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Corned Beef Hash with Fried Eggs

Crispy corned beef hash with fried eggs in a rustic cast iron skillet.
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A cozy, one-pan meal that transforms humble leftovers into a crispy, savory dish. Topped with perfectly runny fried eggs, it’s the ultimate comfort food for any time of day.

Ingredients

Scale
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 1 red or green bell pepper, diced (optional)
  • 3 cups cooked corned beef, chopped or shredded
  • 3 cups cooked boiled potatoes, diced into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • Chopped fresh parsley or chives, for garnish

Instructions

  1. Melt butter in a large cast-iron skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, 6-8 minutes.
  2. Add diced potatoes to the skillet. Press down gently with a spatula and cook undisturbed for 4-5 minutes to develop a golden crust.
  3. Stir in the corned beef, minced garlic, and smoked paprika. Season well with salt and pepper.
  4. Spread mixture into an even layer and press down. Reduce heat to medium-low and cook without stirring for 8-10 minutes to form a deep, crispy crust.
  5. Flip or stir the hash, then cook for another 5 minutes.
  6. Create four wells in the hash. Crack an egg into each well. Cover the skillet and cook for 4-6 minutes, until egg whites are set but yolks are runny.
  7. Garnish with chopped parsley or chives and serve immediately.

Notes

For the crispiest hash, avoid stirring too often and let a crust form. Pat boiled potatoes dry before dicing if they are moist. No lid for the eggs? Use a large piece of foil to cover the skillet.

Nutrition

Find it online: https://www.homestyletable.com/corned-beef-hash-fried-eggs/