Description
A hearty and flavorful Corned Beef Hash and Eggs recipe perfect for a fulfilling breakfast or brunch. Tender Yukon gold potatoes, sautéed vegetables, and savory corned beef are combined and topped with perfectly cooked eggs, making a comforting and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- Fresh parsley, finely chopped (optional)
Main Ingredients
- 1 pound Yukon gold potatoes, diced (about 3 cups)
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
Seasonings and Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Sauté the Veggies: 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 to 4 minutes until softened. Add the crushed garlic and continue to sauté for an additional 1 to 2 minutes until fragrant.
- Add Potatoes and Beef: Push the sautéed vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter and let it melt. Add the diced Yukon gold potatoes and finely chopped corned beef to the skillet. Mix all ingredients thoroughly and cook for 10 minutes, stirring occasionally to prevent sticking and to allow the potatoes to brown.
- Season: In the last 2 to 3 minutes of cooking, add the paprika, dried oregano, ¾ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine all flavors evenly throughout the mixture.
- Make Wells and Crack Egg: Use a spoon to create five wells in the potato and beef mixture, each about 1 to 2 inches wide. Drizzle 1 tablespoon of olive oil into each well. Crack one egg into each well, then sprinkle the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper evenly over the eggs.
- Cover and Cook: Cover the skillet with a lid and reduce the heat to medium-low. Cook for 7 to 8 minutes, depending on the desired egg doneness—7 minutes for over-easy eggs or closer to 8 minutes for over-hard eggs.
- Serve: Once the eggs are cooked to your liking, remove the lid and garnish with chopped fresh parsley if desired. Serve immediately and enjoy this classic, savory breakfast dish.
Notes
- Use Yukon gold potatoes for their creamy texture that holds up well in hash.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
- If you don’t have a cast-iron skillet, use a heavy non-stick or stainless steel skillet.
- Covering the skillet helps cook the eggs evenly by trapping steam.
- You can prepare the corned beef hash mixture in advance and refrigerate; just add eggs and cook fresh.
