Corned Beef Hash Skillet (Printable Version)
A savory mix of corned beef, golden potatoes, veggies, and eggs cooked in a skillet for a comforting start.
# Everything You’ll Need:
→ Meat
01 -
12 oz cooked corned beef, diced
→ Produce
02 -
1 lb Yukon Gold potatoes, peeled and diced
03 -
1 medium yellow onion, finely chopped
04 -
1 green bell pepper, diced
05 -
2 cloves garlic, minced
06 -
2 tablespoons fresh parsley, chopped
→ Dairy
07 -
4 large eggs
08 -
2 tablespoons unsalted butter
→ Oils & Seasonings
09 -
2 tablespoons olive oil
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon kosher salt
# Steps to Cook:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and tender, about 10 to 12 minutes.
02 -
Add remaining olive oil and butter to the skillet. Stir in onion, green bell pepper, and garlic. Sauté until softened, approximately 4 minutes.
03 -
Increase heat to medium-high. Add diced corned beef, smoked paprika, kosher salt, and black pepper. Cook, stirring occasionally, until beef is crispy and ingredients are well combined, about 5 to 6 minutes.
04 -
Make four shallow wells in the hash with a spoon. Crack one egg into each well.
05 -
Reduce heat to medium-low. Cover skillet and cook until eggs reach desired doneness, about 5 to 7 minutes for runny yolks.
06 -
Sprinkle with chopped fresh parsley and serve immediately.
# Extra Suggestions:
01 -
For enhanced flavor, consider adding additional spices or hot sauce. This dish is customizable with assorted vegetables or proteins.