Corned Beef Hash and Eggs Recipe
User Reviews
5
Corned Beef Hash and Eggs Recipe
Description
This corned beef hash begins by sautéing finely chopped red bell pepper and sweet onion in olive oil and butter until soft, followed by garlic for added aromatic depth. Diced Yukon gold potatoes and finely chopped corned beef are then added, cooking together for about 10 minutes with occasional stirring, allowing the potatoes to brown and soften while blending with the savory meat.
Seasonings such as paprika and dried oregano enhance the mix with mild spice and herbal notes. The hash is shaped with several wells where eggs are cracked and drizzled with oil, then cooked covered over low heat until the eggs reach the desired yolk consistency, either runny or firm.
The final dish delivers varied textures: crispy potato edges, tender corned beef, softened peppers and onions, and gently cooked eggs. Parsley can be added fresh before serving for brightness. This skillet preparation makes a filling meal ideal for brunch or a comforting breakfast.
Important tips include ensuring ingredients are cut to similar small sizes for even cooking and using a cast iron or stainless steel pan for optimal crispness. Leftovers can be refrigerated and reheated in a skillet to restore texture.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper finely chopped
- ½ sweet onion finely chopped, small
- 3 cloves garlic crushed
- 1 pound potato diced, about 3 cups, Yukon gold variety
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- ½ pound corned beef finely chopped, about 1 ½ cups
- 5 egg large
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- parsley finely chopped, optional, fresh
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
- Use either leftover homemade corned beef or thick-sliced deli corned beef finely chopped for best texture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in a skillet with oil to regain crispiness.
- Cut the meat, potatoes, onions, and peppers into similar small sizes to ensure even cooking throughout.
- Use a sufficiently large skillet, preferably cast iron or stainless steel, to allow thorough and even browning.
- Preheat the pan and oil thoroughly before adding potatoes and corned beef to achieve a crispy finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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