Description
A flavorful Corned Beef Hash Skillet, perfect for a hearty breakfast dish.
Ingredients
Scale
- 12 oz cooked corned beef, diced
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and just tender, about 10-12 minutes.
- Add the remaining olive oil and butter. Stir in the onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
- Increase heat to medium-high. Add the diced corned beef. Sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, about 5-6 minutes.
- With a spoon, make 4 shallow wells in the hash. Crack an egg into each well.
- Reduce heat to medium-low. Cover the skillet and cook until eggs are set to your liking, 5-7 minutes for runny yolks.
- Sprinkle with chopped parsley and serve immediately.
Notes
- Feel free to add other vegetables or spices to customize the hash.
- Leftover corned beef works perfectly in this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 210mg