Corned Beef Hash and Eggs Recipe

Original Post: https://backup.evolvingtable.com/corned-beef-hash/

Corned beef hash is shown in a cast-iron skillet.

5 from 4 votes

Corned Beef Hash and Eggs Recipe

Corned Beef Hash is a classic recipe that can be enjoyed for breakfast, brunch, or dinner! Shredded corned beef, diced potatoes, and over-easy eggs come together in a cast-iron skillet and taste so much better than the canned kind.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch, Dinner

Cuisine: American, irish

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. olive oil
2 Tbsp. butter
½ red bell pepper finely chopped
½ small sweet onion finely chopped
3 cloves garlic crushed
1 lb. Yukon gold potatoes diced, about 3 cups
½ tsp. paprika
½ tsp. oregano dried
½ lb. corned beef finely chopped, about 1 ½ cups
5 eggs large
1 tsp. salt divided
½ tsp. pepper divided
Fresh parsley finely chopped, optional

Instructions

Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.
2 Tbsp. butter, ½ red bell pepper, ½ small sweet onion, 3 cloves garlic, 2 Tbsp. olive oil
Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt and then add the cubed potatoes and corned beef. Mix potatoes and corned beef until well combined. Cook for 10 minutes, stirring occasionally.
2 Tbsp. butter, ½ lb. corned beef, 1 lb. Yukon gold potatoes
During the last 2-3 minutes add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.
2 Tbsp. olive oil, ½ red bell pepper, ½ tsp. paprika, ½ tsp. oregano, 1 tsp. salt, ½ tsp. pepper
Make 5 wells in the center of the potatoes about 1-2 inches wide. Drizzle 1 tablespoon of oil in all of them and crack one egg in each well. Sprinkle the remaining 1/4 teaspoon of salt and black pepper over all of the eggs.
5 eggs
Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
Serve with a sprinkle of fresh parsley and enjoy!
Fresh parsley

Notes

Meal Prep and Storage

To Prep-Ahead: Chopping vegetables and potatoes one or two days in advance will save time. Make this Instant Pot Corned Beef the day before, as well.
To Store: Place leftovers in an airtight container and store in the fridge for up to four days.
To Freeze: Tightly wrap the corned beef hash, not the eggs, and freeze for up to three months. Eggs will not taste good when thawed.
To Reheat: For best results, allow the hash to thaw in the fridge then reheat on medium heat on the stovetop until heated through.

Nutrition