Original Post: https://www.evolvingtable.com/corned-beef-hash/
Corned Beef Hash and Eggs Recipe
Turn your St. Patrick’s Day leftovers into a hearty one-skillet breakfast with this Corned Beef Hash and Eggs recipe—loaded with tender corned beef, crispy potatoes, bell peppers, onions, and perfectly cooked eggs.
Servings: 5 servings
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 large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- Fresh parsley finely chopped, optional
Instructions
- Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.2 tablespoons butter, ½ red bell pepper, ½ small sweet onion, 3 cloves garlic, 2 tablespoons olive oil
- Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt and then add the cubed potatoes and corned beef. Mix potatoes and corned beef until well combined. Cook for 10 minutes, stirring occasionally.2 tablespoons butter, ½ pound corned beef, 1 pound Yukon gold potatoes
- During the last 2-3 minutes add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.2 tablespoons olive oil, ½ red bell pepper, ½ teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper
- Make 5 wells in the center of the potatoes about 1-2 inches wide. Drizzle 1 tablespoon of oil in all of them and crack one egg in each well. Sprinkle the remaining 1/4 teaspoon of salt and black pepper over all of the eggs.5 large eggs
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
- Serve with a sprinkle of fresh parsley and enjoy!Fresh parsley
Video
Notes
- Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter.
- Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
- Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
- Spread it out. Make sure you're using a large enough pan so everything gets exposed evenly to the heat.
- Heat it up. Allow the pan and oil to thoroughly heat before adding in the potatoes and corned beef.
- Cast-iron is key. For the ultimate crispy bite on those potatoes, make sure you use a cast-iron skillet! (Or a stainless steel, at best.)
Nutrition
Calories: 332kcal | Carbohydrates: 19g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1046mg | Potassium: 651mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 3mg
