Corned Beef Hash Skillet (Print)

Savory skillet combining crispy corned beef, potatoes, sautéed veggies, and cooked eggs for a hearty start.

# Ingredients:

→ 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

# Instructions:

01 - In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and just tender, about 10-12 minutes.
02 - Add the remaining olive oil and butter. Stir in the onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
03 - Increase heat to medium-high. Add the diced corned beef. Sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, about 5-6 minutes.
04 - With a spoon, make 4 shallow wells in the hash. Crack an egg into each well.
05 - Reduce heat to medium-low. Cover the skillet and cook until eggs are set to your liking, 5-7 minutes for runny yolks.
06 - Sprinkle with chopped parsley and serve immediately.

# Pro Tips:

01 -
  • One-pan wonder: Everything cooks in a single skillet, meaning less cleanup and more time at the table.
  • Hearty and satisfying: With 22 g of protein per serving, this breakfast keeps you full and energized all morning.
  • Naturally gluten-free: When made with certified gluten-free corned beef, this dish suits a gluten-free diet beautifully.
  • Endlessly customizable: Swap in different potatoes, add cheese, or drizzle with hot sauce to make it your own.
  • Quick enough for weekdays: With just 15 minutes of prep and 25 minutes of cooking, a spectacular breakfast is on the table in 40 minutes.
02 -
  • Don't rush the potatoes: Give them the full 10–12 minutes over medium heat so they develop a golden crust before adding the remaining ingredients.
  • Use a cast iron skillet: A large cast iron or nonstick skillet retains heat evenly, helping the hash crisp up beautifully without burning.
  • Press the hash down: After adding the corned beef, press the mixture gently with a spatula and let it sit undisturbed for a minute or two to build a crispy bottom layer.
  • Egg doneness control: For fully set yolks, cook covered for closer to 7 minutes; for runny yolks, check at 5 minutes and adjust to taste.
  • Check your corned beef label: If you or your guests have gluten sensitivities, always verify that the corned beef is certified gluten-free, as it may contain mustard or wheat.
Back