeating until desired crispiness is achieved.
  5. For serving with eggs, create four wells in the hash. Crack an egg into each well, cover the skillet, and cook for 3-5 minutes until egg whites are set but yolks are runny. Garnish with fresh parsley and serve.

Notes

For best results, do not crowd the pan with potatoes and avoid stirring too often to ensure a crispy crust. Pat canned corned beef or frozen potatoes very dry before using to prevent a soggy hash. Reheat leftovers in a skillet to restore crispiness.

Nutrition

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