Hash Can Heaven
Dive into pure comfort with "Hash Can Heaven," a hearty skillet meal that transforms simple ingredients into a savory, one-pan wonder. This recipe combines crispy, golden russet potatoes, vibrant bell peppers, and aromatic garlic with the rich flavor of corned beef hash for a dish that's both satisfying and effortless. Topped with perfectly cooked eggs nestled into the hash, this meal is ideal for breakfast, brunch, or even a quick dinner. The paprika and fresh parsley add a pop of flavor and color, while the rustic presentation makes serving directly from the skillet a breeze. Ready in just 45 minutes with pantry staples and a few fresh ingredients, Hash Can Heaven is the ultimate go-to recipe for cozy, home-cooked comfort.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 can (14 ounces) Corned beef hash (canned or fresh)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Paprika
- 4 Eggs
- 2 tablespoons Fresh parsley
Instructions
Begin by peeling the russet potatoes and dicing them into small, evenly sized cubes (about 1/2 inch).
Bring a pot of salted water to a boil. Add the diced potatoes and parboil them for 5 minutes. Drain and set aside.
While the potatoes are boiling, dice the red and green bell peppers, chop the onion, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat.
Add the parboiled potatoes to the skillet and spread them out in an even layer. Allow them to cook undisturbed for 5-7 minutes, or until they are golden and crispy on one side. Stir them occasionally to ensure even browning.
Push the potatoes to one side of the skillet and add the diced bell peppers and onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the can of corned beef hash to the skillet and mix it thoroughly with the vegetables and potatoes. Sprinkle the mixture with salt, black pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the hash is heated through and slightly crispy.
Using a spoon, create four small wells in the hash mixture. Crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny, or to your desired level of doneness.
Remove the skillet from the heat and garnish with freshly chopped parsley before serving.
Serve Hash Can Heaven straight from the skillet for a rustic presentation, or portion it onto individual plates. Enjoy warm!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1174 mg | 25% | |
*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.
