Corned Beef Hash and Eggs

A hearty breakfast dish combining crispy potatoes, savory corned beef, and perfectly cooked eggs.

Print Recipe Save it

Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings 4 servings

Equipment

Large Skillet

Ingredients

2 tablespoons Light Olive Oil
2 tablespoons Unsalted Butter
3 cups Russet Potatoes, peeled and cut into ½ inch pieces
1 medium Yellow Onion, finely diced
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
4 cups Diced Cooked Corned Beef
4 eggs Eggs (optional)
Chopped Parsley for garnish (optional)

Instructions

Step 1: Prepare the Potatoes and Onions. Start by peeling the russet potatoes and cutting them into ½ inch pieces. Finely dice your medium yellow onion.
Step 2: Sauté the Potatoes and Onions. In a large skillet, heat the light olive oil and unsalted butter over medium-high heat. Add the potatoes and diced onions, sprinkle with kosher salt and black pepper, and cook for about 10-15 minutes until golden brown and tender.
Step 3: Add the Corned Beef. Once the potatoes are crispy, add the diced cooked corned beef and mix thoroughly. Cook for an additional 5-7 minutes.
Step 4: Cook the Eggs (Optional). Create small wells in the hash mixture and crack an egg into each well. Cover the skillet and let the eggs cook to your desired doneness.
Step 5: Garnish and Serve. Once the eggs are cooked, remove from heat and sprinkle with chopped parsley. Serve hot.

Notes

For extra crispy potatoes, spread them out evenly in the skillet. You can also parboil the potatoes for a softer texture. Use leftover corned beef for convenience.

Keyword Easy