Corned Beef Hash and Eggs
Start your day with the hearty, savory goodness of Corned Beef Hash and Eggs—a comforting classic that brings bold flavors and satisfying textures to your breakfast or brunch table. This recipe combines crispy golden russet potatoes, tender chunks of flavorful corned beef, sweet sautéed onions, and fresh garlic, all topped with perfectly cooked eggs that boast silky, runny yolks. Cooked in a single skillet for a crispy, caramelized finish, this dish is as easy as it is delicious. Garnished with vibrant parsley for a pop of freshness, it’s a wholesome, quick-to-make meal that’s ideal for a weekend treat. Perfect for using up leftover corned beef, this one-pan wonder is sure to become a staple in your breakfast rotation. Serve it hot, and enjoy every delectable forkful!
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Recipe Information
Ingredients
- 2 cups corned beef
- 2 medium russet potatoes
- 1 small yellow onion
- 2 garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the russet potatoes into 1/4-inch cubes. Rinse them in cold water to remove excess starch, then pat them dry with a clean kitchen towel or paper towels.
Finely dice the yellow onion and mince the garlic cloves. Chop the fresh parsley for garnish and set it aside.
Heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter in a large non-stick or cast-iron skillet over medium-high heat.
Add the diced potatoes to the skillet in a single layer. Cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside but tender on the inside. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the cooked corned beef, spreading it evenly in the skillet. Let it cook undisturbed for 4-5 minutes to develop a crispy crust. Then, stir everything together, and repeat the process if desired for extra crispiness.
Return the cooked potatoes to the skillet, and mix until well combined with the corned beef and onion mixture. Season with salt and black pepper to taste.
Using a spoon, create four small wells in the hash mixture. Crack one egg into each well, being careful not to break the yolks.
Cover the skillet with a lid, reduce the heat to medium-low, and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. Adjust the cooking time to your preferred egg doneness.
Remove the skillet from the heat. Garnish the corned beef hash and eggs with freshly chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 232 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2816 mg | 60% | |
*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.
