Description
A comforting Corned Beef Hash Skillet featuring crispy corned beef, golden potatoes, vegetables, and sunny-side-up eggs, perfect for breakfast or brunch.
Ingredients
Scale
- 12 oz cooked corned beef, diced
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Heat the skillet: In a large skillet, combine 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Cook the potatoes: Add in the diced Yukon Gold potatoes, stirring occasionally. Cook until lightly golden and tender, about 10-12 minutes.
- Sauté the vegetables: Once the potatoes are done, add remaining olive oil and butter, then stir in chopped onions, bell pepper, and garlic. Sauté until softened, around 4 minutes.
- Add the corned beef: Increase heat to medium-high. Introduce diced corned beef, sprinkling smoked paprika, salt, and pepper over the mixture. Cook until corned beef is crispy, about 5-6 minutes.
- Create wells for the eggs: Make four shallow wells in the hash mixture and crack an egg into each well.
- Cook the eggs: Lower heat to medium-low and cover the skillet. Cook eggs until desired doneness, typically 5-7 minutes.
- Garnish and serve: Sprinkle fresh parsley and serve immediately.
Notes
Feel free to customize with your choice of vegetables or spices. Avoid overcrowding the skillet to ensure crispy potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 300mg