Corned Beef Hash and Eggs Recipe
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5.0
15 reviews
Excellent
Corned Beef Hash and Eggs Recipe
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Turn your St. Patrick’s Day leftovers into a hearty one-skillet breakfast with this Corned Beef Hash and Eggs recipe—loaded with tender corned beef, crispy potatoes, bell peppers, onions, and perfectly cooked eggs.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper finely chopped
- ½ small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 pound Yukon gold potatoes diced, about 3 cups
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef finely chopped, about 1 ½ cups
- 5 eggs large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- fresh parsley finely chopped, optional
Instructions
- Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat along with the chopped bell pepper and onion. Sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.
- Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt and then add the cubed potatoes and corned beef. Mix potatoes and corned beef until well combined. Cook for 10 minutes, stirring occasionally.
- During the last 2-3 minutes add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.
- Make 5 wells in the center of the potatoes about 1-2 inches wide. Drizzle 1 tablespoon of oil in all of them and crack one egg in each well. Sprinkle the remaining 1/4 teaspoon of salt and black pepper over all of the eggs.
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
- Serve with a sprinkle of fresh parsley and enjoy!
Notes
- Tips for a Crispy Corned Beef Hash
- Corned Beef: You can either use leftover corned beef that you cooked yourself, or buy it in thick slices from the deli counter.
- Storage: Store leftover corned beef hash in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a bit of oil over medium heat to regain crispiness, or microwave in short intervals (though it won’t be as crispy).
- Chop evenly. Ensure the meat, potatoes, onions, and peppers are cut relatively small and a similar size.
- Spread it out. Make sure you're using a large enough pan so everything gets exposed evenly to the heat.
- Heat it up. Allow the pan and oil to thoroughly heat before adding in the potatoes and corned beef.
- Cast-iron is key. For the ultimate crispy bite on those potatoes, make sure you use a cast-iron skillet! (Or a stainless steel, at best.)
Nutrition Information
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Calories
332kcal
(17%)
Carbohydrates
19g
(6%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
201mg
(67%)
Sodium
1046mg
(44%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1014IU
(20%)
Vitamin C
47mg
(52%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 1046mg | 44% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 47mg | 52% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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