Description
This crispy Corned Beef Hash and Eggs recipe is a hearty, comforting skillet meal perfect for breakfast or brunch. Featuring golden-browned potatoes, savory corned beef brisket, and perfectly cooked eggs nestled in a flavorful hash seasoned with smoked paprika and herbs, it delivers a satisfying mix of textures and rich flavors that are easy to prepare in one pan.
Ingredients
Main Ingredients
- 2 tablespoons oil
- 1½ pounds Yukon Gold or baby red potatoes, diced (no need to peel)
- 1 to 3 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 pound cooked corned beef brisket, chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, to taste)
- 1 tablespoon Worcestershire sauce
- 4 large eggs
- 1 tablespoon oil (for the egg wells)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the potatoes: Preheat a large cast iron skillet over medium heat and add 2 tablespoons of oil. Add the diced potatoes, seasoning them with salt and pepper. Allow the potatoes to cook without stirring for 7 to 10 minutes to develop a golden crust on the bottom. Toss the potatoes and cook undisturbed for another 5 to 7 minutes. Toss once more and cook an additional 4 to 5 minutes until the potatoes are golden brown on multiple sides.
- Sauté the onions: Melt the unsalted butter in the skillet. Add the diced onion with a pinch of salt and cook until softened and translucent, about 4 to 5 minutes.
- Add garlic and spices: Stir in the minced garlic, dried thyme, oregano, smoked paprika, and optional red pepper flakes. Cook while stirring frequently until fragrant, about 1 minute.
- Cook the corned beef: Increase heat to medium-high. Add the chopped corned beef brisket and Worcestershire sauce to the skillet. Toss to combine and cook for 5 to 7 minutes, stirring only once or twice, allowing the fat to render and the corned beef to crisp up.
- Cook the eggs: Create four small wells in the hash and drizzle about 1 tablespoon of oil evenly into each well. Crack one egg into each well, seasoning with salt and pepper. Reduce heat to medium-low and cover the skillet. Cook for 4 to 5 minutes for runny yolks or up to 8 minutes for fully set yolks. Ensure the egg whites are completely set before removing from heat.
- Garnish and serve: Remove the skillet from heat, garnish the hash and eggs with fresh chopped parsley, flaky salt, and cracked black pepper. Serve immediately straight from the skillet for the best texture and flavor.
Notes
- Corned beef is already salty, so add salt gradually to avoid over-seasoning.
- For extra crispy potatoes, avoid stirring too frequently while cooking.
- If you prefer spicier hash, increase or adjust the amount of red pepper flakes.
- Use a cast iron skillet for best heat retention and crisping results.
- Leftover hash can be refrigerated and reheated on the stovetop for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
