Corned Beef Hash Skillet (Printable Version)
Savory skillet with crispy potatoes, tender corned beef, and poached eggs, perfect for breakfast or brunch.
# What You Need:
→ Meats
01 - 2 cups cooked corned beef, diced or shredded
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Eggs
07 - 4 large eggs
→ Pantry
08 - 3 tablespoons vegetable oil or unsalted butter
09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon white vinegar
# How-To:
01 - Heat 2 tablespoons of oil or butter in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and almost tender, about 10–12 minutes.
02 - Add the chopped onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
03 - Add the corned beef to the skillet, mixing well. Spread the mixture evenly and cook undisturbed for 3–4 minutes to encourage crisping. Flip and cook an additional 2 minutes.
04 - Season with salt and pepper to taste. Stir in chopped parsley, then reduce heat to low and keep warm while preparing eggs.
05 - Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to help the eggs hold their shape.
06 - Crack each egg into a small bowl. Swirl the simmering water gently, then slide in the eggs one at a time. Poach for 3–4 minutes for runny yolks or longer for firmer eggs.
07 - Remove eggs with a slotted spoon and gently blot dry on a paper towel to remove excess water.
08 - Serve generous portions of the corned beef hash on plates and top each with a poached egg. Garnish with extra fresh parsley.
# Expert Hints:
01 -
- The contrast between crispy potatoes and tender corned beef creates perfect texture in every bite
- Poached eggs with runny yolks create an instant sauce that ties everything together beautifully
- This meal somehow tastes even better as leftovers, making it worth the extra effort
02 -
- Do not crowd the pan when cooking the potatoes initially or they will steam instead of crisp
- Room temperature eggs are less likely to spread uncontrollably in the poaching water
- The vinegar in poaching water is essential but will not affect the taste of your eggs
03 -
- Cooking the potatoes in advance and refrigerating them overnight helps them develop better texture and reduces overall cooking time
- A splatter screen is invaluable when cooking corned beef as it tends to spatter dramatically