Description
A savory and satisfying corned beef hash skillet perfect for breakfast or brunch.
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
- 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 just tender, approximately 10-12 minutes.
- Add remaining olive oil and butter to the skillet. Stir in onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
- Increase heat to medium-high. Add diced corned beef and sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, approximately 5-6 minutes.
- Using a spoon, make 4 shallow wells in the hash mixture. Crack one egg into each well.
- Reduce heat to medium-low. Cover the skillet and cook until eggs reach desired doneness, 5-7 minutes for runny yolks.
- Sprinkle with fresh chopped parsley and serve immediately.
Notes
- For a spicy kick, consider adding hot sauce or diced jalapeños.
- Adjust egg doneness based on personal preference.
- This dish can be prepared in advance and reheated for a quick breakfast.
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 450
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 300mg