Corned Beef Hash with Fried Eggs
Start your day with the ultimate comfort food: corned beef hash with fried eggs. This hearty breakfast classic combines tender, golden-brown diced potatoes, savory chunks of cooked corned beef, and a medley of sautéed onions and garlic, all perfectly crisped in a skillet. Each serving is crowned with a beautifully fried egg—cook it sunny-side up or over-easy for that rich, runny yolk that elevates every bite. Ready in just 35 minutes, this easy one-pan dish is packed with protein and flavor, making it an ideal choice for a satisfying weekend brunch or even a quick dinner. Garnish with fresh parsley for a burst of color and freshness, and enjoy this irresistible combination of crispy, savory, and comforting goodness. Perfect for making use of leftover corned beef, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Cooked corned beef
- 2 medium Russet potatoes, diced
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Peel and dice the potatoes into small, evenly sized cubes for even cooking.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to turn golden brown and are tender inside.
Add the diced onion and cook for another 5 minutes, stirring until the onions soften and become translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cooked corned beef to the skillet, mixing it evenly with the potatoes and onions. Press the mixture down slightly with a spatula to create a crisp surface.
Season with salt and black pepper to taste. Let the mixture cook without stirring for 4-5 minutes to allow the bottom to crisp up.
Flip sections of the hash and cook for an additional 3-4 minutes to crisp the other side.
In a separate nonstick skillet, heat the remaining butter and olive oil over medium heat.
Crack the eggs into the skillet and cook to your preferred doneness (e.g., sunny-side up, over-easy, or over-hard). Season the eggs lightly with salt and pepper.
Serve the corned beef hash hot on plates, topped with the fried eggs.
Garnish with freshly chopped parsley, if desired, and enjoy your meal.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 7413 mg | 322% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.0 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 276 mg | 21% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3341 mg | 71% | |
*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.
