Corned Beef Hash Skillet (Print Version)

A savory skillet with crisped corned beef, tender potatoes, veggies, and eggs for a satisfying start.

# What You'll Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1 lb Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 4 large eggs
08 - 2 tablespoons unsalted butter

→ Pantry

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt

# How-To Steps:

01 - 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.
02 - Add the remaining olive oil and butter to the skillet. Stir in onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
03 - 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.
04 - Using a spoon, make 4 shallow wells evenly distributed in the hash mixture.
05 - Crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until eggs are set to your preference, 5-7 minutes for runny yolks.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • It's a one-skillet meal that comes together faster than you'd expect, perfect for when you're hungry but don't want to fuss.
  • The crispy bits of corned beef mixed with soft potatoes create this textural contrast that just works, especially with runny egg yolks.
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor from the browned edges.
02 -
  • Don't skip browning the potatoes first—they need that head start to actually get crispy instead of staying watery and soft.
  • If your skillet doesn't have a lid, even a sheet of foil works, but you need to cover it so the residual steam actually cooks those eggs instead of them staying runny on top.
  • The corned beef is already salty, so taste as you go and don't dump all your salt in at once—you can always add more but you can't take it out.
03 -
  • Prep everything before you start cooking—dicing potatoes, onions, and peppers, mincing garlic—because this moves quickly once the skillet gets hot and you won't have time to chop.
  • If your eggs finish cooking before everything else looks ready, just pull the lid off the skillet for a minute to let the heat drop, and the residual warmth will finish them gently.
  • A cast iron skillet is ideal here because it distributes heat evenly and gets hotter overall, creating those extra-crispy edges, but a good nonstick works just fine too.
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