Corned Beef Hash Skillet (Printable)

A savory skillet blending crispy corned beef, potatoes, vegetables, and cooked eggs for a hearty start.

# 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

# 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, approximately 10 to 12 minutes.
02 - Add remaining olive oil and butter to the skillet. Stir in onion, bell pepper, and garlic. Sauté until softened, about 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, 5 to 6 minutes.
04 - Using a spoon, make 4 shallow wells 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 to 7 minutes for runny yolks.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It transforms a forgotten leftover into something that tastes like you've been cooking since dawn.
  • Everything happens in one skillet, which means less cleanup and more time enjoying actual breakfast.
  • The crispy edges against soft eggs create a texture contrast that feels almost luxurious for something so simple.
02 -
  • Don't stir the potatoes constantly—let them sit in the pan to develop those crispy edges that make this dish worth eating.
  • The corned beef is already seasoned, so taste the hash before adding salt; oversalting is the quickest way to ruin something this simple.
03 -
  • Let your corned beef come to room temperature before dicing it—it shreds less and holds better shape in the skillet.
  • A nonstick or well-seasoned cast iron skillet is worth its weight in gold for this recipe; cheap skillets will stick and frustrate you.
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