Description
A hearty and flavorful Corned Beef Hash and Eggs recipe featuring tender corned beef, crispy Yukon gold potatoes, sautéed bell peppers and onions, and perfectly cooked eggs. This one-skillet meal is perfect for breakfast or brunch and makes great use of St. Patrick’s Day leftovers.
Ingredients
Scale
Vegetables & Herbs
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- Fresh parsley, finely chopped (optional)
Proteins & Dairy
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
- 2 tablespoons butter
Starches
- 1 pound Yukon gold potatoes, diced (about 3 cups)
Oils & Seasonings
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Prepare the vegetables: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the finely chopped red bell pepper and sweet onion, sautéing them for 3 to 4 minutes until softened. Add the crushed garlic and sauté for an additional 1 to 2 minutes to release its aroma.
- Add potatoes and corned beef: Push the cooked vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter and let it melt. Then add the diced Yukon gold potatoes and finely chopped corned beef. Mix them well and cook for about 10 minutes, stirring occasionally to ensure even cooking and slight browning.
- Season the hash: In the final 2 to 3 minutes of cooking the potatoes and corned beef, sprinkle the paprika, dried oregano, ¾ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to evenly distribute the seasonings throughout the hash and combine all ingredients thoroughly.
- Cook the eggs: Make five wells in the center of the hash, each about 1 to 2 inches wide. Drizzle 1 tablespoon of olive oil into the wells and carefully crack one egg into each well. Sprinkle the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper over the eggs. Cover the skillet with a lid and reduce heat to medium-low. Cook for 7 to 8 minutes, depending on how you prefer your eggs: 7 minutes for over-easy or about 8 minutes for over-hard eggs.
- Serve and garnish: Once the eggs reach your desired doneness, remove the skillet from the heat. Garnish the dish with finely chopped fresh parsley if desired, then serve immediately for a warm, satisfying breakfast or brunch.
Notes
- This recipe is an excellent way to repurpose leftover corned beef from St. Patrick’s Day celebrations.
- Using Yukon gold potatoes provides a nice creamy texture while still crisping up well in the skillet.
- Adjust the seasoning to your taste; additional spices like cayenne pepper can add a spicy kick.
- Covering the skillet while cooking eggs ensures even, gentle cooking without needing to flip them.
- For a gluten-free version, ensure your corned beef does not contain any gluten-based fillers.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 2 g
- Sodium: 1046 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 201 mg
