Corned Beef Hash Skillet (Printable Version)

Satisfying skillet with crispy corned beef, potatoes, sautéed vegetables, and cooked eggs in a classic style.

# What You Need:

→ 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

# Step-by-Step:

01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and just tender, about 10-12 minutes.
02 - Add remaining olive oil and butter to the skillet. Stir in onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
03 - Increase heat to medium-high. Add diced corned beef and 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 - Using 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.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you time to enjoy your coffee instead of standing over the stove.
  • One skillet means minimal cleanup, which is honestly what makes a breakfast recipe worth repeating.
  • The texture contrast—crispy edges, tender potatoes, runny yolks—is exactly what makes breakfast feel special.
02 -
  • Don't skip the step of getting those potatoes partially cooked first—if you throw them in with everything else, they'll still be hard when your eggs are done.
  • The corned beef will only crisp if your heat is high enough and you let it sit in the pan without stirring constantly, which taught me that patience and a hot skillet are worth more than aggressive movement.
03 -
  • Dice your potatoes smaller than you think you need to—they cook faster and integrate better into the hash instead of staying as distinct chunks.
  • Toast some thick bread while the skillet is cooking, because you'll want something to soak up those runny yolks and the savory pan drippings.
Go Back