Corned Beef Hash Skillet

There's something about a skillet breakfast that just feels like the right move on a Saturday morning, especially when you've got leftover corned beef sitting in the fridge. I stumbled into making this version after my neighbor mentioned she'd been craving her grandmother's hash but couldn't remember the exact recipe, so I threw together what seemed natural—potatoes, corned beef, some vegetables, and eggs cooked right in the pan. The whole kitchen smelled incredible within minutes, and by the time those eggs finished cooking, I understood why this dish has stayed on breakfast tables for generations.

I made this for a small group of friends who showed up unannounced on a lazy Sunday, and I remember thinking I was going to disappoint them with whatever breakfast I could scrap together. But when I pulled that skillet out and started cooking, the aroma had everyone gathered around the stove, leaning in like the smell alone could fill them up. Watching their faces when they took that first bite, that mixture of surprise and recognition—like they'd tasted something they forgot they loved—that's when I realized this wasn't just breakfast, it was comfort.

Ingredients

• Cooked corned beef (340 g / 12 oz), diced: Use quality deli corned beef or homemade if you have time, and dice it into pieces small enough that they'll crisp up beautifully rather than stay chunky.
• Yukon Gold potatoes (500 g / 1 lb), peeled and diced: These waxy potatoes hold their shape and develop golden edges better than mealy varieties, which is exactly what you want for texture.
• Yellow onion (1 medium), finely chopped: The sweetness balances the savory corned beef, and finely chopping means it disappears into the hash rather than staying as chunks.
• Green bell pepper (1), diced: This adds freshness and a slight sweetness; red peppers work too if that's what you have, though green feels more traditional.
• Garlic (2 cloves), minced: Don't skip this—it adds depth that ties everything together in a way you'll feel but not necessarily identify.
• Fresh parsley (2 tablespoons), chopped: Save some for garnish because that bright green sprinkle at the end makes the dish look like you actually know what you're doing.
• Large eggs (4): These cook right in the hash wells, so use the freshest eggs you can find—old eggs spread out and lose their structure.
• Unsalted butter (2 tablespoons): The combination of butter and oil creates the right fat balance for browning and flavor without burning.
• Olive oil (2 tablespoons): This is your workhorse for the initial sauté and for getting those potatoes golden.
• Smoked paprika (1/2 teaspoon): This brings a subtle smokiness that makes people ask what spice you used, and it looks beautiful when sprinkled over the corned beef.
• Black pepper and kosher salt (1/2 teaspoon each): Season as you go rather than all at once, so you can taste and adjust.

Instructions

Get your potatoes golden and tender:

Heat 1 tablespoon each of oil and butter in your skillet over medium heat, then add the diced potatoes. Stir them occasionally so they brown evenly—you're looking for that slight crust on the outside while they stay creamy inside, which takes about 10 to 12 minutes. Listen for the sizzle and watch for the edges to turn golden; that's your signal they're almost ready.

Soften the aromatics:

Add the remaining oil and butter, then toss in the onion, bell pepper, and garlic. Let them cook together for about 4 minutes, stirring occasionally, until the kitchen fills with that savory smell and the vegetables soften slightly. This is where you're building flavor layers, so don't rush it.

Bring in the corned beef and build the hash:

Crank the heat up to medium-high and add your diced corned beef to the pan. Sprinkle it with smoked paprika, salt, and pepper, then stir everything together, breaking up any clumps and letting the corned beef get crispy—this should take about 5 to 6 minutes. You want those edges to brown and get a little crispy because that's where the flavor intensifies.

Create little nests for the eggs:

Using the back of a spoon, press down gently in the hash to create 4 shallow wells, spacing them evenly around the skillet. Think of it like you're making nests—you want enough space for the eggs to cook without running into each other.

Nestle in the eggs and finish low and slow:

Crack an egg into each well, then turn the heat down to medium-low and cover the skillet. For runny yolks that feel luxurious, 5 to 7 minutes is perfect; if you like them set all the way through, give it a couple more minutes. Peek under the lid around the 5-minute mark to check—you're looking for the whites to turn opaque while the yolk stays a little jiggly.

Finish with a flourish:

Sprinkle the whole thing with fresh parsley and serve immediately from the skillet if you're feeling family-style, or divide it into plates while everything's still hot and the eggs are still cooking slightly from residual heat.

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I think what makes this dish special is how it feels like a celebration of leftovers, turning what could be just another breakfast into something that tastes intentional and cared for. There's a generosity in a big skillet of hash with eggs cooked right in it, something that says you took a moment to make breakfast feel like an occasion rather than just fuel.

The Secret to Crispy Hash

The magic happens when you resist the urge to stir constantly. I learned this the hard way after trying to keep everything moving and ending up with more of a mixed mash than a hash with texture. Let the potatoes sit for a minute or two after you add them, let the corned beef develop those brown, crispy edges without you fussing over it constantly. This is when you can sip your coffee, scroll through your phone, or just stand there and let the sizzle do the work.

Making It Your Own

This recipe is forgiving enough to bend to whatever you have in your kitchen. I've made versions with diced ham instead of corned beef, thrown in leftover roasted vegetables, even added a handful of sharp cheddar at the end for extra richness. The formula stays the same—crispy potatoes, vegetables, protein, and eggs—but the personality changes with whatever you choose to put in. That flexibility is part of why this skillet has stayed relevant across so many kitchen tables and generations.

Serving Suggestions and Variations

This dish is breakfast royalty on its own, but a few simple sides elevate it into something that feels complete. Crispy toast with butter soaks up the yolk, fresh fruit brings brightness and balance, and hot sauce or a dollop of sour cream on the side lets everyone customize their own bowl. I've even served it with a simple green salad when I wanted something lighter, and the contrast of warm hash against cool greens works better than you'd expect.

• Try a dash of hot sauce mixed into the hash itself, or let people add it individually if you want to keep it family-friendly.
• A sprinkle of sharp cheddar or smoked gouda melted over the eggs in those last two minutes adds a whole new dimension.
• For a lighter touch, swap in sweet potatoes or add a handful of fresh spinach that wilts right into the hash.

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This corned beef hash has become my go-to when I want to turn breakfast into something that feels generous and complete, the kind of dish that makes people linger at the table instead of rushing out the door. It's proof that some of the best meals come from knowing a few basics well and letting the ingredients do what they do best.

Recipe FAQs

→ What type of potatoes work best in this skillet?

Yukon Gold potatoes are ideal for their creamy texture and ability to crisp up nicely, but russet or red potatoes can also be used.

→ How can I make the eggs runny in this dish?

Cook the eggs covered on medium-low heat for about 5–7 minutes to achieve runny yolks.

→ Can this dish be adapted for a gluten-free diet?

Yes, as long as certified gluten-free corned beef is used, the dish remains gluten-free.

→ What seasonings enhance the hash's flavor?

Smoked paprika, kosher salt, and black pepper add warmth and depth to the corned beef hash.

→ Are there any suggested additions to enrich the skillet?

Adding a dash of hot sauce, a sprinkle of cheddar cheese, or fresh spinach can elevate the flavors.

→ What cooking tools are recommended?

A large nonstick or cast iron skillet, sharp knife, cutting board, spatula, spoon, and a lid for the skillet are useful.