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Crispy Corned Beef Hash with Eggs

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A quick and hearty breakfast recipe featuring crispy corned beef and potatoes topped with perfectly cooked eggs. This comforting dish is easy to make and perfect for any occasion.

Ingredients

Scale
  • 12 oz cooked and chopped corned beef (leftover deli corned beef works great)
  • 2 medium russet potatoes, peeled and diced (about 1 lb)
  • 1 medium yellow onion, finely chopped
  • 1 small green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil or canola oil
  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

  1. Parboil the potatoes: Place diced potatoes in a pot of cold salted water. Bring to a boil and cook for 5–7 minutes until just tender but not falling apart. Drain and let cool slightly.
  2. Heat your skillet over medium-high heat and add 1 tablespoon butter and 2 tablespoons vegetable oil. Let the fat get hot but not smoking.
  3. Add onions and green bell peppers to the pan. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Toss in garlic and cook for another 30 seconds.
  4. Spread the parboiled potatoes evenly in the pan. Let them cook undisturbed for 5–7 minutes to get golden crispy edges. Then flip and continue cooking on other sides to brown all around.
  5. Add chopped corned beef, breaking up any larger chunks gently with your spatula. Stir to combine and cook for another 5–7 minutes, allowing the mixture to brown and crisp further. Season with salt and pepper to taste.
  6. Push the hash to the sides of the skillet, creating wells. Crack the eggs directly into these spaces. Reduce heat to medium-low, cover the skillet, and cook for 4–6 minutes, or until eggs reach your preferred doneness.
  7. Sprinkle chopped fresh parsley over the top before serving.

Notes

Do not rush the browning step to achieve the perfect crispy edges. If the skillet gets too hot, lower the heat to avoid burning. Covering the pan when cooking eggs helps them steam gently without overcooking. For gluten-free, verify corned beef ingredients. Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, crispy hash, breakfast recipe, easy breakfast, hearty breakfast, eggs and potatoes, brunch recipe

Find it online: https://jodierecipes.com/crispy-corned-beef-hash-with-eggs-easy-hearty-breakfast-recipe/