Description
This Corned Beef Hash and Eggs recipe transforms leftover corned beef into a delicious and hearty one-skillet breakfast. Combining tender corned beef, crispy Yukon gold potatoes, sautéed red bell peppers, onions, and perfectly cooked eggs, it’s an ideal meal for a satisfying morning or brunch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- 1 pound Yukon gold potatoes, diced (about 3 cups)
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Fresh parsley, finely chopped (optional)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the finely chopped red bell pepper and sweet onion, sautéing for 3-4 minutes until softened. Add crushed garlic and sauté for an additional 1-2 minutes until fragrant.
- Add Potatoes and Corned Beef: Push the sautéed vegetables to one side of the skillet. Add 1 tablespoon of butter and allow it to melt. Add diced Yukon gold potatoes and finely chopped corned beef; mix well to combine. Cook for 10 minutes, stirring occasionally to ensure potatoes crisp evenly without sticking.
- Season the Hash: In the last 2-3 minutes of cooking, sprinkle paprika, dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper over the mixture. Stir gently to combine all the flavors and distribute the seasonings evenly.
- Prepare and Cook Eggs: Make 5 wells about 1-2 inches wide in the center of the skillet’s hash. Drizzle 1 tablespoon olive oil into each well. Crack one egg into each well. Sprinkle the remaining ¼ teaspoon salt and ¼ teaspoon black pepper over the eggs. Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, adjusting to your preference: 7 minutes for over-easy eggs or about 8 minutes for over-hard eggs.
- Serve: Once eggs are cooked to desired doneness, remove skillet from heat. Optionally, sprinkle finely chopped fresh parsley over the dish. Serve immediately and enjoy the hearty and flavorful corned beef hash and eggs.
Notes
- This recipe is perfect for using leftover St. Patrick’s Day corned beef, turning it into a satisfying breakfast or brunch meal.
- Use Yukon gold potatoes for their creamy texture and ability to crisp nicely in the skillet.
- Adjust seasoning and cook time for eggs according to your preferred doneness.
- Fresh parsley adds a touch of color and brightness but can be omitted if unavailable.
- Using a cast-iron skillet helps achieve the best texture for the hash and even cooking for the eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 2 g
- Sodium: 1046 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 201 mg
