Description
A hearty and delicious Corned Beef Hash and Eggs recipe that transforms St. Patrick’s Day leftovers into a satisfying one-skillet breakfast. Featuring tender corned beef, crispy Yukon gold potatoes, sautéed bell peppers and onions, seasoned with paprika and oregano, and topped with perfectly cooked eggs, this dish is both comforting and flavorful.
Ingredients
Scale
Vegetables
- 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)
Proteins
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons butter
Spices and Seasonings
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- Fresh parsley, finely chopped (optional)
Instructions
- Sauté Vegetables: Add 1 tablespoon of butter and 1 tablespoon of olive oil to a cast-iron skillet over medium heat. Add the finely chopped red bell pepper and sweet onion. Sauté for 3 to 4 minutes until softened. Add the crushed garlic and continue to sauté for an additional 1 to 2 minutes until fragrant.
- Add Potatoes and Corned Beef: Push the sautéed vegetables to one side of the skillet and add the remaining 1 tablespoon of butter. Allow it to melt, then add the diced Yukon gold potatoes and finely chopped corned beef. Mix everything together until well combined. Cook for about 10 minutes, stirring occasionally, to allow the potatoes to crisp and the flavors to meld.
- Season Hash: During the last 2 to 3 minutes of cooking, sprinkle the paprika, dried oregano, ¾ teaspoon of salt, and ¼ teaspoon of black pepper over the mixture. Stir well to evenly distribute the seasonings amongst the potatoes, beef, and vegetables.
- Prepare for Eggs: Using a spoon, create 5 wells or small nests in the hash mixture, about 1 to 2 inches wide each. Drizzle 1 tablespoon of olive oil into each well. Carefully crack one egg into each of the wells. Evenly sprinkle the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper over the eggs.
- Cook Eggs: Cover the skillet with a lid and reduce the heat to medium-low. Allow the eggs to cook for 7 to 8 minutes depending on your desired doneness — aim for 7 minutes if you prefer over-easy eggs or closer to 8 minutes for over-hard eggs.
- Serve and Garnish: Once the eggs are cooked to your liking, remove the skillet from heat. Optionally garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy your hearty breakfast.
Notes
- Transform your St. Patrick’s Day leftovers into a flavorful one-skillet breakfast that’s quick and easy.
- Using Yukon gold potatoes offers a nice balance of creaminess and crispness in the hash.
- Adjust seasoning to taste, especially the salt, based on the saltiness of your corned beef.
- Covering the skillet helps cook the eggs evenly without needing to flip them.
- Fresh parsley adds freshness and color but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 2 g
- Sodium: 1046 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 201 mg
