Description
This crispy, hearty Corned Beef Hash is the perfect breakfast skillet made with tender potatoes, savory corned beef, sautéed onions, and optional eggs for a filling one-pan meal. It’s great for using leftovers or making from scratch—and perfect any time of day.
Ingredients
2 cups diced cooked corned beef
3 medium Yukon Gold potatoes, diced
1 medium red onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
2 eggs (optional, for topping)
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Peel and dice potatoes into small cubes. Chop onion, mince garlic, and dice corned beef.
2. (Optional) Parboil diced potatoes in salted water for 5 minutes until just tender. Drain and pat dry.
3. Heat butter and olive oil in a cast iron skillet over medium-high heat.
4. Add onions and cook until translucent. Stir in garlic and sauté for 1 minute.
5. Add potatoes in a single layer. Let cook undisturbed until browned, then flip until golden and crisp.
6. Add diced corned beef. Mix and press into skillet. Cook 4–5 minutes until edges crisp, then flip and repeat.
7. (Optional) Create wells and crack eggs into them. Cover and cook until whites are set.
8. Garnish with fresh parsley, season with salt and pepper, and serve hot.
Notes
Parboiling the potatoes helps them crisp better and cook faster in the skillet.
Use a cast iron skillet for best browning and texture.
Don’t overcrowd the pan—cook in batches if needed to keep everything crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Skillet Meals
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 3g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg
Keywords: Corned beef hash, skillet breakfast, one-pan meals