5.0 from 6 votes
Corned Beef Hash
This easy, one pan Corned Beef Hash features crispy potatoes, corned beef, tender bell pepper, and savory seasonings for a delicious breakfast that you can make in just 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 145 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ cups potatoes peeled & diced
- 1 tbsp olive oil
- salt to taste
- 1 white or brown onion chopped
- 1 small red bell pepper chopped
- ½ oz can corned beef cubed
- 1 tbsp Worcestershire sauce
- cracked black pepper to taste
- 2-4 eggs
- chopped parsley for serving
Instructions
- Bring the diced potatoes to a boil in a pan of salted water and cook for 5-10 minutes until just tender. Drain.
- Heat the oil over a medium high heat in a large skillet or non-stick frying pan. Add the onion and a pinch of salt and cook for 5 minutes until they have started to soften in color around the edges.
- Add the potatoes, pepper, and corned beef to the pan and cook for another 5 minutes, stirring just once to make sure things are not sticking to the bottom of the pan and the onions are not burning, but to start getting some color onto the potatoes and starting crisping up the beef.
- Stir in the Worcestershire sauce and season with pepper. Cook for a further 5 minutes, or until the corking beef and potatoes are crispy.
- Lower the heat to medium. Make 2-4 wells in the mixture and crack in the eggs. Cook until the whites are cooked but the yolk is still runny. If your pan has a lid, using it will speed up the process.
- Serve with chopped parsley, if desired.
Cup of Yum
Notes
- This will serve two by itself, or four with a side dish. If you wish to scale this recipe up just make the same recipe again in another pan looking after two at once; if you try to overcrowd the pan the potatoes and corned beef won’t crisp up properly.
- This will serve two by itself, or four with a side dish. If you wish to scale this recipe up just make the same recipe again in another pan looking after two at once; if you try to overcrowd the pan the potatoes and corned beef won’t crisp up properly.
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
95mg
(4%)
Potassium
499mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1056IU
(21%)
Vitamin C
56mg
(62%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 95mg | 4% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 56mg | 62% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.