Corned Beef Hash Skillet (Printable View)
Savory skillet with crispy potatoes, corned beef, and gently poached eggs, perfect for a hearty brunch or breakfast.
# What You’ll 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
→ For Poaching
10 - 1 tablespoon white vinegar
# Cooking Steps:
01 - Heat 2 tablespoons of oil or butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and almost tender, about 10–12 minutes.
02 - Add chopped onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more until fragrant.
03 - Add corned beef to the skillet, mixing well with vegetables. Spread mixture evenly and cook undisturbed for 3–4 minutes to develop a crispy crust. Flip and cook an additional 2 minutes.
04 - Season hash with salt and pepper to taste. Stir in chopped parsley, reduce heat to low, and keep warm while preparing eggs.
05 - Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar to help eggs hold their shape.
06 - Crack each egg into a small bowl. Create a gentle swirl in simmering water, then slide eggs in one at a time. Poach for 3–4 minutes for runny yolks or longer for firmer consistency.
07 - Remove eggs using a slotted spoon and gently blot dry on paper towels to remove excess moisture.
08 - Plate generous portions of corned beef hash and top each serving with a poached egg. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The combination of crispy potatoes and salty corned beef creates that perfect texture contrast that makes breakfast food so satisfying
- Poached eggs on top turn this simple hash into restaurant quality brunch without leaving your kitchen
02 -
- Overcrowding the skillet prevents proper crisping, so use your largest pan or cook in batches if necessary
- Poaching water should be gently simmering with tiny bubbles rather than vigorously boiling which breaks apart the eggs
03 -
- Dice your potatoes uniformly so they all cook at the same rate and finish crisping together
- Keep the hash warm on the lowest setting while you poach eggs so everything comes to the table hot