Description
Corned beef hash skillet brings sizzling breakfast magic straight from your kitchen to the table with crispy potatoes and tender meat that’ll have everyone reaching for seconds. Perfectly seasoned and loaded with flavor, this hearty morning meal delivers comfort in a single skillet that makes weekend mornings feel extra special.
Ingredients
Scale
Main Ingredients:
- 1 pound cooked corned beef
- 1.5 pounds Yukon Gold potatoes
- 4 large eggs
Vegetables:
- 1 medium yellow onion
- 1 green bell pepper
- 1 red bell pepper
Seasonings and Extras:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Hot sauce
Instructions
- Thoroughly dry 1.5 pounds of peeled and diced Yukon Gold potatoes after soaking them in cold water to prevent discoloration.
- Heat 1 tablespoon olive oil in a large cast-iron skillet at 375°F. Spread potatoes in a single layer and season with salt and pepper. Crisp for 15-20 minutes, allowing golden-brown edges to develop without constant stirring.
- Incorporate diced yellow onion and green and red bell peppers into the skillet. Sauté for 5-7 minutes until vegetables soften and become translucent.
- Mix 1 pound of diced cooked corned beef into the potato and vegetable mixture. Distribute evenly across the skillet.
- Dust the hash with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper for optional heat. Stir to ensure even seasoning.
- Continue cooking the mixture for 5-7 minutes, stirring occasionally, to heat the corned beef thoroughly and blend flavors.
- Create four small wells in the hash using a spoon’s back. Gently crack one egg into each depression.
- Reduce skillet temperature to 325°F. Cover and cook eggs for 5-7 minutes until whites set but yolks remain runny.
- Garnish with 2 tablespoons chopped fresh parsley. Serve immediately with optional hot sauce on the side.
Notes
- Drain potatoes thoroughly to ensure crispy, golden edges that add fantastic texture to your hash.
- Cast-iron skillet delivers the best results, creating a perfect crust and even heat distribution.
- Season generously with spices and don’t rush the potato-cooking process, letting them develop deep golden-brown color.
- For a lighter version, swap corned beef with lean turkey or chicken and use less oil when sautéing potatoes.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 210 mg