Corned Beef Breakfast
Start your day with this hearty and flavorful Corned Beef Breakfast, a comforting classic that's perfect for a filling start or a weekend brunch indulgence. Featuring golden, crispy diced russet potatoes, tender shredded corned beef (either homemade or canned for convenience), and perfectly cooked eggs, this dish is a harmonious balance of textures and savory flavors. Sautéed onions and garlic add depth, while a sprinkle of smoked paprika, salt, and pepper amps up the seasoning. Finished with a garnish of fresh parsley for a pop of color, this one-pan wonder is a 40-minute breakfast that feels gourmet. Whether you prefer sunny-side-up or scrambled eggs, this corned beef hash is versatile and easy to customize. Ideal for anyone craving a hearty breakfast with minimal prep time, this recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 340 grams corned beef (cooked and shredded or canned)
- 2 medium russet potatoes (peeled and diced)
- 4 large eggs
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Peel and dice the russet potatoes into small, evenly sized cubes for consistent cooking.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden and tender.
Add the chopped onion and minced garlic to the skillet with the potatoes. Stir and sauté for 3-4 minutes until the onion is softened and translucent.
Add the shredded or canned corned beef to the skillet. Stir well to combine with the potatoes, onion, and garlic. Cook for about 5-7 minutes, allowing the corned beef to warm through and slightly crisp up.
Season the mixture with salt, black pepper, and paprika. Stir again to evenly distribute the seasoning.
In a separate nonstick skillet, lightly grease with a small amount of butter or oil and cook the eggs to your preferred style (sunny-side-up, over-easy, or scrambled).
To serve, divide the corned beef hash onto four plates. Top each portion with a cooked egg.
Garnish with freshly chopped parsley and serve immediately. Enjoy your hearty Corned Beef Breakfast!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
