Corned Beef Hash Skillet (Printable)

Savor a skillet of crispy corned beef, golden potatoes, sautéed veggies, and eggs for a satisfying morning meal.

# What You Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1 lb Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 4 large eggs
08 - 2 tablespoons unsalted butter

→ Pantry

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt

# How-To Steps:

01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and tender, about 10-12 minutes.
02 - Add remaining olive oil and butter. Stir in onion, bell pepper, and garlic. Sauté until softened, approximately 4 minutes.
03 - Increase heat to medium-high. Add diced corned beef and sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, about 5-6 minutes.
04 - Using a spoon, make 4 shallow wells evenly spaced in the hash mixture. Crack one egg into each well.
05 - Reduce heat to medium-low. Cover the skillet and cook until eggs reach desired doneness, 5-7 minutes for runny yolks.
06 - Sprinkle with chopped parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes and actually tastes like you've been cooking since dawn.
  • Those crispy edges on the hash paired with the runny yolk moment feel genuinely luxurious without any fussing.
  • One skillet means minimal cleanup, which is everything when you're still in your pajamas.
02 -
  • Don't skip covering the skillet during the egg cooking phase—those eggs will steam gently and cook through while your yolk stays runny, whereas uncovered they'll either take forever or the whites will stay rubbery.
  • Taste the hash before you add the eggs and adjust your seasoning then, because you won't get another good chance once those eggs are cracked into it.
03 -
  • If you're cooking this for more than four people, make two skillets instead of one because crowding a skillet is how you end up with steamed eggs instead of cooked ones.
  • Corned beef quality matters more here than in almost any other application—good corned beef tastes rich and balanced, while cheap stuff tastes like pure salt and regret.
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