Corned Beef Hash with Fried Eggs
This corned beef hash with fried eggs is a warm, comforting skillet meal that works beautifully for relaxed weekends, busy mornings, or simple weeknight dinners. The potatoes crisp up nicely, the corned beef warms through, and the eggs bring everything together in a cozy, satisfying way.
Ingredients
Instructions
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Warm a large skillet over medium heat and melt the butter with the oil. Let it heat until the surface looks glossy and ready for the potatoes.
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Add the diced potatoes and spread them into an even layer. Let them sit for a couple of minutes so the bottoms crisp, then gently mix them up. Cook until several sides are golden and lightly crisped.
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Stir in the onion and bell pepper. Sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Cook until the vegetables soften and the mixture smells warm and savory.
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Fold in the chopped corned beef and press the mixture gently into the skillet so it browns in spots. Let it cook for several minutes until everything is heated through.
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Make small wells in the hash and crack an egg into each space. Reduce the heat slightly, cover the skillet, and let the eggs cook gently until the whites set and the yolks stay soft.
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Remove the skillet from the heat, add parsley if you like, and serve warm right from the pan.
Note
You can make the hash portion ahead and keep it in the fridge for up to 3 days. Add the eggs fresh when serving.
The potato and corned beef mixture freezes well. Thaw in the fridge and crisp it in a skillet before adding eggs.
Sweet potatoes or shredded cabbage make an easy variation if you want to switch up the flavor or lighten it a little.
breakfast
